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Culinary traditions of Belgium
considered typically Belgian. Belgian cuisine traditionally prizes regional and seasonal ingredients. Ingredients typical in Belgian dishes include potatoes
Belgian_cuisine
Cuisine indigenous to Europe
cawl Belgian cuisine Dutch cuisine French cuisine Corsican cuisine Cuisine of Gascony Haute cuisine Cuisine classique Nouvelle cuisine Cuisine minceur
European_cuisine
Culinary traditions of Brussels, Belgium
Brussels cuisine is a regional form of Belgian cuisine known for specialities such as waffles, chocolate, French fries and a wide variety of beers. The
Cuisine_of_Brussels
Galician cuisine Leonese cuisine Madrid cuisine Minorcan cuisine Valencian cuisine Sephardic Jewish cuisine Belgian cuisine Dutch cuisine Frisian cuisine Limburgian
List_of_cuisines
Waffle with deep pockets
countries, Belgian waffles are a variety of waffle with a lighter batter, larger squares, and deeper pockets than North American waffles. Belgian waffles
Belgian_waffle
Chocolate produced in Belgium
colony, the Belgian Congo. By this time, chocolate was increasingly affordable for the Belgian working class. According to one study, Belgium first started
Belgian_chocolate
Dish of mussels and fries
various forms, frites or friet play an important role in Belgian culture and cuisine. Within Belgium, bintje potatoes are generally preferred as a basis to
Moules-frites
Common dishes throughout Europe
Spanish cuisine. Regional Spanish cuisines include: Andalusian cuisine Asturian cuisine Aragonese cuisine Balearic cuisine Basque cuisine Canarian cuisine Cantabrian
List_of_European_cuisines
Batter- or dough-based food
from sticking to the iron. Belgian-style waffles were showcased at Expo 58 in Brussels. Another Belgian introduced Belgian-style waffles to the United
Waffle
Flemish meat and vegetable dish
restaurants and friteries in Belgium and the Netherlands. List of stews Food portal Beef bourguignon Coq au vin Belgian cuisine Beef stew "Stoofvlees (Flemish
Flemish_stew
Deep-fried strips of potato
the Belgian standpoint, the popularity of the term "french fries" is explained as "French gastronomic hegemony" into which the cuisine of Belgium was
French_fries
Dish made of a calf's head
consisting of a calf's head, commonly found in French, Belgian, German, Swiss, and Italian cuisine. The French delicacy [la] tête de veau ("calf's head")
Tête_de_veau
Brussels meat dish of raw lean beef
to américain) a raw beef preparation associated particularly with Belgian cuisine and closely related to steak tartare. It consists of finely minced
Filet_américain
Restaurant chain
restaurant Chez Léon. Léon de Bruxelles restaurants are known for serving a Belgian cuisine inspired menu. In 1867, Léon Vanlancker set up business within a stone's
Léon_de_Bruxelles
Belgian potato dish
Stoemp is a Flemish dish, found in Belgium, Northern France and the Netherlands, of pureed or mashed potatoes and other root vegetables, and can also
Stoemp
Food combining multiple culinary traditions
cuisine is a cuisine that combines elements of different culinary traditions that originate from different countries, regions, or cultures. Cuisines of
Fusion_cuisine
Wine making in Belgium
Belgian wine is produced in several parts of Belgium and production, although still modest at 1,400 hectoliters in 2004, has expanded in recent decades
Belgian_wine
Dessert
Tarte au sucre (sugar pie) is a dessert from northern French and Belgian cuisine, which is also popular in Canada. Various type of tarte au sucre are
Tarte_au_sucre
Vegetable
on 13 September 2007. Retrieved 21 September 2007. Realfonzo, Ugo. "A Belgian history of the Brussels sprout". The Brussels Times. Retrieved 11 January
Brussels_sprout
Belgian sandwich
Nieuwsblad, the sandwich is "a household name" in Ghent. List of sandwiches Belgian cuisine "How Quick's latest hamburger is causing discussion in Ghent and Antwerp:
