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THE GLOBAL KITCHEN

THE GLOBAL KITCHEN SERIES

GERMANY A Cultural Cookbook

National Cuisine • Regional Cuisine • Classic Dishes • Daily Meals

Dining Etiquette Recipes in 8 Categories • Special Occasion Foods

Dining Etiquette • Recipes in 8 Categories • Special Occasion Foods

Street Food • The German Pantry

Publisher: Edward G. Hinkelman

Editors: Jenny Fretland VanVoorst, Brielle Burt, Felicia Topp

Designer: Kristie Wolgamott Cover Image: JeniFoto/Shutterstock

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ISBN: 978-1-60780-059-0

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GERMANY

A Cultural Cookbook

Gen S. DuMonde

LIST OF RECIPES

1. Apfelrotkohl (Red Cabbage with Apples)

2. Apfelstrudel (Apple Strudel)

3. Berliner Pfannkuchen (Jelly Doughnuts)

4. Bohnensalat (Green Bean Salad)

5. Bratkartoffeln (Fried Potatoes)

6. Bratwurst

7. Brezeln (Pretzels)

8. Brötchen (Bread Rolls)

9. Brotzeitplatte (Bavarian Cold Platter)

10. Currywurst

11. Dampfnudeln (Poached Dumplings)

12. Dinkelbrot (Spelt Bread)

13. Eintopf (One-Pot Stew)

14. Eisbein (Ham Hock)

15. Erbsensuppe (Split Pea Soup)

16. Flädlesuppe (Pancake Soup)

17. Forelle mit Mandeln (Trout with Almonds)

18. Frikadellen (Meatball Patties)

19. Gänsebraten (Roast Goose)

20. Gebrannte Mandeln (Candied Almonds)

21. Gemischter Salat (Mixed Salad)

22. Grünkohl mit Wurst (Kale with Sausage)

23. Gulaschsuppe (Goulash Soup)

24. Gurkensalat (Cucumber Salad)

25. Heringssalat (Herring Salad)

26. Hochzeitssuppe (Wedding Soup)

27. Karottensalat (Carrot Salad)

28. Karpfen Blau (Blue Carp)

29. Kartoffelknödel (Potato Dumplings)

30. Kartoffelpuffer mit Apfelmus (Potato Pancakes with Applesauce)

31. Kartoffelsalat (Potato Salad)

32. Kartoffelsuppe (Potato Soup)

33. Klopse (Meatballs)

34. Knochenmark auf Toast (Bone Marrow on Toast)

35. Kürbiskernbrot (Pumpkin Seed Bread)

37. Leberknödelsuppe (Dumpling Soup)

38. Leberwurst (Liver Sausage)

39. Linsensuppe (Lentil Soup)

41. Mousse au Chocolat (Chocolate Mousse)

42. Obatzda (Bavarian Cheese Spread)

43. Pilzragout (Mushroom Ragout)

44. Pommes Rot-Weiß (Fries with Ketchup and Mayo)

45. Pumpernickel

46. Rahmspinat (Creamed Spinach)

47. Reibekuchen (Potato Pancakes)

48. Rollmops (Stuffed Pickled Herring)

49. Rote Bete Salat (Beetroot Salad)

50. Rote Grütze mit Vanillesoße (Berry Compote with Vanilla Sauce)

51. Rotkohl (Braised Red Cabbage)

52. Rouladen (Meat Rolls)

53. Rumkugeln (Rum Balls)

54. Sachertorte

55. Sauerbraten (Sour Roast)

56. Sauerkraut

57. Schaumgebäck mit Beeren (Meringue with Berries)

58. Schupfnudeln (Potato Noodles)

59. Schwarzwälder Kirschtorte (Black Forest Cake)

60. Schweinebraten (Roast Pork)

61. Seezunge (Pan-Fried Sole)

62. Semmelknödel (Bavarian Bread Dumplings)

63. Spargelsuppe (White Asparagus Soup)

64. Spätzle (Egg Dumplings)

65. Speckpfannkuchen (Bacon Pancakes)

66. Stollen (Fruit Bread)

67. Streusselkuchen (Crumb Cake)

68. Teewurst (Tea Sausage)

69. Weißwurst (White Sausage)

70. Westphalian Pumpernickel

71. Wiener Schnitzel (Pan-Fried Veal)

72. Windbeutel (Cream Puffs)

73. Wurstsalat (Sausage Salad)

74. Zopf (Braided Bread)

75. Zwieback Rolls (Twice-Baked Rolls)

76. Zwiebelkuchen (Onion Pie)

REGIONAL CUISINE

The culinary tradition of Baden-Württemberg can further be divided into Baden and Swabian cuisines. The former city of Baden-Baden, while Swabia boasts a simpler, more down-to-earth style of cooking with an emphasis on rustic dishes such as egg-noodle stews.

Schwarzwälder Kirschtorte - Black Forest cake is a decdrenched in sweet Kirchwasser (cherry schnapps), topped with fresh cherries, chocolate shavings, and more cream.

