Fleischkuekle
| Type | Pastry |
|---|---|
| Place of origin | Crimea |
Fleischkuekle (also Fleischkuechle, from Alemannic/South Franconian and East Franconian Fleischküchle, "little meat pie") is a deep-fried turnover similar to the Crimean Tatar cheburek. The dish is a traditional Black Sea Germans / Crimea Germans recipe, and through immigration became an addition to the cuisine of North Dakota. This dish, which has typically ground or minced meat and onions as a filling, is popular among the many German-Russian immigrant families of North Dakota.[1]
The dish is particularly common at main-street diners,[2] especially in Mercer County, North Dakota,[3][4] and on menus at fraternal organizations around the state.
In Mercer County, diners typically provide pickles and ketchup on the side. The dish is served with gravy in Fargo. A slice of cheese on top is not an uncommon request.[citation needed]
See also
[edit]References
[edit]- ^ Timothy J. Kloberdanz (1988). "Symbols of German-Russian Ethnic Identity on the Northern Plains". Great Plains Quarterly. 8 (1). Center for Great Plains Studies, University of Nebraska-Lincoln: 13. JSTOR 23530738.
- ^ "AreaVoices".
- ^ "Utah Wildlife Network".
- ^ Golden Fleischkeuchle
External links
[edit]- Fleischkuekle Recipe - North Dakota State University
- Fleischkuechle Recipe - North Dakota State University
- Fleischkuekle Recipe - desktopbookbook.com
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