Regional specialties from Lower Saxony

Hardly any other federal state is as diverse and so different in its landscapes as Lower Saxony. From the East Frisian Islands over the flat old country with its fertile Elbe marshes, to the Harz, a low mountain range. Therefore, the regional cuisine of Lower Saxony is just as diverse. Pinkel with kale (a smoked grützwurst), tea from East Friesland with Kluntje (rock sugar), asparagus from the Oldenburger Münsterland or Harzer Roller , a sour milk cheese, Mockturtle soup or Braunschweiger Mumme .

Sweet Prilleken

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

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Brunswick mumme

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.

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Pinkel with kale

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

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pea soup from Hanover

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

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Kehdinger wedding soup

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.

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Labskaus

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.

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Maties

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".

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Salt Marsh Lamb

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.

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Cookbooks from Lower Saxony

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.

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Harzer roller, Harzer cheese salad

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.

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Stippgrütze, Bremer Knipp, minced grits

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.

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Harzer Schwartenwurst, minced pork sausage

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

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Mockturtle soup

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

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Recipe white asparagus – variations

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

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Bismarck herring

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

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Rollmops

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

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Kale as a side dish

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.

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Bentheimer Moppen

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.

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