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v. t. e. The cuisine of Germany consists of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of the larger cultural region of Central Europe, sharing many culinary traditions with neighbouring countries such as Poland and the Czech Republic (and Slovakia as well).
- List of Traditional Food from Germany
- Where to Eat Traditional Food in Germany
- More About German Food and The Cuisine
- German Desserts
- What Do Germans Eat For Breakfast?
- Christmas Food in Germany
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Rouladen
A list of traditional German food wouldn’t be complete without the mention of Rouladen. Rouladen is a typical German dinner, often served with potato dumplings, red cabbage and gravy. It can also be served with vegetables or mashed potatoes. The rolls are made of thin beef slices that are rolled around bacon, pickles, onions, and mustard before they are roasted with red wine. It’s a time-consuming dish to prepare, but it’s definitely a traditional food from Germany that you should eat while v...
Sauerbraten
Sauerbraten is considered as the national food of Germany, and unless you’re vegetarian or vegan, you should definitely have yourself some sauerbraten when you travel to Germany. It’s a true traditional German food that takes quite a lot of time to prepare. It’s made of meat, which is cooked slowly in the oven for hours and results in soft and tender meat that will give you an amazing culinary experience. Sauerbraten is usually served with potato dumplings, boiled potatoes or spätzle, Rotkohl...
Spätzle
Spätzle is made from eggs, flour, salt and a dash of fizzy water. It’s a kind of pasta, and Spätzle is usually served as a side dish, and it can also come topped with cheese.
If you travel to the southern part of the country, I suggest visiting a Biergarten (Beer Garden) which is a place where you can eat traditional food from Germany and drink local beer. They are also known for having live music and a lively atmosphere with shared tables. In other parts of Germany, it’s a good choice to eat at a Gasthaus, which is a G...
Traditional German food is quite simple in appearance and isn’t too complicated to make yourself. Some of the traditional dishes are time-consuming to make though, so you should consider yourself fortunate if you’re able to eat a true home-cooked meal. The German Cuisine goes back a long time in history and is heavily regional based. What all regio...
Now that you know about some traditional food from Germany, it might also be interesting to know about some of the most classic German desserts. 1. Apple Strudel 2. Rote grütze 3. Schwarzwälder Kirschtorte 4. Käsekuchen 5. Eiskaffee
A typical German breakfast often consists of some kind of bread, butter, cold cuts, and cheese. Some of the toppings can also be Marmalades or Nutella. Germans typically have a cup of coffee along with their breakfast. Milk and Orange- and Apple juice are also commonly served with a typical breakfast in Germany.
Every region and family has their own traditions, but traditional Christmas food in Germany includes duck, goose, rabbit, and a roast. The main dish is usually served with red cabbage, potato dumplings, and various kinds of German delicacies. Germans also eat gingerbread, Santa chocolates, and home-made cookies during Christmas. Which food from Ger...
Learn about the most common and delicious German dishes, from sausages and sauerkraut to rouladen and flammkuchen. Find out where to eat them in different regions and enjoy the local beer and culture.
