"equivalent of a doughnut: a pastry made from deep-fried choux pastry. In parts of Germany, the doughnut equivalents are called ""Berliner"" (sg. and pl.), but not in the capital city of Berlin itself and neighboring areas, where they are called ""Pfannkuchen"" (which is often found misleading by people in the rest of Germany, who use the word ""Pfannkuchen"" to describe a pancake, which is also the literal translation of it). In middle Germany, doughnuts are called ""Kreppel"" or ""Pfannkuchen"". In southern Germany, they are also called ""Krapfen"" and are especially popular during Carnival season (""Karneval""/""Fasching"") in southern and middle Germany"
"Lebkuchen Lebkuchen (), or Pfefferkuchen, is a traditional German baked Christmas treat, somewhat resembling gingerbread. The etymology of ""Leb-"" in the term ""Lebkuchen"" is uncertain. Proposed derivations include: from the Latin ""libum"" (flat bread), from the Germanic word ""Laib"" (loaf), and from the Germanic word ""lebbe"" (very sweet). Another likely possibility is that it comes from the old term ""Leb-Honig"", the rather solid crystallized honey taken from the hive, that cannot be used for much beside baking. Folk etymology often associates the name with ""Leben"" (life), ""Leib"" (body), or ""Leibspeise"" (favorite food). ""Kuchen"" means 'cake'. The forerunner of today's ""Lebkuchen"""
"and boxes, which have become nostalgic collector items. Lebkuchen Lebkuchen (), or Pfefferkuchen, is a traditional German baked Christmas treat, somewhat resembling gingerbread. The etymology of ""Leb-"" in the term ""Lebkuchen"" is uncertain. Proposed derivations include: from the Latin ""libum"" (flat bread), from the Germanic word ""Laib"" (loaf), and from the Germanic word ""lebbe"" (very sweet). Another likely possibility is that it comes from the old term ""Leb-Honig"", the rather solid crystallized honey taken from the hive, that cannot be used for much beside baking. Folk etymology often associates the name with ""Leben"" (life), ""Leib"" (body), or ""Leibspeise"" (favorite food)."
"to an innovative entrepreneurial food scene promoting cosmopolitan flavors, local and sustainable ingredients, pop-up street food markets, supper clubs, as well as food festivals, such as Berlin Food Week. Many local foods originated from north German culinary traditions and include rustic and hearty dishes with pork, goose, fish, peas, beans, cucumbers, or potatoes. Typical Berliner fare include popular street food like the ""Currywurst"" (which gained popularity with post-war construction workers rebuilding the city), ""Buletten"" and the ""Berliner"" doughnut, known in Berlin as . German bakeries offering a variety of breads and pastries are widespread. One of Europe's largest delicatessen markets"
"and serve them together with regular Berliners without telling anyone. The terminology used to refer to this delicacy differs greatly in various areas of Germany. While called ""Berliner Ballen"" or simply ""Berliner"" in Northern and Western Germany as well as in Switzerland, the Berliners themselves and residents of Brandenburg, Western Pomerania, Saxony-Anhalt and Saxony know them as ""Pfannkuchen"", which in the rest of Germany generally means pancakes; pancakes are known there as ""Eierkuchen"" (""egg cakes""). In parts of southern and central Germany (Bavaria), as well as in much of Austria, they are a variety of ""Krapfen"" (derived from Old High"
"or take-out restaurants. The Hanover Fair was initially colloquially known as the ""Fischbrötchen fair"" due to the fish buns served there as a snack. Fischbrötchen A Fischbrötchen () (lit. ""fish bun"") is a sandwich made with fish and other components such as fresh white or dried onions, pickles, remoulade, creamy horseradish sauce, ketchup, or cocktail sauce. It is commonly eaten in Northern Germany, due to the region's proximity to the North Sea and Baltic Sea. A common preparation is made with bismarck herring or soused herring. Other varieties use Brathering, rollmops, European sprat, salmon, smoked Atlantic mackerel, other fried fish"
