Flemish cuisine. What to try in Belgium

The famous proverb says: "Belgians do not exist in nature." There is some truth in this, and this becomes clear if we look at the composition of the Belgian population: 58% Flemish, 32% French-speaking Walloons, 10% German-speaking residents. In this country, the percentage of emigration is also quite high. The mixing of all these peoples led to the integration of cultures and traditions. This could not but be reflected in the cuisine of Belgium, which combines the traditions of French, Dutch and German cuisines. In general, the inhabitants of this country are very fond of delicious food, hence the abundance of restaurants for people with different incomes, but in Belgium you still will not find a restaurant that would be among them.

Belgian cuisine is striking in its diversity. It combines local delicacies with fine French cuisine. Perhaps you will not find a single restaurant where shrimp with tomatoes with mayonnaise would not be on the menu. Traditional dishes include gray prawn croquettes or melted Parmesan cheese served with fried parsley leaves, while Flemish-style asparagus drenched in butter sauce and garnished with chopped parsley and a beaten raw egg will leave you with a lasting impression.

The dishes that have absorbed the traditions of several countries, popular among locals and tourists, include, for example, chicken; baked fish with vegetables and potatoes, served with broth seasoned with egg yolk, fresh sour cream and lemon juice; rabbit in beer; Arden ham; liege salad; fried mussels; a dish of eels with herbs and green vegetables... The list can go on for a very long time, so a person with a good imagination may have an appetite in earnest, but still let's get back to the national cuisine of Belgium. There is at least a gastronomic minimum of dishes that can be attributed to traditional cuisine. It will undoubtedly include:

• Belgian waffles;
• Belgian chocolate is a worthy competitor to Swiss;
• french fries, invented, contrary to the opinion of many, far from the USA;
• Belgian beer.

Belgian waffles

Wafer, as a confectionery product, appeared in the XIII century, in Germany. And the very word "wafer" in translation from ancient German means "honeycomb" or "cells". Initially, they were made from the remains of dough, diluted with water and syrup. The recipe is primitive, but nevertheless it soon became widespread in neighboring countries - France, the Czech Republic and Belgium.

There are two types of Belgian waffles - Brussels and Liege.

Liège waffles were invented by the culinary specialist of the Prince of Liege back in the 18th century, when the prince asked him to bake a special rich bun. Liege have a round or oval shape, a fairly firm texture, they got their unique taste due to the fact that the chef added caramelized sugar cubes directly into the dough. You can enjoy these waffles both cold and warm.

Brussels waffles differ from Liège waffles in that they have a more airy and soft texture, and are baked in a rectangular shape. They are served warm with whipped cream, fruit or chocolate sprinkled with powdered sugar.

You can taste such delicacies not only in cozy cafes and pastry shops, washing them down with an exquisite aroma, but also in street shops. By the way, here you can not only enjoy their unique taste, but also see their preparation with your own eyes.

And if you can't visit Belgium soon, then you have an amazing opportunity to bake them right in your kitchen and compare!

Belgian waffles - Brussels recipe

Ingredients:

• chicken eggs - 4-5 pieces;
• granulated sugar - 1 tbsp. a spoon;
• natural butter (no margarines) - 100 g;
• milk - about 500 ml;
• wheat flour - 600-700 ml;
• salt - a pinch;
• fresh pressed yeast - 30-25 g;
• vanilla - a pinch.

The recipe is very simple. Separate the yolks from the proteins, mix the pre-sifted flour with salt and vanilla. Then, in a small saucepan, melt the butter, but do not bring it to a boil, and add milk to it. Dissolve sugar in this mixture. After that, we add the yeast to the mixture that has cooled to about 40 ° Celsius (it is necessary to cool the milk-butter mixture so that the yeast does not die and the dough rises). Mix thoroughly and add all this to the flour. Then, after whipping into a stable foam, add the proteins, and then the yolks. Mix thoroughly and let the dough “rest” for about 40 minutes. Then boldly fill the waffle iron and bake Brussels waffles until cooked. Bon appetit!

