↓Deutsch The dish comes from Adana, a city in southern Turkey. It is supposedly the only Turkish spicy kabob. It is made from minced meat …
Cassoulet
↓Deutsch Cassoulet is a stew from the Languedoc. It consists mainly of white beans and in its simplest form with cured pork and sausages. Here …
Merguez – North African beef brats – Nordafrikanische Rinderbratwürste
↓Deutsch Merguez originate originally from the Maghrebian North Africa Tunisia, Algeria and Morocco. After the Algerian war between 1954 and 1962 escaped Algerians, but also …
Tabbouleh – Syrian Bulgur Salad – syrischer Bulgursalat
↓Deutsch I originally classified the dish in North Africa because the salad is also made with couscous. Hence this combination with the Merguez, which definitely …
Seafood platter – Meeresfrüchteplatte
↓Deutsch This plate has arisen some years ago on New Years Eve from a spontaneous purchase in the Frankfurt Kleinmarkthalle (small indoor market). Since that …
Deer roast from the leg – Hirschbraten aus der Keule
↓Deutsch This is the classic German roast with a correspondingly long cooking time in contrast to the meat from the back, which is roasted today …
Beef Chow Fun – Beef Broccoli stir fry – Rindfleisch Broccoli Bratnudeln
↓Deutsch The inspiration for this recipe came from Omnivore’s Cookbook. But it would not be my recipe if I had taken it 1:1. Already while …
Dibbehas
↓Deutsch The title of this recipe means a hare in a pot in Hessian dialect. This recipe is with Assmanshausen Pinot noir, but also from …
Scrambled eggs with bacon and potato salad – Speckei mit Kartoffelsalat
↓Deutsch A hearty but refined dish. There is no claim that a scrambled egg is actually a simple thing. The change between raw and dry …
Pork neck in Riesling wine – Schweinekamm in Riesling
↓Deutsch This is a very old recipe from the Rheingau, recognizable by the fact that the ingredients are all cut bite-sized. The origin is probably …