Made in Germany is a label that convinces people around the world. This applies to individuals who are holding the keys to the new Audi they just purchased, people who insist on listening to the entire 9th Symphony by Ludwig van Beethoven, but also to those who are hungry.
Berlin, April 21st, 2020. Update: February 19th, 2021 (The Berlin Spectator) — Sure, the German cuisine may not be as fine as the French one. But German food can be exceptionally tasty. Take our word for it. Did anyone say “calories”? Forget those.
Potatoes are popular in Germany. Fried ones are even better. Creativity is the key. Onions should definitely be added, bacon or ham are standard ingredients too. The version with sliced sausages is great. Adding eggs to your fried potatoes is yet another good idea. And how about grated cheese? This is the kind of German dish anyone can make. The potatoes should be pre-boiled and cut into slices. Just add everything else and fry the whole thing until the potato slices are about to turn brown. Don’t forget to consume your ‘Bratkartoffeln’ after frying them.
Here we basically have two meals in one. Eisbein might not be kosher or halal, but it definitely tastes good. There is nothing better than biting into this soft, boiled meat, except for the more decadent version of this dish, called ‘Schweinshaxe‘. In this case, the pork hock is being fried, which is why it will have a crunchy crust. Do not eat this dish every day, but more like once a year since it is heavy. Sauerkraut usually goes with it.
Who would actually eat raw ground pork? Well, the Germans. They put their ‘Mett‘ on bread rolls, for instance with onions or garlic, and actually consume it. This stuff is so delicious, soft and juicy, it can probably turn vegans and vegetarians into meat addicts.
The German northerners do make some unconventional dishes, to say the least. Labskaus used to be a typical sailor’s meal. It contains corned beef, red beet, herring and mashed potatoes and is usually being served with a pickle and an egg on top. Labskaus may be a little old-fashioned, but it is still being served at some good restaurants in Bremen, Hamburg and Lower Saxony.
When it comes to potato salad, Germany is split. In the south, they make it properly. Boiled potatoes are being sliced and mixed with raw onions, chives, other herbs and sunflower oil. Some even add tiny pieces of bacon. There is nothing better than this kind of potato salad. In northern Germany, it looks different though because they add huge amounts of mayonnaise. A terrible idea.
Since they are pasta pockets filled with meat, they are related to Italian Ravioli, Chinese Wan Tan, Russian Pierogi and similar dishes, at least sort of. But Maultaschen have their own distinctive taste. They either come in broth or in their fried version. Eating them with green salad is recommended. Some grated cheese on top of your southern German ‘Maultäschle’ (diminutive) can’t hurt either.
Soft, softer, Matjes. It is also known as young herring and usually comes with onions and white cream sauce. Fried or boiled potatoes are the right side dish. Once you have started eating it, it is hard to stop. And it is hard not to post your young herring lunch on Facebook because it looks good too.
It may not look like much, but it is the most delicious Quiche Lorraine variation ever. Onion cake can be found in south-western Germany, including in the provinces Baden-Württemberg and Rhineland-Palatinate. Warning: Zwiebelkuchen can cause gas. There is a price for everything, right? But every crumb is worth it. Germans often enjoy their onion cake with Federweisser, their ‘new wine’.
2. Birnen, Bohnen und Speck
Sound the alarm! This German dish called ‘Pears, Beans and Bacon‘ is exactly what its name says. Pure food porn. One thing is certain: This combination is too good to be real. They eat it up north, including in the region around Bremen. Our suggestion: Refrain from adding the mustard you see on the photo. It will destroy the taste.
We should stand in awe of Käsespätzle, especially when they are being prepared the right way. In Swabia, they know how to make them. Spätzle are basically German noodles, but they need to be freshly made. The right kind of cheese has to be picked. Fried onions should be put on top too. Those who are happy with the regular version may go straight to the kitchen now. For the others, there is one more task. What the Swabians call Schmelze needs to be added on top to make your Käsespätzle even more addictive. Dissolve a lot of butter in a pan and add bread crumbs. Pour the whole thing over your meal and start eating. You have reached the perfection level.
We have a request: Would you consider supporting The Berlin Spectator? By donating, you would enable us to create even more content, to develop and grow further. Because of your support, we will worry less. Our Donations Page can be found here.