Riewekooche
Sejerlänner Riewekooche ( Siegerländer Platt for Siegerland potato fritters ) is a bread specialty from the Siegerland region . Riewekooche is a potato bread . Depending on the preparation, the amount of flour required for a white yeast bread is partially or completely replaced by grated raw potatoes . The composition varies considerably between the individual parts of the Siegerland. Riewekooche is usually baked in a rectangular, sometimes square baking pan.
preparation
One kilogram of flour, two chicken eggs , a cube of baker's yeast , a tablespoon of salt , a kilogram of grated raw potatoes and a quarter of a liter of milk are used for an exemplary form of Riewekooche . The ingredients are made into a yeast dough and left to rise. The dough is poured into a large, greased loaf pan and left to rise there again before it is baked for around 75 minutes at 220 degrees Celsius.
Traditionally, Riewekooche is eaten with "thick butter " or spread with butter and jam .
variants
There is no uniform spelling of the name. Depending on the local Siegerland dialect, there are different ways of writing and speaking, such as “Räiwekooche”, “Rievekooche”, “Riewekooche” and “Rivekooche”. In the southern Siegerland the Riewekooche is called “Dijjelskooche” (pan cake), “Riewedijjelskooche” (grater pan cake) or “Düffelsdijjelskooche” (potato pan cake).
The "Sejerlänner Bäckel" is a slightly milder version of the Riewekooche. It is prepared with grated, boiled potatoes and eaten with butter and plum jam.
The word Riewekooche is the word for potato fritters in the dialect Siegerländer Platt. The classic potato pancake or potato pancake is also called “Rieweplätzcher” (potato pancake) in parts of the Siegerland or, in the diminutive of Riewekooche, “Riewekööchelcher” or just “Kööchelcher”.