Of all the ingredients used in Siegerland cuisine, it is the ‘Duffel’ (potato) that takes centre stage. Potatoes are the main element in numerous traditional dishes, whether savoury, sweet or both at the same time. However, ‘Broart’ (bread) plays a key secondary role. Try ‘Dong’ or ‘Knifte’ for a ready-buttered takeaway, traditional Schanzenbrot from a Backes (bakehouse) or ‘Riewekooche’, a loaf of bread made with potatoes, which dominate the local dishes. MORE