How to pronounce Heidensterz

In the International Phonetic Alphabet it is /ˈhaɪ̯dn̩ˌʃtɛrts/. In plain English letters that is HIGH-den-shtairts, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Heidensterz?

Heidensterz is a main dish of Austria. Where it comes from: Styria. People usually eat it for breakfast and at lunch or dinner. Its main ingredients are wheat & flour and pork. It tastes savory.

Where Heidensterz comes from

Heidensterz is one of 29 signature dishes of Austria on this map. See all dishes from Styria.

• Klachelsuppe · Soup & stew · Styria

  Klachelsuppe is a speciality of Styria and Carinthia, a soup of pork knuckle, root vegetables and spices.

• Styrian pumpkin seed oil Steirisches Kürbiskernöl · Snack · Styria

  Styrian pumpkin seed oil, Steirisches Kürbiskernöl, is pressed from roasted pumpkin seeds, preferably those of the Styrian oil pumpkin, a variety whose seeds have no hard shell.

• Wiener Schnitzel · Main dish · Vienna

  A Wiener Schnitzel is a veal cutlet pounded thin, coated in flour, egg and breadcrumbs and fried in lard or butter until the crust puffs up away from the meat.

• Sachertorte · Dessert · Vienna

  In 1832, 16-year-old Franz Sacher, an apprentice in the kitchen of Prince Metternich in Vienna, had to make a dessert when the head chef fell ill.

• Kaiserschmarrn · Dessert · Austria

  Kaiserschmarrn, "emperor's mess", is a thick, fluffy pancake torn into pieces in the pan, caramelised with sugar and butter, often with raisins, dusted with icing sugar and served with plum compote or apple sauce.

• Tafelspitz · Main dish · Vienna

  Tafelspitz, "tip of the table", is boiled beef in broth, a classic of Viennese cooking that is popular all over Austria and in neighbouring Bavaria.

Food of Austria

Dishes like Heidensterz in other countries

Same type of dish and similar main ingredients as Heidensterz:

• Canederli canederli / Knödel · Main dish · South Tyrol and Trentino, Italy

  Canederli, called Knödel in German, are large dumplings made from stale bread soaked in milk and bound with egg and flour, mixed with speck, cheese, spinach or liver.

• Vepřo knedlo zelo · Main dish · Bohemia, Czechia

  Vepřo knedlo zelo is short for roast pork, dumplings and cabbage, and it is so common that the abbreviated name is used on menus.

• Żymlok · Main dish · Silesia, Poland

  Żymlok, also spelled żemlok or zemlok, is a traditional Silesian offal sausage.

• Karađorđeva šnicla карађорђева шницла · Main dish · Belgrade, Serbia

  Karađorđeva šnicla is a rolled cutlet of veal or pork stuffed with kajmak, the thick Serbian clotted cream, breaded and deep-fried, then served with tartare sauce and lemon.