How to pronounce Thüringer Rostbrätel

In the International Phonetic Alphabet it is /ˈʁɔstˌbʁɛːtl̩/. In plain English letters that is ROST-bray-tel, 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 Thüringer Rostbrätel?

Thüringer Rostbrätel is a main dish of Germany. Where it comes from: Thuringia. People usually eat it at lunch or dinner and on festive days. Its main ingredients are pork. It tastes savory and smoky.

Where Thüringer Rostbrätel comes from

Thüringer Rostbrätel is one of 57 signature dishes of Germany on this map. See all dishes from Thuringia.

• Thüringer Klöße · Main dish · Thuringia

  Thüringer Klöße are hand-shaped potato dumplings made from about two-thirds raw grated potatoes and one-third boiled, mashed potatoes; sometimes semolina porridge replaces the cooked potato.

• Mutzbraten · Main dish · Altenburg (Thuringia)

  Mutzbraten is a fist-sized piece of pork shoulder or neck, seasoned with salt, pepper and marjoram, marinated and then cooked over an open birch-wood fire on special Mutzbraten stands.

• 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 Thüringer Rostbrätel in other countries

Same type of dish and similar main ingredients as Thüringer Rostbrätel:

• Saucisse de Morteau · Main dish · Morteau, France

  Saucisse de Morteau is a smoked pork sausage from the Franche-Comté mountains, named after the town of Morteau in the Doubs, near the Swiss border.

• Potato babka бабка · Main dish · Grodno and the west, Belarus

  Potato babka is a baked dish of grated potatoes, eggs and onions mixed with pieces of smoked or fried bacon, and sometimes sausage, cooked in a pot in the oven until crisp on the outside and soft inside.

• Porceddu · Main dish · Sardinia, Italy

  Porceddu is suckling pig roasted slowly on a spit over a fire of aromatic woods such as myrtle, juniper and olive, until the skin is crisp.

• Cocido montañés · Main dish · Cantabria, Spain

  Cocido montañés is the mountain stew of Cantabria.