Belgian waffles - liege recipe

Ingredients:

• high-grade wheat flour - about 400 g;
• fresh pressed yeast - about 20 g;
• chicken egg - 2-3 pcs.;
• medium fat milk - 150 ml;
• natural butter - 200 g;
• large brown sugar - 150 g;
• salt - 1 pinch;
• vanilla - a pinch.

Separate the yolks from the whites. Melt the butter and mix it with milk. Allow this mixture to cool slightly, then add the yeast and leave the mixture for 20 minutes. In the meantime, beat the whites, add the yolks, vanilla and salt to them. Mix everything and pour in the butter-milk mixture. Then add the sifted flour. Add sugar to the already cooled dough and mix thoroughly (a mixer will help you). Then leave the dough for 30 minutes, and then it's time to use the waffle iron.

• French fries

There is a legend that says that French fries were invented in the Liège region. Small fried fish caught from rivers and lakes have long been popular among the poor here. But at the end of the 17th century, frost hit and all the reservoirs froze. Then the local owner of the tavern decided instead of fish to fry potatoes, cut into pieces, the same size as the fish. Soon after, this dish became widespread throughout the country.

Nowadays French fries in Belgium are served in elegant cone-shaped bags, mounted on special wire racks. Belgian potato slices are different from our usual McDonald's fries. It can be served in restaurants both as a side dish and as a main dish.

“A wine lover talks to a glass, and a beer lover talks to a neighbor”

The national drink of the Belgians is beer. It has repeatedly won the title of one of the best in the world. In Belgium, there are about 900 brands of beer, of which about 300 are vintage. Many varieties have 400 or even 500 years of history. Traditional Belgian beer is quite strong - 6°, and non-standard ingredients for brewing such as rice, honey, sugar, cherries, raspberries, etc. can be used in its preparation.

Varieties of Belgian beer:

• Lambic: A wheat-barley beer made by natural fermentation (the oldest brewing method); young beer will be ready only in 3-6 months, more mature one should wait 2-3 years.
• Creek: the same lambic, with the only difference that before the secondary fermentation it is insisted on cherry (kriek - cherry from Flemish) or on raspberries - it will be called frambauz, respectively
• "White" beer: wheat, usually unfiltered, often sour in taste
• Trappist: dense, strong and with a bitter aftertaste, it is made by Trappist monks

Well, in our country we are familiar with the Belgian traditional drink from such beer brands as Stella Artois and Jupiler.

Belgian chocolate is the best "medicine" in the world

Chocolate for the inhabitants of this country is a real asset and a source of special pride. Belgium produces 172 thousand tons of chocolate per year, which is then sold in more than two thousand confectionery shops and chocolate boutiques throughout the country. No vegetable fats are used in its production, so it has an absolutely amazing real cocoa flavor. Many chocolatiers still prefer to make their masterpieces by hand. And if suddenly, at the end of your stay in Belgium, you forgot to buy chocolate treats for relatives and friends (or didn’t have time, well, or have already eaten), then don’t forget to do it at - this is the last chance for you to buy high-quality Belgian chocolate.

In the 19th century, chocolate was considered a cure for a whole list of diseases and it was sold in a pharmacy. So in 1857, a certain Jean Neuhaus with his relative, a pharmacist, opened a "pharmaceutical confectionery" in Brussels. At this time, his son Frederick studied confectionery in the same city. When my uncle died, he took over, and their firm began to sell mostly sweets, instead of "bitter chocolate medicine." After Frederic, his son Jean took over the reins of power, who in 1912 developed the technology for making pralines with filling.

Today, more than 20 different confectioneries create "chocolate anti-depressants" (and it's hard to argue that chocolate can really lift your spirits - especially with girls) using only the best ingredients. A distinctive feature of Belgian chocolate is the combination of traditional recipes and innovative ideas, because sometimes chocolatiers perfectly combine in their creations, it would seem,

Traditional Belgian cuisine has absorbed the best traditions of neighboring countries: France, Holland. On the one hand, it is generous and satisfying in German, on the other, refined and refined in French.

