↓Deutsch In this recipe it goes about the great Balkan plate, in Croatian (formerly Yugoslavian) restaurants served in Germany. This involves primarily masses of meat …
Schweinefleisch
Franconian Schäufele – Fränkisches Schäufele
↓Deutsch Franconian Schäufele is something completely different than the better-known Baden Schäufele. The Baden Schäufele is the thicker part of the deboned pork shoulder, cured …
Sauerkraut plate – Sauerkrautplatte
↓Deutsch Sauerkraut plates are well known in many variants in Germany and Alsace. The sauerkraut is cooked with lard, sometimes with white wine and/or garlic …
Hunter schnitzel – Jägerschnitzel
↓Deutsch A hunter’s schnitzel in Germany is usually a pork schnitzel from the upper, lower shell, back or neck. When breading, the meanings divide depending …
Mett
↓Deutsch 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 …
Frankfurt schnitzel – Frankfurter Schnitzel
↓Deutsch Basically, the Frankfurter Schnitzel is simply a large pork schnitzel with Frankfurt green sauce. The usually served side dish is fried potatoes and also …
German classic asparagus with ham, hollandaise and boiled potatoes – Deutscher klassischer Spargel mit Schinken, Hollandaise und Salzkartoffeln
↓Deutsch This is the finer way to eat asparagus in Germany in contrast to the simple asparagus vegetable in white roux. The ham belongs as …
Spareribs
↓Deutsch Spareribs are a wonderful nibble, which unfortunately too often even ends up in Germany in the sauerkraut or even in the waste. In this …
Gyros, the Greek answer to doner – Gyros, die griechische Antwort auf Döner
↓Deutsch Gyros/Döner is a marinated meat cooked on a vertical skewer. Originally only mutton, now calf or poultry in Germany. Since Greece was largely Christian …
Vindaloo
↓Deutsch Indian food, if you can talk about at all so many regions, is something that is rarely ours. Personally, I really like better Indonesian, which is …