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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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The Frikadelle, the Boulette, the Fleischpflanzerl, the Fleischküchle and whatever else there are all sorts of names in Germany for this fried minced meat structure. Some even suspect the origin of the hamburger in it. It should have been taken along as a travel provisions on the America liner and so have become a hamburger. The crossing of the emigrants lasted at least six weeks and I do not dare to imagine the smell and taste of a...
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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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This is the most German way to enjoy raw meat. There's tartar, raw minced beef, known internationally. In Japan, they have tataki, meat that's briefly cooked all over but still raw inside. Raw minced pork, however, is probably only available in Germany, and then only in certain regions.
Let's move on to the capital, Berlin, where it's known as chopped stippe, then as a Mettbrötchen in the Ruhr area and even as far as Hesse.
I live...
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And another of countless stir-fries with ground beef and bell peppers, this time a bit spicier. In this stir-fry, the peppers are truly the dominant ingredient, with the tomatoes appearing only in a little tomato paste for the sauce.
In warm weather I could live off something like this all the time. 2 servings Ingredients:
3 tbsp olive oil
300 g ground beef
50 g striped onion
200 g striped bell peppers
2 tbsp tomato paste
1 tbsp hot...
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The same trick as with Swabian ravioli Maultaschen. Friday is fasting day, so there's no meat. Swabians hide their meat in pasta dough to hide it from God; I hide the meat in a squid tube.
Both are actually hypocritical, but I don't care, since I have nothing to do with the imaginary friend in heaven anyway.
What's essential for the minced meat filling is a sufficient amount of garlic. It has to have a really strong flavor. I know it...
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Slavinken is Dutch for salad finches. These were actually songbirds, wrapped in bacon and served on a bed of lettuce. At some point, people apparently realized that songbirds were becoming increasingly rare and placed them under protection. Presumably at the same time, they came up with the idea that the whole thing would taste just as good with a ground meat mixture.
Today's recipe uses mixed ground meat (beef/pork); I made it with...
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