In the Saarland, Schales as well as Dibbelabbes are an integral part of every kitchen. Both dishes have almost the same ingredients, but are prepared differently. Schales is placed in a cast-iron roaster in the oven until the dough forms a brown crust on the bottom. Dibbelabbes is prepared on the stove, but also in a cast iron pot or roaster.
If you don’t want to wait 2 hours for the Schales dish, you can also prepare the dough in small cakes in the pan.
Served with applesauce, stewed fruit or salad.
Ingredients & Shopping list
- 2 kg large potatoes
- 250 g dried meat (smoked, streaky pancetta)
- 2 leeks
- 1 medium egg
- salt, pepper
- Finely grate the potatoes and squeeze out the liquid with your hands or in a tea towel.
- Finely chop the leek.
- Mix potato grated with leek and egg. Season to taste with salt and pepper. If you want the dough to be a little firmer, add 1 tablespoon of flour.
- Cut the pancetta into small cubes.
- In a pan suitable for the oven, render the pancetta. Add the potato mixture and bake in the oven at preheated 200°C for 2 hours until crispy.
- Tip: Bake the raw dough as small cakes in the pan. There's Grumbeerkiechelcher