Martino_sandwich
Fish delicacy
advice column in the woman's magazine La Moda Elegante, of the Basque cuisine dish lenguas de bacalao a la vizcaína [es], served in salsa vizcaína [es]
Cod_tongue
Type of biscuit
[ʃpekuˈlaːtsi̯ʊs] , whereas Belgian speculoos is instead sold as Karamellgebäck ("caramel biscuits"). In the 21st century, Belgian caramelized speculoos has
Speculoos
Type of bar from Belgium and Northern France
estaminet - engraving by Edme Bovinet after Adriaen van Ostade. French cuisine Cuisine and specialties of Nord-Pas-de-Calais sosoir.lesoir.be "Trois estaminets
Estaminet
Belgium viennoiserie
on flour, milk, butter, cassonade and raisins, in spiral shape. It is a Belgian and especially Brussels speciality, similar to Zeeuwse bolus but with raisins
Bolus_(Belgium)
Food made from cow tongue
many national cuisines, and is used for taco fillings in Mexico and for open-faced sandwiches in the United Kingdom. In France and Belgium it is served
Beef_tongue
Belgian American chef
German-born, Belgian American chef. He owns multiple restaurants in and around Washington, D.C. and is known for creating dishes involving Belgian cuisine, specifically
Robert_Wiedmaier
Dish of steak accompanied by chipped potatoes
potatoes. It is commonly served in Belgian and French brasseries, and is considered by some to be the national dish of Belgium, which claims to be the country
Steak_frites
Purée made from apples
Älplermagronen, a kind of macaroni and cheese. In Netherlands and Belgian cuisine, apple sauce is part of the common dish of chicken, french fries, and
Apple_sauce
Belgian waffle variety
in the Wallonia region of Belgium. The Liège waffle differs from the Brussels waffle (sometimes referred to as the Belgian waffle) in several ways. It
Liège_waffle
Traditional pie from Belgium
Flanders’ intangible cultural heritage, supported by local baker guilds. Belgian cuisine Speculaas List of pies, tarts and flans "Aalsterse vlaai in de keuken"
Aalsterse_vla
Thin pancake in French cuisine
thousand," implying the many layers of crêpe. Another standard French and Belgian crêpe is the crêpe Suzette, a crêpe with lightly grated orange peel and
Crêpe
Sub-municipality of the city of Namur, Belgium
centre, it is considered as Belgian's strawberry capital, with the Wépion strawberry an established concept in Belgian cuisine. The strawberry has been cultivated
Wépion
Dish of raw herring pickled in vinegar
Soused herring is raw herring (a variety of fish) soaked in a mild preserving liquid. It usually consists of raw herring in a mild vinegar pickle or Dutch
Soused_herring
Dish of baked or smoked shaped ground meat
Nordic, and Flemish dish, and it is a cousin to the meatball in Dutch cuisine. North American meatloaf[better source needed] has its origins in scrapple
Meatloaf
English dish made from chopped eels
Jellied eels is a traditional English dish that originated in the 18th century, primarily in the East End of London. The dish consists of chopped eels
Jellied_eels
Sweet roll flavoured with cinnamon
A cinnamon roll (also known as cinnamon bun, cinnamon swirl, cinnamon scroll, cinnamon Danish and cinnamon snail) is a sweet roll commonly served in Northern
Cinnamon_roll
Dish of finely chopped raw beef
is a dish of ground beef cured in lime juice, like a ceviche. Chilean cuisine features a dish of prepared raw beef called crudos. In southern Brazil
Steak_tartare
Culinary traditions of Limburg
Limburgisch cuisine, the cuisine of the Province of Limburg, is different from the Belgian and Dutch cuisines but also shares many similarities with these
Limburgian_cuisine
Forcemeat
pâté in Jewish cuisine, also popular in Russia and Ukraine, is vorschmack, or gehakte herring (chopped herring). In Vietnamese cuisine, pâté is commonly
Pâté
Concentrated form of apple sauce
the apples, and family members would take turns stirring. In Appalachian cuisine, apple butter was the only type of fruit preserve normally rendered into
