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Zwiebelkuchen (German pronunciation: [ˈt͜sviːbl̩ˌkuːxn̩], lit. ' onion cake ' ) is a savory German onion cake made of steamed onions, diced bacon, cream, and caraway seeds on either a yeast or leavened dough. [ 1 ]
Laobing, pajeon, the scallion pancake, teisen nionod and zwiebelkuchen Onion cake is a savory or sweet cake prepared using onion as a primary ingredient. Various onion cakes are consumed in Canada, China, Germany, Korea, Switzerland, Wales and other countries.
Franconian Zwiebelkuchen, which literally means onion cake, is a pie made of steamed onions, diced bacon, cream, and caraway seeds on a yeast dough. Lebkuchen [ edit ]
Zwiebelkuchen: Main course An onion cake, a seasonal dish served around October, usually eaten while still warm and accompanied by slightly fermented red or white grape juice called Süser or (more commonly in other regions) Federweißer. Flammkuchen: Main course A pizza-like dish with thin crust and onion, bacon and crème fraîche topping.
Flammekueche (), Flammkuchen (Standard German), or tarte flambée (), is a speciality of the region of Alsace, [1] German-speaking Moselle, Baden and the Palatinate. [2] It is composed of bread dough rolled out very thinly in the shape of a rectangle or oval, which is covered with fromage blanc or crème fraîche, thinly sliced onions and lardons.
Schweinshaxn and Obatzda in a beer garden. Bavarian cuisine is a style of cooking from Bavaria, Germany.Bavarian cuisine includes many meat [1] and Knödel dishes, and often uses flour.
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Grünkohl dish with Pinkel, Kassler and Speck. Lower Saxon cuisine (German: Niedersächsische Küche) covers a range of regional, North German culinary traditions from the region correspondingly broadly to the state of Lower Saxony, which in many cases are very similar to one another, for example cuisine from the areas of Oldenburg, Brunswick, or East Frisia.