German Cuisine - Yahoo Recipe Search
YummlyGerman cuisine is known for bold and hearty dishes filled with meats, potatoes, cheeses and aromatic spices. You don't normally think of desserts when you think of German food. However, there are some great dishes worth trying. This recipe for German Butchy Brioche is flavorful and filled with delicious ingredients. You will need to make sure you give yourself time to prepare this dish, because you need to allow the dough to rise. We hope you love this dish as much as we do.Food.comA delicious German chocolate cake from scratch, with a coconut pecan frosting and filling. Recipe is from Diana Rattray's Guide to Southern U.S. Cuisine. Pretty Easy to make.. tastes awesome.YummlyIf you have some stale bread in your pantry, you may be much closer to a delicious meal than you imagined. Mixed with a few basic ingredients, dry bread cubes can become knodel — traditional German bread dumplings. Sometimes called 'semmelknodel,' these dumplings are quick and easy to make. They're an inventive way to transform old bread into a warming side dish, or the base of a hearty a main course. Dry bread cubes are simply moistened with milk and eggs, and flavored with minced onion, fresh parsley, and some black pepper. This mixture is formed into balls, and simmered until fluffy. Knodels are particularly popular in Bavaria. They're an ideal accompaniment to traditional dishes like jägerschnitzel or rouladen. They're also in popular in Austria, in the Tyrol region especially, but you'll also find them in the most elegant restaurants of Vienna. The northern Italians even have a version of knodel, also in the Tyrol region. These are classic winter comfort food. In Germany and elsewhere, they are both a childhood favorite and a sophisticated, satisfying staple. Although hearty and satisfying, the ideal knodel are also light and fluffy. These tasty Bavarian dumplings are not at all tricky to make. But a few simple tricks will ensure great results. ## Tips And Tricks For Easy Knodel Preparation And Perfect Results _Start with dry bread:_ Knodel originated as a clever way to use up dry bread rolls so stale bread is the best base for light knodel -- they'll soak up a mixture of milk and egg. If you don't have stale bread, you can do what German cooks do: cut the bread into small cubes and toast them in the oven on a low temperature, much like croutons. Be careful to not let the bread cubes get too dark, but lightly browned bread cubes can give your dumplings a nice toasty flavor. _Use your judgement:_ While this knodel recipe provides the quantity of bread, milk, and eggs you need to make it, knodel recipes are flexible and forgiving and because all bread types are different, you may need a little more or a little less bread. Some bread is very airy and absorbent and can soak up lots of liquid. Other bread may be denser and need less liquid. What you are looking for is a mixture that will hold together nicely and form a smooth ball. If your mixture is too wet, the bread dumplings will fall apart as they simmer. If it's too dry, the dumplings may turn out to be dense and heavy. If you aren't sure you have the right consistency, go ahead and cook a test dumpling. If it falls apart in the water, you need to add a little more bread to help the mixture hold together. If the fully cooked dumpling is too heavy, you can loosen up the mixture with some extra milk. _Use a light hand:_ The key to making feather-light dumplings is a light touch. You don't need any special equipment to make knodel - just a large bowl and your hands. Mix the dough only until it comes together. Some of the bread cubes will remain intact, giving the finished dumplings a little texture. _Get your hands wet:_ Knodel dough can stick to your hands. Before you begin to shape the dumplings, make sure your hands are completely free of any traces of dough. Then get your hands nice and wet. This makes forming the balls much easier. You may need to periodically rinse your hands as you make the dumplings. _Smooth surface:_ Knodel dough is delicate. You want the dumplings to hold together as they simmer, so make sure the surface of your dumplings is absolutely smooth. Be careful not to leave any cracks or openings for water to seep into the dumpling and break it apart. This also ensures that your dumplings look great on the plate. _Simmer, don't boil:_ Easy does it with knodel, every step of the way. Just as you mix the dough gently, and form the dumplings smoothly, you'll want to cook them gently, too. A full rolling boil may break the fragile knodel apart. Before you start to cook, let the water boil to make sure it's hot enough. But then lower the temperature and wait for the bubbles to subside. Slide your knodel into gently simmering water, not boiling water. _Give them room:_ Knodel expand as they cook. Use a large pot to give your dumplings room to swell up and to cook evenly. Fill the pot about three-fourths full. The water temperature will lower as you add the dumplings and deep water will keep its heat better. But you also want to leave enough room for the dumplings. ## Versatile Dumplings There are many knodel recipes to suit every occasion and every taste. And you can easily customize your favorite recipe. For