Apple_butter
Flemish dish
Shrimp croquettes, known in Dutch as garnaalkroketten, are a Flemish dish made with grey shrimps (Crangon crangon) caught by local fishermen. The traditional
Shrimp_croquettes
Dutch meat and vegetable stew
presumed birth of Taillevent".[citation needed] List of stews Coddle Pierre Leclercq Le hochepot dans les livres de cuisine médiévaux, November 2010
Hochepot
Food culture of the United States
American cuisine encompasses the cooking style and range of dishes prepared in the United States. It principally derives from a mixing of European cuisine, Native
American_cuisine
Regional food
versions. "Did you know that they eat 'little hands' in Antwerp?". Focus on Belgium. 2016-09-26. Retrieved 2024-08-25. "Betekenis | Antwerpse Handjes". www
Antwerp_hands
Belgian dish
regionally called boulet sauce lapin, boulet (sauce) chasseur, or Boulets) is a Belgian dish made from balls of mixed minced pork and beef in a sauce containing
Boulets_à_la_Liégeoise
Food
Craquelin is a type of Belgian brioche, a Viennoiserie, that is filled with nib sugar. Sugar pieces are flavoured with orange, lemon, vanilla, or almond
Craquelin
Bivalve mollusc
the "bray" or boiling water as a supplementary hot drink. In Cantonese cuisine, mussels are cooked in a broth of garlic and fermented black bean. In New
Mussel
Culinary traditions of Luxembourg
Luxembourgish cuisine reflects the country's position between the Latin and Germanic countries, influenced by the cuisines of neighbouring France, Belgium and Germany
Cuisine_of_Luxembourg
Traditional Belgian stew
though the rest of the ingredients remain the same. Belgium portal Food portal Belgian cuisine List of stews van Dale Etymologisch Woordenboek, p.965
Waterzooi
Boiled vegetable dish associated with Dutch cuisine
onions with a long history in traditional Dutch cuisine. Hutspot is also found in Indonesian cuisine due to their colonial ties. According to legend,
Hutspot
Puff pastry originating in France
with either mashed potatoes or fries as a entree or main course. This Belgian variation is also available in the Netherlands, where it is called pasteitje
Vol-au-vent
Country in Northwestern Europe
of them are Belgian) that are allowed to brew Trappist beer.[citation needed] Although Belgian gastronomy is connected to French cuisine, some recipes
Belgium
Hotel in Tallinn, Estonia
established in 1999. Its restaurant is noted for its international and Belgian cuisine and is considered one of the finest in the city. The hotel has 465
Meriton_Grand_Hotel_Tallinn
Deep fried meat snack
Sjonnie Noordeinde of Delft, consuming 47 sausages of 80 grams each. The Belgian company Vanreusel created a number of variants of the frikandel such as
Frikandel
Dutch potato dish
restaurants have limited the custom of offering simple dishes in many Belgian pubs. The origin of stamppot is unknown, although legend attributes the
Stamppot
Sections of meat from cattle
joint steak') considered to be the basic form of steak in Dutch and Belgian cuisine. Flank Chuck – the best cuts are used for stoofvlees; lesser bits are
Cut_of_beef
Flemish food, similar to a pancake
food originated in Elst part of Brakel of the Flemish Ardennes region of Belgium, (not to be confused with the city Elst in the Netherlands) It bears some
Geuteling
Belgian dish
Paling in 't groen (Dutch) or Anguilles au vert (French) is a Belgian dish, mainly from the Flemish Region along the river Scheldt, between Dendermonde
Paling_in_'t_groen
Belgian jam or jelly-like spread
Sirop de Liège (French for Liège syrup, Luikse siroop in Flemish) is a Belgian jam or jelly-like spread. Apple and pear are principally used, often with
Sirop_de_Liège
Mexican cuisinePages displaying short descriptions of redirect targets (salsa roja) Satsebeli – Tomato sauce in Georgian cuisine Sauce andalouse – Belgian sauce
List_of_sauces
Belgian Sweet Bread
