Austrians love to enjoy good food, and our gastronomy is an important part of our national identity and culture. It is therefore my pleasure, as a native Austrian, to introduce you to the must-eat foods when visiting Vienna, and share a few tips about the best places to enjoy these treats.

Are you ready to taste yourself though the former capital of the Habsburg Empire?

1. What to eat: Kaiserschmarrn (Emperor’s Mess)

If I had to name one dish that is symbolic of Austria’s culture, it is most definitely Kaiserschmarrn. There are several legends surrounding its creation, but one of them proves that necessity truly is the mother of invention: Upon failing to make a pancake, the chef decided to stir up the batter in the frying pan and proclaim that he had invented a new dessert.

Today, this sweet stir-fry of batter, sugar, and raisins is one of Austria’s most-loved desserts. Usually served with apple sauce, Kaiserschmarrn is symbolic of Austria´s special talent for reinventing their failures by pretending they were all part of the plan.

A brief look at history shows that this Austrian quality went way beyond the realm of blundered desserts: Austria’s military was never particularly successful at warfare, which is probably due to the laid-back nature of our people.

But the Empress Maria Theresia did not let the long list of military defeats bother her. Instead, she simply pronounced that war was not for her, and that she would create an empire through strategic marriages instead. At its height, Austria was one of Europe’s largest Empires, proving that every mess can be turned into a success…

Where to eat it: Café Central

While the days of the Habsburg Empire are long gone, its traditions have been preserved in the architecture of its streets and the menus of its restaurants and cafés. If you want to try Kaiserschmarrn (or any other traditional dessert), there is no better place than one of Vienna’s traditional coffee houses.

Viennese coffeehouses are much more than a place to sit down for a coffee. Most traditional Austrian coffee houses were founded during the days of the Habsburg Empire, and many of their delicacies were invented in honor of the royal family. They also used to be meeting-points for artists, musicians and intellectuals, making them a central place in the creation of Austria’s cultural and artistic output.

Today, coffee houses such as Café Central, Café Landtmann and Café Museum continue to keep Austria’s rich cultural history alive, which is why a visit to at least one of them is a must-do for anybody visiting its capital city.

As the former meeting place of intellectuals such as Sigmund Freud, Leon Trotsky and a wide array of writers, Café Central played an important role in the intellectual history of Europe and beyond. Long story short: If you want to enjoy your Kaiserschmarrn in one of Austria’s most beautiful historical coffee houses, Café Central is the place to go.

2. What to eat: Wiener Schnitzel

When it comes to traditional Austrian dishes, Wiener Schnitzel has to be one of the most famous. Usually served with potato salad as a side, this pan-fried piece of beef coated in a breadcrumb crust is a staple in Austrian cuisine.

Where to eat it: Schwarzes Kameel

Given the fame of the dish, you will be able to order a Wiener Schnitzel in almost any restaurant, mountain hut, and traditional café. If you don’t mind spending a little bit more, I highly recommend going to a restaurant called Schwarzes Kameel. This establishment is over 400 years old, and many locals recognize their Schnitzel as the best in town.

3. What to eat: Apfelstrudel (Apple Strudel)

Apple strudel is a warm cake consisting of apples and raisins wrapped in a thin layer of delicious pastry. Originating in Oriental cuisine, its recipe has been perfected through the centuries. Today, it is one of Austria’s most well-known dishes.

Most people born in Austria claim that their grandma makes the best apple strudel in the world. But, don’t you worry: Those of us who are not lucky enough to have an Austrian grandma can also find this traditional dessert on the menu of almost every café or restaurant in Vienna.

Where to eat it: Café Korb

While the Viennese can’t agree on which of its many coffeehouses serves the best apple strudel, Café Korb comes with a high recommendation: This traditional coffeehouse was founded by the parents of the famous opera singer Jenny Korb in the 19th century, and quickly became a hang-out for local artists.

Today, it is owned by the eccentric Susanne Wild, who describes herself as the #lastdivaofvienna on her Instagram account. If you are looking to enjoy a warm apple strudel in an ambiance that reeks of Austria’s unique cultural make-up, there is no better place than this charmingly idiosyncratic café.

Tip: Café Korb also regularly hosts events, so you might even get the chance to listen to some music or poetry while delving into one of Vienna’s best apple strudels.

4. What to eat: Wiener Wuerstel (Frankfurter Wuerstel)

If you are looking for yet another truly Viennese experience, try a Wiener Wuerstel (Viennese sausage) at one of Vienna’s many kiosks that serve them. Usually served with a piece of dark bread and mustard, this simple dish is incredibly tasty.

Important Tip: Wiener Wuerstel are also known as Frankfurter Wuerstel – one and the same.

Where to eat them: Alles Wurscht

While Wiener Wuerstel can be found on the menu of almost any establishment serving traditional cuisine, the most authentic way of enjoying a pair of sausages involves stopping by at one of Vienna’s many street-kiosks that specialize.

Whether you need a break from sightseeing or are just coming home from a late night at the bar, the closest Wuerstelstand (yes, these kiosks really are called “sausage stands”) will probably save you from afternoon-fatigue, late-night-hunger or an early-morning hangover.

One of Vienna´s best street kiosks selling sausages has chosen the name Alles Wurscht, a Viennese saying which can be roughly translated as “Nothing matters” and as “Everything is sausage”. While the name does not seem particularly confidence-inspiring, the quality of its sausages never disappoints.

If you order a sausage at this kiosk, you will probably find yourself amongst locals enjoying a Frankfurter and a beer.

5. What to eat: Sachertorte

The Sachertorte is Austria’s most famous cake, and while some find this chocolate cake slightly overrated, having Sachertorte in Vienna’s famous Café Sacher is a must-do for anybody visiting Vienna.

Consisting of a simple chocolate sponge covered by chocolate glaze and layers of apricot jam, this cake is usually served with a side of whipped cream. Some find it a rather dry chocolate cake and quite bland, but it seems most people who try it, love it.

While many cafés serve this cake, there are two places that are inseparably tied up with its history: Café Sacher and Hofzuckerbaeckerei Demel.

Where to eat it: Café Sacher and Hofzuckerbaeckerei Demel

While the sight of the chocolatey-brown Sachertorte might look innocent enough, a brief look at its history reveals that this seemingly innocuous cake was the source of a bitter legal battle between two of Austria’s most renowned confectioners.

The recipe for the Sachertorte was invented by the Franz Sacher and finalized by his son Eduard Sacher, while serving his apprenticeship in the Hofzuckerbaeckerei Demel. The cake quickly became a staple on Demel´s menu, gathering a solid fanbase among its guests.

Upon finishing his training, Eduard Sacher opened the world-famous Café Sacher, where the Sachertorte quickly became its best-selling dessert.

But as it turns out, Austrian´s take their cakes incredibly seriously: Given the popularity of the cake, both confectioners ended up in a prolonged legal battle over who owned the rights to the original recipe, the use of butter versus margarine, and the question of whether there should be a layer of apricot jelly in the middle or not.

After years of failing to find common ground on anything, the two confectioners agreed that Café Sacher could call its creation Original Sachertorte, while Demel was given the right to the name Eduard Sachertorte.

While it may seem ridiculous to have a legal battle over a cake, it shows just how serious Austrian’s are about their cuisine. If you enjoy a bit of drama, try visiting both Café Sacher and the Hofzuckerbaeckerei Demel and judge for yourself!

6. What to eat: Buchteln

Buchteln are a type of Austrian sweetbread filled with marmalade and served hot with vanilla sauce. As they are fairly simple to make, Austrian family’s love to make them at home, but they are also served in many traditional cafés and restaurants. As they are quite filling, they are an acceptable dish to have for lunch or dinner.

Where to eat them: Café Hawelka

If you want to try a plate of Buchteln, Café Hawelka is highly recommended. While many of Vienna’s traditional coffee houses are known for their classy and polished interior, Café Hawelka presents a breath of fresh vintage air.

With its shabby decor and charmingly rude waiters, this unique establishment knows it has nothing to prove. Having been a hotspot for artists and intellectuals since its opening in the 1930s, Hawelka has already earned itself a spot in Viennese hearts.

7. What to eat: Kaesekrainer

If you are a fan of both sausages and cheese, then an Austrian dish of Kaesekrainer is going to change your life. This sausage, filled with little pieces of melted cheese, is one of Austria’s most-loved foods, and like the Wiener Wuerstel, they can be found at street kiosks all around town.

Where to eat them: Alles Walzer, Alles Wurst

The name of the sausage kiosk Alles Walzer, Alles Wurst can be translated as both “Everything is Walzer and “Everything is Sausage”. Given that the term Alles Wurst has multiple meanings in Viennese slang, it can be understood as signifying “Everything is Walzer, Nothing Matters”.

But be that as it may, this particular destination offers not only a charmingly laid-back attitude. Legend has it that Kaesekrainer was invented there, making it a must-visit place for any sausage-lover.

8. Mohr im Hemd (Schoko-Nuss-Kuchen)

The name of this mouthwatering, warm chocolate cake has caused a fair bit of controversy due to its racist connotation, but this list would not be complete without the famous Mohr im Hemd.

Bathed in chocolate sauce and served with a side of whipped cream, this small but surprisingly filling cake is one of Austria´s most cherished culinary delights.

Where to eat it:

The Mohr im Hemd is so delicious that you can’t really get it wrong. It will probably taste absolutely heavenly no matter where you order it. If you are looking for a royal experience, make your way to the Gloriette Café, situated in an Imperial building in Schoenbrunn Gardens.

While you will have to walk up a small hill to get there, you will not only be rewarded with a truly royal view, but also with one of the best dessert menus in town.

Little tip: If you want to eat breakfast like Austria’s Emperors, arrive early and partake in their expansive breakfast buffet. You will not be disappointed.

Related: Most Popular Austrian Foods

The post Vienna Food Guide: What to Eat in Vienna and Where appeared first on Chef's Pencil.

During this time, Vienna became famous for its coffee houses, where you could sit with a newspaper, enjoy a coffee or engage in philosophical discussions with artists and thinkers of the time.

Austrian nobility was also known to enjoy the finer things in life. Take the Austrian princess Marie Antoinette, who married the king of France, for example. When the French population complained about not having bread to eat, she famously replied they should simply eat cake.

Of course, Marie Antoinette came to regret those words – she was executed by guillotine in 1793. But while we may criticize her flippant remark, we cannot deny that Austrian cakes are, quite literally, to die for. Let’s round-up some of the most famous cakes you can and should enjoy in Vienna.

1. Sachertorte

The Austrian Sachertorte is so famous that it is frequently bought as a souvenir of a visit. This chocolate cake was invented by Franz Sacher in 1832, and the recipe was perfected by his son Eduard Sacher, making it a real family recipe.

Consisting of two pieces of chocolate sponge separated by a thin layer of marmalade and covered by chocolate glazing, this cake has carved itself into Austria’s culinary history like no other. It is usually served with a side of whipped cream.

Tourists continue, up to this day, to flock to the famous Café Sacher. For me, I have never understood the fuss as I’ve always found the Sachertorte rather dry. But, while many of the less-famous cakes on this list are much tastier, this cake not only convinced the Austrian nobility, it has also gained a loyal international fan base, making it one of the world’s most famous cakes. So, who am I to argue?

2. Esterhazytorte

While not quite as famous as the Sachertorte, the Esterhazytorte is another staple in any traditional Austrian coffee house. Named after the Hungarian Count Esterhazy, this cream cake was invented by confectioners in Hungary, but quickly made its way into the hearts of the Viennese people.

Consisting of four sponge layers separated by a layer of buttercream, the Esterhazytorte is slightly complicated to make.

It may be easiest to enjoy the cake ready-made, presented to you on a plate at one of Vienna’s coffee houses – and, believe me, that is worth the wait – but if you do put in the effort to recreate this delight in your own kitchen, it will be very worthwhile. You just can’t go wrong with this beautiful delight.

Needless to say this is also one of the most popular desserts in Hungary, so if you visit Budapest, its capital city, you can give it there a try as well.

3. Mozarttorte

The Mozarttorte was named after the famous composer Wolfgang Amadeus Mozart and has been inspired by the traditional Mozartkugeln – little balls of chocolate filled with pistachio, marzipan, and nougat. These are a perfectly delicious snack that are often taken along on hikes and bike rides.

The Mozarttorte consists of many of the same ingredients as the Mozartkugeln, and yet there seems to be little agreement among confectioners about the recipe. Either way, if you like marzipan, this cake is definitely for you!

4. Malakoff Torte

It seems that Austrians really like naming their cakes after celebrities and the Malakoff torte is another example. This cake was named after Duke Malakoff, a French war hero who received the title from Napoleon III after successfully storming the Malakoff Tower during the Crimean war.

Viennese confectioners were clearly equally impressed by the man’s efforts and rewarded him by naming their Austrian version of the tiramisu after the French nobleman.

While the famous Italian tiramisu and the Malakoff torte look very similar and neither require baking, there is a key difference. While a traditional tiramisu consist of lady fingers dipped in coffee and surrounded by mascarpone and eggs, the Malakoff torte is made from lady fingers dipped in chocolate and custard buttercream.

5. Linzer Torte

If you are looking for something a little more down to earth, you might like to try the Linzer torte. It is a sponge made with flour, sugar, butter, eggs, baking soda and lemon covered with a layer of red currant jam and finished off with a lattice of dough.

But don’t let the simplicity of this cake fool you. While you may think that there is nothing particularly groundbreaking about the recipe, the Linzer torte is in fact the oldest known cake recipe in the history of the world.

How about that for a sweet surprise? Not to forget, you can also try the famous Linzer cookies, the mini-versions of the Linzer Torte.

