mettbek

Mettbek is a traditional German dish originating from the region of Mecklenburg-Vorpommern, particularly associated with the city of Rostock. The name "mettbek" is derived from the German words "Met" (a type of fermented grain drink) and "Bek" (a type of flatbread or pancake). This dish reflects the historical reliance on locally available ingredients, such as rye flour, barley, and malt, which were staples in the region.

The dish consists of a thick, hearty porridge-like mixture made from a combination of rye flour, barley, and malt, often cooked with water or broth. The texture is typically dense and doughy, resembling a cross between a porridge and a flatbread. It is traditionally served warm, often as a breakfast or comfort food, and can be eaten plain or with toppings such as butter, honey, or fresh fruit. In some variations, it may be flavored with spices like cinnamon or cardamom.

Mettbek holds cultural significance in Mecklenburg-Vorpommern, where it remains a beloved part of regional cuisine. Its preparation methods have evolved over time, but the core ingredients and rustic nature of the dish have been preserved. While it is not as widely known outside of Germany, it is celebrated locally as a symbol of traditional German rural life. The dish is sometimes compared to other European grain-based foods like *polenta* or *grütze*, though its unique preparation and regional roots set it apart. Today, it continues to be enjoyed by both locals and visitors as a taste of Mecklenburg’s culinary heritage.