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More German Recipes 


Simone Jahrling's Onion and Speck Kuchens
Like Zwiebelkuchen only with Speck

Simone Jahrling's Zwiebelkluchen
Zwiebelkuchen with onions only

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Prep time: | Cook time: | Total time: | Yield: 3 , Serving size: 2 slices (8 to 10 servings)

3 and 3/4 cup of flour
1tsp salt
4 tsp quick rise yeast
2 cups of hot water
2 tbsp of  olive oil
Some extra flour depending on dough consistency.

1 lb. Speck or good quality thick slice American bacon. (Also can use Westphalian Ham or Prosciutto)
1 pint sour cream, quark or creme fraische
1 -2 tablespoon caraway seeds


"Speck" is German cured meat similar to bacon.
It is sometimes closer to Prosciutto only it is smoked.

Order Speck online from the German Deli

Speck however is generally cured with Juniper and it is smoked over beech wood. The term Vesper in
German refers to a midmorning snack between breakfast and lunch or an afternoon break between lunch and dinner.
They also use the words A Zwischenmahlzeit is also referred to as Brotzeit, Vesper and Zweites Frühstück.
Often for this "snack" or Vesper they eat rolls and a nice smoked meat like this vesperbacon.

The Speck works fantastic for this as would American bacon. Also Westphalian ham works well.
The base of this pizza like dish uses sour cream, you can also use creme fraische or quark.
a dish of caraway seeds and a bowl of nice sliced onions.

Making the dough

Mix the ingredients for the dough up and let it sit for 20 min. You can use any recipe or
store bought bread dough or sometimes you can find uncooked pizza dough at the grocery store.

Pre heat oven to 450 degrees

It many places in Germany it is traditional to make it in a rectangle that fits nicely on a baking sheet. Roll out some of the dough very thin, oil the sheet pan and dust it with a little flour. Then lay out the dough, pushing the edges up to the sides of the pan to make a little ridge. Then spread a very thin coat of sour cream on it.

You can of course use round pizza pans.


Next sprinkle with onions and some caraway seeds.

Simone made one of the round ones with just the Speck and one with onions and the Speck

Bake the Zwiebelkuchen in the middle part of the oven for about 20 minutes or till the crust is lightly browned.

It is nice how the crust gets bubbles up a bit and gives nice texture.


Product Links and more Recipes

Speck, Ham Large

Abraham of North America offers a delicious Smoked Ham which has been made with minimum processing. Made from the outside round of the hind leg of pork/ham, a favorable cut for drying and aging, this Prosciutto contains the least moisture content. Our production recipe comes from the southern Austrian and northern Italian region of Tyrol. The meat is slightly salted and seasoned with pepper, coriander and regional herbs, briefly smoked over beechwood chips, then naturally air cured for up to 12 months. The aging process guarantees a supremely tender meat with a rich, savory flavor. This product should be sliced wafer thin. Each piece weighs an average of between 3 and 4 pounds. We recommend using an electric slicer or get to know your local butcher very well and ask if he/she will slice it for you (offer to share a little). A professional slicer will certainly produce the best results.
NET WT. between 3 and 4 LBS.

Ingredients: ham, salt, sugar, juniper berries, black pepper, coriander, potassium nitrate, sodium nitrite.

Order Abraham Speck, Ham Large Online

Kochers Doppelt-geräucherter
(Double Smoked Bacon)

Kocher's Double Smoked Bacon is indispensable to add the right smoky flavor to traditional German dishes such as Rouladen. Try chopping it up into small pieces and using it to make your favorite Flammkuchen. Each piece has a bacon rind and is not overly salty.

Order Kocher's Speck , Double-Smoked bacon online

Flammenküche on the BBQ

Zwiebelkuchen Heike


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