unusual food
Apfelstrudel
Apfelstrudel (apple strudel) is a delicious pastry filled with apples flavored with sugar, cinnamon, raisins and breadcrumbs – and has been popular since the 18th century. The delicate flakey pastry is made from elastic dough, which is kneaded and stretched until it’s as thin as phyllo pastry. The pastry is wrapped round and round the filling building up many layers, and then baked. It’s served warm in slices sprinkled with powdered or icing sugar.
Spatzle, noodles made from wheat flour and egg, are popular especially in the South. They’re often served topped with cheese (kasepatzle) – rather like macaroni cheese – and sometimes with roasted onions as well. They can be served boiling hot, straight from the pan – so be careful!
Döppekuchen is a typical dish from the Eifel region, traditionally made with grated potato, bacon and onion. These ingredients are based on the recipe for kartoffelpuffer (potato fritters), though the people of the Eifel were the first in Germany to do away with the time-consuming process of frying the batter. Instead they pour the mixture into a cast-iron pot (a döppe in the local dialect) and bake it in the oven like a cake (kuchen).
The weisswurst sausage is one of Bavaria's best-known specialities. It is made of veal and pork and is flavoured with onions and fresh parsley. The sausages, warmed through in hot water, are traditionally eaten in the morning, and are best served with sweet mustard, freshly baked pretzels and Bavarian beer – and best enjoyed in one of Bavaria's many beer gardens, of course. Aficionados suck the meat straight out of its casing. Only the uninitiated use a knife and fork.
The weisswurst sausage is one of Bavaria's best-known specialities. It is made of veal and pork and is flavoured with onions and fresh parsley. The sausages, warmed through in hot water, are traditionally eaten in the morning, and are best served with sweet mustard, freshly baked pretzels and Bavarian beer – and best enjoyed in one of Bavaria's many beer gardens, of course. Aficionados suck the meat straight out of its casing. Only the uninitiated use a knife and fork.
