Döppekooche
The Döppekooche (dialect for pot pie ) (also Düppekooche , Uhle , Puttes , boiler cake , Knüüles , Knällchen or boiler bang ) is a traditional dish from the northern Rheinland-Pfalz and southern North Rhine-Westphalia , whose main component potatoes are. It is a traditional dish on St. Martin's Day .
History and variants
General
Döppekooche is an old Rhenish specialty and was originally a "poor people's meal". It was traditionally served to the common people at St. Martin's festival , as they could not afford St. Martin's goose.
Basic recipe
Döppekooche consists of a mass of grated potatoes , finely ground onions , eggs and spices, arbitrarily added to dried meat ( bacon strips) or sausage pieces. The use of bacon (often also the separated rind) is essential according to most recipes, the bacon is either diced and mixed in or cut into strips and placed on the surface of the mass, sometimes both. Variants with black pudding or wiener sausages as an insert are less common , as the recipe is often modified to suit one's own taste. The mass is baked in a (preferably cast-iron ) roasting pan in the oven for about two hours until it has a dark crust. Applesauce is served as a side dish in many places. In some places, leftovers of the dish are often cut into cubes the next day and fried in a pan with oil .
Regional names
In almost any location in the Döppekooche is different in parts of the Westerwald as Krombierekooche and in Koblenz Debbekooche while south in just a few kilometers Lahnstein and Braubach Debbedotz is called. In the town of Boppard he is known as Debbekuche. In Holzfeld , a district of Boppard, it is called Kulles (Holzfelder Kulleslauf) . In the Taunus it is called Dibbelabbes . While it is known as Knüles or Säfeknelles in Bonn- Bad Godesberg , on the opposite side of the Rhine it is called Knällchen in Oberdollendorf and Niederdollendorf , and Kesselsknall in Bad Honnef and Königswinter . The names Schorreles or Scharles are common in the Hunsrück and the Palatinate . In Remagen and the surrounding area, this is called Schemmes . There are also the names Flennes Uhles , Puttes , Dielzkooche , Erbelskooche (potato cake ), Tuffelskoochen or Kesselskooche . In the Westerwald too , the potato cake is a regional specialty. In this region it is called Dutsch , Datschert , Datschi , Dibbekochen .
record
The largest Döppekooche in the world, in the production of which eleven amateur cooks were involved, baked in 1983 in a bread factory in Ebernhahn in the Westerwald. It yielded about 4000 servings with a surface area of almost 5 m². The following ingredients have been handed down:
- 350 kilograms of peeled and grated potatoes, 100 liters of milk, 250 soaked rolls, 50 kilograms of jerky meat, 30 liters of cooking oil, 6 kilograms of salt, 1 kilogram of pepper, 250 grams of nutmeg and 300 eggs.
See also
Individual evidence
- ↑ Hildegund Schlossmacher: Döppcheskieke traditional dishes from Bonn and the Rhineland . Lempertz, Königswinter 2017, ISBN 978-3-945152-63-8 , p. 68 f .
- ↑ Debbekooche, dä. In: Hannelore Kraeber: New dictionary of the Koblenz dialect. 2nd Edition. Fuck, Koblenz 1992, ISBN 3-9803142-2-7 , p. 88.
- ↑ Marliese Birk, Friedel Schweitzer: Westerwald recipes, seasoned with stories and poems. Old original recipes from many regions of the Westerwald - with local poems all year round (= A series of publications by the Westerwald brewery H. Schneider Hachenburg. Vol. 1). Westerwald Brewery H. Schneider, Hachenburg / Ww. 1985.
