Spicy goat on dwarven flatbread - Regarded by most as the signature dish of the dwarven people, there are several regional variations but the overall dish is simple enough. Goat meat is slow cooked in a large iron pot (usually near a forge or dwarven communal kitchen), with spices varying by region but always including mustard. A little beer or ale is typically added, and spent grains from the same is used to make the flatbread on which the goat is served. Potatoes may be used to supplement the flatbread if no spent grains are available, and the flour added varies depending on region and season (typically rye or wheat). The last step is frying onions to serve on the bread, beneath the meat; different regions leave them crispy or caramelize them, with one House famous for bread and deep frying the onions first. A daub of goat cheese or a dijon-chevre sauce is included for special occasions.
Lunch loaf is popular among dwarves who work in forges, or for those with busy days who drop these off at the communal kitchen. Chopped turnips and goat meat are wrapped in bread dough (often rye or barley, sometimes spent grain, and in one House sourdough) and left to bake on low heat for a couple of hours. The loaf is then sliced and served with mustard.
Breakfast stew is what most dwarves, noble or common, eat for their first meal. It's a barley risotto with aromatics and mustard greens; highland dwarves typically add mushrooms, while lowland dwarves add olives or occasionally shellfish.
Cabbage is a prominent member of dwarven foods, with colcannon gracing many a dwarven table at any time of the year. Different Houses prepare cabbage dishes differently however, and debate between the schools of thought on its preservation (pickled vs. fermented) have spilled over into animated cooking competitions and in one rather infamous case, a minor battle.
For traveling dwarves, road wraps make for convenient meals. Flatbread is made the night before and allowed to cool (barley isn't used often for these, since it's vastly superior when served fresh), and inside the dwarves tuck butter, honey, or caramelized goat cheese (often in some combination). The wraps are placed in a pouch to be held close to the body, where a dwarf's own heat will warm them and melt the insides.
Though not a race known for sweets and indulgences, dwarven baking traditions have developed some uniquely spiced cookies, tarts, and small cakes. Usually made only for holidays, these desserts are nevertheless made with all the care and attention that dwarves apply to any craft.
Lastly is dwarven ale. Dwarven brewers have quite a reputation among humans, though it isn't the raw strength of the beverages that impresses as much as the quality. Ale and barley wine are both rather common, and fortified barley wine is likely what has contributed to the dwarven reputation for extremely alcoholic drinks. Dwarves are master brewers however, and many Houses have long traditions of adding honey or a bit of fruit to their brews, or heather (hops being favored more often by humans).
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