{"id":9834,"date":"2021-12-08T09:48:00","date_gmt":"2021-12-08T08:48:00","guid":{"rendered":"https:\/\/funkygermany.com\/?p=9834"},"modified":"2021-12-01T14:15:58","modified_gmt":"2021-12-01T13:15:58","slug":"rhineland-palatinate-specialties","status":"publish","type":"post","link":"https:\/\/funkygermany.com\/en\/rhineland-palatinate-specialties\/","title":{"rendered":"When Germans serve Traditions"},"content":{"rendered":"\n

Grandma’s cookbook may be used again, because the old recipes are back in fashion. In Rhineland-Palatinate, these four regional specialties make not only locals’ mouths water. funky GERMANY whets your appetite.<\/strong><\/p>\n\n\n\n

Gefillte Klees from Hunsr\u00fcck<\/h2>\n\n\n\n

The year is 1723, and the cultivation of the potato in Hunsr\u00fcck<\/a><\/strong> is mentioned for the first time. The South American crop is prepared without much fuss: down-to-earth and tasty.\u00a0Nevertheless, the Hunsr\u00fcck cooks have a great variety of ideas for its preparation: fried, baked, steamed, swelled, mashed as stampes (puree), boiled to Grumbeersupp<\/strong> (potato soup), grated to Schales or Dibbelabbes <\/a><\/strong>or even sausaged to Grumbeereworschd <\/strong>(potato sausage). A particularly tasty specialty made from the “Grumbeer” or “Grumbier”, as the potato is called in Hunsr\u00fcck, are the Hunsr\u00fcck “Gefillte Klees”<\/strong>, which translates as stuffed dumplings. Giant dumplings filled with minced meat, liver sausage or mushrooms, bacon cream sauce and apple sauce. This typical dish is still served today \u2013 not only at home, but also in the inns and restaurants of the region \u2013 in the most diverse and, of course, vegetarian variations.\u00a0<\/p>\n\n\n\n

\"Gefillte