Another interesting (read: slightly strange) recipe from this weekend comes from Viola, born and raised in the Treptow district of East Berlin. Viola and her friend headed into the Berlin night with Johan (of the ‘summer soup Granny style’) and his friend after dinner on Saturday, and from what I gather it was a pretty late night. Love it when that happens.

Unfortunately, I think Viola was struggling a little to write by the candle light from the table, and so this recipe is somewhat of an approximation of the actual thing (and also translated from the German…) – forgive me if it doesn’t totally make sense (and thank you Viola)!

Schmorgurken

– 1-2 green gherkins

– 3-4 tomatoes

– low fat bacon

– mince meat

Fry the bacon, add the tomatoes + pepper and salt, cook for a long time, add the gherkins, at the end add meat balls (mince meat +  onions + eggs shaped into balls) -> ready! Guten Appetit!

Though I do enjoy the brevity of this recipe – it’s so easy! Just add some things, cook for ‘a long time’, and then, suddenly, it’s ready! – there are just one too many question marks over this one… Like, don’t you have to fry the meat balls first? Or do they just go in with the tomatoes? And what about the eggs?

It is a pretty well known fact that those East Germans loved their Spreewald Gurken (you can read a little more about them here) but I’m still not wholly convinced. Maybe you had to be there.  Or maybe someone can enlighten me on the enduring lure of the Gurke?

Advertisements