Side, Snack, Appetizer

Beelitzer Spargel

Asparagus grown in brandenburg, germany

Main

Brathering

Brathering (, listen ; english: ″fried herring″) is a simple and traditional german dish of marinated fried herring. it is typical of the cuisine in northern germany and the northern parts of the netherlands, either for lunch or as a snack at fast food stands or take-out restaurants.

Main

Buletten

Flat meatballs, made with beef, pork

Breakfast

Eierkuchen

Thin crepe-like pancakes, serve with fruit, jam, nutella, sugar, cinnamon

Dessert, Sweet

Eierschecke

Eierschecke is a confectionery speciality from saxony and thuringia. it is a layer cake with a base layer of cake, a middle layer of quark cheesecake and a top layer of vanilla custard. parts of it are covered with a glaze made of cream, whole egg, sugar and flour for thickening.[1] the term originates from a piece of men's clothing in the 14th century which was called schecke and was made up of a medium-length tunic with a very tight waistline and was worn with a dusing, a hip belt. the cake was named after this "tripartite garment" (upper part, belt, lower part).

Main

Eintopf

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. while water can be used as the stew-cooking liquid, stock is also common. a small amount of red wine is sometimes added for flavour. seasoning and flavourings may also be added. stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. this makes it popular in low-cost cooking. cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. stews are thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of fat and flour. thickeners like cornstarch, potato starch, or arrowroot may also be used. stews are similar to soups, and in some cases there may not be a clear distinction between the two. generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat. while soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients.

Main

Eisbein

Eisbein (literally: "ice leg") is a german culinary dish of pickled ham hock, usually cured and slightly boiled. despite the name, no ice is actually used in its preparation. the word probably comes from high german via the latin term ischia used in medicine and hunting for the hip joint. in southern parts of germany, the common preparation is known as schweinshaxe, and it is usually roasted. the polish dish golonka or golonko and swedish dish fläsklägg med rotmos are very similar, alternatively grilled on a barbecue; another similar dish is the swiss wädli and the austrian stelze. eisbein is usually sold already cured and sometimes smoked, and then used in simple hearty dishes. numerous regional variations exist, for example in berlin it is served with pease pudding. in franconia, eisbein is commonly served with mashed potatoes or sauerkraut, in austria with horseradish and mustard instead.

Side, Snack, Appetizer

Extrawurst

Extrawurst can be either a type of cold cut or part of a german idiomatic expression.

Side, Snack, Appetizer

Hefeplinsen

A crêpe or crepe ( (listen) or , french: [kʁɛp] (listen), quebec french: [kʁaɪ̯p] (listen)) is a very thin type of pancake. crêpes originated in brittany, a region in western france, during the 13th century, and are now consumed around the world. crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). they are often served with a wide variety of fillings such as jam or hazelnut cocoa spread. crêpes can also be flambéed, such as in crêpes suzette.

Dessert, Sweet

Kalter hund

A hedgehog slice is an uncooked flat, square or bar-shaped chocolate snack/dessert, similar to a fudgey chocolate brownie but with alternating lighter and darker areas. the darker areas are chocolate flavoured. the lighter areas are crushed biscuit, rice puffs, or similar. nuts may also be added. it usually has a topping of chocolate icing on which may be sprinkled coconut, hundreds and thousands, or other kinds of sprinkles or raisins (e.g. chocolate or coffee flavoured, etc.). the dish goes by a variety of names. in german it is called kalter hund (cold dog), kalte schnauze (cold snout) or kellerkuchen (cellar cake). in some languages it is named after its appearance, such as swedish radiokaka (named for both its resemblance to old-time radios and its ability to be eaten soundlessly so as to not disturb radio broadcasts), turkish mozaik pastası or greek mosaico. the danish kiksekage and serbo-croatian keks torta simply mean biscuit cake. the dutch name arretjescake comes from a promotional recipe book published by calvé and is named after its mascot character, while the norwegian delfiakake refers to the delfia deep-frying fat mentioned in this recipe. the dish is derived from chocolate salami which was invented in the beginning of the twentieth century and which in turn traces its heritage to various kinds of fake sausage confectionery without chocolate from the start of the nineteenth century. many german histories refer to a 1920s recipe from baking firm bahlsen that combined chocolate with packaged cookies. the name “kalter hund” has been theorized to have passed into german through the slovakian word “hyntow” (box-shaped trolley), which might have been a reference to the rectangular pans in which the dessert is often made. in germany, it is often described as a retro food that conjures nostalgic associations of the 1950s. in 2017, inhabitants of ronneburg made a 994.9 meter long cake, the longest to date in germany.

