Dibbelabbes or Döbbekuchen (only in spoken form can be mentioned as "Topflappen", "Topfkuchen") is a culinary specialty typical of the Eifel mountains, in Saarland, Rheinland, and in Westerwald is usually taken as a potato dish . In the district of the Mosel and in Hunsrück is known like Schales, indicating that its origin is Tscholent (Kitchen of Jewish origin). Schales, eats him in the Saarland. Schales. Ingredients and Serve
For the preparation of this dish, raw potatoes are grated, dough with grated or diced onions and dried meat (or Räucherspeck) or Mettwurst and egg are added. According to the recipe garlic or leek cut into rings is added. It is cooked in a kind of heavy frying pan and during that cooking it is constantly stirred (Dibbelabbes variant) and stops only to dissolve the mixed ingredients, finishing the process when the meat becomes crispy. The variant Schales allows to be elaborated in the oven first with lid and soon without her so that gratine. It is served with applesauce or a salad of endives. Variants
A variant of this dish is the Pulschder in the Nahe region, called: Potthucke from Sauerland, Rösti in Switzerland and North American: Hash browns.
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