The dish Dibbelabbes is also known as Dibbekoche, Dippedotz, Döbbekuchen, Döpekooche or Rierschales and is probably derived from “pot cake”. It is originally a simple dish of raw potatoes, onions, smoked pancetta (dried meat) and simple spices. The ingredients go into the “dibbe”, a cast iron roaster.
Depending on the region and the family, the ingredients are expanded or modified.
This meal is eaten in the northern Rhineland-Palatinate and southern North Rhine-Westphalia. In the Hunsrück, Saarland and the Eifel it is eaten as Dibbelabbes.
A similar dish in the Saarland is Schales. It is also a firm component of the Saarland cuisine, but is prepared in the pan.
Ingredients & Shopping list
- 2 kg potatoes
- 1 medium eggs
- 2 chopped onions
- 2 tbsp flour or starch flour (as required)
- 2 tbsp oil
- Finely grate the potatoes and squeeze out the liquid with your hands or in a tea towel.
- Finely chop or grate the onions.
- Mix potato grate and onions with eggs, salt and pepper. If the dough is too liquid, add a little flour.
- In a cast iron roaster, heat the oil and add the mixture. Turn again and again and pick the dough in large pieces. This forms a nice crust all around.
Tips & Hints
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