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Bollenfleisch — traditional dish from Berlin, Germany
Main course Meat

Food Flavour DNA

Nutritional Values

🔥750kcal
💪45gProtein
🌾35gCarbs
🥑50gFat
🌿4gFibre
⚖️450 gServing

* Per serving · 450 g. May vary.

Bollenfleisch

How to order / say it
Say it Bollenfleisch — [BOL-len-fly-sh]
Order I'd like the bollenfleisch, please.
Locally Ich hätte gerne das Bollenfleisch, bitte.
Say locally

A rich stew of lamb or mutton with onions, often served with potatoes or dumplings.

Why try it?

Bollenfleisch is a lesser-known yet deeply traditional dish, reflective of Berlin's culinary practices from the past, especially during cooler months. It symbolizes hearty home cooking and traditional flavors passed through generations.

How it tastes

The stew boasts a robust, savory flavor with tender lamb or mutton, complemented by the sweet, caramelized onions. It creates a comforting, aromatic experience, often served piping hot and enjoyed slowly.

Origin & History — first documented: 1850

Bollenfleisch dates back to the 19th century in Berlin, where it was a comforting choice during long, cold winters. The dish showcases the resourcefulness of using readily available ingredients to create fulfilling meals.

Recipe

Ingredients

  • 🥩 500 g lamb
  • 🧄 200 g onion
  • 🥕 300 g potatoes
  • 🥕 100 g carrot
  • 🥣 500 ml broth
  • 🌿 2 leaves bay leaf

Method

  1. 1 Brown the lamb pieces in a pot.
  2. 2 Add onions and sauté until golden.
  3. 3 Pour in broth, add bay leaf, and simmer until meat is tender.
  4. 4 Add potatoes and carrots, cooking until soft.

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All Europe recipes — Germany — Berlin — Bollenfleisch
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