World Flavors Cookbook

Belgium Recipes

Belgian cuisine is celebrated for its world-class chocolate, waffles, and fries, as well as a sophisticated beer culture with over 1,500 varieties. It combines the quantity of German cooking with the quality of French technique.

Recipes from Belgium

• Moules-frites (Mussels with Fries)

  Belgium's national dish: fresh mussels steamed in white wine, butter, and herbs, served with a side of thick, crispy fries.

• Belgian Waffles (Liege Style)

  Dense, chewy waffles made with an enriched yeast dough and pearl sugar that caramelizes on the outside.

• Stoofvlees (Flemish Beef Stew)

  A rich, dark beef stew slow-cooked with Belgian Abbey beer, onions, and a touch of mustard.

• Frites with Mayonnaise

  Thick-cut Belgian fries, double-fried for maximum crispness and served with a variety of gourmet sauces.

• Chicken Waterzooi

  A creamy and elegant chicken and vegetable stew from Ghent, finished with egg yolks and cream.

• Speculoos (Spiced Biscuits)

  Crisp, caramel-flavored spice cookies, traditionally baked for Saint Nicholas Day.

• Witloofrolletjes (Endive Gratin)

  Braised Belgian endives wrapped in ham and baked in a rich cheese sauce.

• Mitraillette (Fries Sandwich)

  The "Submachine Gun" of sandwiches: a half-baguette stuffed with meat, a massive pile of fries, and multiple sauces.

• Tomate-Crevette

  A classic Belgian seaside starter: hollowed-out tomatoes stuffed with North Sea grey shrimp mixed with mayonnaise.

• Gentse Stoverij

  The Ghent version of the Flemish beef stew, often made with locally brewed Gruut or other regional beers.

• Stoemp with Sausage

  Hearty mashed potatoes mixed with root vegetables, served with grilled country sausages.

• Paling in 't Groen (Eel in the Green)

  River eel simmered in a vibrant, thick sauce made from a massive variety of fresh green herbs.

• Belgian Chocolate Mousse

  The gold standard of chocolate mousse: dark, intense Belgian chocolate folded into whipped egg whites and cream.

• Shrimp Croquettes

  Crispy, breaded logs filled with a rich shrimp-flavored béchamel and North Sea grey shrimp.

• Belgian Beer and Cheese Soup

  A velvety soup combining two of Belgium's greatest exports: blonde beer and Abbey cheese.

• Rabbit with Prunes (Konijn met Pruimen)

  Slow-braised rabbit in a sweet and savory sauce made with dark beer and dried plums.

• Boulets à la Liégeoise

  Large, juicy meatballs in a sweet-and-sour sauce made with onion and Liège syrup (pear and apple reduction).

• Cougnou (Saint Nicholas Bread)

  A sweet brioche bread shaped like a swaddled baby Jesus, traditionally eaten at Christmas.

• Tarte au Riz (Rice Tart)

  A specialty of Verviers: a thin yeast pastry filled with a thick, creamy rice pudding.

• Cuberdon (Ghent Noses)

  Cone-shaped candies with a firm crust and a gooey raspberry-flavored liquid center.

• Belgian Endive Salad

  A crisp, bitter-sweet salad of raw endives with apples, walnuts, and a creamy dressing.

• Anguilles au Vert (Eel in Green)

  The French name for Paling in 't Groen, a coastal delicacy.

• Cheese Croquettes

  Crispy breaded logs with a molten center of melting Belgian cheese.

• Américain Préparé

  Belgian-style steak tartare, highly seasoned and usually served on bread or with fries.

• Belgian Hot Chocolate

  Thick, real chocolate melted into hot milk—not cocoa powder.

• Sole Meunière

  Whole North Sea sole fried in butter with lemon and parsley.

• Carbonnades Liégeoises

  A variation of beef stew from Liège, using sweet Liège syrup in the sauce.

• Belgian Crepes

  Thin pancakes served with brown sugar (cassonade) or jam.

• Fish Waterzooi

  The original version of the Ghent soup using North Sea fish.

• Mattentaart

  Small puff pastry cakes filled with "matten" (curdled milk cheese) from Geraardsbergen.

• Tarte al Djote

  A savory tart from Nivelles made with fermented cheese and Swiss chard.

• Pain à la Grecque

  A crunchy, rectangular biscuit coated in cinnamon sugar, typical of Brussels.

• Smoutebollen (Croustillons)

  Deep-fried yeast dough balls dusted with a thick layer of powdered sugar.

• Belgian Waffles (Brussels Style)

  Light, airy, rectangular waffles with deep holes, traditionally served with strawberries and whipped cream.

• Couques de Dinant

  The world's hardest biscuits, made only of flour and honey, baked in intricate molds.

• Belgian Stoofvlees (Flemish Beef Stew)

  Belgian beer-braised beef; classic Flemish comfort dish simmered with dark beer and mustard-spread bread.

• Stoemp (Belgian Mashed Potatoes with Vegetables)

  A rustic Belgian dish consisting of mashed potatoes with one or more vegetables like leeks, carrots, or Brussels sprouts.

• Paling in 't groen (Eels in Green Sauce)

  A Flemish specialty consisting of freshwater eel in a thick green herb sauce.

• Geraardsbergse Mattentaart (Curd Tart)

  A small, round puff pastry cake with a filling of 'matten' (curd cheese).

• Stamppot (Dutch Mashed Pot)

  Holland's ultimate winter comfort food — potatoes mashed with vegetables (kale, sauerkraut, or endive), served with a smoked sausage.

• Waterzooi

  Ghent's legendary cream stew — chicken (or fish) poached in a velvety broth of leeks, carrots, celery, cream, and egg yolk.

• Moules-Frites (Mussels with Fries)

  Belgium's national dish — plump, fresh mussels steamed in white wine with shallots and herbs, served with a mountain of crispy, double-fried Belgian frites and mayonnaise.