Mousakas is probably the most popular main dish of Greece. Although it takes a lot of preparation, as its three main ingredients, vegetables, minced meat and béchamel white sauce, have to be cooked separately before putting them in the oven, it is a typical dish of traditional Greek cuisine at family gatherings and special occasions.

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Kasseler with sauerkraut

Kasseler is cured and smoked pork chop, thus very salty already when you buy it. The name might go back either to a butcher in old Berlin called Cassel who invented – so the legend says – the method of preserving the meat or to the French word casserole (for a stewing pan), brought to Berlin by the Huguenots, a group of Protestants who emigrated from France. Nowadays it is enjoyed everywhere in Germany.
Sauerkraut is sliced white cabbage which is fermented with salt. In Germany you usually don’t make it yourself anymore but buy it canned or in plastic bags at the supermarket.

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Zagorski štrukli

Zagorski štrukli is a Croatian traditional dish which originates from the northern parts of Croatia (Hrvatsko Zagorje). It is made of dough and cottage cheese filling. Štrukli can be either sweet or salty, cooked or baked and the preparation is the same. The dish can be served as an appetizer, soup, main dish or dessert. In 2007, the dish was added to the list of Croatia’s intangible cultural heritage.

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