Regional peculiarities also have a significant influence on the culinary fantasies of local chefs. So, the national cuisine of Belgium in the north tends to seafood and vegetables, and in the south - to meat (beef, pork, game). And, of course, it has its own special dishes that have become the hallmark of this small but very skillful country in cooking.

Liege green bean salad

Liege green bean salad opens acquaintance with national Belgian dishes.

However, don't be fooled by such a simple name - it reflects only one of the main ingredients. In addition to beans, potatoes, onions, parsley and even bacon (bacon) are added to the salad, dressing the dish with oil (or fat), wine vinegar, nutmeg, salt and pepper. The salad turns out to be very satisfying, tasty and original.

Brussels mushroom soup

Unlike some other countries, food in Belgium is unthinkable without serving first courses - soups. So, for example, the “main” of them is fish or oyster, cooked on celery broth - a very interesting flavor combination! Noteworthy is the pea soup with smoked ham.

But, perhaps, it was the mushroom soup that won the greatest popularity, the recipe of which is known far beyond the borders of Belgium. Its peculiarity lies in the preparation of champignons - they are washed, passed through a meat grinder and stewed with the addition of oil and grated onions. Actually, in addition to mushrooms, only chopped boiled eggs, flour and cream are added to the broth. The soup is seasoned with salt, pepper, finely chopped herbs and served with rye bread.

Waterzooi

Waterzoo is a must-try dish in Belgium. It is a traditional stew, very delicate in taste, hearty and appetizing.

The main ingredient in the recipe is fish or chicken. Other ingredients are vegetables: potatoes and carrots, celery root, leeks, sometimes turnips. They are boiled separately from the broth and are combined only at the end. Of the spices in the preparation of the dish, parsley, sage, thyme and bay leaf are used.

Before serving, the voterza is seasoned with beaten egg yolks, cream or crème fraîche. The soup is supposed to be eaten hot, with fresh white bread or a baguette.

Mussels with lemon and onion sauce (Moules parquees)

The love for seafood can be called one of the main features of Belgian cuisine; what to try from the seafood here in the first place? Of course, mussels! Moreover, they are included in the menu of the majority and are considered the most offered and ordered dish.

Moules parquees are fresh mussels, which, like oysters, are served with lemon and onion sauce. After enjoying this delicious dish, don't miss out on Moules frites- mussels cooked in broth. They are served with a large portion of Belgian fries.

There are many more variations of cooking mussels: in white wine, with beer sauce, in their own juice - in a word, they are very loved here and cooked amazingly!

Flemish goulash (Carbonnade Flamande)

Traditional national food in Belgium is inconceivable without Flemish goulash, the secret of which is the use of a special kind of ale (trappist beer). It is brewed in only 8 breweries around the world: one is in the Netherlands, the second is in, and the remaining six are in Belgium.

However, there are many goulash recipes even at home, and chefs constantly compete in the art of preparing this national dish. The main ingredient was and remains beef, which is stewed with onions and carrots. Thyme, cinnamon, cardamom, ginger, coriander, cloves are used as seasonings. Raw sugar adds piquancy to the dish. At the end, to give a special taste and thicken the sauce, a piece of black bread smeared with mustard or honey is put in goulash.

Rabbit a la Geze (Lapin à la Gueuze/ Konijn gestoofd in bier)

National dishes of Belgian cuisine are famous for using different types of meat and fish. One of the country's culinary calling cards has become the rabbit a la Geze - today it is difficult to find a restaurant that does not include this dish on the menu. Before stewing, tender rabbit meat is marinated for about a day in a special kind of beer (Gueuze).

As in the case of mussels, there are still many variations in the preparation of the dish in the country, for example, rabbit with prunes or Liege rabbit (with syrup). Each of these dishes is rightfully included in the TOP of the main culinary achievements of Belgium, which are worth trying for any tourist.

