Hessian cuisine is based on centuries-old recipes, and forms a major part of the Hesse identity. Reflecting Hesse's central location within Germany, Hessian cuisine fuses north German and south German cooking,[1] with heavy influence from Bavarian cuisine and Rhenish Hesse. Sour tastes dominate the cuisine,[2] with wines and ciders, sauerkraut and handkäse with onions and vinegar popular.
The Rheingau, which overlaps with western Hesse, is one of the main wine-growing regions in Germany, and the smaller Hessische Bergstraße region produces dry wines popular in South Hesse. Cider is also widely drunk, especially in the Frankfurt-am-Main area. The local Apfelwein ("apple wine", known as Ebbelwoi in the Hessian dialect) is traditionally served from a large clay jug called a bembel. Hesse also includes a number of breweries, with local brands tending to dominate the market in each area.
Handkäse, a strong sour milk cheese, is associated with the Frankfurt area, where it often served "mit Musik" ("with music") - a dressing of vinegar and onions - the "music" referring to the flatulence brought about by the raw onions.[3] Another dish traditional to Frankfurt is the green sauce - a mixture of herbs, eggs, oil and vinegar - which can be served with boiled eggs, dumplingsormeat.
Outside the Rhine-Main area, the north Hesse town of Kassel has its Speckkuchen, a bacon quiche; Weckewerk, a brawn sausage; and its Duckefett - a sauce of bacon, onions and cream.
Although the area is not known for its sweet recipes, Bethmännchen are popular in Frankfurt at Christmas time, and Haddekuche, a form of hard gingerbread, is a traditional accompaniment to Apfelwein.
Reflected in the cookbooks, Hessian cuisine is a transitional form between North German and South German cuisines
My Grandma frequently cooked vegetables this way; it is a sour style typical of Hessian cooking.
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