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The Fritschipastete or Chügelipastete is a traditional meat pie from Lucerne – Photo courtesy Coop Magazine

GENEVA, SWITZERLAND – By now you must have gotten your guggen on, so it is only natural to follow up carnival with some typical Swiss foods eaten at the time. (See the full 2013 Swiss carnivals list).

Here’s a roundup of some of the season’s most popular foods and recipes, some of them in German:

• Zwiebelwähe or Swiss onion tart.
• Mehlsuppe or flour soup served during the “Morgestraich” in Basel, made from roasted flour, onions, butter and broth.
• Fastnachtschüechli, Beignets de Carnaval or powdered sugar fritters very popular in French-speaking cantons.
• Fastenwähe or caraway/cumin-seed sort of pretzel also popular in Basel.
• Schenkeli, Swiss deep-fried cookies served in the German-speaking region of Switzerland (link will redirect you to a video of a wonderful Swiss lady guiding you through each of the steps).
• Schlüferli, similar to a beignet but with a lemony flavor
• Fritschipastete/Chügelipastete or croustade à la lucernoise, a meat pie typical from Lucerne, made of veal and pork sausage and veal stew, served during carnival and on 2 January (see here an additional recipe from a well known local blogger in German).
• Risotto con luganighe or rissoles au sérac from canton Ticino. This Risotto makes use of local Ticinese sausages and saffron.
• Bacheschnitte or spiced honey cake from Appenzell served during carnival and early spring.
• Zigerkrapfen or sort-of fried doughnut filled with curd cheese from Zurich.

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