"Schupfnudel Schupfnudel (German; plural ""Schupfnudeln""), also called Fingernudel (""finger noodle""), is a type of dumpling or thick noodle in southern German and Austrian cuisine. It is similar to the Italian gnocchi and Central European kopytka. They take various forms and can be referred to with a variety of names in different regions. They are usually made from rye or wheat flour and egg. Since the introduction of the potato to Germany in the seventeenth century, Schupfnudeln have also been made with potatoes. They are traditionally given their distinctive ovoid shape—similar to an elongated American football—through hand-shaping. They are often served"
"Butterkuchen Butterkuchen or Zuckerkuchen is a simple German cake baked on a tray. Flakes of butter are distributed on the dough which, after baking, form the characteristic holes. The whole cake is sprinkled with sugar or streusel. After further kneading the ""Butterkuchen"" is baked. As a variation the dough can be sprinkled with roasted almond flakes. ""Butterkuchen"" is a favourite element of Westphalian and North German coffee tables. It is also served at wedding and funerals and, as a result, is sometimes called ""Freud-und-Leid-Kuchen"" (""joy and sorrow cake"") or ""Beerdigungskuchen"" (""funeral cake""). A regional variation is to sprinkle the ""Butterkuchen"""
"Streuselkuchen Streuselkuchen (, ""crumb cake""), also known in English-speaking countries as crumb cake, is a German specialty. Traditionally, it is made of a yeast dough covered with a sweet crumb topping referred to as streusel. The main ingredients for the crumbs are sugar, butter, and flour, which are mixed at a 1:1:2 ratio. German ""Streuselkuchen"" is usually a flat cake made on a baking tray and cut into oblong pieces. It should be very flat - about one inch - so crumbs make about 50% of its height. Yeast dough is the original; a short crust is possible, too, and"
"the number of its restaurants having this distinction in Germany. Apart from that, Berlin is well known for its vast offering of vegetarian, vegan and otherwise sustainability-oriented food, such as fair trade goods or organic food. Berlin is one of the cities with the most vegetarian and vegan restaurants in the world. Many local foods originated from north-German culinary traditions and include rustic and hearty dishes with pork, goose, fish, peas, beans, cucumbers or potatoes. Typical Berliner fares include Currywurst, invented in 1949, and the Berliner known in Berlin though as a . Turkish and Arab immigrant workers brought their"
"pancakes, comparable to the French ""crêpes"". They are served covered with sugar, jam or syrup. Salty variants with cheese, ground meat or bacon exist as well as variants with apple slices baked in (called ""Apfelpfannkuchen"", literally for ""apple pancakes""), but they are usually considered to be main dishes rather than desserts. In some regions, ""Eierkuchen"" are filled and then wrapped; in others, they are cut into small pieces and arranged in a heap (called ""Kaiserschmarrn"", often including raisins baked in). The word ""Pfannkuchen"" means pancake in most parts of Germany. A popular dessert in northern Germany is ""Rote Grütze"", red"
"Bauernfrühstück Bauernfrühstück () (literally ""farmer's breakfast"") is a warm German dish made from fried potatoes, eggs, onions, leeks or chives, and bacon or ham. Despite its name, it is eaten not only for breakfast but also for lunch and dinner. It is similar to the somewhat simpler English bubble and squeak. The ingredients are mixed in a pan and fried as an omelette. It is usually accompanied by a green or tomato salad or pickles (UK: gherkins). Similar dishes are found in other countries, too. In France, for example, as omelette à la paysanne (with sorrel), in Spain as a"