6. Bananenschnitte

While bananas definitely don’t grow in Austria, this hasn’t stopped this small, snow-capped country from creating one of the best banana cakes of all time. Made with bananas, custard, chocolate, and sponge, this particular Austrian cake is probably my favorite.

Little tip: While you can get a traditional Bananenschnitte in most Austrian restaurants and cafés, this particular dessert tastes best when cooked at home. You can find an English version of the recipe here.

7. Kardinalschnitte

The 1930s were a politically tumultuous time that saw the rise of Hitler in Germany, the integration of Austria into the Third Reich, and the beginning of World War 2. But the 1930s also gave rise to at least one positive occurrence – the invention of the delicious Kardinalschnitte. This delicious concoction was created by Café Heiner in 1933 to commemorate cardinal Theodor Innitzer and to honor the Catholic religion.

It is an incredibly sweet cake and represents the colors of the Vatican, white and yellow, and the Cardinal himself – red. It consists of a fluffy cream made with egg whites, mixed with pieces of sponge cake, and filled with currant jam, making it a great cake to serve during your next garden party.

Whether you are a practicing Catholic or not, if you are looking for a delicious cake to commemorate a special occasion, the Kardinalschnitte is the perfect dessert for get-togethers and celebrations.

8. Punschschnitte

If you have ever been to Vienna during the winter, you will have probably noticed the Christmas markets and kiosks selling mulled wine and a drink called Punsch. This is very similar to mulled wine, as both are sweet, alcoholic and mixed with a variety of wintery spices. However, mulled wine is made with a base of wine, while Punsch is made from rum or other spirits.

Although the invention of Punsch can be traced back to India and was brought over to Europe by British mariners, the drink quickly became immensely popular in both the United Kingdom and mainland Europe.

It is a well-known fact that Wolfgang Amadeus Mozart loved it, and it seems that the Austrian population agreed. and they loved it so much that rather than keep it for winter days, they created a cake especially for it. Punschschnitte is a pink cake covered in glazing made from Punsch.

9. Rehruecken

Rehruecken is a cake whose name supposedly reflects the fact that it looks a bit like the markings of a deer. Made with chocolate, flour, eggs, and almonds, this nourishing cake is a perfect treat for snowy winter days. But if you want to bake a truly traditional version, you will need to get a special half-moon-shaped baking dish.

10. Maroni Obers Torte (Maronitorte)

Known as Maroni Obers Torte, or simply Maronitorte, this particular Austrian cake gets its name from a very special ingredient – baked chestnuts. Consisting of layers of a chestnut cream filling and chocolate sponge, the Maronitorte is a favorite among Austrians during the autumn.

11. Oberlaa Kurbad Torte

The Oberlaaer Kurkonditorei is a confectioners and bakers that opened in 1974, making it one of Vienna’s younger coffee houses. And yet its comparative youth hasn’t stopped the Oberlaa confectionary from establishing itself as one of Austria’s most-renowned pastry shops and cafés.

Its signature cake, the Oberlaa Kurbad torte, a nut cake filled with layer upon layer of chocolate cream, may be much younger than the Sachertorte, the Mozarttorte or the Kardinalschnitte, but it has become a firm favorite of Austrians and non-Austrians alike.

12. Ribiselkuchen

The Ribiselkuchen is an Austrian cake traditionally baked in the spring when the trees of Austria’s gardens are filled with redcurrant berries. Made from a base of sponge and covered with a cream made of egg whites, sugar, and redcurrants, this dish is one of the lighter desserts on our list.

13. Himbeer Torte

Come early summer, it’s time for another Austrian treat – the Himbeer torte. This cake almost entirely consists of raspberries and jelly, making it a slightly healthier choice than its chocolate-heavy brothers and sisters.

But it is probably the fruitiest dessert on this list, it doesn’t mean you miss out on the taste of cacao, as the base is a crunchy chocolatey sponge.

14. Cremeschnitte

If you are visiting Austria, it would be a shame to miss out on the luscious Cremeschnitte. Going as far back as the 18th century, this traditional cake consists of two thin sheets of butter sponge hugging a whipped cream based filling.

While there are many different variations of this recipe, and it has also found its way into the cuisine of Slovenia, Romania and Switzerland, definitely try the simple, traditional version during your next visit to Austria.

15. Mohr im Hemd

A list of Austrian cakes would not be complete without mentioning the famous Mohr im Hemd.

While Viennese cuisine would be completely unthinkable without this hot and extremely chocolatey sponge cake, its name has been criticized. The name translates as “moor in a shirt”, and the term “moor” is now seen as a derogatory reference to Muslims or even just darker skinned people in general and confectioners have been urged to change it.

Whichever position one holds on its name, most agree that its taste is pretty much as close to heaven as you can get in this world.

Want to know more?

If this list of Austrian desserts was enough to get your mouth to water, we recommend checking out our article on fifteen Austrian desserts, must try-out foods in Vienna and the most delicious Austrian foods.

The post 15 Amazing Austrian Cakes To Try Out in Vienna appeared first on Chef's Pencil.

Austrians like to say that “love goes through the stomach” and these traditional Tyrolean dishes are certainly testament to that! We hope they will inspire you to book your next holiday, or be adventurous and try the recipes out at home.

Without further ado, let’s discover the most popular foods from this gorgeous, mountainous region.

1. Tiroler Speck Knoedel (Tyrolean Bacon Dumplings)

After a day spent playing or working in the snow, there is nothing more welcoming than a plate of Tyrolean bacon dumplings to warm you up from the inside out. These hearty balls of joy can be found on the menu of almost any restaurant in the region.

No matter whether you are going for dinner, in a fancy three-star restaurant in Innsbruck, or taking a skiing-break in one of Tyrol’s rustic mountain huts, Tyrolean bacon dumplings are a stable go-to for a delicious, hearty meal.

Made from simple ingredients including old bread, eggs, and bacon, these dumplings are traditionally served to accompany a bowl of soup. But this is not the only way to consume this warming dish. Some restaurants serve them with sauerkraut or salad.

Want to cook this dish for friends or family at home? You can find one version of the recipe here.

2. Schlutzkrapfen (Tyrolean Ravioli)

Tyrolean Schlutzkrapfen, or Schlipfkrapfen, is a kind of ravioli dish, usually filled with a potato purée and served with butter and chives. Just like most Tyrolean foods, this is a very filling dish that is sure to satisfy your cravings after a ski or hike. It also makes a perfect family dinner dish for when you fancy bringing some west Austrian magic to your kitchen.

There are multiple recipes for this dish. One of our favorites is a slightly lighter version, filled with spinach and curd cheese, which you can find here.

3. Moosbeernocken (Tyrolean Blueberry Dumplings)

Looking for something simple, sweet and warming? Tyrolean Moosbeernocken are made from a batter of eggs, flour, and sugar mixed with blueberries. Yes, it´s that simple. All you have to do is beat 3 eggs with 50 grams of sugar, then slowly add 140 grams of flour.

Once the batter is ready, add 300 grams of blueberries, form the mix into small pancakes and fry them with plenty of butter. Add plenty of icing sugar on top and make sure to serve them hot if you want to experience the truly Tyrolean feel. You can find an English version of the recipe here.

4. Tiroler Marend (Tyrolean Meat and Cheeseboard)

Not in the mood for cooking? Why not indulge in a Tyrolean Marend (also known as Brettljause)? Served in Tyrolean mountain huts, this resembles a charcuterie board and typically consists of Tyrolean bacon, local cheese assortments, Kaminwurzen (a cold-cut specialty from South Tyrol made with beef), a horseradish dip, and dark bread.

The word Brettljause quite literally means board-snack and gets its name from the fact that all the foods are arranged on a wooden cutting board rather than on a plate.

5. Kaaspressknoedel (Tyrolean Cheese Dumplings)

As you have probably noticed by now, Tyroleans really like their dumplings. Kaaspressknoedel are yet another type of Tyrolean dumpling loved by locals and visitors alike. Served with soup or salad, this Tyrolean staple is probably the most delicious on our list.

Made from a mix of Tyrolian mountain cheese, dried bread, onion, butter, and milk, this dumpling melts in your mouth like no other. If you are looking for a hearty dish to serve on a cozy winter night, this Kaaspressknoedel recipe is sure to make you very popular with your friends and family.

6. Tyrolean Käsespätzle (Kaasspatzln)

Another cheesy dish that deserves its name on any list of Tyrolean foods are the famous Kaasspatzln. This comfort food is definitely on the heavier side and is best enjoyed after a long hike or day spent out in the snow.

Now, just imagine what you would get if you crossed a piece of pasta with a dumpling. Now imagine that dipped in a creamy cheese sauce.

If you times the gloriousness of that by a hundred, you get the delicious Kaasspatzln. The best place to enjoy this traditional Tyrolean dish is probably in one of Tyrol’s very own restaurants or mountain huts. But if you can’t do that this winter, it is also possible to create your own at home.

All you have to do is mix together flour, eggs, salt, and water and let the resulting mixture drip through a colander into a pot of boiling salted water.

The resulting pieces of pasta-dumplings naturally rise to the surface when they are cooked. Once your Spaetzle are fully cooked, transfer them to a frying pan and mix them with onions, cheese, and butter. You can find a full version of the recipe here.

7. Tiroler Groestleln (Tyrolean Fry Up)

Living in the mountains, where resources especially during the long winter months were limited, has turned the Tyrolean people into a very resourceful folk. It thereby shouldn’t come as a surprise that one of their most loved dishes was created out of leftovers.

So if you’re thinking about what to do with the remains of your last Sunday roast, we recommend giving this quick and delicious recipe a try.

Simply cut up your leftover meat, add to cooked potatoes, slice up an onion, and stir it all together in your frying pan. If you want to give an extra touch to this deliciously simply meal, we recommend adding a fried egg.

8. Tiroler Kiachln (Tyrolean Dough Cakes)

Tyrolean Kiachln are a kind of deep-fried dough-cake that can be enjoyed both sweet and savory. It is most commonly served with sauerkraut but the sweet version combines it with sugar and wortleberry, or wild blueberry, jam.

To prepare this popular family dish, mix yeast, salt, sugar, flour, eggs, and milk. Leave to rise, then form the dough into small pieces and deep-fry them. Whether you decide to go for the sweet or savory version, make sure to serve them hot!

You can find the full recipe here.

9. Kaiserschmarrn (Emperor´s Nonsense)

While this particular warming dish is not strictly Tyrolean, you will find it on the menu of just about every Tyrolean restaurant.

Some sources say this dish was invented by the Austrian Emperor´s chef when he was trying to make pancakes one day. Having messed up the pancake when trying to flip it, he spontaneously decided to scramble the pancake dough up, throw in some raisins, cover it with sugar and serve it with some apple purée on the side.

While we will never know whether this story is true or not, it serves as yet another example of the practicality and ingenuity of Austria’s hearty cuisine. Whether you are trying to improvise something edible out of a messed-up pancake or wishing to bring some Austrian charm into your kitchen, you can’t go wrong by trying this recipe out at home.

10. Apfelradeln (Tyrolean Apple Wheels)

Another delicious dessert you should definitely try while on your next trip to the Austrian Alps are the so-called Tyrolean Apfelradeln. Like many of the other dishes on this list, they are surprisingly easy to make at home. Simply cut the apples into round slices, dip them in a batter made from 120 grams of flour, 2 eggs, and a spoonful of sugar, and fry them in the frying pan.

To round it off, we recommend adding some cinnamon on top. You can find the full recipe here.

11. Tiroler Strauben (Tyrolean Deepfried Pastry)

Tyrolean Strauben are yet another practical and easy-to-make dessert, which can be whipped together using only a few ingredients. Simply mix 250 grams of flour, a quarter liter of milk, a spoon of vanilla sugar, 3 eggs, and 20 milliliters of fruit schnapps. Once the batter is ready, drip it into a pot of boiling vegetable oil in a circling motion.

The result: A deep-fried pastry that is as beautiful as an ornament. If you don’t want to get your inner creative out at home, there is always the option of buying a delicious, freshly made Strauben during your next visit to a farmer´s market or Christmas market in Tyrol.

Check out the English version of the full recipe here.

12. Zillertaler Krapfen (Zillertaler Donuts)

Zillertaler Krapfen are a savory type of donut filled with a potato and cheese mix. To make this well-known dish from the Tyrolean region of Zillertal, simply mix together an egg with flour and water until the batter is smooth. Then take some cooked potatoes, mashed up with cheese, quark, chives, salt, and water.

Form the mixture into balls and flatten them into rounds, then place a bit of the filling on top and close it up, creating half-moon-shaped pockets of dough. Bake for a short time in the oven and they are ready to go! You can find the recipe for this hearty dish here.

Ready for your next culinary adventure?

Whether you are planning to taste yourself through the delicious selection of meals during your next trip to Tyrol, or hoping to bring the Alpine charm of this Austrian region into your private kitchen, we hope that this list of Tyrolean dishes has inspired your culinary explorations.

Related: 20 Most Popular Austrian Foods
Related: 15 Austrian Desserts You Must Try

The post What to Eat in Tyrol? 12 Popular Tyrolean Foods to Try Out appeared first on Chef's Pencil.

Before we do, it is worth having a look at what went into making the food of this land-locked central European country as heart warming and moreish as it is.

Like all other cuisines, Hungarian is influenced by its particular history and its geography. Surrounded by Poland, the Czech Republic, Slovakia, Austria, Serbia, and Romania, it’s not surprising that Hungarian cuisine has a lot of foreign influences. People move around, quite naturally, and take their recipes with them.

