Leberknödel () is a traditional dish of German, Austrian, and Czech cuisines.
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Leberknödel () is a traditional dish of German, Austrian, and Czech cuisines.
Leberknödel are usually composed of beef liver, though in the German Palatinate region pork is used as an alternative. The meat is ground and mixed with bread, eggs, parsley, and various spices, often nutmeg or marjoram. In Austria spleen is often mixed with the liver in a 1/3 ratio.
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