Boudin Blanc

Boudin blanc is a simple traditional Belgian food that is most often served with beer. Its appearance in the menu of the country's restaurants was preceded by a clear French influence, because white juicy and tender sausages cooked with milk were first cooked in the 17th century. Nevertheless, they are firmly entrenched in the list of Belgian national dishes and are very loved by the locals.

Boudin blanc differs from other sausages in its delicate texture and delicate aroma. They are usually pan fried or grilled. Served with a side dish of mashed potatoes or.

Stump (Stoemp)

Even simple Belgian dishes can surprise gourmets. Proof of this is stump, mashed potatoes with the addition of carrots and leeks.

It can also include other ingredients, such as kale and spinach, cream, and even bacon. Therefore, unlike the usual mashed potatoes, stump has a coarser texture, which is characterized by the presence of pieces of vegetables.

Stoemp is a very popular dish in Belgium. It is often chosen as a side dish for Boudin Blanc.

Speculos (Speculaas)

Speculos - thin spicy and crunchy cookies - common in many countries. For example, in Germany it is traditionally baked for Christmas. And in Belgium, you can try it all year round, which indicates the incredible popularity of this simple dessert. Here he became a kind of symbol of the country.

Cookie dough is made with brown sugar, butter and spices (cardamom, cloves, cinnamon, nutmeg). The "chip" of the dessert lies in its shape. Most often, cookies depict a horse, a ship, a mill or St. Nicholas, since they were originally baked specifically for the Day of this saint.

If you are wondering what to try in Belgium from traditional desserts, feel free to opt for waffles. Their fame has long spread far beyond the borders of the country. In addition, without exaggeration, they are considered the best in the world.

There are two types of waffles: Liege and Brussels. The former are hard and thin, round, with sugar pieces inside and a caramel crust on the outside, the latter are soft rectangular, airy, served hot. But both taste amazing! Traditionally they are eaten with whipped cream, hot chocolate, fruits and berries.

More about the national pride of Belgium

In addition to truly chic waffles, Belgium has something to be proud of in cooking.

Delicious Belgian ice cream and legendary pralines, spicy cheeses, branded french fries and, of course, unique beers, of which more than a thousand are produced here, are known all over the world! So there is definitely something to try, and what to talk about with inspiration after the trip. Good appetite!

Belgian cuisine uses many components borrowed from the standards of the national cuisines of France and Germany. It actively uses seafood, meat, vegetables, cheese, butter, cream, wine and beer, but this does not mean at all that the Belgians have not come up with their own dishes. Let's consider them in more detail.

Variety of appetizers and scarcity of first courses

Citizens of Belgium love to eat well, which confirms the abundance of various restaurants in this country (both very expensive and accessible to the general public), but you can hardly find cheap eateries and bistros there. Perhaps due to the fact that traditional Belgian dishes cannot be cooked in haste.

On the run, you can only eat fried potatoes in tents called frit coats, where crispy potatoes are packaged in a paper cone and seasoned with mayonnaise or sauce of the buyer's choice. In butcher shops you can buy so-called “guns” are crispy buns stuffed with cheese, sausages and ham. They can also be ordered in small cafes, but on the condition that along with the “gun” the visitor also orders some of the drinks.

In most restaurants, Belgian chefs will provide tourists with a huge selection of traditional snacks, among which most often there will be shrimp with tomatoes seasoned with la tomato-crevette mayonnaise; a variety of sandwiches with slices of white cheese; croquettes of parmesan cheese and raw shrimp; light snacks of pickled vegetables and potatoes, and the pride of Belgian culinary specialists - savory cheeses "maroy", "le fromage de brussels" and "le herve".

The first courses in Belgian taverns are most often represented by mushroom soups (mainly from champignons), various fish soups and oysters boiled with celery.

Second courses and side dishes

From the second courses in any institution, tourists will be offered various types of fried steaks with amazing sauces, which you can order "frites" - slices of potatoes fried until golden brown.

Popular with travelers is the "Flemish carbonate" - tenderloin or boiled pork fried in beer with prunes. If possible, be sure to taste and "jambon d'ardenne" - ham in Ardennes; "flamish"- chicken stewed with grapes; rabbit in beer; salted pies; meat with mustard and honey in fruit sauce.

