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This shall be the original recipe from Mama Leone, which is also present in the cartoon Lady and the Tramp alleged. Some adjustments I have made anyway: The sour cream is hard to get here, I’ve replaced it with creme frâiche. The eternally long cooking with the cream was too risky for me, I have therefore only added the cream at the end. Also, the boiling down of the wine (like the meat broth) I have replaced with a much smaller...
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The stuffed cabbage, although reported in Germany as a typical German dish, is also known by our eastern neighbors in Poland, the Czech Republic, Russia, Hungary and the former Yugoslavian states. The best known are the Sarma from soured as a whole cabbage leaves similar to sauerkraut and filled with giblets from pork or lamb.
In the broadest among these recipes, the Arab-Egyptian Mashi, wich means all kinds of stuffed vegetables,...
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In this recipe it goes about the great Balkan plate, in Croatian (formerly Yugoslavian) restaurants served in Germany. This involves primarily masses of meat of various animals from the grill and the typical side dish Djuvec rice is served. In order to match the German taste, this is served with a mixed salad and French fries, too.
Yugoslavian kitchen was shortly after the Italian the second wave of foreign food, which arrived in...
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Are Hamburger from Hamburg? Probably Frikadellen are from Germany. And probably in earlier times the baker and the not the butcher wins (=more bread than meat). That might have been the main food of German emigrants to America. Lots of bread mass and rather less minced meat. This of course has nothing to do with hamburgers, which are usually made of pure ground beef. However, so could have come Hamburg to America.
Let’s talk about...
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The dish originated in East Prussia and was named after Königsberg, now Kaliningrad. There, however, it was known as "Sauer Klopse" (sour meatballs). It became truly popular, however, in Berlin, where a large minority of East Prussians lived as early as the mid-19th century. It is now known throughout Germany. In the meantime, the dish has also found its way into haute cuisine, although there it is made with minced veal.
Meatballs...
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To stuff vegetables, might have been invented independently anywhere in the world. The present form comes from the Middle East, probably invented from settled Arabs. The Turks made use of this technique with enthusiasm and also in Egypt are Mashi (stuffed grape leaves, stuffed peppers and tomatoes) a very popular food.
The Turks on their march through the Balkan countries had this recipe probably in their saddlebag and so it came to...
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The tartar or beefsteak ala tartare was already mentioned in the practical cookbook by Henriette Davidis in 1845. Also in her recipe she wrote that not all ingredients need to be used.
I do not use anchovies, capers and sour vegetables (gherkins/mixed pickles) I do not like. Thus, in my tartar only salt, pepper, onions and egg yolk comes. Since I usually do that already finished, it does not look as spectacular as on professional...
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Sarma are commonly translated as Serbian cabbage rolls, but can be found everywhere in the Yugoslavian successor states.
In contrast to the cabbage rolls with fresh white cabbage that are common in Germany, these are made with sauerkraut. The whole cabbage heads are fermented with lactic acid. There is also no need to fry the roulades because the cabbage leaves are very moist. 2 servings Ingredients:
For the Sarma:
1/2 cup (150 ml...
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This is a shortened version of the Greek platter with only minced meat. These usually consist of different types of meat as steak and skewer. There are also soudzoukakia (meat rolls) and bifteki (meatballs) made from minced meat. I only know the bifteki shown here filled with sheep's cheese from stories. They were not known in Northern Greece, where I went on vacation several times.
I am expressly writing here about sheep's cheese,...
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As far as I know, tomatoes are the first stuffed vegetables to appear in Germany. Tomatoes were grown both commercially and in the home garden. If you were lucky, there were also particularly large specimens like the beef tomato, which are good for stuffing. As with the stuffed peppers, you can mix a normal meatball mixture with soaked rolls or, instead of rolls, pre-cooked rice with the minced meat.
Cooking is a bit difficult, as...
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