Regional specialities from Rhineland-PalatinateRegional specialties from North Rhine-WestphaliaRegional specialties from the SaarlandWhat is it?

Dibbelabbes, Döbbekuchen

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.

Dibbelabbes with apple sauce and salad

Recipe Dibbelabbes

A hearty potato dish.
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Course: main dish
Cuisine: Saarland
Keyword: savoury
Difficulty: Beginner
Total Time: 2 hours 10 minutes
Servings: 4

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

Serve with applesauce, stewed fruit or salad, as with the Schales.
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