Many dishes have their roots in neighboring countries or have been influenced by them, and likewise, Hungarian cuisine has greatly influenced its neighbors. Many popular Hungarian foods are served up in Serbia, Romania – especially in Transylvania – and Slovakia.

But that doesn’t mean that Hungarian food doesn’t have its own identity – and this has been shaped by their history. The Magyars, a nomadic people, settled in the Pannonia steppes. Being nomadic, livestock rather than settled agriculture informed the food they ate, and this is reflected in the many traditional meat dishes cooked over an open fire.

The cuisine evolved over the years, of course, and in the 15th century, during the reign of King Mathias and his Neapolitan wife Beatrice, new ingredients were introduced. Sweet chestnuts, garlic, ginger, mace, saffron, nutmeg, and onion found their way into the cuisine, as well as fruit for cooking with meat, in stuffings, and even in pasta making.

Modern history saw the influence of Ottoman and Austrian cuisine, especially food preparation methods, and the cakes and sweets that have a strong German-Austrian influence.

What follows is a round up of some of the most popular Hungarian foods that serves as a starting place only – there is so much more.

1. Gulyás (Goulash)

Goulash, Hungary’s national dish, was first prepared by shepherds who slow cooked diced meat with onions and other flavorings over an open fire until all the liquid was absorbed.

The meat was then dried in the sun, and the shepherds packed it up in their sheep’s stomach bags before they set out with their flock. When it was time to eat, they added water to a portion of meat to reconstitute it into a soup or stew.

The classic “kettle goulash” is prepared by frying diced beef or mutton with onions in lard and adding garlic, caraway seeds, tomatoes, green peppers, and potatoes.

This delicious stew soon became enjoyed at home and over time became the national dish. With potatoes, carrots, onions, celery, peppers, tomatoes and lots of paprika it is nourishing, tasty, and heartwarming. And because it is slow cooked, the usually cheap, tough meat softens into fork-tender chunks.

Another version is székely gulyás, a mouthwatering stew of pork and sauerkraut flavored with tomatoes, onions, caraway seeds, and sour cream. This dish can also be made with chicken.

2. Vadas Marha

Hunter’s stew can be found right across northern Europe, with ingredients varying depending on where you are.

The Hungarian version, vadas marha, can be made with game meat, but it is most often beef that is served up today. The beef is marinated for 2-3 days in vegetables and vinegar, so by the time it is cooked up, with vegetables, bay leaves and juniper berries, and sliced, it is delicious and it is tender.

The slices of meat are served on a bed of “vadas” sauce. This is made with the veggies the meat is cooked in, sour cream, mustard, and a squeeze of lemon, all blitzed until really smooth. The mix of flavors is wonderful, and it is fresh and light and creamy.  

But the dish is not complete without the bread roll dumplings traditionally served with it. Cubed and toasted bread rolls are mixed up with eggs, flour, sautéed onions and parsley. The mixture is squished into balls and boiled for a few minutes.

Of course, you can also eat vadas marha with rice or pasta. But for an authentic adventure, make sure they also serve you up the dumplings.

3. Lescó

Tomatoes, peppers and paprika – what could be more Hungarian?

This simple and satisfying ratatouille is ever so easy to make and ever so tasty when made with the ripest of veggies at the end of the summer season.

Bits of bacon or sausage can also be added, and, of course, whatever other veggies you have at hand.

It’s a versatile dish that can be eaten on its own, used as a base for pasta sauces, added to scrambled eggs, or placed on the side of a roast dish. The only limit to its uses are the limits of your imagination.

4. Lángos (Deep-fried Flat Bread)

The popular Hungarian street food lángos is known as the “Hungarian pizza” as it uses the same ingredients for the base as pizza (wheat, yeast, salt, and water). The Turks brought it to the country when they occupied it centuries ago and now this indulgent treat can be found at fairs and local celebrations.

First fried in vegetable oil, the crusty golden flat bread is brushed with minced garlic, topped with sour cream and shredded cheese, which melts deliciously on the hot surface. “Láng” in Hungarian means flame and is so called because, on bread baking days, it was traditionally baked at the front of brick ovens close to the flames.

But because nowadays people don’t have brick ovens, and nor do they do much bread baking at home, lángos is typically deep-fried in oil and sold as a hearty fast-food. 

5. Töltött Paprika (Stuffed Peppers)

Another delicious example of Ottoman culinary influence is stuffed peppers, which make a great appetizer or side dish. 

Made with Hungarian wax peppers, preferred for their thinner skin and aroma, the inclusion of paprika and tomato sauce and garnish of sour cream give the dish a strong Hungarian character. 

The stuffing is a mix of ground beef and pork, rice, chopped onions, minced garlic, parsley, paprika, beaten eggs, salt and pepper.

Töltött paprika are cooked standing up in the oven and topped with tomato sauce sweetened with a pinch of sugar. They are served piping hot with a dollup of sour cream on top.

6. Csirke Paprikás (Chicken Paprikash)      

This staple food derives his name from the ample use of paprika, of course. Chicken pieces are simmered in a sauce made with a paprika-infused roux made with equal parts flour and fat (duck or goose fat is good but any kind of fat will do). It is then colored and flavored with paprika.

The chicken is prepared with onions, sweet peppers, and garlic and cooked in the paprika sauce, and once cooked is beautifully tender.

Csirkepaprikás is typically served sour cream and dumpling-like boiled egg noodles (nokedli). Other popular dishes include millet, rice, or tagliatelle. My grandmother always paired it with polenta, and that was just perfect.

7. Gyümölcsleves (Fruit Soup)

This refreshing fruit soup is a summer treat that was enthusiastically adopted by the Austrians, Poles, Slovaks, and Germans. Being a soup, it is not always eaten as a dessert. It works very well too served hot as a starter or main.

There are many variations depending on the fruits in season, which are cooked with cream or whole milk, cloves, cinnamon, and sugar. To turn it into a dessert or appetizer, a small amount of sweet white or red wine along with crème fraîche is added before serving. Other European palates prefer to enjoy it straight from the refrigerator for refreshment on hot summer days.

Gyümölcsleves can be made from red currants, blackberries, apple, pear, or quince, but the most popular fruit soup recipe is meggyleves (sour cherry soup). This dish can be prepared even in the winter using oranges, clementines, or any sweet fruit available – fresh is best but frozen can be used.

8. Húsleves

A rather more typical type of soup, though with its own Hungarian twist, is Húsleves, a beef consommé.

The beef is cooked for a long time, making it oh so tender, and root veggies and noodles are added. It ends up a fragrant, steaming broth, which is a staple for Sunday lunch and for more special occasions such as weddings.

It is often served from a toureen, giving it the status it deserves.

9. Halászlé (Fisherman’s Soup)  

One of the hottest dishes native to the European continent is halászlé, a bright red spicy paprika-based fish soup that has a special place on the Hungarian Christmas menu. 

Traditionally cooked over an open fire in a bogrács (cauldron), fisherman’s soup is prepared differently whether you are on the banks the Danube or the Tisza. The recipes are much the same though the ratio of ingredients and timing determines its taste.

The depth of flavor comes from the bouillon used, made from fresh fish trimmings including carp heads, bones, skin, and fins that are boiled for two hours in water with red onions, tomatoes, and green peppers.

The base soup is strained and heated for an additional 10 minutes with hot paprika, thick carp filets and roe being added before serving.

10. Főzelék (Vegetable Stew)

You can look at this as a thin vegetable stew or a thick vegetable soup! It’s made with any combination fo potatoes, spinach, kidney beans, bell peppers, cabbage, squash, lentils, peas, tomatoes. 

So far, it is a vegetarian dish. But it is often topped with meatballs, spicy sausage, bacon, or hard-boiled eggs for additional flavor. The flavor is also bolstered by the addition of dill, paprika, onions, black peppercorn, garlic, parsley, caraway seeds, and lemon juice or vinegar.

This is a homemade dish, rather than one you’ll find in restaurants, which only rarely include it on the menu. The word főzelék kind of means “something created by cooking” and the main ingredient is put in front to name the dish, so for example zöldborsó főzelék that means “made of green peas”.

11. Somlói Galuska (Hungarian Spongecake)

This opulent dessert is a Hungarian favorite and can be found everywhere from gas stations and snack bars to restaurants, so it wont be hard to find when you visit the country. Despite the name, galuska has nothing to do with dumplings apart from being round. 

Somlói galuska is a trifle-like cake made with layers of sponge (chocolate, vanilla, and walnut) alternating with creamy custard and rum soaked raisins. and despite being a cake, it is scooped onto a plate, then drizzled with vanilla and orange syrup and chocolate sauce, topped with whipped cream, and sprinkled with roasted ground walnuts.

This 1958 Brussels World’s Fair award-winning cake was invented by the headwaiter of a Budapest restaurant who dreamt it up and the master pastry chef József Béla Szőcs who actually baked it. Over time it has been recreated in many ways and is usually served in small bowls.

12. Pörkölt (Boneless Meat Stew)

Another national dish, pörkölt, is not to be confused with goulash, which has more gravy and bones to the meat.

This stew is more like a ragù and the basic recipe calls for boneless meat, sweet paprika, onions, yellow Hungarian wax peppers, tomatoes (or tomato paste), garlic, green pepper, and marjoram. 

Hungarian yellow wax peppers are a key ingredient as red bell peppers are considered  too sweet while the green ones are too bitter.

There are some regional variations on the dish, usually using beef or pork, but also lamb, chicken, tripe, or liver. One famous variation, pacalpörkölt, is made with tripe and is quite often spicy. Other takes include: kakaspörkölt, made with rooster; kakashere pörkölt, made with rooster testicles; sertésmáj pörkölt with pork; and csirkemáj pörkölt, using chicken livers. If you are wondering what pörkölt means, well it’s simply “roast”.

13. Dobos Torte (Multi-Layered Sponge Cake)

The ultimate  Hungarian cake, as some call it, was created by the supreme master confectioner of the 19th century Austro-Hungarian monarchy – József Dobos. Coming from a long line of confectioners, he innovated by  combining unique Hungarian flavors with delicacies of French cuisine. He created the Dobos Cake, the pinnacle of his life-time work for the 1885 National Exhibition.

One legend says that Emperor Franz Joseph and his wife Queen Elizabeth were the first to try it. But another legend says the soul of the cake – the butter cream, was created by accident. An  apprentice poured powdered loaf-sugar on to some salted butte.

As butter was preserved in those times, rather than throw it away, József Dobo added cocoa, coffee, and fruit. His search for a dessert that would last longer than the whipped cream desserts of the day and remain edible for several days seemed to be over.

The recipe for this multi layered sponge cake, with chocolate buttercream filling and topped with a thin layer of crunchy caramel, was a secret for a long time and the Dobos Cakes sold in many confectioneries are not made with the original recipe.

14. Töltött Káposzta (Stuffed Cabbage Leaves)

The long evolution of Hungarian cuisine is typified by töltött káposzta, which has its origins in the Ottoman-Turkish cooking method of stuffing leaves. The Hungarian addition was paprika and rice.

Hungary’s first opera diva Róza Széppataki was a big fan of this iconic food and proclaimed it “the coat of arms of Hungary”, back in the 19th century.

Minced light pork meat mixed with onions, spices, and rice is rolled up in fermented cabbage leaves, fresh cabbage leaves, or vine leaves, depending on the region. The veggies added to the stuffing vary too in other countries. 

Traditionally töltött káposzta is slowly cooked in the oven or on the stove top with tomato sauce and smoked bacon is added to the pot for additional flavoring. They are served with sour cream and bread, and are cooked for celebrations such as Christmas and at weddings.

Editor’s Note: Stuffed cabbage or vine leaves is a popular dish throughout Eastern and Central Europe.

15. Kürtőskalács ( Sweet Bread)

Another Hungarian street food staple is the kürtőskalács, a typical sweet bread specialty popular in all Hungarian speaking regions (for ex. Transylvania).

The cake is cooked on an open fire, which might explain its name, “kürtő“, which translates as “chimney”. “Kalács” means “cake”, thus we can call it “chimney cake.” A strip of sweet dough is spun and wrapped around a cone-shaped baking spit and left to roast over charcoal until the surface is brownish-red in color.

Granulated sugar sprinkled over it forms a shiny crispy crust during caramelization, enhancing the red color of the surface. The cake can be topped with additional ingredients such as cinnamon powder, chopped walnuts, almonds, or coconut flakes. Kids and parents alike love this sweet bread because it makes a great snack. .

The legend has it that a Szeklers’ village was attacked by Tatars and the villagers flew and hid in a cavern of Les Mountain, where they were later discovered. The Tatars were planning to starve them to death but the Szekler leader’s wife had the idea of making a giant flue-shaped milk-loaf to show the Tartars they still had enough food to endure the siege.

16. Túrós Csusza (Cheese Pasta)

Túrós Csusza is the Hungarian take on  American “mac and cheese”, However, it’s made mainly from cottage cheese (not cheddar).  What makes this dish unique is the combination of hot and cold layers.

The hot bottom layer of cooked pasta and cottage cheese are covered with an extra portion of cold cottage cheese. And now the best part kicks in: hot and juicy bacon gets in the mix before being finished with cold sour cream.

This luscious  mixture can be heated in the oven for a few minutes before serving. Traditionally the dish is made with home-made egg pasta. The floury dough is torn by hand into flat small pieces that are then boiled in water. Overall, a perfect comfort food and you’ll be glad to know that the leftovers taste even better.

The name of this restaurant staple and budget-friendly homemade meal refers to the fact that the pasta is slippery due to the sour cream. 