Schwarzwälder Schinken - Black Forest ham is cured in spices such as garlic, coriander, pepper, and juniper berry, cold smoked, and then air dried—a process that can take up to three months. But the result is clearly worth it as Black Forest ham is the best-selling smoked ham in Europe.

Bavaria

Maultaschen with meat or cheese and vegetables. In the local dialect, they are called Herrgottsbscheißerle, meaning “little God cheaters,” in reference to the monks that used to eat them during Lent to hide the meat they were eating from prying eyes.

Gaisburger Marsch - This substantial beef stew brings together the two staples of this regional cuisine—fresh egg noodles and potatoes—into one carb-heavy dish.

Dampfnudeln - This sweet, white bread roll is cooked, as the name implies, with steam in a lidded pot. As a main, it is served with cabbage and meat or as an accompaniment to soup. As a dessert, it is typically served with custard or fruit.

When the rest of the world thinks of German cuisine, it’s probably Bavarian food and dining culture that

The region has a long tradition of beer brewing and is home to the world-famous Oktoberfest. The famous 15th-century German Beer Purity Law, Reinheitsgebot, stipulates how beer can be produced and was promulgated in Bavaria.

Although Bavaria is now rich and tech-heavy, it was decidedly rural for most of its history with a strong tradition of hearty, earthy foods. Cabbage, beets, and onions are the bedrock, and potatoes or bread are served at virtually every meal. Perhaps more so than other regional German cuisines, Bavarian cooking has a tendency to use all parts of the animal, and in the past decades, such dishes have begun to be seen less as poverty food than as a point of pride—a marker of the resourcefulness of the Bavarian identity.

Maultaschen

Dampfnudeln

DAILY MEALS

Church bells in German villages ring at 8 a.m., 12 p.m., and 6 p.m., marking the end of breakfast and the start of lunch and dinner, respectively. Historically, church bells marked the rhythm of work and mealtimes for workers or farmers who did not have watches or clocks.

Breakfast

Germans live by the belief that breakfast is the most important meal of the day. Breakfast is typically eaten between 6 and 8 a.m.; it is a hearty meal of breads, pastries, butter, and jams as well as cheeses and cold cuts. Sliced tomatoes and hardboiled eggs round off the spread. German breakfast is distinguished from other continental European breakfasts by a preference for thick, whole grain brown breads such as pumpernickel and bread rolls. For lighter and quicker breakfasts, Germans also eat Muesli, often with yogurt or fruit, or they stop at a nearby bakery to pick up a belegtes Brötchen, a bread roll with meat or cheese, or a chocolate or fruit pastry such as a Schokobrötchen or Obstplunder.

Snack

A mid-morning snack called Frühstückspause (breakfast break) is typically eaten around 10 a.m., which is often a slice of bread, pastry, or piece of fruit. Between lunch and dinner, Germans might make room for Kaffee und Kuchen (coffee and cake), which is a social snack shared with friends and family, particularly on the weekends. Coffee and cake also are an integral part of any social gathering taking place in the afternoon.

Lunch

Lunch is traditionally the single warmes Essen, or cooked meal, of the day. Historically, workers would return home at 12 p.m. sharp for a warm meal complete with soup, salad, a main dish of meat, potatoes, a vegetable, and dessert. However, due to work schedules, commuting, and the broad inclusion of women in the workforce, it is no longer feasible for many Germans to have lunch at home. Today, many workers eat warm meals at their workplace cafeterias or get a sandwich, sausage, or döner kebab from a local Imbiss (snack stand).

