How to pronounce Labskaus

In the International Phonetic Alphabet it is /ˈlapskaʊ̯s/. In plain English letters that is LAHPS-kowss, with the stress on the syllable in capitals. The recording above is by Jeuwre, a native speaker, shared on Wikimedia Commons.

What is Labskaus?

Labskaus is a main dish of Germany. Where it comes from: Hamburg and the North German coast. People usually eat it at lunch or dinner. Its main ingredients are beef, potato, vegetables, fish and egg. It tastes savory.

Where Labskaus comes from

Labskaus is one of 57 signature dishes of Germany on this map. See all dishes from Hamburg.

• Franzbrötchen · Bread & pastry · Hamburg

  The Franzbrötchen is Hamburg's breakfast pastry: flaky, buttery laminated dough rolled up with sugar and cinnamon, cut into pieces and pressed down in the middle with a thin rod, such as the handle of a wooden spoon, so the sugar mixture comes out onto the surface.

• Hamburger Aalsuppe · Soup & stew · Hamburg

  Aalsuppe, eel soup, is a soup or stew of northern German cooking made from eel, vegetables and herbs, often with small flour dumplings.

• Sauerbraten · Main dish · Rhineland

  Sauerbraten means "sour roast".

• Currywurst · Street food · Berlin

  Currywurst was invented in West Berlin in 1949.

• Brezel · Bread & pastry · Bavaria and Swabia

  The Brezel is a knot of dough dipped in a lye solution before baking, which gives it its deep brown, shiny skin and distinctive taste, and sprinkled with coarse salt.

• Maultaschen · Noodles & pasta · Swabia (Baden-Württemberg)

  Maultaschen are Swabia's big filled pasta pockets: sheets of noodle dough wrapped around a filling of sausage meat, onions and soaked bread rolls, seasoned with herbs and spices such as parsley, pepper and nutmeg.

Food of Germany

Dishes like Labskaus in other countries

Same type of dish and similar main ingredients as Labskaus:

• Scouse · Main dish · Merseyside, United Kingdom

  Scouse is a stew of diced beef or lamb, potatoes, carrots and onions, simmered together until thick, and it is so closely tied to Liverpool that the city's accent and its people are named after it.

• Vitello tonnato · Main dish · Piedmont, Italy

  Vitello tonnato is cold veal, braised or poached and sliced thin, covered with a creamy sauce of tuna, egg yolk, olive oil, capers and anchovies.

• Salade niçoise · Main dish · Nice, France

  Salade niçoise is the composed salad of Nice, salada nissarda in the local dialect.

• Bacalhau à Brás · Main dish · Lisbon, Portugal

  Portugal has loved salt cod, bacalhau, since its fishermen sailed to Newfoundland in the 16th century, and people say there is a recipe for every day of the year.