"Fischbrötchen A Fischbrötchen () (lit. ""fish bun"") is a sandwich made with fish and other components such as fresh white or dried onions, pickles, remoulade, creamy horseradish sauce, ketchup, or cocktail sauce. It is commonly eaten in Northern Germany, due to the region's proximity to the North Sea and Baltic Sea. A common preparation is made with bismarck herring or soused herring. Other varieties use Brathering, rollmops, European sprat, salmon, smoked Atlantic mackerel, other fried fish varieties (e.g., fish burgers). Prawns are sometimes used, as are various other species of food fish. Fischbrötchen are commonly served at fast food stands"
"recipes were buried in oblivion since the mid of 20th century such as Mädchenröte (a dessert made of egg whites and cassis), Förtchen (a kind of pastry), a precursor of the famous Berliner, Munkmarscher Muscheltopf (a seafood stew), Kalbfleischpudding or filled breast of pork, which is one of the many dishes with sweet and sugary side dishes. One of the preferences of this regional cuisine is to combine the sweetness of a dish with a taste contrast like sour or salty. These combinations are also described as ‘Broken sööt’ which means ‘broken sweetness’ in English and is especially present in"
"is found at the KaDeWe, and among the world's largest chocolate stores is ""Fassbender & Rausch"". Berlin is also home to a diverse gastronomy scene reflecting the immigrant history of the city. Turkish and Arab immigrants brought their culinary traditions to the city, such as the lahmajoun and falafel, which have become common fast food staples. The modern fast food version of the doner kebab sandwich evolved in Berlin in the 1970s, and became a favorite in Germany and elsewhere in the world. Asian cuisine like Chinese, Vietnamese, Thai, Indian, Korean, and Japanese restaurants, as well as Spanish tapas bars,"
"tortilla de patatas or in Sweden as pyttipanna. Bauernfrühstück Bauernfrühstück () (literally ""farmer's breakfast"") is a warm German dish made from fried potatoes, eggs, onions, leeks or chives, and bacon or ham. Despite its name, it is eaten not only for breakfast but also for lunch and dinner. It is similar to the somewhat simpler English bubble and squeak. The ingredients are mixed in a pan and fried as an omelette. It is usually accompanied by a green or tomato salad or pickles (UK: gherkins). Similar dishes are found in other countries, too. In France, for example, as omelette à"
"is a ""(frukost) bullar"" (""(breakfast) buns""), ""franskbrödbullar"" (""french bread bun"") or simply ""fralla"" (""bun""), comfort food eaten with butter and any kind of topping (marmalade, cheese, ham, salami) for special weekend breakfasts. The ""Doppelweck or Doppelbrötchen"" is a type of bread roll originating from the Saarland which consists of two rolls joined together side-by-side before baking. A variety of rolls are found in Europe, from white rolls made with wheat flour, to dark rolls containing mostly rye flour. Many variants include spices, such as coriander and cumin, or nuts. Also common are bread rolls containing or garnished with whole seeds"
"Funnel cake Funnel cake (Drechderkuche in Pennsylvania German) is a regional food popular in North America at carnivals, fairs, sporting events, and seaside resorts. The concept of the funnel cake dates back to the early medieval Persian world, where similar yeast-risen dishes were first prepared and later spread to Europe. Pennsylvania Dutch immigrants brought the yeast dish, known as Drechderkuche, to America and around 1879 developed the baking powder version along with its new name, funnel cake. Funnel cakes are made by pouring batter into hot cooking oil in a circular pattern and deep frying the overlapping mass until golden-brown."
