Most of us probably have some kind of memory of the time when East- and West-Germany was reunited. In November 1989 – when the “Berliner Mauer” came down – the whole world was watching. Less than a year later, on October 3 1990, the two sides were finally officially one again. The regions; Brandenburg, Mecklenburg-Vorpommern, Sachsen, Sachsen-Anhalt and Thüringen became part of the German Republic again. Families and friends who had been kept apart since the war were finally brought back together.
Since then, every year on October 3, Germany celebrates the Day of German Unity.
To mark the day, in my family, we will eat what we (almost) always eat on Thursdays. In fact, we even call this weekday Schnitzel Thursday! In other words – we’ll have Schnitzel. A real classic German dish that is done in less than 20 minutes!
You’ll need Schnitzel, from pork, veal or – my favorite – turkey. It’s basically a thin slice of meat. You dip it first in whisked egg and then in bread crumbles. Add salt and pepper and fry in a pan with plenty of fat. In our house, since we don’t eat bread, we do a gluten free version using a mix of crushed sesame seeds and shredded coconut instead of the bread crumbles. You can find that recipe on Lieselathome.com
If you order Schnitzel at a restaurant, you’ll probably get fries with it – but I would suggest you make a salad instead. In the south of Germany they have a great tradition for making fantastic salads. If you ever go there, make sure to always order the side salad!
My mother in law (from the south) makes a fantastic carrot salad. Slice carrots and boil the slices for 5 minutes. Drain the water and to the carrots add olive oil, apple cider vinegar, salt and herbs like chives. Serve lukewarm or cold.
And if you really want to make an occasion out of today, you might want to end the meal with the most traditional German cake – Schwarzwälder Kirschtorte (Black forest cake), basically a chocolate cake in three layers, filled with cherries and cream and topped with the same plus dark chocolate. Find my favorite recipe here.
Text and photos by Lisa Fuchs, October 3 2013