The cuisine of Germany is made up of many different local or regional cuisines, as is typical for somewhat larger countries. Germany itself is part of a larger cultural region, Central Europe, sharing many traditions with neighbouring countries such as Poland and the Czech Republic. Southern regions, like Bavaria and Swabia, share dishes with Austrian and parts of Swiss cuisine.
Also read – Is it safe to travel Germany in 2021 and what are the places to see/visit in Germany? December 8, 2020
German food is really about having meat , pork ,beef and chicken but there is some scope for vegetarians also .Today we are going to discuss on same 🙂
Famous Local vegetarian dishes of Germany 🙂
- Bread & Cheese
- Semmelknödel mit Pilzen
- Handkäs mit Musik.
- Rote Grütze
Spätzle, or Knöpfle, also Spätzli or Chnöpfli in Switzerland or Hungarian Nokedli, Csipetke, Galuska or Slovak Halušky or Slovenian Vaseršpacli or vodni žličniki is a type of pasta.
Egg noodles or dumplings usually made by pressing the dough through a colander or coarse sieve and cooking the resulting irregular pieces in boiling water also written ˈspätzle.Check recipe
Asparagus, or garden asparagus, folk name sparrow grass, scientific name Asparagus officinalis, is a perennial flowering plant species in the genus Asparagus. Its young shoots are used as a spring vegetable. It was once classified in the lily family, like the related Allium species, onions and garlic.
There is no wrong way to eat Spargel whether you choose to start on the thick bottom or bite off the fine top.
Potato pancakes, raggmunk, draniki, deruny, latkes or boxties are shallow-fried pancakes of grated or ground potato, matzo meal or flour and a binding ingredient such as egg or applesauce, often flavored with grated garlic or onion and seasoning.
Kartoffelpuffer can be served sweet or savory. Most commonly they’re served with apple sauce or other fruit compote, and/or dusted with powdered sugar, but are also served savory-style with a yogurt-herb sauce or with meat as part of a meal.
Flammekueche, Flammkuchen or tarte flambée is a speciality of the historic regions of Alsace, Saarland, Baden and Pfalz at the French-German border region.
Flammkuchen (pronounced flam-KOOK-en) comes from South Germany and the Alsace region of France (along the southwestern French-German border).
Bread & Cheese
If you love the smell and taste of fresh baked rolls, then this German cheese roll recipe is a must. The dough for these German rolls is made with cheese, which gives them an amazing soft and chewy texture. They are an all-time favorite in Germany for lunch boxes and parties and are super-fast and easy to make.
Semmelknödel mit Pilzen
Semmelknödel are a kind of bread dumplings made from dried wheat bread rolls like Kaiser rolls, milk, and eggs. The name derives from southern Germany, where semmel means bread rolls and knödel refers to something that has been kneaded.
Knödel is the German word for dumpling, and as such there are dozens of varieties. The most popular, however, are probably semmelknödel, which are made from day-old bread rolls (semmeln) soaked in warm milk and seasoned with onion, parsley, and a pinch of nutmeg. Check Recipe
Handkäs mit Musik.
Handkäse is a German regional sour milk cheese and is a culinary speciality of Frankfurt am Main, Offenbach am Main, Darmstadt, Langen, and other parts of southern Hesse. It gets its name from the traditional way of producing it: forming it with one’s own hands.
Handkäse is a regional sour milk cheese which gets its name from the traditional way of producing it. Handkäse is formed with hands. The tourists always ask about the “Musik”. The Frankfurters would say “Musik kommt später . Check recipe
Obatzda is a Bavarian cheese delicacy. It is prepared by mixing two thirds aged soft cheese, usually Camembert and one third butter. Sweet or hot paprika powder, salt and pepper are the traditional seasonings, as well as a small amount of beer. Check Recipe
To prepare the dish, the sausage is cut into thin slices or strips and placed, along with raw onion rings or cubes, in a vinegar and oil marinade, lightly seasoned with salt, pepper, and sometimes paprika.
A variation of the recipe adds strips of pickled gherkin. It is normally made from a sort of boiled sausage like Lyoner, stadtwurst, Regensburger Wurst or extrawurst.
Rødgrød, Rote Grütze, or Rode Grütt, meaning “red groats”, is a sweet fruit dish from Denmark and Northern Germany. This puddinglike German dessert is generally made with fresh red currants as the base. Adding other red fruits, such as raspberries, strawberries.
Also read – Famous local food to try when in Spain ? December 3, 2020