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German Cuisine
German cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region.
The southern regions of Germany, including Bavaria and neighbouring Swabia, share many dishes.
German cuisine varies from region to region and often neighboring regions share some culinary similarities (e.g. the southern regions ofBavaria and Swabia share some culinary traditions with neighboring regions in Switzerland and Austria). International varieties such aspizza, sushi, Chinese food, and doner kebab are also popular and readily available.

Popular Food‘s in Germany
Maultaschen is a traditional German dish that originated in the region of Swabia (in Baden-WürttembergMaultaschen are similar to the Italian ravioli but are typically larger in size—each Maultasche being approximately 8-12 centimeters (3-5 inches across). They are almost invariably square or rectangular in shape.
schnitzel is a boneless meat, thinned with a meat tenderizer, coated with flour, beaten eggs andbread crumbs, and then fried.

Spätzle are a kind of soft egg noodle or dumpling found in the cuisines of southern Germany andAustria, Switzerland, Hungary, Alsace and South Tyrol.
How to Cook Spatzle :
Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer
Currywurst is a fast food dish of German origin consisting of steamed, then fried pork sausage(German: Bratwurst) whole or less often cut into slices and seasoned with curry ketchup, a sauce based on spiced ketchup or tomato paste, itself topped with curry powder, or a ready-made ketchup seasoned with curry and other spices.

Bread is a significant part of German cuisine and German bakeries produce about 600 main types of bread and 1,200 different types of pastries and rolls (called Brötchen).

Germany's most popular breads are:
1. Rye-wheat (Roggenmischbrot)
2. Toast bread (Toastbrot)
3. Whole-grain (Vollkornbrot)

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