Kreuzberg Hosts Ethical Street Food At Markthalle Neun

Jun 6, 2013

Street Food Thursday takes place every Thursday from 17.00 until 22.00 at Markthalle Neun in Kreuzberg.
Credit Monika Mueller-Kroll / NPR Berlin

On Street Food Thursday, crowds flock to Markthalle Neun in Kreuzberg to sample international cuisine from a number of different stands.  

A wide range of delicacies from around the world fill the indoor market, including Mexican tacos, American beef brisket sandwiches, British pies, Korean and Thai street food, as well as locally produced organic meats and cheeses.

At one of the stands, Lilith Rudhart prepares a vegan burger on a whole wheat bun.

"You get really filled from this burger," Rudhart says. "It's not just like fast food where you get hungry in an hour. No, it's like a real meal. It's all biological, and so then I have in the burger marinated grilled tofu steak, lettuce, coriander, tomatoes, cucumbers, beet root, and sprouts coming from Berlin, and then three different sauces."

"EATME," a food stand at Markthalle Neun, was created by vegan chef Tolga von Klein.
Credit Monika Mueller-Kroll / NPR Berlin

 Rudhart also makes her own chili and peanut and mango sauces for her "Sun Day Burgers."

Next to her stand is another vendor called  "EATME," a project of vegan chef Tolga von Klein.

 "One of the main things that we made today is a vegan koefte," says von Klein.

Rather than using ground beef, "this is a koefte that's made out of bulgar, which is a wheat and lentils, and we are serving it with a muhammara sauce or dip. That's made of roasted pepper and walnuts and pomegranate molasses. And our idea is we don't want to give a specific origin to the food, we just call it 'oriental' because all of the ingredients we use come from different regions. They could be Lebanese. They could be Turkish," von Klein says. 

A consistent theme of Street Food Thursday is the effort of many cooks to produce quality food in a conscientious way, and there are initiatives at the indoor market not to waste food.

American student Keighley McFarland is involved with Slow Food Youth Deutschland, a movement that promotes preserving regional food and a greater understanding of its quality and production.

"Together with Kantine Neun, the kitchen here at Markthalle Neun, we prepared a five-course menu all out of stuff that would have just been thrown away otherwise," says McFarland. "The reason why we are doing this is that we want to show that this food still is worth something, it still has a value, and also that you can get really great food without necessarily having to pay an arm and a leg, and this is something young people can get involved in, should get involved in."