17. Szilvásgombóc (Sweet Plum Dumplings)

Hungary is a major plum producer, so dumplings filled with plums are no surprise. Very popular in many Central and East European countries, this dessert is a family favorite and recipes are passed down from grandmother to daughters or nieces. 

Mashed potatoes, flour, salt, butter, and optional eggs form the dough that is flattened with a rolling pin to prepare the bed for the dark, juicy plums that are stoned and placed on cut out round shapes of dough.

The dough is then wrapped around the plums and boiled in water. For a finishing touch Szilvásgombóc are rolled over a streusel made of sugar, cinnamon, and fried golden bread crumbs. 

Another variation that my grandma used is to fry them in a pan before rolling them through sugar. I can’t say which way I like best, but you can make them at home and tell us.

18. Túrógombóc (Sweet Cottage Cheese Dumplings)

Dumplings are a bit of a theme in Hungarian cuisine and these are paired with the Hungarian penchant for using cheese in sweet dishes, making a wonderful, moist, fluffy ball of dumpling.

Whether you try them for dessert or nip into a coffee shop and have them as a snack, it is essential that you do not leave the country until you have tasted them.

Túró, a sweet cheese much like cottage cheese, is mixed up with butter, sugar, eggs and vanilla, shaped into balls and boiled for around 5 minutes.

They are finished off by rolling them in toasted breadcrumbs and served up with apricot jam. Fluffy clouds of joy!

18. Rakott Krumpli (Potato Casserole)

This is a Jewish take on a Hungarian peasant classic where potatoes, hard boiled eggs, sour cream, and csabai or kielbasa (both are smoked Hungarian sausages) come together in separate layers to form a casserole bursting with flavors. It’s the ultimate comfort food.

This meatless version traditionally calls for trappista, a semi-hard cheese that was brought to Hungary by French monks in the 18th century.

Rakott Krumpli is served on its own for dinner or as a second course after a light soup. As the casserole that leaves out the sausages, it is a traditional meal for Hungarian Jews eaten during the “nine days” when orthodox Jews refrain from eating meat in remembrance of the destruction of the Temple. The literal translation of rakott krumpli is “layered potatoes”, simple and hearty and pairs well with pickled salads.

Have we included all your favorite Hungarian dishes? Let us know in the comments below and share your suggestions with our community!

19. Rántott Ponty Majonézes Krumplisalátával – Fried Carp and Potato Salad with Tartar Sauce

Carp may seem a very surprising choice for many, as it’s rarely eaten in countries like Italy or the United States. But in Central and Eastern Europe, carp fishing and farming have a long tradition and it’s the Christmas food of choice in many households.

Carp is a Christmas favorite in Hungary with the tradition of eating carp for Christmas being adopted from the Czech Republic.

Carp is a somewhat of a challenge, as it’s full of bones. Whether fried or roasted, it’s usually served with delicious vinegar-and-onion-flavored potato salad. We recommend you give it a try!

20. Gundel Palacsinta (Gundel Crepe/Pancake)

Hungarians love pancakes, which here are more like paper-thin crepes. In Hungary, pancakes can be prepared sweet or savory, stuffed with meat.

Sometimes it can be served as a main course after a rich goulash soup but mainly pancakes are a popular dessert in Hungarian households. But there is one which acquired fame beyond the frontier: the Gundel crepe or Gundel pancake.

The quarter folded crepes are filled with rum-walnut filling, fried in butter and served hot with warm chocolate sauce on top.

21. Hortobágyi Palacsinta

So much do hunagarians love their pancakes, there are savory versions too, like these ground chicken wrapped pancakes.

These palacsinta, or pancakes, have a little yogurt added to the mix, and are fried until just golden brown, not a deep brown.

The filling of onion, ground chicken, or veal, sweet paprika, smoked paprika, carraway seeds and tomatoes, is drained in a colander to take out as much of the juice as possible. Doing this prevents the filling from making its way through the pancakes and creating a soggy, mushy mess.

But those juices don’t go to waste. They are mixed with sour cream and poured over the stuffing wrapped pancakes once they are placed in a dish.

The baking simply warms everything through again, as it’s already all cooked. And once the come out, serve them up with an extra dollop of sour cream and a sprig of parsley.

22. Esterházy Torta (Eszterházy Cake)

This is another delicious Hungarian cake that you must try out when you visit Hungary.

The recipe can vary depending on what kind of nuts are available. The thin sponge cake is mostly made with ground walnuts but these can be replaced with almonds or hazelnuts. The cake is filled with hazelnut buttercream made with egg yolks.

It is traditionally topped with glace icing and a chocolate cobweb pattern. Delicious, light and tasty, this is Esterhazy cake!

23. Rigó Jancsi (Gypsy John Cake)

Rigó Jancsi (1858–1927) was a famous Romany Gypsy violinist from Hungary. Why does he have a cake named after him?

Well, he fell in love with a married woman. The two ran off together and their scandalous affair inspired a baker in Budapest to name a cake after him.

It is two layers of luscious chocolate sponge filled with a scandalously rich cream filling and topped with a slab of chocolate and butter.

As scandalously naughty as the story behind it!

24. Pálinka

For a complete feel for Hungarian culture, or any culture really, taste the local hooch. Pálinka is a fruit brandy that is most often found made from plums, apricots, apples, pears, or cherries.

It is served as a shot and, other than Hungarian sweet wine, it is probably the most well-known traditional Hungarian drink.

25. Hungarian Sweet Wine

The sweet wines of Hungary are synonymous with the famous vineyard Tokaji-Hegyalija or, in short, Tokay.

This famous 400-year-old vineyard is recognized by many connoisseurs and has been compared with the wines of Sauternes, Constantia, and with the Trockenbeerenauslese style.

The wine is delicious and a must-try when visiting Hungary.

Hungarian Food Specialties

Some dishes come with a customary side dish. For example, csirkepaprikás (paprika chicken)  is always eaten with nokedli (noodles). For some mains, bread is almost mandatory while others are served with rice or potatoes.

A wide range of smoked pork products are staples in Hungarian households. Smoked sausages, smoked ham, and even the lard from smoked sausage can be found on many a cold platter. Together with some good Hungarian bread and fresh veggies, they can be served at home for breakfast or dinner. In restaurants, they are sometimes offered as starters.

Lard is one of the main ingredients in the Hungarian kitchen. Quite often, though, it is substituted with goose-fat, duck-fat, or vegetable oil.

Winter salami is a Hungarian sausage made from Mangalitsa pork and spices and is produced according to a centuries-old tradition. Cured in cold air and slowly smoked, it develops a noble mold on the surface during the ripening process, which enhances the flavor.

The main pickled product is savanyú káposzta (sauerkraut). This was traditionally consumed in winter as a rich source of vitamin C. In summer, an interesting dish of cold hideg meggyleves (sour cherry soup) is served, that cools you in the intense summer heat.

Related: Popular Hungarian Desserts

Related: Most Popular Hungarian Cheeses

Related: Popular Hungarian Cookies

Check out our list of most popular foods in neighboring countries:

• Most popular Romanian foods
• Most popular Serbian foods
• Most popular Ukrainian foods
• Most Popular Hungarian Desserts

The post Top 25 Popular Hungarian Food & Drinks appeared first on Chef's Pencil.

Transylvania cuisine is acknowledged as playing a vital part in the gastronomic heritage of Romania which reflects its rich and varied past. 

Transylvania was part of or ruled as an autonomous region by many different kingdoms – the Hungarian Kingdom, the Ottoman Empire, and the Austro-Hungarian Empire – which all helped to shape its unique cuisine. 

Moreover, the region was home to as many as 750,000 Transylvanian Saxons, a German ethnic group that settled in the region in the mid-12th century. Most Transylvanian Saxons either emigrated to Germany after the Second World War and a second wave left  after the fall of the Iron Curtain, but Saxon dishes or their variations are still cooked and loved in Transylvania.

While the Saxons have left, Transylvania continues to be the home of a sizable Hungarian minority. Hungarians have lived in the area for centuries and many dishes you’ll find in traditional restaurants in Budapest will also be referred to as local foods here.

Besides Germans and Hungarians, the Ottomans had a significant influence on the local cuisine, as they did in the rest of Romania and the entire Balkan region. 

Rural Traditions

In Transylvania, bread is treated with ceremony and it demands an almost mystical level of respect. Tradition demands certain practices are followed. For example, before cutting bread, the sign of the cross is made in the air (something that Dracula would not appreciate); it must always be placed on a clean white towel, to signify purity; a loaf must never be placed upside down nor must a knife be left in it. And there’s more: leftover bread or crumbs are never discarded because the last slice of a loaf represents luck and power. 

Potato bread is perhaps the most popular variety and it’s appreciated for its rich sweet taste, fluffy texture, and long shelf life. When making the dough, part of the wheat flour is replaced with mashed potato. The best potato bread is found in Sibiu and Făgăraș.

1. Soup for the soul

Soups are highly appreciated in all their forms. Sour or sweet, rich or clear, they are like cheese for the French and pasta for the Italians.

In this region estragon (tarragon), is used in soups, soured with sauerkraut or vinegar and thickened with a flour and pork dripping known as “rântaș”. 

Some soups are called “ciorbă”, which comes from the Turkish “çorba”, a people renowned for their broths that flooded the conquered nations’ tables. 

The most common sweet and clear soups are Supă de găluște (Dumpling Chicken Soup) or Supă de tăiței (Noodle Chicken Soup). One variety of noodle soup is called Fairies Hair, after the thin noodles that are often homemade. 

The most widely appreciated sour soups are Beef Tripe Soup, Beans, Ciorbă de lobodă (French spinach sour soup), “Ciorbă ardelenească de cartofi” (Transylvanian potato soup) and “Ciorba de Perișoare” (Meatball soup). 

If Bram Stoker’s story sends shivers down your spine, then cumin soup is the perfect comfort food, also to be enjoyed on winter days as a warmer for your body and soul.

This childhood cold remedy is easy to make with few ingredients but packed with flavor. All you need is cumin seeds, sweet paprika, one big onion, bone or vegetable broth, salt and a little flour. It’s served hot with croutons. 

2. Tocanita Ardeleneasca cu Cartofi

A king among Transylvanian stews is “Tocăniță ardelenească de cartofi”, which is made with potatoes and either smoked sausage or smoked pork. On fasting days, it’s prepared without the meat, but if you use smoked paprika the taste is not so different from the original and at least as filling. 

3. Ciolan afumat cu fasole

A really popular dish is “Ciolan afumat cu fasole”, a rich, earthy stew made with smoked pork leg and beans. It is said that army cooks used to whip this dish up for soldiers and it became so popular that no household is a stranger to its aroma. It’s equally sought after among commuters, professional drivers, and tourists as it’s both filling and tasty. 

The pride of the Ardeal region, this dish has become a staple, served in large quantities on National Day (together with pickles) to people celebrating outside during festivities. 

A similar dish with the same ingredients but more broth is “ciorba”, often served in a fancy way:  inside a specially- baked bread crust in the shape of a bowl with the inside scooped out. It is typically accompanied by red onions and țuică, a traditional Romanian spirit. 

4. Clatite Brasovene

In Brașov we find “clătite brașovene”, the heavenly savory pancake that carries the town’s name.

The story behind this dish is that a German family had to feed numerous children, so the parents took moussaka and used it as a filling for pancakes, which were fried in the pan before serving.  

This popular tourist delight is now made with beef and mushrooms and the folded pancakes are fried in a batter with eggs and breadcrumbs. Delicious!

5. Aprikosenkuchen 

After partying till dawn, or just a hard day’s sightseeing, why not regain your strength over a cup of fragrant coffee and a slice of this luscious sweet treat.

Aprikosenkuchen, known by this foreign name, is a beautifully flavored apricot sponge cake that most Germans know how to make by heart.

The classic recipe is simple but the result tastes so complex: the butter is creamed with sugar, vanilla, eggs, and lemon zest that will later incorporate the remaining dry ingredients (flour, baking powder, and salt).

The batter goes into a buttered pan with apricot halves placed on top facing down and the whole thing is put in the oven to golden nicely. Devilish delicious!  

6. Henklesh (Lichiu)

Henklesh or Lichiu is a luscious Saxon dessert with a base of leavened dough made with flour, warm milk, butter, one egg, sugar, and yeast. Some henklesh recipes are made with seasonal fruits, especially during the summer and fall months when local fruits are in season.

The delicious topping is made by mixing sour cream with eggs, sugar, vanilla, and butter, and sprinkling the whole concoction with sour cherries, plums or grapes. Traditionally it’s baked in bread ovens over a wood fire and is a particular favorite around Easter time, when eggs are plentiful. 

7. Gomboti

“Găluști cu prune” (sweet dumplings with plums) is an old recipe passed down through the generations. It’s known as “gomboți”, “gombóc” or “knédli” among the Hungarian population and “Knödel” in Germanic parts of Romania. 

Whole stoned plums are wrapped in a potato-based dough to form a ball. They are then boiled and rolled through breadcrumbs, sugar, and cinnamon. Although plums are at their juicy best in late summer and early autumn, this dish is made year round. And due to the natural sweetness of the fruit, only a little added sugar is used.  So you can eat a lot without feeling guilty! 

8. Papanasi

You might know this dessert from the previous post about popular foods in Romania, but if you don’t, you have to try it! 

“Papanași” is a perfectly balanced sweet and sour treat consisting of two donuts made from cottage cheese, semolina, and sugar and topped with sour cream and fruit preserve, usually blueberry.  

Of Romanian/ Moldovan origins, it’s a particular favorite in Transylvania that appeals to both the eyes and the taste buds! 

9. Rhubarb Pie

Rhubarb Pie first appeared in a collection of recipes under the name of New System of Domestic Cookery by Maria Eliza Rundell, in 1807 in the UK and later translated into German, which is how the recipe was brought to Transylvania. 

