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Daniela’s Top 10 of German Food you need to try
March 28, 2009, 8:28 am
Filed under: Top Ten

(Not necessarily food I’d always eat: I’m a Vegetarian, after all – but I thought of food I’d recommend.)

10. Weckewerk

I probably should not start describing this meal by mentioning that its name means in the local Kassel dialect as much as thrown away bread rolls…Well, it used to be a poor man’s meal, but nowadays it is made from high quality ingredients. Those can be as follows: Pork rind, ground meat, meat broth, cooked meet, offal, bread rolls, onions, salt, pepper and marjoram. The ingredients are mixed and filled in a pig’s intestine. Usually it’s served pan fried in slices – with peeled boiled potatoes, pickled gherkins, beetroot or green sauce (see below for green sauce). According to rumours this is the closest recipe to the Scottish Haggis.

9. Curry sausage (Currywurst)

A sliced pork sausage with a curry sauce (usually a curry-ketchup blend) served with french fries (German like thier fries with ketchup-mayonnaise mix) and bread roll. A popular fast food in metropolitan areas.

8. Grey Bread and Black Bread (Graubrot und Schwarzbrot)

Let’s face it, you might call them Krauts or Potatoes, but Germans are actually bread-eating world champions. There are a few thousand different kinds of bread in Germany and it’s considered an important part of almost every meal. Now, aside of the wheat bread you surely know (Weißbrot – White bread in German), those funny bakeries there also produce Gray bread (Graubrot) and Black bread (Schwarzbrot). While grey bread is a mix of wheat and rye, black bread is any bread with more than 90 % rye. Among the black breads especially Pumpernickel should be mentioned, which is steamed and not baked, giving it a sweet-like taste.

7. Muzzle Bags (Maultaschen)

The Swabian Germans say about themselves that they’d be clumpy imitate versions if Italians, but don’t let yourself be fooled by that statement. The Swabian version of ravioli, so to say, might differ from the original Italian recipe – but is a delicatess of its own. They are filled with minced meat or spinach and either way served fried, in vegetable soup or dressed with butter.

6. Finger noodles (Schupfnudeln)

Another Swabian delicious meal, this time it’s their version of the Italian gnocchi. Usually made from rye flour and eggs.

5. Spaetzle noodles (Spätzle)

To complete the tricolore of Swabian pasta: Their egg noodles made from basically just eggs, flour and salt. The recipe is as easy and quickly prepared. I recommend speatzle noodles with a nice cheese-cream sauce and fried onion slices/rings.

4. Green Sauce (Grüne Soße/Gree Soß)

The old recipe is originally from the Near East and Roman legionaries brought it to South and Middle Europe. The recipes vary greatly, so I’ll mostly pay attention to the Kassel variant: Seven herbs (usually borage, parsley, pimpernel, anthriscus, sorrel, dill and chives; alternately shallot, lemon balm, garden cress and tarragon), sour cream, yogurt, mustard, pepper and milk make it a refreshing sauce, that goes good with peeled boiled potatoes and hard-boiled eggs.

3. Pretzels (Bretzeln)

I assume the pretzel as it is, is world wide known, so I don’t think I need to describe the knot-shaped and slight salty bakery-good much more. Recommendation: Swabian pretzels. (I prefer them over Bavarian ones.)

2. Spelt and Unripe Spelt (Dinkel und Grünkern)

A European kid of wheat that was popular till the Middle Ages in Middle Europe and was almost forgotten until the second half of the 20th century, when organic farming re-discovered it as a wheat that requires less fertilizers. Spelt is often used in health oriented, vegetarian or vegan kitchens. The variety of its use its great, from bread to salads to veggie burgers. (Grünkern is unripe spelt, but just as Dinkel used for food.)

1. Woodruff (Waldmeister)

The actual herbal planet, native to Europe and neighbouring parts of Asia and Africa will not be discussed much here, since it is no longers used in industrial manfuactured food since 1981. The artificial woodruff-flavour however is widely used in drinks (soda, wine, beer, tea) and food (jelly, jam and ice cream mostly). It is, next to green apple, the traditional “green flavour” (as strawberry is a red flavour, lemon is yellow, orange is orange, etc…). Woodruff flavour is sweet, but not intense (unless you take woodruff syrup) and refreshing.

Honourable mentioning: Scho-Ka-Kola

A German chocolate, also known as sport chocolate and flyer chocolate (WWII airforce term) made from dark chocolate, cafeine from cocoa and roasted coffee and additional cola nuts.

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1 Comment so far
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Curry Wurst, Maultaschen, and Spaetzle – all in one bowl, and i’m happy!

Hahaha : scho-ka-kola video – http://www.adrants.com/2009/05/schokakola-chocolate-bull-for.php

Comment by N




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