West Germany

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

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.

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

This typical regional speciality originates from the north Hessian region. Translated, the name means nothing more than "old sausage", alluding to the average 2-month maturing period.

Kappesuppe is a hearty white coal stew from Saarland. Recipe and more.

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