big Hans

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big Hans

Großer Hans , often referred to by its Low German name Groter Hans ( Grooter Hans ), is a dish that has its origin on the west coast of Schleswig-Holstein in Dithmarschen and North Friesland .

The Große Hans is similar to the Dithmarscher flour bag ( Mehlbüddel ), it can be served with both sweet and savory side dishes. Originally stale wheat bread was used for Big Hans, today you either use a flour / yeast dough (which reminds him of a steamed noodle ) or a basic dough made from semolina, milk and eggs. The basic recipe for the great Hans can vary from region to region, so that very different “family recipes”, e.g. B. with rusks or raisins in the dough of Big Hans. It is brought to a standstill in a pudding tumbler in a water bath and thus differs from the flour bag, which is wrapped in a linen cloth for cooking and hung in the steam of boiling water.

The big Hans is eaten as a main course with smoked pork cheek , pork cheek and meatloaf as well as compote , hot cherries or, more rarely, jam, but also served as a dessert - without the meat side dishes. It is also popular to fry cold leftovers in butter.

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