Fleischnacka is a traditional Alsatian dish made from ground beef and rolled up dough, reflecting the region’s Germanic roots. It is one of many dishes in Alsatian cuisine with non-French origins, including baeckeoffe, pretzels, and tarte flambée. Beer and white wine are popular drinks in Alsace.
Fleischnacka is a traditional dish from the Alsace region of France. It is a savory pastry made from ground beef flavored with various herbs and rolled up dough. After it is cooked, the fleischnacka resembles a spiral. It is one of several dishes known as Alsatian cuisine and reflects the province’s Germanic roots.
Alsace is located in eastern France, adjacent to Germany and Switzerland. Before becoming part of France, the region was periodically under German rule. This cultural influence is found throughout Alsace, including the cuisine of the province. Many dishes, such as fleischnacka, have obvious origins in non-French culture, which is evident in the etymology of their names.
The basis of a fleischnacka recipe is pasta and beef. The meat is minced and seasoned with a variety of spices and herbs, according to preference, often including nutmeg, onion, garlic, salt, pepper and herbes de Provence. Herbs de Provence are native to the area and are typically a mix of thyme, basil, and fennel. Eggs are often added to fleischnacka meat to hold the mixture together during the cooking process.
Fleischnacka dough is simple and consists of flour, eggs, salt and water. The dough is allowed to rise before adding the meat mixture. After the dough has risen, it is rolled until thin and into a rectangular shape, onto which the meat is spread. The dough is then rolled up and cut into thick slices. The slices are simmered in the stock liquid, which sometimes contains white wine, for about 20 minutes or until the meat is cooked through.
This dish is one of many that are traditionally eaten in Alsace, many with Germanic influences. Baeckeoffe is one such meal, consisting of meat, potatoes and other vegetables cooked in a pot. Large, soft pretzels known as pretzels and sauerkraut are common in Alsace and very Germanic in their origins. The tarte flambée, which resembles a thin crust pizza, is known as a flammekueche in Alsace and is often topped with onions, cream and bacon. Other Alsatian dishes that are generally considered German dishes include spaetzle, beer-based dishes, such as soups, and bredele, which are small biscuits traditionally made around the holidays.
Drinks are another important part of Alsatian cuisine. Beer is quite popular, and Alsace is responsible for producing most of the beers originating in France. Wine, especially white wine, is also popular in Alsace. Riesling and pinot blanc are common.
Protect your devices with Threat Protection by NordVPN
