Famous Dishes
| Name | Type | ||
|---|---|---|---|
| Aachener Printen | Aachen | A type of Lebkuchen that is typical for the city of Aachen. | |
| Bratkartoffeln | Throughout Germany | Fried potatoes, often with diced bacon and/or onions | |
| Bratwurst | Throughout Germany | Sausage that is usually composed of veal, pork or beef. Basically a traditional German sausage. Not to be confused with curry wurst. | |
| Currywurst | Berlin, Rhine-Ruhr | This large-format, fried or grilled sausage is cut into thick slices and seasoned with spicy ketchup and generous amounts of curry powder, usually served with french fries — a popular snack originating in early 1950s Berlin. Both Bockwurst-style (i.e. intended to be boiled) and Bratwurst-style (i.e. intended to be grilled or fried) sausages are used, depending on region, and the use of one or the other is a matter for much debate among Currywurst gourmets. Currywurst remains one of most popular fast foods in Germany, especially in Berlin and the Rhine-Ruhr area, but the Döner kebab is gaining rapidly in popularity. | |
| Hendl | Throughout Germany | Whole grilled chicken marinated with pepper and other spices this dish is known as Brathühnchen, Brathähnchen, and in eastern Germany, also as Broiler. | |
| Hasenpfeffer | A stew made from marinated rabbit | ||
| Kartoffelsalat | Northern Germany and Southwest Germany | Potato salad, which comes in many varieties, for example in a cream or mayonnaise dressing (northern Germany) or even in meat broth (southwest Germany), is often served as a side dish to Bratwurst or boiled sausages). | |
| Königsberger Klopse | East-Prussian: city of Königsberg | Cooked meatballs served in a white sauce with capers | |
| Kohlroulade | Throughout Germany | German-style cabbage rolls | |
| Marzipan | Throughout Germany | E.g. Lübeck-style, widely used in Christmas specialities | |
| Mettbrötchen | A kind of sandwich made with raw Meat on bread rolls (Brötchen), frequently with a garnish of raw onion rings | ||
| Pellkartoffeln | Throughout Germany | Potatoes boiled or steamed before peeling (young potatoes may be eaten unpeeled), served with Quark and linseed oil, butter, or as a side dish with herring) | |
| Pfefferpotthast | Westfalia | Peppered beef stew | |
| Rouladen | Throughout Germany | A roulade of bacon and onions wrapped in thinly sliced beef | |
| Sauerbraten | Rhineland | A beef pot roast marinated in vinegar, water, spices and seasonings | |
| Sauerkraut | Throughout Germany | Fermented shredded cabbage | |
| Schweinshaxe | Pork hock served grilled and crispy with Sauerkraut or boiled as Eisbein | ||
| Spanferkel | Throughout Germany | A grilled whole young pig, usually eaten in a large company of friends or guests | |
| Speckpfannkuchen | Large, thin pancakes with diced, fried bacon | ||
| Spätzle | Southern Germany | These hand-made noodles are very popular and are an important ingredient of several dishes, such as Linsen mit Spätzle or Käsespätzle. | |
| Stollen | Dresden | A bread-like cake with dried citrus peel, dried fruit, nuts, and spices such as cardamom and cinnamon; it is usually eaten during the Christmas season as Weihnachtsstollen or Christstollen. The best-known Stollen is from Dresden and is sold at the Striezelmarkt Christmas market, which derives its name from the cake. | |
| Weihnachtsgans | Throughout Germany | A roasted goose is traditionally consumed on December 24 Christmas Day. | |
| Knödel (also known as Kloß, depending on region) | Throughout Germany | German dumplings; many different variations:
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Read more about this topic: List Of German Dishes
Famous quotes containing the words famous and/or dishes:
“Celebrity-worship and hero-worship should not be confused. Yet we confuse them every day, and by doing so we come dangerously close to depriving ourselves of all real models. We lose sight of the men and women who do not simply seem great because they are famous but are famous because they are great. We come closer and closer to degrading all fame into notoriety.”
—Daniel J. Boorstin (b. 1914)
“Truth is a clumsy servant that breaks the dishes while washing them.”
—Karl Kraus (1874–1936)