German cuisine

A hamburger, often known as a burger, consists of fillings—usually a patty of ground meat, typically beef—placed inside a sliced bun, sesame seed bun, or bread roll. These patties are often served with lettuce, tomato, onion, pickles, bacon, or chilis. The filling of the burger can be topped with condiments such as ketchup, mustard, mayonnaise, relish or a "special sauce", often a variation of Thousand Island dressing. A burger with the patty topped with cheese is called a cheeseburger. Under some definitions, a hamburger is considered a sandwich.

deep-fried potatoes

Sauerkraut (; , ) is finely cut raw white cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.

A pretzel ( ; from or , ; ) is a type of baked pastry made from dough that is commonly shaped into a knot. The traditional pretzel shape is a distinctive symmetrical form, with the ends of a long strip of dough intertwined and then twisted back onto itself in a particular way (a pretzel loop or pretzel bow). Today, pretzels come in various shapes, textures, and colors, but the original soft pretzel remains one of the most common pretzel types.

sausage filled with blood that are cooked or dried and mixed with a filler until they are thick enough to congeal when cooled

Pudding is a food which can either be a dessert or a savoury dish. In the United States, pudding means a sweet, milk-based dessert similar in consistency to egg-based custards, instant custards or a mousse, often commercially set using cornstarch, gelatin or similar coagulating agent. These puddings are known in some Commonwealth countries as custards (or curds) if they are egg-thickened, as blancmange if starch-thickened, and as jelly if gelatin-based. Pudding in America may also refer to other dishes such as bread pudding and rice pudding, although typically these names derive from their ori

potato dish

Strudel ( , ) is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. It became popular in the 18th century throughout the Austrian Empire. Strudel is part of Austrian cuisine and German cuisine but is also common in other Central European cuisines. In Italy it is recognized as a (PAT) of South Tyrol.

Börek (also burek or byrek) is a family of pastries or pies made in the Middle East and Southeast Europe. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. They are usually baked but some varieties can be fried. Börek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold.

type of pie filled with apples

fried pancakes of grated or ground potato

dish made from boiled potatoes

culinary traditions of Germany

dish of cabbage leaves with a filling

Pierogi ( ; , ) are filled dumplings made by wrapping unleavened dough around a filling and cooking in boiling water. They are occasionally flavored with a savory or sweet garnish. Typical fillings include potato and twaróg cheese, sauerkraut, ground meat, mushrooms, fruits, or berries. Savory pierogi are often served with a topping of sour cream, fried onions, or both.

breaded veal schnitzel

small, usually round or oblong individual loaf of bread served as a meal accompaniment

Knödel (; and ) or Klöße (; : Kloß) are boiled dumplings commonly found in Central European and Eastern European cuisine. Countries in which their variant of is popular include Austria, Bosnia, Croatia, Czech Republic, Germany, Poland, Romania, Serbia, Slovakia and Slovenia. Similar dishes can be found in most other European cuisines, such as Scandinavian, Romanian, northeastern Italian, Jewish, Ukrainian and Belarusian cuisines. Usually made from flour, bread or potatoes, they are often served as a side dish, but can also be a dessert such as plum dumplings, or even meat balls in soup. Many v

thumb|American meatloaf with tomato ketchup

Solyanka (; initially selyanka; , ) is a thick and sour soup of Russian origin. It is a common dish in Russia, Ukraine, Belarus, the Baltic states, and other post-Soviet states and other parts of the former Eastern Bloc. It was one of the most reliably available dishes in East Germany ().

Spätzle (), Spätzla or Spatzen, also called nokedli (), are a type of Central European egg pasta typically served as a side for meat dishes with sauce. Commonly associated with Swabia (hence Swabian spaetzle) and Alsace, it is also found in the cuisines of southern Germany and Austria, Switzerland, Liechtenstein, Hungary, Vojvodina, Banat, Slovenia, Lorraine, Moselle, and South Tyrol. It may be served as a side dish or with other ingredients like cheese and onion as a main dish. Spätzle are egg-based pasta of an irregular form with a rough, porous surface. The glutinous dough is put directly i

Schnitzel () is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel originated as Wiener schnitzel and is very similar to other breaded meat dishes.

