Regional specialties from Lower Saxony

Prilleken or Prilken are a sweet carnival specialty from the Braunschweig and Harz region.

Braunschweiger Mumme is a regionally typical non-alcoholic malt extract brewed from water, hops, barley, wheat and herbs. This extract is viscous and sweet. Recipe for Mumme goulash.

In the northwest of Germany Pinkel (a Grützwurst) with kale is a traditional dish especially in the kale season from January to February.

This hearty stew from Lower Saxony is served with semolina dumplings.

Originally intended as an appetizer, this wedding soup from the Kehdinger Land is now a full meal for us. The soup is composed at the table by everyone himself.

Labskaus: loved or demonized. This typical North German dish from old seafaring times is simply something you should try. Tasted in a restaurant where they still do the cooking themselves, it can be a discovery.

Matjesfilet mit Speckstippe is a dish from Mecklenburg-Vorpommern. It's pickled herring with fried bacon and beans. The name "Matjes" for the herring, comes from the Dutch name "Maatjesharing".

Spicy salt grasses as a natural nutrition form the basis for an aromatic, tender and light meat of the salt meadow lambs, which is highly appreciated by gourmets.

As diverse as the state is, so is the recipe selection. So there is the Hannöversche pea soup, Mockturtelsuppe or the Braunschweiger Mumme or Pinkel with kale. Our cookbook selection makes it easier to find.

Harzer Roller is a very low-fat speciality made from sour milk cheese. A healthy speciality from the Harz region. Harzer roller marinated for snack.

Bermer Knipp or Hackgrütze a popular North German speciality for the cold season. Oat or barley groats are mixed with meat and spices to make a sausage pudding and eaten hot from the pan.

Schwartenwurst is a regional speciality from the Harz region and is usually eaten with boiled potatoes.

Mockturtle is fake turtle soup. Veal or beef was taken as a substitute for the turtle meat.

Preparation of asparagus very aromatic in the oven, classic in a water bath and a recipe for sauce hollondaise.

This sour pickled herring is named after the former Chancellor Otto von Bismarck. Delicious Herring Recipe

Rollmops is a typical "hangover breakfast" in this country. It is a rolled up marinated herring fillet with a filling.

If there was a typical North German vegetable to name, it would be kale. Here is a successful recipe for kale as a side dish.

Bentheimer Moppen are traditional, sweet spice biscuits made from butter shortcrust pastry with caraway seeds. They owe their name to the county of Bentheim in Lower Saxony.