Frisian cuisine consists of the traditional recipes and cooking methods of the historic region of Frisia, which is in present-day Germany and the Netherlands.
Snirtjebraten is a roasted pork shoulder or -neck, traditionally marinated with cloves, allspice, bay leaves and juniper berries.
A portion of Labskaus is a purée composed of corned beef, mashed potatoes, beetroot and onions with gerkins, fried eggs, as well as herring as a garnish.
[4] Essentially a specific way to prepare a plaice, Finkenwerder Speckscholle is a popular dish in North- and East Frisia.
[5] Due to overfishing in the North Sea, many cooks have begun using other types of fish to prepare the Speckscholle.
The cake is essentially made of alternating layers of whipped cream and raisins soaked in brandy.
[7] An East Frisian Desert, Puffert un Peer are dumplings made of milk, yeast and sugar, which are mixed with butter and flour.
It is the Colonial Import, which began in the 17th century, that led to the other parts of this cuisine, for example the tea culture[11] and the occasional use of spices.