Local recipe recommendation - this is what is traditional in Berlin! Enjoy the taste - or better try in Berlin?

1. Berliner Food
Welcome to Germany’s Capital Berlin
Main Dish Ingredients 2 eggs, beaten
3 slices white bread, 2 cloves
Königsberger soaked in water 1 bay leaf
Klopse 200g lamb mince 2L beef stock
200g beef mince 4 tablespoons butter
German Meatballs 4 tablespoons plain
1 brown onion,
in Creamy Caper flour
sliced
Sauce 3 tablespoons sour
6 tablespoons
capers cream
German Meatballs (serves 4)
1. Squeeze water from bread and place in a bowl together with mince, onion, 2 tablespoons of
capers and two beaten eggs – mix it.
2. Form into small balls and place onto plate, cover and refrigerate.
3. Mix 2 litres of prepared beef stock, bay leaf, lemon juice and cloves in saucepan. Bring to the
boil then simmer for 15 minutes.
4. Place the prepared meatballs into the simmering poaching liquid and gently simmer for 10
minutes until meatballs rise to the surface. Remove meatballs from the stock.
5. Strain the poaching mixture and reserve the liquid contents.
6. Use the same pan to melt butter and gradually stir in the flour to form a smooth consistency.
7. Add the poaching liquid slowly stirring constantly until the mixture starts to thicken.
8. Stir in the remaining capers and lemon juice and simmer for a further 5 minutes.
9. Add salt and pepper.
10. Add meatballs and keep on low heat until they are warm.
11. Before serving, stir through the sour cream until combined and keep on a very low heat.
12. Serve on a bed of mashed potatoes and steamed vegetables on the side. Add the sauce over
the vegetables.
Enjoy the Köingberger Klopse and the taste of Germany.
Ingredients Wash the fruits and slice them
into pieces. Put all the ingredients
Desert 1750g red Beeries in a big pot. Start stirring while it
and Cherries boils up.
Rote Grütze
250ml red Grape Leave it on high heat and keep
Red Berry
juices stirring for 3 minutes.
Mousse
500g Gelier s ugar Serve with vanilla sauce and
Guten Appetit!
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