What is it?

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

Backesgrumbeere is a hearty Rhine-Hessian potato casserole with meat or ham.

This dish is also known as Flecke, Kaldaunen, Piepen or Sulz, depending on the region. It is made from forestomach (rumen), but also reticulum or leaf stomach, mostly from cattle.

Mutzbraten is a delicacy from Thuringia. Pieces of meat marinated in black beer are grilled on skewers over beech wood. A hearty snack also at folk festivals.

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

Hoppel Poppel is a simple, hearty dish made from leftovers that can be prepared very quickly.

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

Bötel with clay and straw is the paraphrase of Eisbein with Erbspüree and sauerkraut. The name originates from the area around Magdeburg.

Woodruff, cherry or raspberry - Berliner Weisse are all the rage. Traditionally, wheat beer is mixed with syrup and served ice cold is a wonderful thirst quencher in the summer.

Simple but delicious: Lübecker Schwalbennestern (Lübeck Swallows' Nests) are cutlets rolled into a roulade with ham and boiled egg and cut crosswise. As a main course or snack. A North German speciality.

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.

The name Schnüsch means vegetable stew; it originates from the region of Angeln in Schleswig-Holstein. Originally it is about cooking the first young vegetables together with milk.

This pastry is deceptive with its appearance: Meissner Fummel are hollow dumplings and therefore very fragile. They are made of a sweet wafer dough.

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.

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

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.

Grümpelsuppe is a simple tasty flour soup with meat broth from Thuringia. The lumps of flour are the dumplings.

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

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

A classic from the Saxon Erzgebirge are Buttermilchgetzen. Getzen in itself are meatless dishes. A kind of potato pancake with buttermilk.

A regional specialty from Baden as an accompaniment to asparagus or meat.

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.