Coleslaw or cole slaw (from the Dutch term , meaning 'cabbage salad'), also widely known within North America simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. This dish originated in the Netherlands in the 18th century. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.

puréed apples

German jelly doughnut

' (Alsatian), (Standard German), or ' (French), is a speciality of the region of Alsace, German-speaking Moselle, Baden and the Palatinate. 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. thumb| – fresh out of the oven The name of the dish varies in local dialects: it is called Flàmmeküeche, or Flàmmaküacha in Alsatian, or Flammkuche in Lorraine Franconian (compare Standard German ). All these names translate as "(pie) baked in the flames". In Alsace, the French na

marshmallow treat

Rémoulade (; ; ) is a cold sauce. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and often contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items.

Cholent or Schalet () is a traditional slow-simmering Sabbath stew in Jewish cuisine that was developed by Ashkenazi Jews first in France and later Germany, and is first mentioned in the 12th century. It is closely related to the French cassoulet and is believed to have been derived from hamin, a similar Sabbath stew that emerged in Spain among Sephardic Jews and made its way to France by way of Provence.

liver meat used as food

overview of the viticulture in Germany

Whole chicken or large pieces of meat cooked by boiling or fried

dish made from a poached mixture of ground deboned fish

cold cut non-dairy meat jelly or terrine

Vla () is a Dutch dairy product made from fresh milk.

an ice cream composed of three separate flavors (typically vanilla, chocolate, and strawberry) arranged side by side in the same container, usually without any barrier between them

bread made with potato and flour

flesh from ducks

thumb|' bakery in Regensburg thumb|right|Christmas Dampfnudel A '''' (; ; plural ', Alsatian: '''''') is a dumpling eaten as a meal or as a dessert in Southern Germany, Austria, Switzerland, and in France (Alsace-Moselle). It is a typical dish in southern Germany.

A '''''' is a rounded, flat-bottomed, pan-fried meatball of ground meat, often likened to the German version of meatballs. The origin of the dish is unknown. The term is German but the dish is associated with German, Nordic and Polish cuisines. They are one of the most popular meals in Poland, where they are known as (literally "ground cutlets") or regionally ("schnitzels").

'''''' are Austrian, German, Swiss, Czech, Slovak and Hungarian small, crescent-shaped biscuits. They were originally made with walnuts, but almonds or hazelnuts can also be used. They get their typical flavour from a heavy dusting of vanilla sugar.

Rollmops () are pickled herring fillets, rolled into a cylindrical shape, often around a savoury filling.

overview about beer in Germany

piglet fed on its mother's milk

dish

In German cuisine, ' (literally: butter bread = bread with butter) is a slice of bread topped with butter. Also known as ' in Dutch speaking countries, it is still considered or even if additional toppings, such as cheese, spreads, or lunch meats, are added, as long as it begins with a slice of bread with butter.

outdoor area in which beer, other drinks, and local food are served

right|thumb|upright=0.7|alt=Array of meats, cheeses and bottles|An array of meats and cheeses at an Italian delicatessen in Rome

thumb|Interior of Demel in Vienna, Austria thumb|Typical in Germany|alt=

potato dish made by pan- or skillet-frying chunked, sliced, wedged or diced potatoes

Käsespätzle (German for "spätzle with cheese", also called Käsknöpfle in Vorarlberg and Liechtenstein or Kasspatzl in Tyrol, Austria and Bavaria) is a traditional dish of the German regions of Swabia, Baden and Allgäu, and also in the Austrian regions Vorarlberg and Tyrol, as well as Liechtenstein and Switzerland.

raw herring soaked in a mild preserving liquid

thumb|right|Kassler served with sauerkraut and mashed potatoes.

thumb|right|A glass of helles

Schupfnudel (German; : 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 Central European kopytka and Italian gnocchi. 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 through hand-shaping. They are often served

dish consisting of a patty of ground beef

joint on the hog's leg

traditional way of preserving herring

no-bake fridge cake dessert

Semmelknödel () are a kind of bread dumplings made from dried wheat bread rolls like Kaiser rolls, milk, and eggs. The name derives from southern Germany, where semmel means bread rolls and knödel refers to something that has been kneaded. Semmelknödel are a food specialty in southern Germany, Austria, Slovenia and the Czech Republic, as well as northern Italy (where they are called canederli in Trentino, Semmelknödel in South Tyrol and maracund in Lombardy).