example, although most dumpling recipes call for white bread, you can use whatever bread you like, or even a mixture of breads, to make your bread dumplings distinctive. Most classic German knodel are served as a neutral side dish flavored with some onion and fresh parsley and little else. Semmelknodel can also be added to your favorite chicken soup to give classic American chicken and dumplings a German twist. You can also add meat to them -- some Austrian knodel recipes call for bacon or sausage for a dish that needs little more that melted butter to make it delicious. These simple bread dumplings can also turn a salad into main course fare, like in this recipe for Beet and Knodel Salad that takes its inspiration from traditional German cuisine. In this sweet and tangy salad, the boiled beets are tossed in a light honey mustard sauce. The savory bread dumpings, made with gruyere cheese for added flavor and texture, make an ideal accompaniment. Serve this German-style Beet and Knodel Salad on its own, or pair it with grilled meat.AllrecipesI adore Bavarian cuisine! And since there's no good German food here (while I lived in San Francisco, my husband and I ate at wonderful German/Hungarian restaurants there), I have to make my own...This recipe is crazy simple.AllrecipesThis goes great with German type cuisine. The long, low temperature cooking time is imperative to allow the ingredients to caramelize thoroughly.BettyCrocker.comEnjoy this easy-to-make nutty peach dessert. Perfect if you love German cuisine.YummlyDelicious slow-cooked turkey served with sauerkraut mixture over tender vegetables – perfect for German cuisine.Taste of HomeIn southeastern Wisconsin, our cuisine is influenced by both Germans and Italians who immigrated to this area. When preparing this recipe, we often substitute German bratwurst for the Italian sausage, so we blend the two influences with delicious results. —Craig Wachs, Racine, WisconsinFood.comOur family favorite Rotkohl dish, in the traditional German style (with a few flourishes)! Delicious!! Red cabbage, apples, aromatic spices and wine---this dish is sure to please! Wonderful served with holiday roast turkey, beef, or ham dishes -or- with bratwurst, weisswurst or wienerwurst sausages. Tip: For a delicious & traditional European feast serve the Rotkohl with German Meatballs recipe #106298, Beef Rouladen recipe #344842, Bavarian Sauerbraten recipe #409947, Wiener Schnitzel recipe #459188, or Swedish Meatballs, along with boiled new potatoes or buttered spaetzle noodles sprinkled with fresh snipped parsley. A great make-ahead dish that freezes & reheats beautifully, and actually tastes best after flavors have had a chance to marry (a day or two after cooking). I like to make two batches at a time, one for now and one to freeze for future meals. I hope you enjoy as much as we do. As my mother made it, with adaptations from the book "Aquavit and the New Scandinavian Cuisine" by James Beard Award-Winning Chef Marcus Samuelsson.- Bratwurst (Grilled Sausage) Think about traditional German food, and you probably think about bratwurst. Bratwurst is sausages made with ground pork, veal, or beef.
- Schnitzel (Breaded Cutlet) A schnitzel is a thin piece of meat pounded into a flat slice. You then bread the meat before frying it. You can eat deep-fried or pan-fried schnitzel.
- Brezeln (Pretzel) A Brezel (or Brezeln) is better known in English as a pretzel. It is a pastry made of wheat dough that you then tie into a knot. German pretzels are soft and baked.
- Braised Cabbage. Braised cabbage is a very popular German food. German food recipes differ, though most combine cabbage with broth and vegetables for added flavor.
Jan 8, 2024 · German food is more than a mere mix of beer, sauerkraut and sausage. Done well, it is rich, hearty and delicious. Check out our list of Germany’s 20 best foods.
- Marcel Krueger
- Braunkohl and Bregenwurst. This dish from Northern Germany is a country-style sausage dish, often served with boiled potatoes and kale on the side. Bregenwurst can be either smoked or unsmoked.
- Hamburger Labskaus. Hamburger Labskaus, is a classic of the port city Hamburg. Boiled and riced potatoes are stewed with beef and onions, and the dish is elevated by the addition of gherkins – with finely sliced beetroot added on the side!
- Potato Fritters or Potato Pancakes (Kartoffelpuffer) Another potato dish famous all over Germany is potato fritters, aka potato pancakes. The recipe typically calls for peeled and grated low-starch potatoes, mixed with egg, onion and seasonings.
- Hamburger Pannfisch. The main ingredient of Hamburger Pannfisch is fish – typically coalfish or redfish. In addition, it incorporates sliced, low-starch potatoes, spring onions, and vegetable stock.
Jan 20, 2023 · Learn how to make easy and delicious German dishes, from quark and potato noodles to sausage and sauerkraut. Find tips, tricks, and variations for Oktoberfest and beyond.
May 15, 2024 · An overview of German cuisine. German cuisine has a reputation for being bland and uninspired. This may have been true of the early Germanic tribes, who mostly ate barley, wheat, dairy products, various meats. However, over time, the German diet became more diverse and began to include more ingredients.
