Trier Recipes

Appetizers

"Rivelches Zopp" (Crumble Soup)

Mix 1 egg with a pinch of salt and as much flour as the moisture of the egg will take up; then crumble the mixture with your hands.
Bring milk to a boil, stir in the crumble, and bring it all briefly to a boil.
Thicken with a sprinkle of flour, if necessary. Season with salt and sugar.

Side dishes

White beans

500 gr. dried white beans
500 gr. fresh spare ribs
250 gr. carrots, diced
4 cups of water
1 thick ham hock
1 onion, diced
1 piece of celery root, diced
1 heaping TBS. brown sugar
1 tsp. mustard powder
1 bunch parsley, chopped
Salt to taste

Soak beans in water overnight
Strain the beans and collect the water.
Place the ham hock in a large pot and lay the beans around it. Add the soak water with the salt and bring to a boil.
After about an hour, add the ribs, carrots, onion, sugar, and mustard powder. Cook for another hour.
Take the meat out of the pot.
Season the beans to taste and sprinkle generously with chopped parsley.

Mehlklöße mit Griewen (Dumplings with Bacon)

250 gr. flour
2 eggs
1 tsp. salt
1/8 liter milk
1 ½ liter vegetable stock
Bacon, diced and fried

Make a pancake batter of the ingredients and permit the dough to rest for a while.
Heat the stock and form small dumplings from the dough with a spoon; drop them carefully into the hot stock. Permit the dumplings to cook slowly and then remove them with a slotted spoon.Sprinkle with the fried bacon pieces.
Serve with applesauce.

"Grumberschnietscher" (Potato Pancakes)

2 kg potatoes
2 grated onions
1 bunch parsley and chives
1 egg
2 TBS. oatmeal (finely milled oats)
1 ½ tsp. salt
Pinch of black pepper

Peel potatoes and grate them finely, and permit them to drain in a large sieve; press out liquid if necessary. Mix them with the egg and the oatmeal; season to taste with parsley, chives, onion, pepper. Heat oil in skillet (about 1 ½ in/4-5 cm deep); drop the dough carefully into the oil with a spoon and pat it out to make small, thin pancakes. Brown on both sides until crisp.
If no other dish is to be served, serve the pancakes with applesauce.

Main Dishes

"Saure Stambes" (Sour Mashed Potatoes)

Make a pancake batter from 250 gr. flour, 2 eggs, salt and ½ liter milk. Let the dough rest about 10 minutes. Cook the pancakes and keep them warm.

Make a pot of mashed potatoes; season with vinegar till slightly sour.
Fill the still warm pancakes with the mashed potatoes, and roll up the pancakes.

Serve with a salad of lamb’s lettuce mixed with grated red pickled beets and a dressing of oil, vinegar, salt, pepper, and 1 diced onion. 

"Schales"

2 ½ kg potatoes
2 eggs
Salt, pepper, grated nutmeg
250 gr. bacon, diced
2 onions, diced
Oil for cast iron roaster (Dutch oven)

Peel and grate potatoes. Press out moisture well. Mix with eggs and season with salt, pepper, and nutmeg.
Sauté bacon and onions
Pour into the potato mixture.
Grease the roaster with oil, fill with potato mixture, and brush the top with oil.
Bake in pre-heated oven at 480 °F/250 °C for about 1 ½ to 2 hours.

Serve with applesauce. Optionally, you can add fresh chopped parsley (at least a bunch).

"Schwartenmagen mit Gedämpte" (Head Cheese/Brawn with Potatoes)

500 gr. head cheese/brawn
Oil
Vinegar
Salt, pepper
Pinch of sugar
2 onions, diced
Mustard
1 kg potatoes

Cut 500 gr. head cheese/brawn into half-finger length strips and mix with onions and a bit of mustard. Pour over a dressing of oil, vinegar, salt, pepper, and a pinch of sugar. Let the salad marinate for somewhat over an hour.
Peel the potatoes, wash, and dice.
Heat 3 to 4 TBS. oil or lard in a cast iron roaster and add the potatoes.
Cover and cook, so that the potatoes become soft.
Remove the lid after 10 minutes and keep turning the potatoes until they are crispy brown.
Take the potatoes out with a slotted spoon and drain them well; season to taste with salt.
Serve with marinated head cheese/brawn salad.

"Trierer Sauerkraut - Teerdisch"

500 gr. sauerkraut
1 kg potatoes
A small blood sausage and a small liver sausage (leave in the skin)
1 bunch of chives
Salt

Cook sauerkraut and potatoes separately. Mash the potatoes and mix in the sauerkraut; mash them together well.
Heat the blood and liver sausages in water and serve the “Teerdisch” sprinkled with chopped chives.

