07/03/24
Maitri
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Königsberger klopse: Named after the former East Prussian capital of Königsberg, this tasty dish of meatballs in a creamy white sauce with capers is beloved by grandmothers and chefs alike.
Source: Google
Maultaschen: They are typically palm-sized, square pockets of dough with fillings that run the gamut from savoury to sweet and meaty to vegetarian.
Source:Google
Labskaus: Labskaus is not the most visually appealing dish, but a delectable mess that represents the seafaring traditions of northern Germany like no other.
Source: Google
Sausages: Fried on a barbecue or in the pan, and then served in a white bread roll with mustard on the go, or with potato salad or sauerkraut as the perfect accompaniment for German beer.
Source: Pexels
Currywurst: Today boiled and fried sausages are used, and currywurst remains one of the most popular sausage-based street foods in Germany, especially in Berlin.
Source: Google
Doner Kebab: Döner kebab was introduced to Germany by Turkish immigrant workers coming here in the 1960s and ’70s.
Source Google
Shnitzel: Jägerschnitzel comes with mushroom sauce, zigeunerschnitzel with bell pepper sauce and rahmschnitzel is served with a creamy sauce.
Source: Google
Käsespätzle: Essentially a sort of pasta, the noodles are a simple combination of eggs, flour, salt and often a splash of fizzy water to fluff up the dough.
Source: Google
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