The first part is probably either Middle High German lab (“to clot”) or German Laib (“loaf”); the second part is Käse (“cheese”) (because it resembles cheese). By folk etymology it was interpreted as Leber (“liver”) + Käse (“cheese”), for which reason liver (and even cheese) are sometimes added to the dish.
- IPA(key): /ˈleːbɐˌkɛːzə/ (standard; used naturally in western Germany and Switzerland)
- IPA(key): /ˈleːbɐˌkeːzə/ (overall more common; particularly northern and eastern regions)
- Hyphenation: Le‧ber‧kä‧se
Leberkäse m (genitive Leberkäses, plural Leberkäse)
- A dish similar to meat loaf, popular in southern Germany, Austria and parts of Switzerland.