Recipes from Saarland

Recipes from Saarland: Foreword

This is a translation from my new Cookbook Saarländische Küche: Regionale Spezialitäten.

In Saarland, the immigrant population, which mainly originates from the different regions of France and Germany, has not only left its cultural mark on the region, but it has created a unique mixture of German and French culture as well as a unique mentality within the region. This can unique mixture of cultures can also be seen in Saarland’s Cuisine, throughout which the aromas of the French “Haute Cuisine” can be found.

Saarland’s native Cuisine is simple and down-to-earth: Stews Sauerkraut, Sausage and Meat which are locally produced. In addition, potatoes have also become a very important staple food in Saarland since their introduction to the region in the 1700s by Walloon workers. Typical hearty dishes like Dibbelabbes, Lyoner-Gulasch and Biertopf are usually complimented with sweet desserts like cheesecake.