AI-generated image
Halve Hahn
Halve Hahn: Cologne rye roll with aged Gouda, mustard and raw onion
Order a Halve Hahn in a Cologne brewpub and you will not get half a chicken, whatever the name says: you get a buttered rye roll, a slab of aged Gouda, sharp mustard and raw onion rings. It is the standard snack on the long wooden tables of the Altstadt, eaten with a small glass of the local beer, though it is just as good with apple juice spritzer. The point is the contrast of crusty rye, nutty crystalline cheese and the bite of onion and mustard. Aged Gouda is usually made with animal rennet, so look for one labelled vegetarian or made with microbial rennet. A common mistake is slicing the cheese thin like a sandwich; the Cologne way is a slice as thick as your finger. Chef's tip: take the cheese out of the fridge 30 minutes ahead so its flavour opens up.
- Total time
- 5 min
- Difficulty
- easy
- Serves
- 2
Ingredients
Shop this recipe on Amazon
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/3 doneStep 1: Split the 2 rye rolls (Röggelchen) in half and spread each cut side with ⅔ oz butter.
2 minStep 2: Lay a thick slice of 5 ½ oz aged Gouda (vegetarian rennet) beside each roll rather than inside it, the way it is served in Cologne, with a spoon of 2 tsp medium-hot German mustard and a heap of 1 small onion rings.
2 minStep 3: Dust the cheese with 1 pinch sweet paprika and add the 2 gherkins on the side if you like. Eat by cutting a piece of cheese, dabbing it with mustard and onion and piling it onto the roll as you go.
1 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 26 g
- Carbs
- 34 g
- Fat
- 31 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does halve Hahn take?
- About 5 minutes in total.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of small onion?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Coastal Mombasa mix
A Mombasa street-food bowl: chickpeas and potato simmered in coconut milk with raw mango and chilli, ladled into small bowls and topped with crisp lentil fritters, crunchy chevdo and red, green and tamarind chutneys. Make the fritters and chevdo ahead and assemble at the table. It's sweet, sour, hot and crunchy all at once.
Okonomiyaki
Okonomiyaki (お好み焼き, 'grilled as you like it') is the pride of Osaka, where it's cooked on hot iron griddles in lively restaurants. Finely shredded cabbage is folded into a light batter with egg and spring onion, then fried into a thick, soft pancake with a crisp outside. It's painted with a fruity brown sauce and zigzagged with mayonnaise. Bonito flakes are usual on top; this vegetarian version uses seaweed flakes and pickled ginger instead. Chef's tip: don't press the pancake down with your spatula while it cooks. Osaka cooks leave it alone so the cabbage steams inside and stays light and fluffy; pressing squeezes out the air.
Japanese
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Indian