Hallig bread

Hallig bread with a side dish

Hallig bread is a common term , especially in North Friesland, for a traditional dish from the North German cuisine , black bread coated with butter (especially Hallig butter ) and topped with North Sea shrimps and fried eggs .

The term alludes to the Hallig world that characterizes the region. The dish is considered a classic and simple crab dish and restaurants from the region have “Halligbrot” as a specialty. The descriptive terms crab bread with fried egg or crab bread for short are also used for the dish , but the Swedish räksmörgås and Asian crab chips are also called crab bread. Food the other shrimp species to use as the brown shrimp are not considered Hallig bread. In a variation of Hallig bread, scrambled eggs are used instead of fried eggs.

literature

• Marion Kiesewetter : Crab catching . The best crab recipes. Boyens, Heide 2006, ISBN 978-3-8042-1188-9 , pp. 67 .
• Alan Davidson : North Atlantic Seafood: A Comprehensive Guide With Recipes . Ten Speed ​​Press, 2010, ISBN 978-1-58008-450-5 , pp. 329 .

Individual evidence

1. ^ Atlantik-Brücke (Ed.): These strange German ways . Edelweiss Pub Co, 1975, ISBN 978-3-925744-07-5 , pp. 53 .
2. ^ Andreas Bormann: North Sea Coast Schleswig-Holstein . MairDumont, Ostfildern 2009, ISBN 978-3-8297-0505-9 , pp. 26 .