We will take you to German cuisines of different regions and introduce you to some well-known but even surprisingly unknown typical German dishes. Travel with us into four different cities and get to know different German “must-eats”:
We start in the north of the republic with Hamburg. The typical cuisine of the hanseatic City is clearly more fish-orientated as in all other regions of Germany. Take a fresh crispy bun, cover it with thinly cut herring, saithe, mackerel, matjes or northern sea shrimp. Refinish with raw onion rings, sour cucumber slices, green lettuce and add a homemade remoulade … now you will enjoy your first fish sandwich.
In the north, these freshly caught delicacies are one of the most popular snacks and have a long culinary heritage.
We continue our search for typical German dishes in the capital! The Berlin kitchen is grounded and offers “good traditional fare”. However, we want to introduce you to a meal, which is rarely found in the domestic kitchen, but often on Berlin streets.
The currywurst, today one of the most typical snacks of Berlin, was not invented all that long ago. Surely, their origin is not finally proved, but Herta Heuwer, should have been the own to serve the first currywurst in September 1949 in Berlin-Charlottenburg. Today you will find currywurst in Berlin almost everywhere.
Right in the middle of Germany, the traditional dishes of the Main metropolis Frankfurt have a lot to offer, and look back on a long tradition: Pressed wine from apples, green sauce made of seven herbs and a “royal”, gold-shimmering cake. But the Handkäs is even more popular. Its name originated from the former method of production, since it was knead and shaped by hand during the 19th century.
This traditional cheese is served with “music”, a marinade consisting of diced onions, vinegar, oil, cumin, pepper and salt. “Handkäs’” is usually accompanied by apple cider.
A little further to the south and we enter Bavaria, our last culinary stop through Germany. Across the borders, the Munich classics such as Bavarian veal sausage and pretzel are well known. But have you ever heard from “Leberkäs” a very special treat from the Bavarian kitchen? Whether hot with potato salad and fried egg or cold with sour cucumber in a bread roll, Leberkäs is always a pleasure.
Leberkäs directly translated means liver and cheese but both of these ingredients are not contained in this specialty. The name derives from the old German word lines “Lab” for loaf and “Kasi” for solid mass
Take the opportunity to taste one of our specialties during your next visit to Germany!
Pictures: © Pixelio – Fischbrötchen1by_Rolf Handke, Currywurst_by_Betty, Handkäs_by_Heinz Ober, Leberkäs_by_Wolfgang Floedl