The pain à la grecque is a Belgian sweet bread consisting of a simple rectangle of milk bread, brown sugar, and cinnamon sprinkled with granulated sugar
Pain_à_la_grecque
Strawberry grown near Wépion, Belgium
planted near Wépion, a village in the municipality of Namur, Wallonia, Belgium. The label of origin "Wépion strawberry" is not geographically protected
Wépion_strawberry
Culinary tradition of Germany
German cuisine consists of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of the larger cultural
German_cuisine
Pancake originating from the Netherlands
modern (e.g. cheese, oregano and salami on a pizza-pannenkoek). Dutch and Belgian supermarkets offer pre-cooked (microwavable) pannenkoeken as well as pre-made
Pannenkoek
Pie with a filling based on rice pudding
In Belgian and Dutch cuisine, tarte au riz (French: rice pie), rijsttaart(je)/rijstevlaai (Dutch: rice flan), or German: Reisfladen (German: rice flan)
Rijstevlaai
Popular dish in the United Kingdom
empty house." The dish's status as a cornerstone of authentic British cuisine is solidified by its regular inclusion in modern popular culture. It features
Egg_and_chips
Types of sausage
ingredients vary in French, Luxembourgish, Belgian, Swiss, Québecois, Acadian, Aostan, Louisiana Creole, and Cajun cuisine. Some variations such as boudin blanc
Boudin
Fusion of Indonesian and European cuisine
Indo cuisine is a fusion cooking and cuisine tradition, mainly existing in Indonesia and the Netherlands, as well as Belgium, South Africa and Suriname
Indo_cuisine
Restaurant in London, UK
Belgo was a chain of London restaurants specializing in simple Belgian cooking and Belgian beer. There were five Belgo restaurants: Belgo Centraal (Covent
Belgo
Country in Northwestern Europe
government: Prime Minister of Belgium, Bart De Wever Cabinet of Belgium Belgian Federal Parliament (bicameral) Upper house: Belgian Senate (Dutch: de Senaat
Outline_of_Belgium
Bread baked during Christmas time
This Belgian cuisine-related article is a stub. You can help Wikipedia by adding missing information.
Cougnou
Belgian sausage dish from Lokeren
Lokerse paardenworst (Lokeren horse sausage) is a regional product from the Belgian city of Lokeren. The dish consists of minced horse sausage in a sauce of
Lokerse_paardenworst
Belgian strawberry beer
strawberry-favoured Belgian fruit beer, made at a craft brewery near Ghent by Brouwerij Huyghe. It is produced by blending Belgian wheat beer (70%) and
Fruli
Belgian culinary specialty
The Tarte al d'jote is the culinary speciality of the city of Nivelles, Belgium. The main ingredients is chard (d'jote in the local dialect of Walloon)
Tarte_al_d'jote
Culinary traditions of Iran
cuisines over the ages, among them Caucasian cuisine, Central Asian cuisine, Greek cuisine, Levantine cuisine, Mesopotamian cuisine, Russian cuisine and
Iranian_cuisine
Chinese cuisine developed by Chinese Americans
Chinese cuisine, also known as Sino-American cuisine and often referred to in American English as simply Chinese food, is a style of Chinese cuisine developed
American_Chinese_cuisine
Belgian restaurant chain
Belgian Beer Café is a chain of concept cafe-restaurants specializing in Belgian-inspired food and Belgian beers. The company was founded in Brussels in
Belgian_Beer_Café
Belgian cheese
Nazareth cheese, named after Nazareth, the village where it originated, is a Belgian hard cheese. It is now manufactured by Belgomilk, which is part of the
Nazareth_cheese
Name list
"The Wandering Jew" by Eugene Sue. Dagobert (sandwich), a sandwich of Belgian cuisine This page or section lists people that share the same given name. If
Dagobert
Federal region of Belgium including the capital
national dishes. Belgian cuisine is known among connoisseurs as one of the best in Europe. It is characterised by the combination of French cuisine with the more
Brussels
and includes other Belgian painters such as Léon Spilliaert. Brussels is also a capital of the comic strip; some treasured Belgian characters are Tintin