German breakfast traditionally includes thick, whole-grain brown breads such as Roggenbrot.

Nowadays, many workers eat lunch at their workplace cafeterias.

STREET FOOD

meat in a wrap. Döner kebab was introduced to Germany by Turkish immigrants in the 1970s and has since become a staple of the street food scene, particularly in Berlin and Hamburg.

LEBERKÄSE

Leberkäse

ground pork, beef, and bacon, baked in a loaf pan until it forms a crust. It is often served in a bread roll with mustard or pickles. Variations might include adding cheese or serving it with a fried egg. Leberkäse is particularly popular in Bavaria and Baden-Württemberg and is commonly sold at butcher shops, bakeries, and street stalls.

BREZEL

The Brezel (pretzel) is a traditional German baked good made from dough shaped into a knot and baked until golden brown, often sprinkled with coarse salt. Variations might include different toppings, such as cheese or seeds, or serving it with mustard or butter. Brezeln have been enjoyed in Germany for centuries and are a popular snack, particularly in Bavaria. They are widely available at bakeries, street stalls, and markets across the country.

Sweet Treats BERLINER

The Berliner, also known as Krapfen, meaning “doughwith sugar or powdered sugar. Variations might inwhipped cream, and icing on top. Berliners are traditionally eaten during New Year’s celebrations and Carnival, but they are available year-round at bakeries, cafés, and street stalls across Germany.

LEBKUCHEN

Lebkuchen is a traditional German gingerbread cookie, often made with honey, spices, nuts, and candied fruits, and sometimes glazed with icing or dipped in chocolate. Variations might include different shapes, such as hearts or stars, or additional decorations. Lebkuchen is particularly popular during the Christmas season and is widely available at Christmas markets and bakeries throughout Germany.

COFFEE CULTURE

• Latte Macchiato: A layered drink where steamed milk is “stained” with a shot of espresso, celebrated for its delicate balance and creamy texture.

• Specialty Coffees: With the rise of thirdwave coffee culture, Germany now also enjoys single-origin coffees and artisanal and brewing techniques.

How It’s Enjoyed

In Germany, coffee is both a personal indulgence and a social connector. Mornings often begin with a freshly brewed cup at home, enjoyed leisurely with a slice of cake—a tradition known as Kaffee und Kuchen. In urban settings, cafés serve as community hubs where friends meet, business deals are brokered, and creative ideas are born. The ambiance of these cafés—characterized by comfortable seating, ambient music, and an inviting décor—encourages patrons to relax and savor their beverage.

The German appreciation for coffee also extends to its preparation methods. Whether it’s the precision of a

specialty coffee shops has brought a focus on sustainable sourcing and innovative brewing techniques, further enriching the coffee experience.

Interesting Facts

• Café Hopping: In many German cities, it’s common for people to “café hop”—visiting multiple coffee houses in one day to sample different blends and ambiances.

• Coffee and Cake Tradition: The custom of Kaffee und Kuchen is so deeply ingrained that many bakeries offer a special selection of cakes designed to complement different types of coffee.

• Roasting Expertise: Germany is renowned for its high standards in coffee roasting. Many local roasters have gained international acclaim for their precision and commitment to quality.

• Innovative Brews: Beyond traditional coffee, German cafés often experiment with innovative brewing

• Sustainability Initiatives: A growing number of German cafés and roasters are committed to sustainability, often partnering with coffee growers to ensure ethical practices and reduce environmental impact.

Kaffe und Kuchen is a beloved part of the day for most Germans.

ROLLMOPS

(STUFFED PICKLED HERRING)

Prep Time: 15 minutes Resting Time: +132 hours Cook Time: 10 minutes Total Time: 132 hours 25 minutes

Recipe Servings: 8 Dietary Considerations: Gluten Free, Dairy Free, Kosher, Halal

Rollmops

rolled around a pickle. An invention of necessity that became a culinary staple, Rollmops is a specialty of Berlin pubs. Incidentally, this dish is also considered by many Germans to be an effective hangover cure. Whether Rollmops or simply in the mood for an afternoon snack, Germans eat this dish with gusto.