This is how rhubarb evolved from being used as just a medicinal plant to becoming a mouthwateringly sour ingredient that contrasts beautifully with sweet flavors. 

Containing high levels of calcium, rhubarb is good for strong teeth. If you find yourself visiting Transylvania, also look out for rhubarb jam and rhubarb soup.

10. Cozonac

Cozonac is a sweet bread, filled with ground walnuts that’s made every Easter and Christmas.  It’s one of those must-haves or should I say “must-smell” aromas from the holiday bouquet of fragrances and it is a definite crowd pleaser. 

Not so easy to make, though, cozonac cu nucă” is the pride of every housewife, and the key to your mother-in-law’s heart. It’s omnipresent on festive tables, and a popular addition to gift baskets of Transylvanian foods, for a very good and tasty reason.

11. Kürtőskalács

Kürtőskalács are another type of sweet bread and a specialty of the Hungarian minority in this part of Romania. They aren’t made at home anymore but are very popular at fairs and festive events. 

Their name comes from their hollow cylindrical shape and the fact that traditionally they were baked over an open flame, with the dough wrapped as a spiral on a wooden skewer. The finished product is a delectable, sugar-glazed treat.

For more Hungarian specialties, check out our story on popular Hungarian foods.

12. Zacusca

Before cutting through the meat, let’s take a quick look in the pantry to discover a treasure hidden in a dusty jar: “zacuscă”, which is an eggplant chutney. 

This uniquely rich and flavorful vegetable spread is obtained from a three-way process of roasting, baking, and boiling eggplants, together with onions and peppers, and then seasoning the mixture with salt and black pepper. All you need for the best breakfast or ultimate snack is a slice of fresh, crusty bread.

13. Mititei

The smell of grilled “mici” or “mititei” tickles the nostrils just as the grass covers the earth and the sun warms up the air. Aptly named “little ones”, these rolls of minced meat and spices are the delight of every barbecue and picnic but are also a star among street foods.

Some say that in old times “mici” were made not with baking soda as they are today, but with crème fraiche, which ferments into sour cream after being incorporated into the meat mixture.

This special ingredient, that unfortunately is not used widely anymore having been replaced with a less natural one, makes the consistency very light. Regardless, we guarantee that if you taste one, you’ll be back for more!

14. Sarmale

Resembling stuffed cabbage leaves but in a deconstructed way is another famous Transylvanian dish – “Varză a la Cluj”.

It contains the same ingredients as sarmale but has a different construction. The dish is built with layers of sour cream, cabbage leaves, pork, and rice mixture ending with a layer of cabbage and sour cream. Everything stays in the oven for at least half an hour before being served. The ultimate nutritious comfort food!

15. Varza a la Cluj

Resembling stuffed cabbage leaves but in a deconstructed way is another famous Transylvanian dish – “Varză a la Cluj”.

It contains the same ingredients as sarmale but has a different construction. The dish is built with layers of sour cream, cabbage leaves, pork, and rice mixture ending with a layer of cabbage and sour cream. Everything stays in the oven for at least half an hour before being served. The ultimate nutritious comfort food!

16. Balmus and Bulz

Foreigners might already know that polenta is a Romanian staple food but there are different ways in which polenta meets the dish: Balmuș and Bulz.

“Balmuș” is something that shepherds prepare for special occasions or when hosting guests. First, they melt butter in a pan, then add some cheese and cornmeal, and stir over a slow fire until it’s done. The result is more than you can expect from such simple ingredients.

A variation on the same theme is “Bulz”, which can be found at every farmers’ fair and restaurant, but the best is made in peasants’ houses, where they’ll be happy to amaze you with their traditional food. Delicious “bulz” was whipped up out of necessity on cold winter days with ingredients already found in the pantry.

The simple polenta takes the form of a ball that covers sheep cheese and sometimes eggs and bacon. It is either cooked on an open fire while aromas are developing inside, or finished in the oven.

The best place to enjoy these golden treasures is în the villages of the Mărginimea Sibiului region, around the historic city of Sibu, which holds the honorary title of European Gastronomic Region, awarded by the International Institute for Gastronomy, Culture, Arts, and Tourism. 

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Fasting is common for religious families in the weeks prior to Easter, which ends on the Good Friday, the last day of Lent. But on Holy Saturday, meat and other animal products are back on the table alongside traditions such as blessing the fire as a sign of hope.

Then comes Easter Sunday and Monday, the days of feasting and celebrating with long-held traditions such as decorating eggs. Another quaint Hungarian tradition is called “watering the girls”, when boys go around the village with a bucket of water soaking unmarried ladies. Today they are more likely to receive a spray of perfume – thank goodness.

Let’s have a look at some of the traditional dishes that grace the Hungarian table over the days of Easter.

Good Friday meals

For the last day of Lent, meals are meat-free and simple. Soup and pasta dishes are easy to prepare and go nicely with the Easter traditions.

1. Bean Soup

This traditional heartwarming soup is made from beans and vegetables, such as carrots and potatoes, and often has dumplings added. The color and flavor is achieved with paprika, onions, and garlic. 

2. Egg Dumplings (Nokedli)

We often eat egg dumplings (nokedli) as a side dish, but it can also be served as a main course.

The dumplings are cooked in hot salty water, then they are mixed with beaten raw eggs, and once the eggs are cooked, it is served fresh and hot. It goes well with fresh salad or cucumber salad in vinegar.

3. Poppy Seed Pasta

Poppy seed-based desserts are the highlight of all major holidays in Hungary. Here, poppy seeds are mixed with sugar and poured onto freshly cooked pasta. It’s the perfect complement to a soup.

A popular alternative is the famous beigli, a Hungarian poppy seed roll that is simply amazing.

4. Fried Fish

In some regions fish was allowed on Good Friday, breaded and fried in hot oil and served with potato salad.

Easter Festivities 

Easter Saturday meat blessing fire in church and using it to light candles. Ashes from the fire would be spread on the fields and under fruit trees to encourage a good crop.

On Easter Sunday the food itself was blessed. Baskets of eggs, ham, horseradish, lamb, and bread or challah would be brought to church to receive a blessing, and any crumbs or bones leftover would be spread around houses, animals, and even people, for protection.

5. Easter Ham

One of the most traditional Hungarian Easter foods is ham, usually smoked. It is served in a variety of ways, including filled with eggs or covered with bread. 

6. Ham Rolls

Guest visit during Easter and they need to be greeted with a cold platter. An essential part of this is the traditional ham roll – sliced ham stuffed with a cream made with eggs.

7. Horseradish 

No Easter ham can be served without horseradish. In the past, they ate the root dipped in blessed salt. Today, it is served as a dip or thick sauce to go alongside cold meat.

8. Easter Eggs

Painting and decorating eggs is a very traditional pre-Easter Hungarian activity. The eggs are often red, symbolizing new life or, according to the Christian explanation, the blood of Jesus.

Usually, hardboiled eggs are decorated, but some still blow out the egg and decorate the delicate shell.

9. Deviled Eggs

Another essential item for the cold platter is stuffed eggs (i.e. deviled eggs). The eggs are hard boiled and cut in half, the yolks are removed and mixed with mayonnaise, salt, and pepper. The resulting mix is then stuffed back into the egg. Delicious!

10. Hungarian Easter Cheese (Sárga Túró)

This is very traditional Hungarian dish prepared for Easter, especially in the East of the country.

It is a sweet dish made with milk and lightly beaten eggs that is boiled until it has the texture of cottage cheese (hence the name). Some like to enrich it with cinnamon or raisins.

11. Hungarian Easter Bread (Kalács)

Kalács has Jewish origins and it’s a popular food in Central & Eastern Europe. It is a yeast-based bread enriched with eggs and is popular at both Easter and Christmas.

It is baked in the shape of a braid and served with ham, horseradish, and eggs.

12. Roast Lamb

Lamb is symbolic of Easter, and roast lamb is a popular choice for the Easter table. Covered in a salt-based marinade, it is baked until crispy on the outside and soft inside.

Rosemary gives a special flavor to this delicious dish.

13. Veal Steak

Veal steaks are breaded and fried and served with fries or mashed potatoes, salad or steamed vegetables, or pickles.

The recipe is very similar to the famous Wiener Schnitzel, which is not all that surprising given Hungary and Austria’s strong historical and cultural connections.

14. Pálinka

Last but not least, we come to the drinks that lift the spirit to match the occasion. Pálinka is served as a shot and next to Hungarian sweet wine, it is probably the most well-known traditional Hungarian drink.

It comes out on any festive occasion, when you can choose from a plum, cherry or apricot pálinka, or even walnut or grape. Word of caution: Pálinka is quite strong so make sure not to have more than one or a couple shots.

15. Eggnog

If pálinka is to strong for you, this smooth liquor might be more to your liking. You might be more familiar with this at Christmas, but here, as it is egg based, it is a staple at Easter too.

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Even non-believers tend to partake in traditional celebrations and rituals and prepare themselves for this holiday both physically and spiritually. 

Easter is filled with symbols and implications. Thus, the basket and table are covered with a white cloth, reminiscent of Christ’s shroud, and decorated with daffodils and greens standing for the utmost joy of the victory of life over death.

1. Jajka Wielkanocne (Easter Eggs)

Eggs symbolize Christ’s resurrection and are the highlight of Easter in Poland and neighboring lands.

Traditionally, eggs are boiled with onion peels (to lend them a brownish tint) or red cabbage (for a purplish hue), and decorated with religious patterns using a designated sharp tool similar to a needle. Such painted eggs (pisanki) are normally placed into an Easter basket and brought to church to get sprinkled with holy water.

They are the first thing to taste during Easter breakfast. One of the options to serve Easter eggs is to make devil eggs or jajka farzerowane. 

The stuffing differs from family to family: some prefer traditional horseradish and mayo filling while others get creative and use salmon, caviar, mushrooms, pickles, and ham. Either way, no Polish Easter can pass without eggs.

2. Ćwikła z chrzanem (Beetroot and Horseradish Relish)

A perfect company to boiled and stuffed eggs, this relish is very simple but surprisingly palatable. It includes finely shredded cooked beetroot and a generous helping of horseradish.

Horseradish itself is a key ingredient on both Easter and Polish Christmas tables – it may even be sprinkled over sliced ham or sausage for an enhanced taste. Poles say horseradish stands for Jesus’ bitter sacrifice. 

Ćwikła is spicy and pairs well with Easter meats. Its intense dark-red color adds to the aesthetic appeal of any dish. Disclaimer: Beware of the intense taste of this relish when tasting it for the first time. It’s not something you’d want a spoonful of.

3. Schab ze śliwką (Prune-stuffed Pork Loin)

Meat dishes are key to the Easter table. There are two reasons for this. First, Easter Day is preceded by a long period of fasting (which is still kept up by older and even some younger people).

Second, meat represents abundance and joy that overcomes sacrifice. One of the first choices for any important celebration, this meatloaf is juicy and has a pleasant smoked aftertaste.

The best way to serve schab ze śliwką is hot, straight from the oven, with a generous helping of sour cream and dill sauce as well as a side dish. Another option is to have a cold, sliced schab in a yummy sandwich.

While Easter pork loin may also be stuffed with dried apricots or cranberries (loved in Poland), it is prune that’s both more traditional and preferred for its smoky aroma.

4. Biała kiełbasa (White Sausage)

Polish unsmoked white sausage is one of the oldest Easter dishes that always steals the show.

It is made with minced pork meat, some beef and veal, as well as onions, garlic, and marjoram. While biała kiełbasa is a key ingredient in Polish żurek, it may be enjoyed as a filling dish on its own.

It is important to serve kiełbasa right away and to place some ćwikła z chrzanem, a helping of chrzan, or a spoon of mustard on top. Yummy!

5. Żurek (White Soup)

Arguably the first dish anyone tries when visiting Poland, żurek is also one of the center pieces of the Easter table.

What’s interesting is that this filling soup used to be mainly consumed by the poor: back in the day, it would only contain potatoes, bread, and milk or sour cream. Now, the festive version is meat-based and includes biała kiełbasa and smoked ham.

It has a distinct sour taste lent by the sourdough rye starter (usually store-bought, but originally home-made). The soup is white like sour cream, very thick and nutritious, and served with a halved boiled egg. The most impressive serving choice is inside a freshly baked round bread loaf. Bon appetite!

6. Śledź (Polish Pickled Herring)

Poles love herring all year round and just a bit more on holidays. You’ll easily find all kinds of marinated śledź in supermarkets, but making one at home is almost a must for the festive table. In some households, herring is even marinated weeks in advance to acquire a special aftertaste.

The simplest and arguably most widely favored version is fillets marinated in oil and vinegar and served with sliced onions and apples. Śledź tastes best with a thin slice of rye bread.

7. Galaretka z Kurczaka (Polish Aspic)

A dish that requires some time to make, this jelly is usually reserved for Christmas and Easter. Galaretka is reminiscent of Ukrainian kholodets, but the latter is usually fatter. Simply put, this aspic is a gelatin soup with chicken, boiled and chopped carrots, and parsley inside. Alternatively, one can add boiled and sliced eggs.

While I am not a fan of sour gelatin dishes, this one is simply eye-candy: you can see all the ingredients thought the transparent jelly shell, and the dish looks like a cake. 

8. Pasztet z Kurczaka (Chicken Paté)

There are as many recipes for Polish chicken paté as there are regions in Poland, perhaps even more. Some like their pasztet firm to slice it like ham; others prefer it wobbly to spread it on top of crackers or dark bread slices. Either way, the main ingredients include minced chicken and chicken (or other poultry) liver.

