![]() It’s called Tote Oma (literally “dead grandma”) that is supposed to be originating in Thuringia. There’s also a somewhat particular dish that was popular in the former GDR. ![]() The state is famous for Thuringian Rostbratwursts, red sausage, or Thuringian classic potato dumplings and Wickelklöße-which are potato dumplings made from flour, eggs, water, and baking powder, then rolled with butter-fried white bread crumbs. There’s even a Stollen festival taking place every year! Thuringian gastronomic specialties can be recognized pretty quickly as they often contain their origin in their name. The best known baked good from this region is probably the fruit bread called Stollen that is made in Dresden and is one of the most popular sweet breads eaten during the Christmas season. In contrast to some poor areas in these states, big cities such as Dresden and Leipzig could develop a more “refined” cuisine. Typical Berlin dishes are: - Kassler – thick-cut salted and smoked pork, often served with sauerkraut - Eisbein – pickled, cured, and boiled ham hock - Buletten – flattened pan-fried meatballs, often served with potato salad - Bismarckhering – pickled herring - Schnitzel Holstein – veal schnitzel served with fried eggs, capers, and fish - Soleier – pickled cooked eggs - Strammer Max – a slice of bread topped with ham and a fried egg - Hackepeter – raw minced pork, often served on a bread bun (known as “Schrippe” or “Brötchen”) with raw onions Regional vegetables such as potatoes, beans, turnips, cucumbers, peans, and cabbage all find their way on the plates-often accompanied by meats like pork and goose, but also seafood such as carp, eel, or pike. Silesia, Pomerania, Mecklenburg, and Bohemia, the city’s cuisine was able develop from various influences. Being the former capital of the Kingdom of Prussia and populated by immigrants from e.g. Cooking here is about getting full, not about winning beauty contests. Typical Berliner cuisine is generally described as hearty but simple. I think we can agree that German cuisine has a soft spot for all kinds of meat and carbs, but still, taking two example dishes that contain both show that they come from two different culinary worlds: a weisswurst with a pretzel from Bavaria compared with kale, smoked bacon, and “Pinkel”-a special sausage with bacon and groats of oat or barley-from northern Germany. Obviously, this is highly subjective, as an individual’s perception on German cuisine is influenced by where they’re from, where they’re living, and which dishes accompanied you from childhood through to today. When I think of typical German dishes, there are three that immediately come to my mind: thick-cut salted and smoked pork with sauerkraut and potatoes, roulades with red cabbage and potato dumplings, and currywurst with fries. ![]() Check out all episodes and videos on Instagram via IGTV. Community member ‘Fake Rabbit’? ’Dead Grandma’? Are these classic German dishes making you hungry? In our video series ‘Weird German Food,’ our international Kitchen Stories team guess what lies behind the names of some of Germany’s strangest dishes.
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