BRÖTCHEN (BREAD ROLLS)

Prep Time: 20 minutes Resting Time: +2 hours 35 minutes

Cook Time: 20 minutes Total Time: 3 hours 15 minutes

Recipe Servings: 24 Dietary Considerations: Vegetarian

Brötchen, meaning “little bread” in German, are small, crusty bread rolls that are a staple in German cuisine and salt, resulting in a soft interior and a golden, crunchy crust. Brötchen come in various regional variations,monly served with butter, jam, honey, or cold cuts, and are often paired with a cup of coffee or tea. Brötchen are a beloved part of daily life in Germany, found in bakeries across the country and cherished for their simthey embody the German love for quality bread and hearty, satisfying meals.

DAMPFNUDELN (POACHED DUMPLINGS)

Prep

Recipe Servings: 8

Dietary Considerations: Vegetarian, Kosher, Halal

The Bavarian name Dampfnudeln means “steamed noodles” but this dish is better characterized as a versatile poached dumpling. It is therefore also known as Hefeklöße. These dumplings can be served with a variety of sauces and soups, in either sweet or savory presentations. Many Germans consider Hefeklöße or Dampfnudeln to be a perfect comfort food and dessert. This recipe showcases a warm and sweet vanilla sauce that pairs wonderfully with the soft dumplings.

SCHWEINEBRATEN (ROAST PORK)

Prep

Recipe Servings: 6

Dietary Considerations: Dairy Free

A roast pork with simple seasonings, Schweinebraten is a common German main course. It is a popular Sunday meal in Germany and is frequently served with sauerkraut or braised cabbage, dumplings, and beer. It is recommended to use a high-quality pork roast with a substantial cap of fat and skin on it as this will naturally protect the meat from drying out.

SCHUPFNUDELN (POTATO NOODLES)

Prep Time: 30 minutes Cook Time: 15 minutes Total Time: 45 minutes

Recipe Servings: 4

Dietary Considerations: Vegetarian, Kosher, Halal

Schupfnudeln are traditional potato noodles similar to Italian gnocchi. A classic German comfort food especially common in southwestern parts of the country, these handrolled noodles are made from a dough of typically boiled and then pan-fried in butter until golden and slightly crispy. Schupfnudeln can be served in a variety of ways, making them a versatile dish in German cuisine. They are often paired with sauerkraut for a savory combination or served with sweet toppings such as sugar and cinnamon for a dessert-like twist. Popular in southern Germany, particularly in Swabia and Bavaria, Schupfnudeln home-style dishes that celebrate simple, rustic ingredients. Whether enjoyed as a main course or side dish, they are a comforting and satisfying part of Germany’s culinary tradition.

WINDBEUTEL (CREAM PUFFS)

Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 60 minutes

Recipe Servings: 6 Dietary Considerations: Vegetarian, Kosher

Windbeutel are delicious cream puff sandwiches that are favorite German party fare. The name literally transthe dough, a pâte à choux cream is one of the most traditional.

BERRIES

Description

Berries are small, pulpy, and often edible fruits that are typically juicy, brightly colored, and sweet or sour in taste. They are a popular food item due to their of berries include strawberries, blueberries, raspberries, blackberries, and cranberries, though there are believed to be about 400 varieties of berries in the world.

Origin

Berries have been a part of the human diet for thousands of years, with various types originating from different parts of the world. Blueberries, cranberries, and Saskatoon berries are native to North America, while raspberries and strawberries have origins in Europe and Asia. Some species of strawberry also are found in Russia, Chile, and the United States. Wild berries were historically gathered by indigenous peoples and later cultivated for broader agricultural use.

Varieties

It is believed that there are more than 400 varieties of berries in the world. Popular types include strawberries, blackberries, blueberries, cranberries, and raspberries. Some varieties are considered delicacies, including cloudberries and lingonberries that grow in Scandinavia.ferent types, though sweetness and tartness are the most typical traits. Cranberries are considered slight-ries), which have a sour aftertaste. Berries generally become sweeter as they ripen and are juicy in nature, often with a fragrant aroma all their own.

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