2. Staple foods
• Meat(Pork, beef, and poultry are the
main varieties of meat consumed in
Germany, with pork being the most
popular )
• Meat is usually pot-roasted
• 1500 different types of sausage
3. • Fish(Trout , pike, carp, and European perch
are the most common freshwater fish on the
German menu )
• Vegetables(Carrots, turnips, spinach, peas,
beans, broccoli and many types of cabbage
are very common )
• Fried onions are a common addition to many
meat dishes throughout the country
• Asparagus, is a common side dish or may be
prepared as a main dish.
4. Side dishes
• Noodles (Nudeln)
• Potatoes (entered the German cuisine
in the late 18th century )
• dumplings
• potato noodles
5. Spices and condiments
• the most popular herbs are traditionally
parsley, thyme, laurel, chives, black
pepper (used in small amounts), juniper
berries , caraway, cardamom, anise
seed, cinnamon , basil, sage, oregano,
and hot chili peppers
6. Desserts
• A wide variety of cakes and tarts are served
throughout the country, most commonly
made with fresh fruit
• Cheesecake is also very popular, often made
with quark.
• German doughnuts (which have no hole) are
usually balls of yeast dough with jam or
other fillings, and are known as Berliner,
Pfannkuchen (only in the Berlin area),
Kreppel or Krapfen depending on the region.
7. • A popular dessert in northern Germany is
"Rote Grütze", red fruit pudding, which is
made with black and red currants,
raspberries and sometimes strawberries or
cherries cooked in juice with corn starch as a
thickener. It is traditionally served with
cream, but also is served with vanilla sauce,
milk or whipped cream. "Rhabarbergrütze"
(rhubarb pudding) and "Grüne Grütze"
(gooseberry fruit pudding) are variations of
the "Rote Grütze". A similar dish,
Obstkaltschale, may also be found all around
Germany.
• Ice cream and sorbets are also very popular.
8. Bread
• Bread (Brot) is a significant part of German cuisine. About 600
main types of breads and 1,200 different types of pastries and
rolls are produced in about 17,000 bakeries and another 10,000
in-shop bakeries.
• Bread rolls, known in Germany as Brötchen (a
diminutive of "Brot"), Semmel, Schrippe, Rundstück
or Weck / Weckle / Weckli / Wecken, depending on
the region, are common in German cuisine. A typical
serving is a roll cut in half, and spread with butter or
margarine. Cheese, honey, jam, Nutella, meat, fish,
or preserves are then placed between the two
halves, or on each half separately, known as a
"Belegtes Brötchen".
9. Germany's most popular breads
• Rye-wheat ("Roggenmischbrot")
• Toast bread ("Toastbrot")
• Whole-grain ("Vollkornbrot")
• Wheat-rye ("Weizenmischbrot")
• White bread ("Weißbrot")
• Multi-grain, usually wheat-rye-oats with sesame or
linseed ("Mehrkornbrot")
• Rye ("Roggenbrot")
• Sunflower seeds in dark rye bread
("Sonnenblumenkernbrot")
• Pumpkin seeds in dark rye bread
("Kürbiskernbrot")
• Roasted onions in light wheat-rye bread
("Zwiebelbrot")
10. Drinks
• Beer is very common throughout all parts of Germany, with
many local and regional breweries producing a wide variety of
superb beers. The pale lager pilsener, a style developed in the
mid-19th century, is predominant in most parts of the country
today, whereas wheat beer (Weißbier) and other types of lager
are common, especially in Bavaria. A number of regions have
local specialties, many of which, like Weissbier, are more
traditionally brewed ales. Among these are Altbier, a dark beer
available around the lower Rhine, Kölsch, a similar style in the
Cologne area, and the low-alcohol Berliner Weiße, a sour beer
made in Berlin that is often mixed with raspberry syrup. Since
the reunification of 1990, Schwarzbier, which was common in
East Germany but could hardly be found in West Germany, has
become increasingly popular in Germany as a whole.
• Wine
• Korn (made from malt )
• Coffee