From fish dishes and seafood, gourmets recommend tasting dishes of the Belgian national cuisine, such as eels baked with vegetables and herbs, trout stuffed with slices of lard and smoked ham, or fried mussels. Raw mussel dishes are also served at the table, but this is already a matter of taste.

After (and during) savoring such delicious dishes, there will be a problem with what to drink them with. The national Belgian drink is beer, of which there are more than a thousand varieties in this country. Belgian cuisine also uses its own high-quality wine, which, in terms of taste, is not inferior to the wines of France and Italy, but the latter are still more “promoted”. Both wine and beer are sold in all restaurants and cafes without any restrictions. Stronger drinks in selected restaurants can only be purchased at the bar.

Belgian desserts

Almost every Belgian city is famous for its sweet dishes served as a dessert.

• In Malmedy, you should definitely try creamy meringues;
• in Ghent - enjoy the taste of small dry cakes "gentse-mokken";
• in Dinana prepares the best sweet biscuits in the country;
• and in Bruges you have to make the hard choice between goffer waffles, caramel biscuits or macaroons.
• Do not forget about the local chocolate, which is considered one of the most delicious in the world. They should not only enjoy, but also bring as a gift to their friends, relatives and acquaintances.

We cook ourselves

Flemish carbonade

The national cuisine of Belgium can also come to the apartments of many Russians, if the hostesses have the desire and opportunity to cook something from traditional Belgian dishes. Relatives and friends can be pleasantly surprised and pleased with the Flemish carbonade, for which you will need (all calculations are given for one serving):

150 grams of beef tenderloin;

150 grams of beer;

50 grams of rye bread;

10 grams of margarine or butter;

10 grams of carrots;

Bulb;

celery or parsley root;

Sugar, vinegar, mustard, bay leaf, cumin, salt - to taste.

1. To prepare this dish, the meat must be cut into pieces across the grain, beaten lightly and fried in oil.
2. In the same frying pan, chopped carrots and parsley (celery) are brought to readiness, adding at the very end the onion cut into rings.
3. Then the meat and vegetables are laid in layers in the pan, covered with thick slices of bread (removing the crust from it), smeared with mustard, seasonings are added and poured with beer.
4. Bring to readiness over low heat, pouring beer if necessary. Served at the table with boiled potatoes.

Brussels medallions will also seem like an original dish to the guests, for the preparation of which you need:

200 grams of pork or beef liver;

120 grams of celery root;

10 grams of butter;

5 grams of flour;

5 grams of lemon juice;

Half an egg;

Crushed crackers;

Pepper and salt to taste.

1. Celery root must be peeled, washed and cut into slices, then fried until golden brown in a frying pan with the addition of oil.
2. The liver is cut into slices, rolled in flour, dipped in a beaten egg, breaded in crushed breadcrumbs and quickly fried on both sides in a pan.
3. Pour the liver with lemon juice, sprinkle with pepper and salt, then spread on slices of fried celery and serve.

Belgians most often do not order full lunch(first course, second course, cheese or dessert). They often eat simply, but a lot.

In traditional family-friendly restaurants, the menu always includes– shrimp with tomatoes with mayonnaise.

Sometimes they serve melted parmesan cheese croquettes and gray shrimp croquettes served with fried parsley leaves.

During the season, the restaurants offer delicious Flemish asparagus, filled with butter sauce and garnished with a beaten raw egg and chopped parsley.

Belgian dishes can be added and french cuisine: chicken or baked fish with vegetables and potatoes, this dish is served with rich broth seasoned with fresh sour cream, egg yolk and lemon juice; Flemish carbonades - pieces of boiled beef in lightly sweetened beer, garnished with prunes; rabbit in beer, recipe from the south of the country;

A savory savory cheese pie from the Nivelles region; eel dish with herbs and green vegetables; pickled eels; Ardennes ham; fried mussels; liege salad, a mixture of slices of bacon in caramel, potatoes and princely beans, drenched in fat from lard melted in vinegar.

