Grains & Starches
Stäerzelen
Éislek, Luxembourg
Buckwheat and wheat flour scalded and pulled into rough torn dumplings, fried in butter and eaten with apple sauce or bacon.
Original eatfuls sticker artwork
What it is
A closer look at Stäerzelen.
Buckwheat and wheat flour scalded and pulled into rough torn dumplings, fried in butter and eaten with apple sauce or bacon.
What to look for
Know it when you find it.
A poverty dish of the Oesling that survives at farm inns. Grey, uneven, and much better than that description suggests.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Stäerzelen.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Mozambique
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A Mozambican stiff porridge made from rice flour and served with relishes.
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Sudan
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A Sudanese sorghum preparation cooked as a staple alongside sauces and stews.
Eritrea
Eritrean Tihlo
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Eritrean dish of roasted barley flour dough shaped into small balls; served on a stick and dipped into a spicy berbere sauce; a specialty of the Tigrinya people; eaten communally