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Its use in Germany has been documented to the 16th century, when it was used as medicine, and as a food, whereby its leaves were consumed as a vegetable. [ 45 ] Garlic has never played a large role in traditional German cuisine, [ 46 ] but has risen in popularity in recent decades due to the influence of French , Italian , Spanish , Portuguese ...
Potato salad, which comes in many varieties, for example in a cream or mayonnaise dressing (northern Germany) or even in meat broth (south Germany), is often served as a side dish to Bratwurst or boiled sausages). Knödel (also known as Kloß, depending on region) Throughout Germany German dumplings; many different variations:
A Bembel and a traditional ribbed Apfelwein glass. Hessian cuisine is based on centuries-old recipes, and forms a major part of the Hesse identity. Reflecting Hesse's central location within Germany, Hessian cuisine fuses north German and south German cuisine, [1] with heavy influence from Bavarian cuisine and Rhenish Hesse.
German sausages and cheese. Austrian cuisine is a style of cuisine native to Austria and composed of influences from throughout the former Austro-Hungarian Empire. [5] Regional influences from Italy, Hungary, Germany and the Balkans have had an effect on Austrian cooking, and in turn this fusion of styles was influential throughout the Empire.
Afrikaans; العربية; Aragonés; Asturianu; Azərbaycanca; বাংলা; Беларуская; Беларуская (тарашкевіца) Български
Especially 'Stubenküken' are considered a forgotten speciality and is a dish using young chicken which were bred in spring. As it holds true for the whole neighbouring area of North Germany the cuisine of Hamburg does feature a lot of kale in its dishes as well which is reflected in famous dishes e.g. Grünkohl or Kohlrouladen mit Wirsing.
Along with festive holiday markets, Germany is know for its traditional treats. Here, we've rounded up the best German Christmas cookies with recipes for each.
Germany's climate has historically favored production of hardy vegetables (like turnips, cabbage and onions), as well as barley, which is reflected in German cuisine. Germany imported about a third of its food supplies in 1914. These imports were targeted from the start of the First World War.