Are you hungry and want to eat?

Choose any of the tents selling fried potatoes. There are a great many of them, and in Brussels they are called fritkots. You will be offered a paper cone with crispy potatoes seasoned with mayonnaise or classic tartar sauces, American or Andalusian.

Served with french fries meat balls or delicious sausages with vegetables - freakandeli. If you prefer more refined food, you can buy caricoli, small sea snails. True, it cannot be said that they are sold on every corner.

Sweet lovers will surely appreciate Liege-style waffles that are eaten hot. The main square of Brussels There are also Brussels waffles, larger in size and lighter in taste, often smeared with shatilly cream. This is a delicacy for all those who walk along the seashore.

You can eat on the run "gun". Crispy bun stuffed with cheese, ham, sausages. They can be bought in butcher shops at any time or ordered in a cafe, provided that you take drinks as well. It should also be said that according to tradition, the Belgians have breakfast early in the morning, lunch at noon and a hearty dinner in the evening.

Belgians buy mish bread- rectangular shape, already cut into slices to make sandwiches from it at home. Bread is sold white, gray or mixed in any conceivable variety.

Sold and baguettes in various forms, but they are usually intended for the festive table. In Belgium they are often referred to as French bread.

Croissants for breakfast they compete with cookies - biscuits that are spread with butter, chocolate or baked with raisins.

Specialized shops selling chocolate products offer mass foams. It is a sweet almond paste in the form of small pink pigs and various fruits that are commonly sold in day of st. Nicholas, Christmas and New Year holidays. Mass foams are also boiled, and then they become less cloying, lighter and even tastier.

And now about cheeses.

Cheese, made in the abbey of Maredsu, is a semi-stale cheese mass.

The markets sell many varieties of homemade goat cheese And make- white hard cheese, in Flanders it is called plattecas. Typical for the Belgian regions is a simple sandwich with slices of white cheese, garnished with radishes and onions. This is a simple, light and savory meal, a great snack.

It's hard to imagine Belgium without beer, is the national drink of the Belgians. There are 1,000 different brands in the country, and a new variety is created every week.

In fact, there are really only 200-300 different varieties, among which there are exotic ones - kiwi beer And banana.

Beer they drink in a cafe, with their family at dinner, and even in a restaurant if they don’t want to spend too much money. However, it is not customary to order beer in posh expensive restaurants.

But many cafe-restaurants offer a large selection of beer, which is served to visitors in huge bottles for two or three people. When Belgians order scotch, they mean scotch with beer, not whiskey.

Most common sor Pile- light beer of industrial production, as well as Yupile, Maas, Stella Artois. The latter has a slightly more bitter taste.

These varieties are called low-fermentation beers, because. the yeast, by which the sugar must becomes alcohol, is stirred at low temperature and dispersed at the bottom of the vat.

imported beer little demand in the Belgian market, even when brewed on site, counting on an experienced and knowledgeable consumer.

Belgium is also beautiful wine. Winemaking is one of the traditional Belgian occupations. Vineyards have existed on the slopes of the Sambre since the end of the 18th century.

Grapes were cultivated mainly in communes of Overise And Hoelard in the vicinity of Brussels for the production of table grapes, wine was made from it only occasionally.

The only outdoor vineyards were cultivated in Thorney, the southernmost village in Belgium, and in Hainaut in Trazen.

Chocolate

It is considered a true Belgian product, like Swiss chocolate in Switzerland. The most famous brands: Cote d'Or, Jacques, Callebaut. They are less expensive than praline chocolate and are available everywhere.

IN chocolate everything is added: from traditional whole hazelnuts to exotic products such as banana, strawberries or rum.

Increasingly, handicrafts are being sold in grocery stores and even in supermarkets.

The highest quality products made from cream and fresh milk, produced a few days ago, will give you an incomparable pleasure.

These are the marks Come la Toison d'Or, Godiva And Neuhaus. Also famous Leonidas made in a semi-industrial way from white chocolate.

