ICONIC FOODS YOU HAVE TO EAT IN BERLIN! (+ local's tips) | Currywurst, Döner, Buletten + Pfannkuchen

Willa is SOOOO adorable!! ❤

Pfannkuchen are called "Berliners" in other parts of Germany, because the "original" name was "Berliner Pfannkuchen", since they were fried in huge pans (Pfanne), hence the name. Problem is, that the rest of Germany dropped the "Pfannkuchen" part of the name and Berliners never used the "Berliner" Part of the name. So we call them Pfannkuchen and the rest of Germany Pfannkuchen (or Krapfen etc). Fun fact, what the rest of Germany call "Pfannkuchen" (a thin, crepes like pastry) is called Eierkucheni in Berlin

As a Berliner I'm sorry to say that Curry36 is just a tourist trap and does not resemble an original Currywurst. It's way too fruity in comparison to a proper Currywurst sauce. The funny thing is that right across the street from where they are at Zoologischer Garten you will find the supermarket Ullrich which serves an original Berlin Currywurst.

Nice that you get a Bulette from someone private. There different varieties of recipes for these kind of meatballs and Fassbrause is also my favorite drink when I'm at home to visit my family and friends. Really nice is also a Berliner Weisse mit Schuss, an typical beer from Berlin mixed with a flavor, especially in summertime a wonderful drink to enjoy.

AFAIK the story actually goes that Herta Heuwer got some curry powder from the british soldiers stationed in Berlin, not the ketchup, and then she ended up inveting the curry wurst. Actually a good curry sauce is quite easy to make, and it is not just ketchup with curry powder. I'd like to share an amazing recipe i use myself - all you need is: 2 tablespoons curry powder 1/8 L aceto balsamico 250 mL sieved tomato (1 can) 2 tablespoons applesauce (you can add more if you like it a little bit more sweet) Just put the curry powder in a frying pan, heat it up and roast the powder until it starts smelling a lot like curry. You want those essential oils from the curry powder to set free, then you deglaze the powder with the aceto balsamico, let is boil for a little while until it starts to become a paste. Next you simply add the tomato purée and the applesauce and you let that cook to evaporate some water, keep stiring until it has the consistency you like. You could add some tomato paste to your liking if you want the consistency less fluid. Also feel free to add different spices like garlic, smoked paprika or even some herbs... your culinary imagination is the limit.

Yeayy, happy you went to my favourite "Nefis Gemüse Kebap". Their fantastic sauces, the potatoes, roasted vegetables, feta and the freshly squeezed lemon on top - It's the love they put in every single Döner they sell. Glad you all enjoyed it!

It's so wholesome the way Willa is starting to emulate your talking!

That food looked so yummy 😋 Those Donuts yum yum can never resist them 🫣😂Great to see you all hope your all doing well 😊 Have a Good week🥰

The best review among the 3 of your reviews is Willa’s. I mean come on what beats “ it makes my tummy so happy”.👍🏿👍🏿👍🏿👏🏿👏🏿👏🏿

Thanks for a great vlog, loved the explanations on the origins of dishes! 👌

Fun fact on Curry Wurst. The car manufacturer VW produces its own Curry Wurst. Originally only intended for their canteens, but now it's their most sold product. 🤣

Always so fun to watch!! Thanks

My grandmother is from East Berlin, and we make potato salad with apples in it as well. I love love love Brammibal's donuts as well! A good friend lives in Berlin and everytime we visit, we go and have a donut together.

Awesome you were able to taste different iconic Berlin foods! Btw, the smaller Pfannkuchen didn't surprise me at all. When I make Pfannkuchen at home, I usually make small ones, because it's easier to deep-fry them correctly when they're not too big. I guess they wanted to create this "made-by-mom" feel. Buletten (in my home lingo, "Fleischkößchen") are THE ubiquitous meat dish in the East of Germany. We often had them at home, together with potatoes and "Mischgemüse" (usually, peas and diced carrots in a white sauce) - a traditional Mittagessen in an Eastern German home!

It's about Buletten, every family in Germany makes them differently. Some just with egg, salt and pepper. Some like it how in the video. For me it's egg, salt, pepper, mustard, onions and lots of fresh parsley... and if I have an old Brötchen, it goes in too :) Peace&Love:)

It's amusing that national favourite foods are so dependent on foreign influences. Germany has currywurst and doner kebabs, the USA loves Tex-Mex and in Britain, despite fish & chips being the national dish, it's chicken tikka marsala curry that is the most popular.

What a fun video ! I am excited that you were able to try home made foods too. You’ll never get a boulette like this in a restaurant. The fluffy texture comes from using the soaked Brötchen. When you use bread crumbs it will make a much firmer texture. The potatoe salad also looked much like the one my family here in Berlin makes ( with apples , pickles and no mayonnaise). I also like that you tried fassbrause. Unfortunately you’ll not get the original fassbrause in other parts of Germany I think.

The soft texture of the "Bulette" or "Frikadelle" comes from that mix of chopped/ground/minced beef and chopped beef. If you buy "half and half" ground meat it will contain 50% pork. When you want pure ground beef it is called mainly "Beefhack" at the butchers. Lots of people will say that the best mix for ground meat German dishes contains a quarter of pork, pure beef makes them too dry. So you buy a portion of "Beefhack" and an equal portion of "gemischtes Hack, halb und halb" and have what you need. Do you know about "Falscher Hase"? That is a huge meatloaf that is baked in the oven with bits and pieces of fat, smoked bacon stuck in it. Venison is a very dry and lean meat so at least in former days pieces of bacon were stuck into it to prevent it from drying up during cooking. The "fake hare" looks a little like an expensive dish from venison, hence that name.

Dönninghaus "Die Echte" from the Bermuda 3Eck pub quarter in Bochum is the best Currywurst in Germany!

Currywurst is a controversal topic here in Germany. In Berlin they pour Ketchup over the sausage. Which I don't like that much. I live in the South-West at the German-French boarder, and here Currywurst is served in a dark brown Curry based sauce or gravy - which I find is the best way to eat it 🙂