Leberkässemmel
A finger-thick slice of warm baked Leberkäse cut to order into a crusty Semmel, eaten standing as Brotzeit. The Bavarian counter snack whose name means loaf, not liver, once you trace the word.
Andrew Lekashman
Leberkäse Semmel
A finger-thick warm slab of baked Leberkäse in a Semmel, mustard chosen by region. The cross-border form of the southern German hot snack, with the spelling itself carrying the geography.
Leberkäse mit Spiegelei
Leberkäse mit Spiegelei crowns the warm baked slab, often crisped again in a pan, with a sunny-side fried egg whose runny yolk floods the meat as sauce: a snack turned knife-and-fork plate.
Leberkäse mit Senf
Run a knife down a Leberkäse loaf and you hit a crust, because this is the one German emulsion baked rather than boiled. The warm slice and a stripe of sweet mustard are what that bake gives you.
Leberkäse mit Senf und Essiggurke
In Bavaria the warm Leberkase roll has its own one-word name, the Leberkassemmel, and takes sweet mustard and tart pickle at once. The slab is baked beef and pork the food code keeps liver-free.
Leberkäse mit Essiggurke
No mustard: a hot, baked Bavarian Leberkäse slice cut only by a cold, dill-brined Spreewald pickle, sliced thin into a crackling Semmel.
Laugenstangen Sandwich
A lye baton rolled long instead of round, split down its length like a sub roll so a plain workday build gets crust in the first bite and the last, not just at the rim.
Laugenstange
A lye-dipped wheat baton from the bakeries of Baden-Württemberg and Bavaria, split and filled with butter, ham, cheese, or Leberkäse, with a glossy chestnut shell and coarse salt.
Laugeneck
A Laugeneck is a lye dough sheet cut into triangles, not shaped into rounds: more crust per corner, dipped in sodium hydroxide, split for butter, cold cuts, or warm Leberkäse.
Laugencroissant
Pretzel croissant; lye-dipped croissant, popular for sandwiches.
Laugenbrötchen
Pretzel roll; roll made with lye-dipped dough giving dark, shiny crust and distinctive flavor. Very popular.
Lamm Döner
Lamb döner; less common than veal/beef in Germany, found at more traditional Turkish shops.
Lahmacun
Seasoned meat smeared to a film on a shatter-thin round, baked fierce in a minute, rolled around parsley and lemon. The thinness is what matters, and the name is older and more Arab than Turkish.
Lahmacun Dürüm
Lahmacun rolled as wrap with lettuce, onion, parsley, lemon squeeze.
Lachs Brötchen
Silky cold-smoked salmon, draped in folds on a buttered roll with onion and dill. The newcomer on a herring coast, made an everyday roll by Norwegian salmon farming.
Labskaus Brötchen
Labskaus in roll; the famous Hamburg sailor's dish (corned beef, beetroot, potato mash, topped with fried egg, pickled herring, gherkin) ...
Kürbiskernbrötchen
Pumpkin seed roll; roll topped with pumpkin seeds, popular for sandwiches.
Kulmbacher Bratwurst
Kulmbach bratwurst; from Franconia, distinctive spicing.
Krustenbrot Sandwich
Germany's crust loaf, baked dark and hard on the oven floor for close to an hour, so that cutting the sandwich shears the filling and the first bite has to break through the shell.
Krustenbraten Brötchen
Roast pork with crackling in roll; sliced roast pork from butcher.
Krautsalat Döner
Cabbage-forward döner, heavy on the Krautsalat that German döner shops already stock.
Kräuterquark Brötchen
Herb quark roll; Quark (fresh acid-set cheese, like thick yogurt) mixed with fresh herbs (chives, parsley, dill) on roll.
Krakauer
Krakauer sausage; smoked pork sausage of Polish origin, garlic-forward, often grilled, served in roll.
Krabbenbrötchen
The premium Fischbrötchen, top of the harbour-stand price board and worth the climb: a buttered roll heaped with tiny hand-peeled North Sea brown shrimp, with nothing else getting a vote in the bite.