Leipziger Räbchen
Leipziger Räbchen are a dessert specialty of Saxon cuisine that originated in Leipzig in the 18th century and was already known in Goethe's time. Similar to the Leipziger Lerche and Leipziger Allerlei, the dish reflects the comparatively high standard of living of Leipzig's citizens compared to the surrounding area.
A Leipziger Räbchen consists of a pitted prune that is filled with marzipan inside. The skewers are turned in a beer batter and then fried in hot oil. They are eaten hot. The comparatively expensive ingredients (in addition to prunes and marzipan, among other things) - and the elaborate preparation in hot oil - characterize the dessert as a traditional dish. Räbchen can still be found in many traditional Leipzig restaurants today.
Web links
- Website of the City of Leipzig - Eating and Drinking , accessed on March 9, 2015
Individual evidence
- ^ Leipziger Räbchen , website of Leipziger Tourismus und Marketing GmbH, accessed on March 9, 2015.