One should beware of the typical bitterness any liver lends to a dish and not overdo it. Then, you add softened bread (Poles use traditional Kaiser rolls but any read should be fine), fried onions, eggs, and sautéed sweet peppers and/or tomatoes. Pasztet z kurczaka is a perfect dish to enjoy both on Easter Day itself and a few days afterwards.

9. Bigos (Polish Sauerkraut)

Poles usually pass on pierogi (stuffed dumplings) on Easter, but they swear by their beloved bigos as a hearty main dish. It is stewed sauerkraut (cabbage) with lots of chopped sausage and meat. There are all kinds of meat, poultry or pork, and smoked kiełbasa (sausages) that one can add to this dish.

Easter is a perfect time for the most unique bigos of the year because everyone buys (or makes) smoked ham, bacon, and sausage in abundance. Now, here’s the real trick explaining why such a simple, unpretentious dish tastes so heavenly. It contains prunes, which balance the smoked meat and sour odor of the fermented cabbage.

10. Mazurek (Polish Short Crust Tart)

No Easter is complete without this flatbread cake. It is traditionally made with sweet sauce reminiscent of condensed milk, generously filled with nuts, dried fruit and berries, and sometimes jam.

Homemade Mazurek should not only taste great but also look aesthetically pleasing – there’s usually a symbolic pattern or words Wesołych Świąt! ‘written’ on top using almonds or other ingredients.

Don’t miss a chance to taste crunchy Mazurek on spring holidays as it’s not typically sold or served all year round. 

11. Babka (Sweet Easter Bread)

The word babka comes from babcia (grandma in Polish) as this sweet round bread is shaped like an older grandmother’s pleated skirt.

Babka is a yeast bread that has traditionally been baked at home and reflected the housewife’s creativity.

There are all kinds of babkas – lemon, orange, coconut – filled with nuts or dried fruit, sprinkled with poppyseeds, or topped with rum, white or dark chocolate. The dish is palatable and fluffy, and Poles like having a slice with their tea even days after Easter. 

12. Makowiec (Poppy Seed Roll)

Another sweet Easter table treat is makowiec. It’s a yeast strudel filled with poppy seed and ground nut paste. Legend has it that poppies once sprouted in the exact place where Jesus Christ’s blood dropped, making this ingredient highly symbolical for many Easter dishes. 

Makowiec is usually topped with white sugar icing, which balances the slightly bitter taste of poppy seeds. 

Polish Easter is a perfect time of the year to visit the country and partake in the festive mood. The traditional dishes are a dream for fans of comfort foods and unique combinations. The Polish Easter table has it all regardless of whether you have a sweet tooth or love heavy pork. 

Related: 25 Famous Polish Dishes

Related: 25 Famous Polish Desserts

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Each German region offers typical dishes, rich with tradition. In the north of Germany, dishes are mainly based on fish and seafood, while in the south of the country, they are more likely to be based on red meat and game. 

Baked goods are especially popular in Germany – for example, whole wheat bread, Bavarian pretzels, and different kinds of rolls. Moreover, you’ll find that Germany has many excellent cakes such as bee-sting cake, cheesecake, and poppy-seed cake. All are classics which surprise and delight visitors and natives alike. 

Although German cuisine is stereotypically meat-based, vegetarian cookery is a growing trend.  In addition, vegan dishes increasingly feature on many menus and Germany consistently ranks among the most vegan countries worldwide.

German cookery continues to evolve. Casseroles, soups, potatoes, and pasta are the staples of many delicious meals -with couscous becoming an increasingly popular ingredient.

In this article we’ll help you get familiar with the richness and diversity of German dishes with 24 of the most popular.

Read on and we guarantee you’ll be surprised!

Best German Dishes

Each region of Germany has its own typical dishes, some of which date back hundreds of years. .

1. Braunkohl and Bregenwurst

This dish from Northern Germany is a country-style sausage dish, often served with boiled potatoes and kale on the side. Bregenwurst can be either smoked or unsmoked.

The kale is typically seasoned with salt, pepper, and onions. The sausage is only sold from November to February, so Braunkohle and Bregenwurst is a popular comforting winter dish.

2. Hamburger Labskaus

Hamburger Labskaus, is a classic of the port city Hamburg. 

Boiled and riced potatoes are stewed with beef and onions, and the dish is elevated by the addition of gherkins – with finely sliced beetroot added on the side! The mixture is seasoned with salt, pepper, and allspice before frying. It is often paired with pickled herring, or a fried egg on top! 

3. Potato Fritters or Potato Pancakes (Kartoffelpuffer)

Another potato dish famous all over Germany is potato fritters, aka potato pancakes. The recipe typically calls for  peeled and grated low-starch potatoes, mixed with egg, onion and seasonings.

The pancakes are fried until golden brown and typically served with applesauce or apple compote, as a refreshing contrast. 

4. Hamburger Pannfisch

The main ingredient of Hamburger Pannfisch is fish – typically coalfish or redfish. In addition, it incorporates sliced, low-starch potatoes, spring onions, and vegetable stock. 

This fishy treat also includes cream and mustard, which elevate it to something really special. Finally, a rasher of fried bacon is often added to give the dish a more intensive taste.

5. Steckrübensuppe: German Turnip Soup (or Stew)

This dish has a long tradition in Germany and is found in every Grandma’s kitchen. It’s mainly consumed in late autumn and winter – when turnips were the most widely available vegetable.

In the past, the turnip was considered a poor man’s food, but today it has regained popularity due to its high vitamin and mineral content. This dish can be made either as a soup, or a stew – both being delicious.

6. Pork Knuckle with Sauerkraut

Sauerkraut is renowned as the German vegetable dish. To prepare the sauerkraut, white cabbage is cut into thin slices and pickled until tender with spices, pepper, and salt. For a special kick, fruits can be added. Generally, potatoes are served on the side. As a fermented food, sauerkraut is now acknowledged as aiding optimal digestive health.

7. Swabian Raviolis with Fried Onions

Swabian ravioli is a very popular dish in the southwest of Germany. It resembles the famous Italian ravioli pasta dish and can be made with many different fillings, meat or vegetarian.

Swabian ravioli is often served with fried onions, to intensify the flavors.

8. Veal Sausage: The Bavarian National Dish

Bavarians love their veal sausage, which has become their signature regional dish. However, it is rarely eaten in northern Germany, where supermarkets do not sell it. The main ingredient is veal, with the addition of sweet mustard to improve the flavor. Veal sausages are sometimes  steamed to cook them more quickly.

9. Baden Brägele with Bibliskäs

This traditional Gericht from southwest Germany is one of the country’s most popular dishes. The dish comprises fried potatoes and delicious fresh herb cheese. The cheese is often homemade with a variety of herbs added..

Those who like a hearty meal should eat it with a glass of Schorle, a fruit juice combined with fizzy water, or some wine diluted with water.

10. Stuffed Cabbage Filled with Millet

Vegetarians who want to enjoy a lovely roulade should try this meat-free dish which comprises just two basic ingredients: cabbage and millet. However, a little crème frâiche and cheese can be added to the sauce for extra taste. Generally, the dish is eaten with boiled or mashed potatoes, adding to the taste. Being high in vitamin C, it’s helpful in winter to guard against colds and flu.

11. Döner with Curried Sausage

In Berlin, döner with curried sausage has become an authentic national dish. Despite its Turkish name, döner was developed in Berlin. This dish is unique because two classic snacks are served together: döner and curried sausage.

The curried sausage is also famous – without the döner- in the west of the country. It is often served with ketchup or tomato sauce spiced with curry powder.

12. Saxon Mustard Meat

Saxon mustard meat is an absolute classic from eastern Germany. Although, as in the past, especially during the days of the GDR,  meat was prohibitively expensive, it was served on special occasions. Either pork or beef was used, as well as a tasty vegetable broth. 

Potatoes, onions, cucumber, wholemeal bread, or Pumpernickel are included to soak up the juices. This hearty and comforting dish is spiced with hot mustard, cloves, salt, pepper, and caraway.

13. Königsberger Meatballs

These meatballs originated in the east German town of Königsberg. The traditional recipe contains meatballs made from minced meat, stale bread, and onions.

They’re served with a white sauce made from broth, cream, eggs, and capers. Though not the most attractive-looking dish, it is delicious. When eaten cold, it’s even tastier!

14. Tarte Flambée with a French Influence

The German version of tarte flambée is similar to the French onion tart and is prepared exactly the same way. The base is a thinly rolled bread dough coated with sour cream. On top, go onions and cubes of bacon seasoned with salt and pepper. 

n addition to the classic savory tarte flambée, you may also come across sweet versions.

15. Curry Sausage in Western Germany: A Real Classic

Popular in Berlin, curry sausage is also a favorite in other towns in western Germany, such as Bochum, Cologne, and Düsseldorf. Wherever it’s made, it is considered a real delicacy. The spicy sauce can be hotter or thicker and contain more or less tomato according to the local taste.

In western Germany, it’s typically served with a roll, rather than a döner.

16. Braised Beef Rheinland-style

The preparation of Rheinland-style braised beef starts with pickling the meat for several days in a marinade of vinegar, oil, wine, onions, and carrots.

There are different versions of this dish, Rheinland-style and Baden-style.  Typical accompaniments are usually potatoes or dumplings, salad, or red cabbage.

Typical German Side Dishes and Sauces

Several popular side dishes enhance German dishes. Potatoes are undoubtedly the favorite side dish, used to soak up sauces. The following sides are popular alternatives to the classic jacket or boiled potatoes.

17. Butter Noodles

Butterspätzle is a noodle variety mainly consumed in the southwest of Germany. The main ingredients are flour, eggs, and salt. Once cooked, they are slathered with cheese.

They partner beautifully with meat dishes that include lashings of sauce or gravy, such as goulash or roast meat. Vegetarians can enjoy butter noodles and fried onions alone to make a tasty and nutritious meal.

18. Dumplings

Several traditional side dishes use potatoes: boiled potatoes, potato fritters, or potato dumplings. Classic dumplings look like big balls of potato but have a softer texture.

Delicious potato dumplings, also known as potato lumps, can also contain a mixture of grated cheese, eggs, and flour. Often parsley is added for a fresher taste. Irresistible!

19. Potato Salad

One of the most famous German side dishes is potato salad, which is very popular in all regions of Germany, although the recipe varies considerably. 

While basic potato salad is a relatively simple dish, the variations are endless, and it lends itself to creative cooking.

Generally, this salad is made with boiled, sliced potatoes, cucumber, and onions, covered in mayonnaise or a vinaigrette.

20. Frankfurter Green Sauce

Frankfurter green sauce is ideal for pouring over potatoes. The main ingredients are fresh green herbs (without the stems), lemon balm, and sour cream, all seasoned with salt, pepper, and mustard.

It is generally served with mashed or boiled potatoes or wheat bread.

German Bread is Popular Worldwide

There are endless varieties of German bread, rolls, pastries, and cakes, which are high quality and very well known—and not only in Germany.

Bread and its many varieties have a long history in the country, which is why Deutsche Brotkultur (German Bread Culture) has become an intangible cultural heritage of UNESCO. Let’s have a closer look at these famous breads.

21. Pretzen from Bavaria

Pretzels sprinkled with large salt crystals are a standard bakery product in Bavaria. 

Surprisingly, the wonderful golden-brown color and the unique taste are created by immersing them in a sodium hydroxide solution. This also helps keep them fresh. 

Pretzels are excellent with fresh cheese and chives. 

22. Pumpernickel from Lower-Saxony

Pumpernickel is a traditional wholemeal bread that is enjoying a revival in popularity as people turn to healthier alternatives to fluffy white bread. Dark, nutty, spicy, and crust-free, it contains many high-grade ingredients and stays fresh longer. 

This black bread was first baked in 1450 in Osnabrück, a German town near the Dutch border in the western region of Lower Saxony. 

23. (Wholemeal) Rolls from all Regions of Germany

Wholemeal rolls are produced in bakeries throughout Germany and are eaten for breakfast and as snacks.

The country produces an incredible 3,200 types of bread, all listed in an official German bread registry – a testament to how vital bread is for Germans. 

24. German Beer—Simply Amazing

There are 7,500 different beer varieties in Germany, and many are enjoyed worldwide. 

German Pils is a classic beer with a rough texture often enjoyed in the north of Germany. Hefeweizen is a sweeter traditional beer popular in the south. 

Many Germans enjoy their beer mixed with other alcoholic and non-alcoholic drinks.

All German beers adhere to the Deutsche Reinheitsgebot (German Order of Purity), developed in 1516 in Bavaria. This specifies that beer brewed in Germany or by German companies must only contain four components:  malted barley, hops, yeast, and water, which ensures purity, consistency, and delicious taste!

Have you spotted any iconic German foods that haven’t made it onto our list? Let us know in the comments and share your insights with our community!

Related: Most Popular German Cookies

Related: Popular German Easter Foods

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The Christian context for Easter is the resurrection of Jesus, who, according to biblical testimony, was crucified on the Friday before Passover. Ever since 325 AD, the Christian Easter has been celebrated on the Sunday after the first full moon of spring.

Over the centuries, different customs developed throughout Germany’s regions, some of which are still followed to this day. One still very popular tradition is hiding Easter eggs. On Easter Sunday, children in particular have enormous fun hunting for Easter eggs either in the garden or their homes. Regardless of whether they are made of chocolate, cooked, or painted, the Easter egg has become an indispensable part of Easter.