Main

Kassler

Kassler or kasseler in german cuisine is the name given to a salted (cured) and slightly smoked cut of pork similar to gammon. it can be either hot or cold smoked. pork necks and loins are the most often used cuts although ribs, shoulders and bellies can also be used. it is often served with sauerkraut and mashed potatoes. in addition to pork, chicken prepared 'kasseler' style is available at some butchers. it is unclear where the name comes from. it is often said that the name derived from a berlin-based butcher called cassel who prepared the cut in the late 19th century. however, records of the town's inhabitants show that in the 19th century no butcher named cassel or kassel was living in berlin. likewise, it is not possible to prove that kasseler comes from the german town kassel.in finland, pork neck of any type is called kassler.a similar dish, hamburgerryg, is eaten in denmark. in this variation the meat is boiled. it is often served with a glace of either honey or mustard. in norway, hamburgerrygg is smoked, while the unsmoked variant is called benfri svinekam.also a similar dish, baleron, is eaten in poland.

Main

Ketwurst

Ketwurst is a form of hot dog created in the german democratic republic. the word "ketwurst" comes from a combination of ketchup and wurst (german for "sausage"). its preparation involves the heating of a special bockwurst, larger than regular hot dogs, in water. a long roll is pierced by a hot metal cylinder, which creates an appropriate sized hole. the sausage is then dunked in ketchup and put inside of the roll. the ketwurst was invented at the state gastronomical research center — like the grilletta, a hamburger-like meatball-in-a-bun — around 1977–1978. at that time, restaurants at the berlin tv tower were incapable of handling the large numbers of visitors, so a take-away food was needed. it is often considered the archetypical east german fast food, but until german reunification, it was actually rarely seen outside the berlin city center.

Side, Snack, Appetizer

Knieperkohl

Knieperkohl is a pickled cabbage dish similar to sauerkraut. it contains not only white cabbage but also collard greens (or leaves of red cabbage) and kale, as well as grape leaf and cherry leaf. knieperkohl is considered a representative dish of the historical region of prignitz, now part of brandenburg in germany. knieperkohl is commonly served as an accompaniment to cured pork, such as kassler, or sausages. kohlwurst is a type of german sausage generally eaten with knieperkohl. potatoes are another typical accompaniment.

Main

Königsberger klopse

Königsberger klopse, also known as soßklopse, (russian: кёнигсбергские клопсы, romanized: kyonigsbergskie klopsy) are a german specialty of meatballs in a creamy white sauce with capers.

Main

Martinsgans

Roasted goose. the goose became a symbol of the saint due to a legend that, when trying to avoid being ordained bishop he hid in a pen of geese whose cackling gave him away. once a key medieval autumn feast, a custom of eating goose on the day spread to sweden from france. it was primarily observed by the craftsmen and noblemen of the towns. in the peasant community, not everyone could afford this, so many ate duck or hen instead.

Side, Snack, Appetizer

Quarkkeulchen

Quarkkäulchen (literally "little quark ball") is a saxon dish made from dough containing about two-thirds mashed potatoes, one-third quark cheese, eggs and flour, and perhaps spiced with cinnamon or dotted with raisins. the dough is fried in butter or clarified butter into small pancakes. these are served hot, usually with sugar, fruits or other sweet side dishes.

Side, Snack, Appetizer

Roggebrood

Rye bread is a type of bread made with various proportions of flour from rye grain. it can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. rye bread was considered a staple through the middle ages. many different types of rye grain have come from north-central, western, and eastern european countries such as iceland, germany, austria, denmark, sweden, norway, finland, estonia, latvia, lithuania, poland, belarus, ukraine, russia, the netherlands, belgium, france, and the czech republic and is also a specialty in the canton of valais in switzerland. around 500 ad, the germanic tribe of saxons settled in britain and introduced rye, which was well-suited to its temperate climates.

Main

Sahnehering

Herring, cream and onions

Main

Saure eier

Sweet and sour eggs, hard boiled eggs cooked in a sauce with mustard, butter, cream, vinegar, sugar, dill, many different ways to prepare

Main

Schlesisches himmelreich

Stewed pork and dried fruit

Main

Skidne æg

Eggs with mustard sauce, medium-boiled eggs with sennepssauce (mustard sauce), serve with rye bread, common during easter

Side, Snack, Appetizer

Spreewälder Gurken

Spreewald gherkins (german: spreewälder gurken or spreewaldgurken) are a specialty pickled cucumber from brandenburg, which are protected by the eu as a protected geographical indication (pgi).

Side, Snack, Appetizer

Spreewälder Meerrettich

Horseradish grown in the spree forest in brandenburg, germany

Dessert, Sweet

Spritzkuchen

A cruller () is a deep-fried pastry like a doughnut popular in the us and canada often made from a rectangle of dough with a cut made in the middle that allows it to be pulled over and through itself, producing twists in the sides of the pastry. the cruller has been described as resembling "a small, braided torpedo". some other cruller styles are made of a denser dough somewhat like that of a cake doughnut formed in a small loaf or stick shape, but not always twisted. crullers may be topped with powdered sugar (sometimes mixed with cinnamon) or icing. a french cruller is a fluted, ring-shaped doughnut made from choux pastry with a light airy texture. the german spritzkuchen is very similar, while the dutch and belgian sprits is baked instead of being fried.

Drink

Wurzelpeter

Wurzelpeter is a kräuterlikör-type liqueur produced in germany. it is flavoured with a variety of herbs, bark, and roots: its name references the latter (wurzel in the german language).