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GERMAN CUISINE Capital: Berlin Currency: Euro Borders: Germany shares borders with Russia, Denmark in the north, Poland and the Czech Republic in the east, Switzerland and Austria in the south, France in the southwest and Belgium, Luxembourg and the Netherlands in the west FEATURES OF GERMAN CUISINE  The world war 2 highly influenced the modern German cuisine.  German cuisine is famous for its wines, breads, charcuterie products etc.  Potatoes forms a large part of the German diet and vegetables like beetroot, cabbage, kohlrabi, turnip, spargel (white asparagus) etc are widely used.  Pork, beef and chicken are the commonly used meat, wild boar, duck, goose are also eaten, lamb is rarely used.  Braising, stewing, roasting are the main cooking methods. Frying also.  Rhine river is the major source of seafood in German cuisine. REGIONS OF GERMANY

 BAVARIA AND FRANCONIA o It is situated in the south of Germany, these regions has the influence of Swiss cuisine. o Pork is commonly eaten as barbecue or spit roasting style. Eg: spanferkel-baby pig cooked over spit roast. o Other famous dishes fro this region are 'Dresden stollen'(Christmas fruit bread), 'Knodel(Dumplings or soaked bread), 'Haxen' (pork or veal trotter, consumed with sauerkraut), 'Leberknodel' (Liver dumpling in a clear broth).

 LOWER SAXONY AND SCHLESWIG-HOLSTEIN o These regions lies in the north-west Germany facing the North sea. Rich in seafood like herring, eel etc. o Has an influence of Scandinavian countries. o Sweet and sour eel soup flavoured with bacon called 'Aalsuppe' is a famous dish from this region. o Other famous dishes are 'rollmop' (rolled pickled herring), buntes huhn (Salted beef on diced vegetables), 'rote grutz' (German verswion of the dutch dessert 'rodgrod')

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 BERLIN, HESSE AND WESTPHALIA o Famous for its charcuterie products like 'Westphalia ham', 'Bratwurst' and 'rabbit pate'. o Because of the cold climate in this region, they give special preference for hot soups and stews in their food.

 BADEN-WURTTEMBERG o Famous for its charcuterie products like 'Westphalia ham', 'Bratwurst' and 'rabbit pate'. o Because of the cold climate in this region, they give special preference for hot soups and stews in their food.

 SAXONY AND THURINGIA o Eastern part of Germany with various regional specialties. o Charcuterie products like 'Thuringian' are very famous. o Popular dishes are 'Rinderzunge' (Calve's tongue in grape sauce), 'Kartoffelsuppe' (Potato soup), 'Quarkkeulchen' (pancake made from boiled potato, curd, flour, sugar etc)

 RHINELAND o This cuisine is highly influenced by France and Belgium. o Some of the popular dishes from this region are 'Saumagen' (sausage like meat product with a casing), 'Schweinepfeffer' (Spicy pork ragout thickened with pork blood), 'Hahnchen' (Pork trotter served with pickled cabbage and potato). SPECIAL INGREDIENTS Spargel (white asparagus), Westphalian ham, Quark cheese, Senf (German Mustard), Caraway seeds, bratwurst sausage

FAMOUS DISHES

 Leberknodel: Classical Bavarian specialty soup made of beef broth with dumplings made of liver, ground beef, onion,herbs etc.  Kartoffelsalat: Also called German potato salad. Potato is braised in chicken stock with bacon and served with vinegar, mustard and mayonnaise.  Rollmops: Pickled fillet of herring rolled onto a gherkin or pickled onion to form a cylindrical shape.  Sauerkraut: "sour cabbage". shredded cabbage pressed and allowed to ferment with lactic acid bacteria at least 3 to 4 weeks.  Spatzle: Type of egg noodles made of a thick batter of egg, flour, seasonings etc passed through a sieve to boiling water. Tossed in butter or with meat.  Pumpernickel: Dark rye bread with a dense texture and sour, earthy taste. Normally consumed with smoked sausage, marinated fish or meat etc.  Pretzel: Knot shaped bread popular in German October fest. It is then dipped in lye solution(Sodium hydroxide) to give characteristic flavor and color. It also induces thirst and thus increases the sales of beer.  Spanferkel: Baby pig cooked as whole in a spit fire.

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 Hasenpfeffer: Rabbit stew made of onion, pepper, wine etc. Thickened with Blood.  Berliner: Deep fried dumplings of yeast leavened dough. Filled with raspberry jam and rolled in castor sugar.  Gugelhupf: Cake made of deep ring shaped mold. Made of sweet, leavened dough contain raisins, almonds, candied fruits soaked in kirsch liqueur.  Stollen: Christmas cake which denotes baby Jesus wrapped up in a cloth. Loaf shaped cake made of leavened dough with nuts and dry fruits, after baking it is dipped in clarified butter and topped with icing sugar.Stollen with marzipan inside is called 'dresden stollen'.  Lebkuchen: Traditional christmas sweet, looks like ginger bread and used to decorate cakes with various shapes.  Baumkuchen: It is made on spit fire by brushing even layers of cake batter over metal roller. when it become brown more layers are added. the it is taken off from the roller and slice evenly.

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