Other Easter customs across Germany include the Osterkerze (Easter candle), Osterwasser (Easter water), and Osterfeuer (Easter fire). The history of the Easter candle goes back to the 4th century and is linked to the pagan tradition of burnt offerings. Already in pre-Christian mythologies, light was considered a symbol of life. In the creation of the symbol of the Easter candle, this idea was adopted and extended to the resurrection of Christ.

According to tradition, Easter water must be drawn from a creek during the night from Saturday to Easter Sunday. Whilst being transported to its destination, not a drop may be spilled, nor a sound spoken. The intention is to preserve the sacred purity of the water. It is also believed that Easter water has a healing and rejuvenating quality.

The practice of lighting an Easter bonfire has many variations nowadays. In some German regions it is lit on Holy Saturday, while in other places it is lit on the evening of Easter Sunday or on the morning of Easter Monday. Its origins stem from the pagan custom of spring fires, which were originally used to celebrate the seasonal transition from winter to spring.

There are further customs in Germany throughout the regions.

In Baden-Württemberg, palm branches are attached to a long wooden pole for an Easter palm and decorated. The hand-made palms are then carried to the palm procession on Palm Sunday.

In Saxony-Anhalt, Easter eggs used to be brought to the children by the Easter fox. Evidence of this can be found in popular literature up to around the 20th century. Nowadays, the custom has been largely forgotten and the Easter bunny uniformly brings eggs to all children.

In Brandenburg and Berlin, small cannons are fired in the night from Holy Saturday to Easter Sunday to ward off evil spirits.

In Hesse, Easter marches take place. These are held in the form of demonstrations and peace rallies. Their origins go back to British opponents of nuclear weapons in the 1950s.

In northern Germany, the Eiffel and Bavaria, altar boys parade through towns and villages on Good Friday, calling for prayers in church with wooden rattles as the church bells are silent here on Good Friday. The tradition is also known as Karfreitagsratschen (Good Friday rattling.)

Popular dishes traditionally prepared for Easter in Germany

On Good Friday, which was originally a day of fasting, meat is still completely excluded from meals in many places. For this day, fish dishes are very fitting.

Holy Saturday is the day of the burial rest and is used to prepare for Easter Sunday. On this day, tasty delicacies are baked, such as Osterzopf (Easter plait), Osterfladen (Easter cake) made of yeast dough, Osterhase (Easter bunny) made of sponge mixture, and Osterlamm (Easter lamb), which are all served on Easter Sunday.

Let’s round-up some of the most popular German Easter dishes.

1. Osterzopf (Easter Plait)

Traditionally, Osterzopf is prepared for the Easter holidays. It consists of yeast dough, which is refined with sultanas, butter and a little rum. This sweet Easter bread has been consumed since the Middle Ages, either in the afternoon or for breakfast.

Additionally, Osterzopf is a symbol of the Christian faith. The usually round shape represents the sun’s energy, hence the frequent addition of saffron, and stands for Jesus Christ.

The sultanas represent the wish for a fruitful year and thus a good harvest. Lastly, the cross cut on the upper side of the sweet bread is a symbol of Christianity.

2. Osterfladen (German Easter Cake)

The Garmen Easter cake is a fine yeast dough with sultanas that is baked and then decorated with icing and almonds. It is a round, flat cake with a topping of a rice or semolina mixture, and is available in various sizes, from small Küchlein (mini cakes) to large flat cakes.

A similar type of Easter cake has been known since the year 962. However, it is not clear whether these very early Easter pastries are comparable to today’s Easter cake.

The first recipe that comes close to the Easter cake we know today appeared at the end of the 16th century, in 1598, in the first printed cookbook written by Anna Wecker from Basel, Switzerland.

The recipe corresponds almost exactly to what we consider Easter cake these days. A link to Easter is missing, nevertheless.

The recipe of the rice cake is recommended to aid hot fevers, fainting, coughing, side stitches and more. It was not until the end of the 19th century that the Easter cake appeared in common cookery books.

3. Osterhasen (Easter Bunny)

In addition to the classic Easter lamb, the Easter bunny made of sponge cake is simply part of Easter. At Easter, the Easter bunny brings the eggs, as is generally known today.

This was not always the case. Indeed, the egg hunt itself was already known in the 16th century, but originally, it was not the Easter bunny who brought the eggs. Depending on the region, many different animals became the focus of attention during the Easter holidays: in Bavaria it was the fox and the cock, in Switzerland the stork, in Tyrol the Easter hen, and in Thuringia the cuckoo.

The reason why a rabbit has become one of the most significant Easter motifs is explained by the fact that rabbits and eggs are signs of fertility.

In the spring, after a hard winter, animals and plants awaken from their hibernation. Rabbits are the first animals to have their offspring in spring and are consequently considered a symbol of fertility.

4. Osterlamm (Easter Lamb)

For many families, Easter lamb is the traditional dish for Easter Sunday. The lamb can be prepared as a roast, tender lamb chops or fine skewers. Even a tender roast hare, fine Easter hams, and pâtés are a must, as on Easter Sunday meat can once again be enjoyed.

For thousands of years, the custom of eating an Easter lamb has played an important role in both Judaism and Christianity. With the Easter lamb, the Jews commemorate the exodus of the Israelites from Egypt some 3,000 years ago. At that time, they celebrated the liberation of their enslaved people from the tyrannical rule of the Egyptians by slaughtering a lamb.

Passover is still celebrated today as a reminder of this event. In Christianity, the lamb symbolically takes the place of Jesus Christ at Easter in the New Testament. In the Gospel of John, Jesus Christ is called the “Agnus Die” (Lamb of God).

Indeed, sheep are peace-loving and good-natured animals. Since the beginning of time, they have also been a symbol of innocence and even life itself. For in earlier times, a sheep provided many things essential for survival, such as milk to drink or for cheese, wool to make warm clothing and, last but not least, its meat to eat. Even in the Old Testament, the lamb was considered a classic sacrificial animal and was offered to God in various rituals.

The Easter lamb is therefore used interchangeably with the sacrificial lamb.

5. Sweet Easter Lamb

There is even a vegetarian version of Easter lamb. A fluffy sponge is made with flour, sugar, eggs, butter, vanilla sugar, lemon peel, and cornstarch. This sweet Easter lamb is then dusted with icing sugar. Just the thing for Easter breakfast. Easter lambs can also be bought from bakeries.

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Tradition is very important in Eastern Europe, and Easter in Romania is nothing short of festive. It’s also an important religious holiday, especially in the Orthodox community, which makes up more than 85% of the population.

Easter celebrates Jesus’s resurrection three days after crucifixion. Painting eggs on the Thursday before Easter, circling the church on Good Friday, playing the semantron, or toaca, and attending Easter Mass on Sunday are crucial traditions that many Romanians continue to follow every year. 

Another significant tradition during Easter is the food. While traditional Romanian foods such as sarmale, zacuscă, or boeuf salad are staples for both Easter and Christmas, there are also special dishes that are commonly associated just with Easter.

Without a doubt, lamb is the star of the traditional Romanian Easter table. It is prepared in many different ways, from stew, to steak to the delicious lamb haggis. However, there is a sizable group of Romanians who don’t enjoy lamb. Pork is the most popular meat in Romania and often appears as an alternative.

Below we go over some of the most popular Romanian Easter foods. Check them out and maybe you’ll be inspired to try something new this year. 

1. Lamb Haggis (Drob de Miel)

Lamb is the star ingredient during Easter in Romania, and it’s enjoyed in various ways: as soup, steak, stew, borscht, and last but not least, drob. This is a staple dish for Easter, and it’s made with lamb’s offal (lungs, heart, kidney, spleen, liver), green onions, herbs, eggs, and bread soaked in milk or water.

The offal is boiled and mixed with the rest of the ingredients, then stretched over the caul of the lamb. Dishes similar dishes to drob would be haggis or faggots. 

2. Lamb Stew 

Lamb stew is an incredibly delicious, warming comfort food traditionally enjoyed during the Easter holidays. It’s made with meat from the lamb’s leg, red peppers, tomatoes, and potatoes, and is seasoned with sweet red paprika and white or red wine.

It’s usually served with bread or polenta, or mămăligă, and pickled vegetables (murături). It’s an easy, healthy dish to make, and a veritable staple of Romanian Easter celebrations. 

3. Lamb Steak with Veggies

Pan-seared lamb steak is another traditional staple on the Easter dinner table in Romania. It’s usually served with spring roasted veggies such as carrots, potatoes, green peas or beans, while the flavors are elevated with white wine and spices.

When the sliced, boneless lamb leg is cooked rare to medium-rare in a cast-iron skillet, it becomes tender, soft, and delicious, and it only takes a few minutes. Alternatively, you can roast a whole leg of lamb in the oven, along with all the veggies – whichever you prefer. 

4. Easter Eggs

Easter is the time of year when all attention focuses on lamb and eggs. Traditionally, Romanians paint eggs red on the Thursday before Easter Sunday, to symbolize the blood of Christ. But in some parts of the country, such as Bucovina, decorating eggs is truly an art, and a painstakingly delicate process.

The decorated, hard-boiled eggs are laid out on the Easter table and cracked and eaten on Easter Sunday. They’re usually served with green onions, traditional Romanian cheeses like telemea or cascaval, cold meats, or lamb drob. 

5. Deviled Eggs

For those who aren’t fans of hard-boiled red eggs, deviled eggs are an alternative for the holidays. There are various recipes for deviled eggs; our favorite includes mustard, mayonnaise, liver paté, vinegar, salt, pepper, and paprika sprinkled on top.

But deviled eggs can also feature additions such as bacon or olive paste – whatever you prefer. It’s a quick dish that the entire family can enjoy together, either as an appetizer or a snack, and from our experience, kids love it, too. 

6. Boeuf Salad 

Ahh, nothing screams traditional Romanian dinner like a nice bowl of deliciously refreshing boeuf salad. This staple of Romanian cuisine is enjoyed both during Easter and Christmas, and it’s a dish that you simply can’t stop eating once you start.

It’s like an elevated potato salad, featuring peas, pickles, potatoes, carrots, meat such as chicken, turkey or beef, and lots and lots of mayonnaise. Just spread it on a slice of bread and you’re good to go. It works great as an appetizer, a snack between meals, or a meal on its own, enjoyed for breakfast, lunch, or dinner. 

7. Sarmale (Cabbage Rolls)

Probably one of the most popular and notorious traditional Romanian foods, sarmale, or cabbage rolls, is a dish that’s enjoyed year-round, but all the more so on Easter and Christmas. It consists of sour cabbage rolls filled with ground pork, rice, onions, parsley and dill, and seasoned with salt and pepper.

There is also a popular vegan sarmale recipe featuring mushrooms instead of meat, which is equally delicious. To get the full experience, serve them with a good spoonful of sour cream. 

8. Cozonac

Cozonac is never missing from the dinner table during Romanian holidays. It’s a popular comfort food consisting of a deliciously sweet sponge cake filled with walnuts and cocoa, poppy seeds, or turkish delight.

The variations are truly endless, so you can come up with a filling that the whole family can enjoy. It’s a welcome respite after a heavy meal of eggs and lamb, and pairs wonderfully with a nice glass of milk, some coffee, tea or hot cocoa. 

9. Pască or Paska

Another staple of Romanian cuisine during Easter, pască is the dessert of choice across the country, but more predominantly in Moldavia.

This delicious cake is usually made with cream, sweet cheese, and raisins, but it can also feature chocolate or cocoa, depending on preference. It’s baked in the oven until the round cake becomes fluffy and moist, and it’s usually decorated with a cross across the top or a similar religious Easter motif. 

10. Lamb Aspic

Ready for some more lamb? Here’s another way to enjoy it during the Easter holidays. Combine the ground lamb with tomato purée, celery, salt, curry powder, and garlic powder (or other ingredients that you like), then bake it and cover it with a thin layer of gelatin.

Chill the dish in the refrigerator, and keep adding layers of gelatin until the lamb loaf is covered to your liking. You can then top the loaf with veggies such as radishes, and chill everything to perfection. 

11. Easter Bunny Bread

Another delicious dessert that’s always part of the Romanian Easter tradition is sweet bread shaped, of course, like a bunny. Some people just cook a big, bunny-shaped loaf of bread, while others prefer to make little bunny cakes to serve as a post-dinner snack or with coffee or tea.

The bread can be kept simple, or can be filled with raisins and almonds, while little chocolate chips can be used for the bunny’s eyes and mouth. 

12. Snow White Cake 

If you want to diversify the range of Easter desserts this year, why not use our recipe for Romanian lemon cake, otherwise known as Snow White cake? It’s a staple Eastern European dessert, traditionally enjoyed during the holidays and for special events, such as weddings and birthdays.

The name comes from the snowy, fluffy appearance of the rich cream, and the good news is that this cake is quite easy to make. It features a simple dough and a filling made with butter, milk, sugar, and vanilla, with a good amount of lemon, both peeled and juiced. The result is incredibly refreshing!

13. Lamb Soup or Borsht

You certainly don’t want to waste any lamb during Easter, so why not use it to make a delicious and warming lamb borscht or lamb soup, Romanian style?

Lamb soup is super popular during Easter and the recipes vary from region to region and even from household to household. Some feature the spine, ribs, and offal of the lamb, sometimes it’s made with rice and added vegetables such as onions, carrots, peppers, parsnips, celery roots, and spring garlic.

Some are made with red borscht and other with sour cream and sorrel.

14. Lichiu 

Here’s yet another delicious dessert to feature on your Easter cooking list this year, inspired by Saxon traditions of old – Romanians of Transylvanian Saxon descent still love this recipe today. It’s called Henklesh, hencleș, or lichiu, depending on where you’re from.