"Germknödel Germknödel ( in Austrian German) is a fluffy yeast dough dumpling, filled with spiced plum jam and served with melted butter and a mix of poppy seeds and sugar on top. It is occasionally - even though less traditional - served with vanilla cream sauce instead. It is a culinary specialty of Austria and Bavaria. The dish is served both as a dessert and as a main course. ""Germknödel"" is usually a spherical or bun-shaped dessert. The dessert's main ingredient is a yeast dough with sugar and fat, usually butter, added to the dough. The dumpling is filled with"
"have their own variety of or special recipe for ""Grüne Soße"" (Green Sauce), which is prepared with seven different chopped herbs, usually with sour cream, quark and/or yoghurt and sliced boiled eggs. It differs in both appearance and taste. Although the area is not known for its sweet recipes, Bethmännchen are popular in Frankfurt at Christmas time, and Haddekuche, a form of hard gingerbread scored like a Geripptes, is a traditional accompaniment to Apfelwein. Schmandkuchen, a flat tray-baked cake consisting of a sponge-mixture bottom topped with a thick layer of sour cream/smetana (called """"Schmand"""" in German) and traditional whipped full-fat"
"was the daughter of a gingerbread baker or the wife of a margrave. Her name is associated with some of the Lebkuchen produced by members of the guild. Since 1996, """" is a protected designation of origin, meaning that it must be produced within the boundaries of the city. ""Lebkuchen"" range in taste from spicy to sweet and come in a variety of shapes with round being the most common. The ingredients usually include honey, spices such as aniseed, coriander, cloves, ginger, cardamom, and allspice, nuts including almonds, hazelnuts, and walnuts, or candied fruit. In Germany, types of ""Lebkuchen"" are"
"bacon bits and sauerkraut are commonly served at public wine festivals throughout Baden and Swabia. In Swabia, Schupfnudeln are often served with cold fruits, like cold stewed apples or pears. Schupfnudel Schupfnudel (German; plural ""Schupfnudeln""), also called Fingernudel (""finger noodle""), is a type of dumpling or thick noodle in southern German and Austrian cuisine. It is similar to the Italian gnocchi and Central European kopytka. They take various forms and can be referred to with a variety of names in different regions. They are usually made from rye or wheat flour and egg. Since the introduction of the potato to"
"sold with Nutella and banana or Grand Marnier and sugar. Other street foods include pizza, kebab-type sandwiches and panini, a grilled and pressed sandwich. During the winter, roasted chestnuts can be bought. Bavarian Fleischkäse (also called Leberkäse), is similar to meatloaf, sliced to the thickness of a finger and generally served with either hot mustard or sweet mustard in a roll. Germany is also known for its various types of sausage, as well as the recent hybrid curry-sausage, currywurst. French fries (""pommes"" in German, derived from French but pronounced according to German orthographic rules) are popular, served with ketchup and/or"
"Jelly doughnut A jelly (or jam) doughnut is a doughnut filled with jelly filling. Varieties include the German Berliner, Australia, Britain and Nigeria's jam doughnuts, sufganiyot from Israel, and the jelly-filled doughnuts sold in the United States and Canada. Japanese anpan are similar to the Berliner, except they contain red bean paste. Krafne from Eastern Europe also include a jelly-filled variety. In Italy, bomboloni are popular. Austria also has a jelly doughnut known as krapfen that is typically filled with apricot jam and topped with powdered sugar. The Polish pączki is also similar to a jelly doughnut. A 1942 headline"
"Claus tradition. In Germany, the pfeffernuss is more closely associated with Christmas. The cookie has been part of European yuletide celebrations since the 1850s. The name peppernut (Pfeffernüsse, pebernød etc.) does not mean it contains nuts, though some varieties do. The cookies are roughly the size of nuts and can be eaten by the handful, which may account for the name. Throughout the years, the popularity of the pfeffernüsse has caused many bakers to create their own recipes. Though recipes differ, all contain aromatic spices - most commonly cinnamon, cloves, mace, nutmeg, cardamom, and anise. Some variations are dusted with"
"traditionally as a main course anyway. Mohnnudel Mohnnudeln (meaning ""poppy seed noodles"" in German), is the name of thick noodles of a potato dough in Bohemian and Austrian cuisine, similar to the Schupfnudel. The main difference is, that Mohnnudeln are served with melted butter, ground poppy seeds, and sprinkled with confectioner's sugar. They are also called ""Waldviertler Mohnnudeln"", referring to the Austrian area where they originated. Waldviertel is a part of Lower Austria where poppy seeds have been cultivated for ages, which give the dish its distinct black coloring. Mohnnudeln can be eaten as a dessert or a light supper."
