Originally from Saarland, dibbelabbes is a combination of grated potatoes, leeks, and diced smoked or cured meat such as bacon or pork belly. This traditional German hash is typically seasoned with marjoram, nutmeg, parsley, salt and pepper, and then cooked in a large pot.
The dish got its name from the Saarland local dialect’s words Dibbe, meaning a stewpot, and Labbes, which refers to a big piece of something. Traditionally accompanied by home-cooked apple purée, the dish is served while still hot, usually with a glass of beer or wine on the side.
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Himmel und Erde is a traditional dish originating as far back as the 18th century. Literally translated, the name of the dish means Heaven and Earth, derived from the old word for potatoes – Erdapfel. The dish consists of mashed potatoes that are paired with apple sauce.
It is most commonly served with meat dishes, while purists insist on having a blood sausage on the side. In that case, the dish is sometimes referred to as Himmel, Erde, und Höllen (Heaven, Earth, and Hell). Today, there are numerous variations on the original recipe depending on the region, but the classic version is still the most popular in Rhineland, its place of origin.
MOST ICONIC Himmel und Erde
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Hoorische is a type of potato dumpling hailing from the German region of Saarland. The dumplings are typically made with a combination of both grated raw potatoes and boiled potatoes, along with ingredients such as eggs, flour, nutmeg, salt, and pepper.
They usually take an elongated, either oblong or egg-shaped form and are simmered in boiling salted water. The name of these dumplings means hairy, referring to their rough, hairy-like outer surface due to coarsely grated potatoes. A creamy bacon gravy and a side of sauerkraut or apple sauce usually accompanies the dumplings.
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Gedadschde is a traditional dish originating from the Palatinate region. These simple patties are made with a combination of mashed potatoes, flour, milk, salt, sugar, and oil. Shredded cheese can be added to the mixture if desired. The mixture is shaped into patties, then fried in oil on both sides until golden brown.
The patties are served as a side dish or a snack, and it’s recommended to pair them with a dollop of mayonnaise.
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