It’s a simple dessert recipe featuring a bread base, topped with a creamy mixture and baked in a wood-fired oven. The recipe has evolved over the decades, and now you can find lichiu filled with rhubarb, cream cheese and vanilla, or nuts and raisins. 

15. Chicken Noodle Soup

No matter what else is on the lunch or dinner table during the Romanian holidays, there’s another dish that’s always a must-have, and that’s the traditional chicken noodle soup. Not everyone is into lamb, or drob, or pastry desserts; some people just want something warm and comforting, something that reminds them of home. 

And what’s more comforting than a steaming hot bowl of delicious chicken soup with homemade, Romanian-style thin noodles? It’s a basic staple served during the holidays, and part of the chicken from the soup is used to make boeuf salad. The soup is simple, featuring chicken and various veggies, such as carrots, onions, bell peppers, celery root, parsnip, turnip, and fresh parsley. 

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And don’t you worry. Even if you can’t make it to Austria this year, you can bring the delicacies of this country right into your home. Whether you decide to try out one of Austria’s delicious Christmas cookie recipes or go for something simpler like mulled wine, baked chestnuts, or the all-famous Christmas goose, the following must-try dishes will transport your taste buds right into the holiday season.

1. Weihnachtsgans (Christmas Goose)

While Christmas traditions vary from family to family, the Christmas goose is one of the most favorite dishes served in Austria on Christmas day or Christmas Eve.

Filled with apples, baked chestnuts, and cloves, seasoned with salt, pepper, marjoram, and shallots and served with potatoes, red cabbage or dumplings, this Christmassy comfort food is a favorite with Austrian families.

2. Weihnachtskarpfen (Christmas Carp)

Families choosing not to eat a baked goose for their Christmas Dinner usually opt for the famous Weihnachtskarpfen as an alternative. To guarantee maximum freshness of this baked carp dish, some Austrians even go so far as buying it alive and letting it live in their bathtub until Christmas day. Be that as it may.  

This baked fish recipe is sure to bring the festive season right into your belly! To re-create this traditional Austrian Christmas dish, simply season a carp with lemon juice, white wine, pepper, and salt.

Add some potatoes on the side and let it bake until it’s ready…

3. Maroni (Hot Chestnuts)

As soon as Christmas season starts, you will notice a myriad of food-stands offering hot chestnuts popping up all over the city of Vienna.

Known as maroni, this wintery snack long ago became a staple of an Austrian Christmas. And, as any true Austrian will tell you, there are few wintery foods that are as good at warming your insides on a cold December day.  

While there is nothing like going to a maroni stand to get your winter calories in, this Austrian street-food is incredibly easy to re-create at home. Simply buy some chestnuts, make a cross-shaped cut into their shell and bake them in your oven at 200 degrees for 25 to 30 minutes.

And that’s not all: baked chestnuts contain a lot of minerals and vitamins, making them as healthy as they are delicious!

4. Weihnachtspunsch (Christmas Punch)

While not technically a food, the Austrian Christmas season cannot be imagined without the famous Christmas punch.

This hot alcoholic beverage usually consisting of a combination of tea, sugar, red wine, cinnamon, and some kind of strong liquor. Depending on the recipe, you could also find apples, oranges or berries in a cup of this traditional Austrian drink.

Served at Christmas markets and the many stands that pop-up all over Austria during winter, this hot drink serves as a perfect way to warm yourself up on your way home from work. It also makes a great alcoholic dessert for your next Christmas party or New Year’s Eve get-together.

5. Backapfel (Baked Apple)

Another simple, yet surprisingly delicious Austrian Christmas dish is baked apple. Simply cut open an apple and replace the seeds with a mix of chocolate, hazelnuts, cinnamon, and cardamom.

Baking the apple in the oven for 10 minutes will not only create a mouth-watering and belly-warming treat, but make your entire house smell of Christmas.

Little tip: As counter-intuitive as it may sound, many Austrians love to accompany their freshly baked apple with a scoop of vanilla ice cream. 

6. Glühwein (Mulled Wine)

Christmas Punch isn’t the only festive drink that is essential for a proper Austrian Christmas. Mulled wine, the so-called Glühwein, is another beverage you will not only find on every Christmas market but also across pop-up stands all over Austria during the cold winter season.

Luckily, this warm drink is incredibly easy to re-create at home. Simply add oranges, cloves, cinnamon, and sugar to a pot full of red wine and let it simmer for about 15 minutes. 

7. Schaumrollen (Foam Rolls)

Another favourite Austrian Christmas delicacy is the famous Schaumrollen. Consisting of a crumbly exterior filled with a sweet, foamy cream, it is hardly surprising that they have become a favorite festive treat.

While undoubtedly delicious, these puff-pastries are a little bit complex to make, which is why most Austrians opt to buy them from the store or Christmas market. If you want to try your hand anyway, you will find a recipe for this sweet dessert here.

8. Christmas Cookies

One of Austria’s most popular Christmas traditions is baking Christmas cookies. Most families will spend the four weeks leading up to Christmas day in the kitchen, baking different types of cookies. While Austrians love to snack on cookies in the days around Christmas, the baking process itself has become a cherished yearly tradition in many Austrian families.

Usually, the entire family participates in these cookie-baking marathon sessions, which are often accompanied by Christmas music, story telling, and some mulled wine. 

Once the cookies are done, they are stored in boxes until Christmas Eve, when they will be enjoyed by the family and gifted to visiting friends. While the list of Christmas cookie recipes is endless, we introduce you to the most popular in this article.

9. Vanillekipferl (Vanilla Croissants)

Vanillekipferl are vanilla-flavored cookies that are famous for their half-moon shape. And as surprising as it may be, only five ingredients are needed to create these famous Austrian delicacies.   

Simply add together 300 grams of flour, 120 grams of icing sugar, 250 grams of butter, and 100 grams of grated almonds. Let the mix rest for 1 hour before kneading into half-moon-shaped cookies. Finish off by baking for 9 minutes at 170 Celsius and rolling them in a mass of vanilla sugar and icing sugar once they are fully baked. You can find an English recipe here. 

Little warning:  While the recipe is as simple as can be, getting the cookies into the right shape requires quite a bit of practice.

10. Zimtsterne (Cinammon Stars)

Cinnamon stars are another cookie delicacy rarely missing from the Austrian holiday season. As the name suggests, these star-shaped beauties are famous for their cinnamon flavor.

To re-create these winter treats, simply mix together ground almonds, icing sugar, powdered cinnamon, egg whites, and almond liquor. But what makes these cookies all the more delicious is the white icing made from egg white and sugar. You can find the full recipe here.

11. Nussecken (Nut-Corners)

Nussecken are another delicacy that should not be missing from any list of Austrian Christmas foods. With a dough consisting of flour, eggs, sugar, butter, vanilla sugar, and a lot of hazelnuts, this Christmas specialty, while not exactly healthy, will help you get at least some of your daily protein in.

While all the ingredients above help to create the heavenly taste of this cookie, it is the layer of apricot jam and the corners dipped in chocolate that turn them into a mouth-watering symphony. You can find a full recipe here. 

12. Kokusbusserl (Coconut Kisses)

Kokusbusserl are a Christmas cookie that is as sweet as its name. These coconut-flavored balls of joy only require five ingredients: egg whites, icing sugar, grated coconut, lemon juice, and wafers. 

The baking process is incredibly simple. All you have to do is mix the ingredients together, place the dough on top of the wafers and bake them for 15 minutes. You can find a full recipe for this light and fluffy treat here. 

13. Lebkuchenhaus (Gingerbread-House)

We all know the famous fairytale of the two children who got lost in the forest and lured into a witch’s house made of gingerbread. While they decided to skip the part about the witch, Austrians have adapted the famous tale of Haensel & Gretel into their cuisine by creating their very own version of the gingerbread house.

Decorated with nuts, gummi-bears, and other sweet treats, this Austrian Christmas food is usually exhibited in the family home for numerous days or weeks before it is eaten. Some families even go so far as to re-create the Christmas nativity scene using a gingerbread house, thereby giving it the triple-job of being a Christmas decoration, a Christmas food, and a spiritual reminder. 

Little Tip: While the creation of a Lebkuchenhaus is a lot of fun, you need to plan ahead. This is mainly because gingerbread-dough needs to rest in the fridge overnight and the house can only be glued together and decorated once it has fully cooled off. 

This is just the beginning…

While these dishes represent some of the most famous Austrian Christmas foods, the list goes on and on. This is mainly due to the fact that Austria has an endless number of Christmas cookie recipes. If you want to celebrate Christmas like a true Austrian, we highly recommend turning the baking of cookies into an activity for the whole family.

It is not only going to be a lot of fun, but it will fill your hearts, your nose and your stomach with Christmas spirit. After all, there is nothing more comforting than the smell of fresh cookies in the oven and nothing more bonding than working together to create something truly delicious.

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A Hungarian wedding or traditional party cannot happen without sweet and savory treats. Nowadays, thanks to the globalization, macaroons and brownies find their way in too, but have no fear, the old school cookies will always have a place in the nation’s heart (and stomach).

So let’s round-up some of the most popular Hungarian cookies, both sweet and savory.

1. Pogácsa 

This is a staple piece of every party. The base of this round savoury cake is a yeasted dough that has to be prepared ahead to give it time to rise. There are various versions of pogácsa, with or without cheese, with bacon or potato or even with sheep’s cheese or cabbage.

It is typical treat in the Carpathian basin, the Balkans and Turkey.

The most common in Hungary is the one with cheese on top, cut small. (they often use a shot glass for the job). It is excellent to accompany drinks, as an appetizer or just to have as a snack.

2. Sajtos rúd (cheesy stick)

As its name suggests, this other savoury favourite is a stick-shaped cookie, with cheese on top. The dough is crumbly and butter based.

The perfect sajtos rúd is crumbly but melts in the mouth. You can add sesame seeds or other extras on top. Be prepared that it’s very hard to stop eating them. 

3. Sajtos roló (cheesy cream roll)

There’s no stop to the cheese! This is another classic savoury pastry. The concept is similar to the Sicilian cannelloni, but the dough is puff pastry.

It is filled with creamy cheese and has grated cheese on both sides. Golden on the outside, soft inside, if made well a very delicious savoury treat.

4. Sajtos perec (pretzel)

This is a typical savoury treat made from yeasted dough, and for every Hungarian brings back memories of markets, amusement parks and zoos, as these are the typical places where they sell them. However, a smaller version is perfect for parties or complement drinks or just as a snack.

The perec is crispy on the outside and soft inside, sprinkled with coarse salt and sometimes caraway seeds.

5. Sörkifli (crescent-shaped pastry)

If you go to any bakery in Hungary, you can see rolls, as well as crescent-shaped bread. The origin of the name comes from the Austrians.

It is said that the first kifli was made in Vienna, inspired by the shape of the occupying Turkish crescent moon. Various types of kiflis accompanied gentlemen’s coffees in the famous coffeehouses of Budapest.

This particular type, named beer kifli is small and soft, a popular snack or party treat. The dough is made with yeast, eggs and milk, formed in small crescents, same style as croissants and sprinkled with sesame seeds.

6. Linzer

This simple, but delicious cookie was created in Ruszwurm, the oldest patisserie of Hungary (it still exists in the area of the Castle of Buda).

The cookie was named after a soldier in the 1848 revolution against Austria, Rudolf Linzer. It is traditionally a flower shaped biscuity type treat, two layers with jam in-between, the top biscuit has a hole. Children (and some adult ) often leave this part last as it has the most jam.

There are variations with nuts or chocolate, but the original linzer only has jam.

7. Isler

The name of the cookie comes from Bad Ischl, a small holiday town in Austria, where Franz Joseph got engaged to Elizabeth. Legend says it was created for his honor; however, the truth is that it was born 100 years later.

The cookie has crumbly dough, two biscuit layers covered with chocolate, and there are varieties in the filling. In Hungary, the one filled with jam, covered with chocolate, became the most popular.

8. Hókifli (snow kifli)

The kifli is back in a sweet form. This is a very common party treat, a sugar-coated (hence the name) crumbly, crescent-shaped cookie, made from the same dough as linzer.

They often fill it with jam or mix nuts in the dough. It is typical around Christmas, but you can find it all year around!

9. Néro teasütemény (nero cookie)

This was a very popular cookie when someone was expecting guests for a tea party. In Hungarian, it is literally called a tea-cookie.

Easy to make, takes about an hour to whip up, decorative and yummy. The soft cookies are formed with a piping bag and stack together with jam. The final touch is to decorate them with chocolate.

10. Mézeskalács (ginger bread)

Hungarian ginger bread has German origins, but it became an important craft with time. Gingerbread masters had their own cutters.

These were family heirlooms, through generation to generation. There are various type of ginger bread, with or without icing. In the markets they used to sell these beautifully decorated hearts (often with little mirrors) that young people gave to their chosen ones.

Today gingerbread making is the part of preparation for Christmas, just like in other countries.

11. Kókuszgolyó (coconut ball) and Keksztekercs (biscuit roll)

These last two are the odd ones out, because they are not baked, and I wouldn’t call them cookies. But we cannot talk about traditional party favourites without mentioning them. The base of both is very similar, finely milled plain biscuits mixed with butter, cocoa powder and additional sugar, sometimes juice of a cherry compote or even rum. 

When they are preparing the kókuszgolyó, they form balls from the dough, and there is a version with cherry in the middle, or simply as it is. Finally, they roll them in desiccated coconut and put them in the fridge. A simple, quick, no bake sweet treat.

The making of the keksztekercs is slightly more complicated, as the dough rolled out about a finger thick, and filled with a buttery cream, then rolled up and covered with desiccated coconut. After cooling, it is easy to slice and plate them.

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