"lunch. In contrast the people in Saarland eat it with bean soup and call this dish ""Bibbelschesbohnesup un Quetschekuche"". Zwetschgenkuchen ""Zwetschgenkuchen"", ""Pflaumenkuchen"" and ""Zwetschgendatschi"" (southern Bavaria) is a sheet cake or pie made from yeast dough or shortcrust dough that is thinly spread onto a baking sheet or other baking mold and covered with pitted zwetschgen. It is popular as a summer cake and has different local labelings throughout Germany, Austria and Switzerland. In Hessen, Rhineland-Palatinate, Saarland and Moselle it is known as ""Quetschekuche"", in Bavaria, Baden-Württemberg and parts of Austria it is called ""Zwetschgendatschi"" and in Rhineland and the"
"are predominantly middle-class Germans. Some restaurants associated with the thriving Jewish and Israeli community in Berlin also serve falafel. Falafel restaurants sometimes feature Middle-Eastern decor meant to give an impression of exotic authenticity. However, the food has been adapted. For example, a unique sweet mango sauce is used in place of the sour-salty ""amba"" found in the Middle East, and take-away sandwiches in pita bread typically contain assorted vegetables, pickles, and sauces, in contrast to simpler Middle-Eastern presentations. Falafel has become popular among vegetarians and vegans, as an alternative to meat-based street foods, and is now sold in packaged mixes"
"a puff pastry at the bottom turns it into a ""Prasselkuchen"". The recipe allegedly originated from Silesia. Many variants are prepared with fillings such as fruit (mostly of sour taste, e.g. apples, gooseberries, sour cherries, rhubarb), poppy seeds or creme or using a shortening-based dough. Streuselkuchen Streuselkuchen (, ""crumb cake""), also known in English-speaking countries as crumb cake, is a German specialty. Traditionally, it is made of a yeast dough covered with a sweet crumb topping referred to as streusel. The main ingredients for the crumbs are sugar, butter, and flour, which are mixed at a 1:1:2 ratio. German ""Streuselkuchen"""
"with a sugar-cinnamon mixture rather than with sugar alone. This is very similar to Moravian Sugar Cake. In Germany in the trade, at least 30 parts butter, clarified butter or butterfat must be used to 100 parts of flour. Butterkuchen Butterkuchen or Zuckerkuchen is a simple German cake baked on a tray. Flakes of butter are distributed on the dough which, after baking, form the characteristic holes. The whole cake is sprinkled with sugar or streusel. After further kneading the ""Butterkuchen"" is baked. As a variation the dough can be sprinkled with roasted almond flakes. ""Butterkuchen"" is a favourite element"
"are Berliner pastries and pancakes are known as ""Eierkuchen"". They are generally thicker than French-style crêpes and usually served with sweet or, occasionally, savoury fillings. Usage of a leavening agent or yeast is uncommon. Fried apple rings covered by pancake dough and served with sugar and cinnamon are called ""Apfelküchle"". ""Kaiserschmarrn"", a thick but light caramelized pancake popular in Bavaria and regions of the former Austria-Hungary, is usually split into pieces, filled with fruits or nuts, sprinkled with powdered sugar and served with a fruit sauce. It is believed that this was first prepared for Kaiser Franz Joseph I of"
"Frankfurter Würstchen A Frankfurter Würstchen (German for Frankfurt sausage) is a thin parboiled sausage made of pure pork in a casing of sheep's intestine. The special taste is acquired by a special method of low temperature smoking. For consumption, Frankfurters are not cooked; they are only heated in hot water for about eight minutes which prevents the skin from bursting. They are traditionally served with bread, mustard, horseradish and/or potato salad. Meat sausages as a Frankfurt speciality are already mentioned in medieval sources, often served during the Imperial coronation ceremonies at the Römerberg. Smoked ""Frankfurter Würstchen"" have protected geographical status"
"a street food and usually served with french fries or bread rolls (Brötchen). It is popular all over Germany but especially in the metropolitan areas of Berlin, Hamburg and the Ruhr Area. Considerable variation, both in the type of sausage used and the ingredients of the sauce, occurs between these areas. Common variations include the addition of paprika or chopped onions; halal food stands often prepare currywurst with beef sausage. Often currywurst is sold in food booths, sometimes using a special machine to slice it into pieces, and served on a paper plate with a little wooden or plastic fork,"