Culture_of_Brussels
Regional cuisine of the United States
The cuisine of the American Midwest draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Indigenous
Cuisine of the Midwestern United States
Cuisine_of_the_Midwestern_United_States
Food booth that sells fries and other fried fast food originating in Belgium
as carbonade flamande. Another characteristic of a Belgian friterie is the large selection of Belgian sauces including ketchup, curry ketchup, mayonnaise
Friterie
Neighborhood in Cologne, Germany
The Belgian Quarter (German: Belgisches Viertel, Standard German: [ˈbɛlɡɪʃəs ˈfɪʁtl̩], Colognian: [ˈbɛ̂ljeʃə ˈfêdəl]) is an inner city district of Cologne
Belgian_Quarter_(Cologne)
at home after being reheated a little in the microwave if it needs to. Belgian waffle Le lacquemant : quand l’orthographe colle à l’histoire, Le Soir
Lacquemant_waffles
Very hard biscuit from the Belgian city of Dinant
Food portal Belgium portal Belgian cuisine List of crackers "La couque de Dinant et de Rins". City of Dinant. Retrieved 5 October 2014. "Belgium: Couques
Couque_de_Dinant
Jewish cuisine – cuisine of the Bukharan Jews with great influence from Uzbek cuisine. Kazakh cuisine – cuisine of Kazakhstan. Traditional Kazakh cuisine revolves
List_of_Asian_cuisines
Culinary dish strongly associated with a particular country
ISBN 0-415-93628-4. Scholliers, Peter (1 May 2010). "Upgrading the Local: Belgian Cuisine in Global Waves". Gastronomica: The Journal of Food and Culture. 10
National_dish
Food item made from rice
Dutch and Belgian cuisine are kinds of rice pie, with the filling of mixed rice, sugar, eggs and milk. In Italian cuisine, specifically the cuisine of Tuscany
Rice_cake
Culinary traditions of the Netherlands
Dutch cuisine is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location on the fertile Rhine–Meuse–Scheldt
Dutch_cuisine
Mediterranean style of cuisine from Catalonia
Catalan cuisine is the cooking traditions and practices from Catalonia. It may also refer to the shared cuisine of Northern Catalonia and Andorra, the
Catalan_cuisine
Traditional and contemporary cuisine of Quebec
The cuisine of Québec (also called "French Canadian cuisine" or "cuisine québécoise") is a national cuisine in the Canadian province of Québec. It is
Cuisine_of_Quebec
Culinary traditions of Canada
Canadian cuisine consists of the cooking traditions and practices of Canada, with regional variances around the country. First Nations and Inuit have
Canadian_cuisine
Dutch snack
and then deep-fried. They are also popular in the Dutch-speaking part of Belgium. A kaassoufflé is thought to be influenced by Indonesian street food called
Kaassoufflé
Culinary traditions of the country of Georgia
practices of Georgia. Georgian cuisine has a distinct character, while bearing some similarities with various national cuisines of the Caucasus, the Middle
Georgian_cuisine
soup (Bouneschlupp). French cuisine is prominent on many menus, and to a lesser extent so are German and Belgian cuisines. A number of white and sparkling
Culture_of_Luxembourg
Dutch chocolate granules
with the exception of Suriname, Belgium, the former Netherlands Antilles and Indonesia (all of which, besides Belgium, were former Dutch colonies), where
Hagelslag
Culinary traditions of the Assyrian people
cuisines, as well as Greek cuisine, Levantine cuisine, Turkish cuisine, Iranian cuisine, Palestinian cuisine, and Armenian cuisine, with most dishes being
Assyrian_cuisine
East Asian cuisine informed by Buddhism
Buddhist cuisine is an Asian cuisine that is followed by monks and many believers from areas historically influenced by Mahayana Buddhism. It is vegetarian
Buddhist_cuisine
People of Belgium
and 1,255,795 (10.6%), respectively. Belgium portal Belgian American Belgian Australians Belgian Brazilian Belgian Canadians Walloons in the Netherlands
Belgians
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