Type Dumpling Place of origin Germany | Region or state Westphalia | |
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Main ingredients Potatoes, flour, milk, eggs, usually raisins, yeast, salt, sugar, oil Similar Pitepalt, Poutine râpée, Chorrillana, Munini‑imo, Panackelty | ||
028 pickert mit leberwurstcreme und apfelmus ein klassiker aus ostwestfalen
A pickert is a flat, fried or baked potato dish from Westphalia, Germany. It can be considered a kind of flattened dumpling or very nourishing pancake. It comes as a round Pfannenpickert the size of a pan, a rectangular Kastenpickert, or a palm-sized regular Pickert. The name is derived from Low German picken, pecken ("to stick something onto something else").
Contents
- 028 pickert mit leberwurstcreme und apfelmus ein klassiker aus ostwestfalen
- lippischer pickert
- References
The main ingredients are grated potatoes, flour, milk, eggs, and (usually) raisins, with a little yeast, salt and sugar, and oil for the baking. Three big potatoes produce 10–15 palm-sized pickerts, enough for 4–5 people.
Pickerts are a specialty of the district of Lippe, where they developed from a traditional meal for the poorer people. In former times, Pickert was eaten as breakfast or lunch by poor farmers, being a cheap and very nourishing dish, as would be required of food for a day's work in the fields. They are now served spread with sugar beet syrup, butter or (plum) jam, or leberwurst.
A related dish, Lappenpickert, is found in the regions west of Lippe, towards Münster and the Ruhr Area. It does not usually contain raisins and yeast, but may have a dash of sweet cream added. Lappenpickert is usually baked in rather thin pancakes on a griddle greased with a side of lard, and eaten with the same spreads as Pickerts from Lippe, or with smoked fish or cold cuts.