Traveling to Belgium is hardly on anyone's list of things to do in life. This small country nestles near the North Sea and is often overshadowed by the romantic one in the south, or a stunning city in the north like. But Belgium is simply not noticed, and this is very annoying.

There are many reasons to neglect this small and sometimes strange country (but I say this with love and respect). You can at least cite the fact that the most popular attraction is a small sculpture of a pissing boy.

Or that the whole country and its inhabitants are always the butt of French jokes. Or the fact that the inhabitants of this country have so many disagreements that they cannot even agree on a government (therefore, they are better off without a government at all).

But if you pay attention to Belgian cuisine, you can see that food is really what makes this rainy but forest-rich country worth visiting.

The food in Belgium isn't all that great, and you'll see why now, but that's just because taste is more important than looks. But do not take it with hostility, just go to Belgium and try these dishes for yourself. Well, after that you can already get by train to Paris in just 1 hour and 15 minutes.

Witloof

Potato casserole is no match for this traditional Belgian dish. Made with chicory, each piece is wrapped in a thin slice of bacon, topped with béchamel sauce and then topped with melted cheese. And the most interesting thing is that this dish is the main dish, not a side dish.

Mussels and potatoes

Nothing goes together better than a big plate of mussels and Belgian fries. Because after you eat the mussels, you can dip the potatoes in the white wine broth that remains at the bottom of the plate.

waffles

Belgian waffles are not at all the same as in other countries. The most famous waffles in Belgium are Liege waffles. They are tastier and denser than other waffles because they are made with brioche butter dough and granulated sugar, which caramelizes when cooked. These waffles are simply amazing!

boudin blanc

Boudin blanc are white sausages with milk. Their refined taste and graceful structure are unlike any other sausage. They are usually grilled or fried in oil, served with mashed potatoes or apple compote.

French fries

Now more and more people know that french fries were not invented by the French. It is the Belgians who should be thanked for such a wonderful way of cooking potatoes. And, of course, they cook it best of all.

French fry stalls can be found all over the country, even on the side of the road, and they always offer the best sauces to accompany the dish. Although it will be delicious with ordinary mayonnaise.

stump

If you find mashed potatoes tasty, then you should try stump. This is the creamiest potato ever. And even better with carrots and leeks. It's like mashed potatoes version 2.0.

Shrimps

And do not let the appearance of these shrimp scare you. What they lack aesthetically, they fully justify all this with their taste. Small prawns, also known as brown prawns, are caught in the North Sea and are a very popular dish.

Often they are put in a salad, namely as a stuffing for tomatoes. But they are also served peeled along with good Belgian beer.

Chocolate

Chocolate lovers, this country is for you! There are over 2,000 types of chocolate in Belgium! And all this thanks to the Belgian law of 1884, which regulates the composition of chocolate. This country is worth visiting just for the sake of chocolate. And it's not a joke.

Flemish stew

This is the same Burgundy beef, only beer is used here instead of wine. Of course, it's brilliant!

Fillet americano

Americano fillet is similar to tatar steak, but easier to prepare. This dish is made with ground beef topped with americano sauce and served with french fries (of course!) and bread. There is no need to be a skeptic, you just need to try it, and you will immediately understand why this is a favorite national dish.

*Americano sauce is a mixture of ketchup, chervil, onion, capers, celery and mayonnaise.

Speculos

This cookie holds a special place in the hearts of the Belgians. Baked for the feast of Saint Nicholas, these spicy shortbread cookies can be found in any shape. And it is better to eat it with a cup of espresso.

Waterzoy

Since it is a cold, humid country, it is only natural that excellent stews are prepared there. One of the best is waterzoo. It is a tasty fish stew, although now it is increasingly made from chicken. It will keep you warm on the coldest days.

Beer

If the food was not to your liking, then you will definitely like the beer. In this small country the size of the Kursk region, there are 180 breweries. They brew a huge amount of beer, and good, it should be noted. From Flemish red to lambic, from dubbel to white. You can't try everything, but it's worth a try.