Regional specialties from North Rhine-Westphalia

The most populous federal state of North Rhine-Westphalia includes very different regions such as the Eifel, Cologne, the Ruhr area or the Münsterland with the “Westphalian sky” and the Teutoburg Forest. The historical, cultural, linguistic and mentality differences are also reflected in the regional specialties. Here is divided into the Rhenish and the Westphalian-Lippe cuisine . The Westphalian, more Nordic cuisine is hearty, meat plays a major role. The Rhenish, also down-to-earth specialties are a bit finer, such as the ” Bergische Kaffeetafel “. Well known and typical are the Rhenish sauerbraten, Himmel un Äd (blood sausage with potatoes) or the Halve Hahn – half a sandwich. You can now buy it everywhere, but this is where the Westphalian Pumpernickel is at home. A long-life black wholemeal bread made from rye meal, which also played a role in the Peace of Westphalia.

Pepperpotthast / Pfefferpotthast

A simple but tasty goulash made from beef. In Westphalia, it is now considered a kind of national dish.

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Potato cake Döbbekuchen

In the Rhineland, Döbbekuchen or Döpekooche is one of the traditional dishes. Grated potatoes are baked in the oven together with smoked bacon (Dürrfleisch). A cast-iron pot “en Döpp” is usually used for this. The originally simple dish (as in our recipe) is modified in many ways depending on the region and family. For example, 3 layers of potatoes are used, and in between they are topped with the ends of the mead and bacon.This meal is eaten in the northern Rhineland-Palatinate and southern North Rhine-Westphalia. A similar dish with the same basic ingredients exists in Saarland and is called Schales. It is also an integral part of Saarland cuisine. A potato cake from the rhineland. Advertisment

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Fastnachtskuchle

Fastnachtsküchle or Fasnetkichle are Lard biscuites from the southwest German region.

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Sauerbraten from the Rhineland

Rhenish Sauerbraten is called "Soorbrode" in the Rhineland and was traditionally cooked with horse meat. Served with potato dumplings or potato pancakes (Rivekoch) and apple sauce.

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Dibbelabbes – potato pan

Originally a simple dish of potatoes, onions, pancetta and simple spices.

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Bergische coffee table

The Bergische Kaffeetafel is not just about drinking coffee. With Dröppelminna, grain, grey bread, Gugelhupf, rice pudding, sausage, fruit spread and more, it is something very special from the Bergisches Land.

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Heaven and Earth – Himmel un Aed

The Rhenish dish Himmel un Äd ("Heaven and Earth") derives from the fact that apples on the trees are close to heaven, compared to "Erdäpfeln", as potatoes are called in old German. In the Rhineland, Westphalia and Lower Saxony it is served up. Here's the recipe.

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Cookbooks from North Rhine-Westphalia

Westphalian cuisine and Rhenish specialities to try out. From Himmel und Äd to Rhineland sauerbraten.

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Halver cock

A Rhenish Halver Hahn (half rooster) consists of a rye roll with butter and a thick topping of Gouda cheese.

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Pumpernickel

Pumpernickel is a hearty, durable bread made from rye meal with a long rising time. Invented in Westphalia, the bread is now available everywhere. However, it is worthwhile to fall back on the quality of the Westphalian quality bakeries in terms of taste.

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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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Kölsche Kaviar met Musik – Blood sausage roll

A rye roll with blood sausage: that's Kölsche Kaviar met Musik. An invention of Rhenish cheerfulness. Elsewhere, it's simply a sandwich.

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Curry sticks – a hearty white bread

Curry sticks are the creation of a bakery in Essen. In the oven comes a white bread dough that is seasoned with colorful pieces of pepper, fried onions, oregano and curry. On top, it’s sprinkled with a generous amount of sesame seeds. This hearty bread is baked as a white breadstick and as a roll. Ideal for grilling, with salad or as a hearty breakfast. Who likes it smaller: Curry roll Curry sticks baked in the oven. NORTH RHINE-WESTPHALIA Bakery & Confectionery JohannisbauerHolsterhauser Str. 12145147 Essen

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Sweet Struwen from Westphalia

Struwen are a very old Easter pastry in the Münsterland on Good Friday. It's a kind of yeast pancake with raisins. Peppers.

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Poschweck – a traditional Easter bread

Lemon peel, candied orange peel and rock candy are added to Aachen Easter bread. The bread is spicy and sweet at the same time.

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Aachen Printen

The Printen are a gingerbread variant and are known for their typical shape, elongated strips. Recipe and story to go with it.

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