"Teerdisch"

1 thick ham hock or length of pork ribs
750 gr. sauerkraut
750 - 1000 gr. potatoes
200 gr. bacon, diced
Vegetable stock
Dry white wine
Hot milk
Salt water
1 bay leaf
2 onions, diced

Cook the ham hock in the stock until it is about half done.
Then place the sauerkraut on top. Deglaze with white wine; add salt, pepper, onions, and the bay leaf. Simmer for about an hour.
Fry the onions with the bacon.
In the meantime, cook potatoes and mash them with hot milk.
Remove the prepared sauerkraut from its pot and mix with the mashed potatoes. Put the potatoes in a large serving bowl and place slices of ham hock on top.
Pour the bacon and onion over the dish.

The ham hock is optional, according to your taste.

"Kappesmanges" (Teerdisch with Cabbage)

Instead of sauerkraut in the Teerdisch, it can be prepared with white cabbage.
As the cooking time for cabbage is shorter, the meat (ham hock) must be cooked beforehand.

"Buhnenteerdisch" (Teerdisch with Beans)

Instead of sauerkraut, white beans or green beans are mixed with the mashed potatoes

"Löffelchesbuhnen" (Spoon Beans)

1 kg fresh green beans
250 gr. slab bacon or 500 gr. pork ribs
2 liters vegetable stock
Salt, pepper
1 stalk savory
2 bay leaves
2 fresh lovage leaves
1 large onion
1 kg mealy potatoes
100 gr. bacon
2 TBS. flour
Vinegar
4 Bockwursts

Wash beans and cut into pieces.
Peel potatoes and cut into cubes.
Brown rib/bacon pieces in a large pot. Then add beans and potatoes and simmer. Pour in stock and season with pepper, salt, bay leaves, savory and lovage.
Cook until the meat is done and the potatoes and beans are soft.
Dice bacon and onions, sauté and sprinkle with flour. Stir these into the cooking stew, so that it thickens. Taste for seasoning.

You can add vinegar and sliced Bockwurst according to taste.

In the region this is served with potato pancakes (see recipe under “Side Dishes”).

"Gebackene Moselfische" (Fried Moselle Fish)

16 - 20 small Moselle fish (e.g. common roach)
Salt, pepper
Flour
Fat for frying

Clean and gut the fish. Salt them and rub them with salt and pepper, then flour them. Fry them crispy brown in a deep fryer or in a pan.
Eat them with your hands. Serve them with a few slices of hearty rye bread and viez (apple cider).
You can use this recipe for any small, tasty fish.

Desserts

Viez Pudding

½ bottle viez (about ½ liter)
1 package of vanilla pudding mix
1 TBS. sugar
1/8 liter whipping cream
1 package vanilla sugar

Heat the viez and sugar together.
Stir the pudding powder into some cold viez until smooth and add it to the heated viez, so that it thickens. Allow to cool.
Whip the cream with the vanilla sugar until stiff and fold it into the cold pudding.

Knappkuchen

250 gr. butter
250 gr. sugar
4 eggs (separated)
250 gr. flour
½ package baking powder
125 gr. slivered almonds
1 tsp. cinnamon
3 TBS. sugar

Cream the butter till it is light, add the sugar gradually; then add the egg yolks, flour, and baking powder; then fold in the stiffly beaten egg whites.
Spread the dough thinly on 2 greased baking sheets and sprinkle with slivered almonds, cinnamon, and sugar.
Bake in a hot oven. Cut it in diamond shapes while it is still warm, and serve immediately if possible.

Here in the Trier region, we recommend you serve the cake with viez (apple cider).

Grießkuchen (Semolina Cake)

500 gr. flour
100 gr. butter
1 pinch salt
75 gr. sugar
Milk
40 gr. fresh yeast
1 ½ liters milk
200 gr. semolina
80 gr. sugar
125 - 250 gr. raisins (according to taste)
4 eggs

Dough:
Put flour into mixing bowl and make a depression in the middle. Dissolve the yeast with some lukewarm milk, 1 tsp. sugar and a pinch of salt and pour this mixture into the flour. Stir with enough flour to make a yeast sponge. Sprinkle with flour and let rise in a warm place for 15 minutes.
Heat the butter and remaining milk until warm; add the sugar and flour to make a light dough.
Beat the dough until it makes bubbles. Allow to rise 20 minutes.
Spread the dough on a greased baking sheet.

Topping:
Cook a stiff semolina pudding; beat in the eggs.
Spread the pudding on the yeast dough and sprinkle with raisins.
Bake at 400 °F/200 °C for 20 to 30 minutes.