Belgian chocolate, waffles and Brussels sprouts are not much that Belgian cuisine is famous for. Belgian cuisine is one of the most titled: there are an incredible number of Michelin restaurants in the country. At home, Belgians prefer simple and saty food, in restaurants - exquisite and refined. We will tell you what is definitely worth a taste!
Waterzoy
Traditional rich fish soup. Waterzoy is prepared from a mixture of seafood, more often used fish, mussels, shrimp and eel. A mandatory attribute of the soup is vegetables: leeks, celery, potatoes and carrots. An indispensable secret ingredient is cream sauce and fragrant spices, among which there will definitely be thyme and sage. The soup is served to the table, decorated with fresh herbs.
French fries
Did you know that French fries were invented by the Belgians? Here it is prepared according to the correct original recipe. Crispy golden slices of potatoes are a favorite street food of the Belgians, French fries are sold in any street cafe. By the way, restaurants also do not disdain and serve potatoes as a side dish to meat. Favorite sauce is not ketchup and not cheese, but the most common mayonnaise.
Cartoon frit
Belgians are connoisseurs of the combination of products, so just trust their taste and be sure to appreciate mussels with french fries. Mussels are cooked in sauce, there are three varieties to choose from: spicy, beer and creamy with herbs. Dipping potatoes in mussel sauce is a special pleasure! The dish is served both in restaurants and in street stalls of fast food.
Mitrayet
The favorite food of Belgian students and the most popular type of street fast food is mitrayet. This is a sandwich consisting of a fresh crispy baguette, inside of which is laid a filling of french fries, pieces of fried meat, vegetables and grated cheese. The sauce is prepared from a mixture of mustard and mayonnaise. They sell a sandwich in most street stalls throughout Belgium. Incredibly simple and amazingly delicious!
Carbonade in Flemish
The national dish of Belgium is meat goulash. Its peculiarity is in the sauce, which is prepared from a mixture of beer, bread and mustard, in which the meat cut into pieces is stewed. The sauce thickens, envelops the meat, making it tender and giving a spicy taste. Traditionally, goulash is washed down with the same beer from which the sauce was prepared. The dish is incredibly saty and very popular, especially when it is cold and dank outside the window.
Rabbit in beer
Everything that the Belgians cook from rabbit meat is deliciously delicious. Rabbit meat is first marinated in a sauce that is prepared from a mixture of beer, wine and vinegar. Then, sprinkled with spices, fry until the crust appears and when served on the table pour creamy beer sauce. The meat is so tender that it melts in the mouth.
Eel in green sauce
Gourmets advise you to taste the eel in Belgian. The "meat" of river eel is prepared in a creamy sauce, the spicy taste of which is given by a bouquet of greens: lemon balm, sage, mint, oregano and other spices. The dish is equally tasty both hot and cold. Before use, it is recommended to sprinkle with lemon juice and drink cold beer or white wine.
Chicory gratin
An unusual flavor combination will show gratin from chicory. By the way, chicory is a frequent guest in Belgian cuisine. In the recipe for graten, chicory is prepared under a "fur coat" of slices of ham, cream sauce and cheese. The products are interestingly combined with each other, the taste is creamy-salty. Gratin is served with salad and, of course, french fries.
Liège salad
At the same time, a light and satisfactory dish is Liège warm salad. It is prepared very simply: potatoes, bacon and string beans cut into thin straws are seasoned with a sauce from a mixture of vinegar and spices. As an experiment, an egg, onion or light cream is added to the salad. Salad is served both in expensive restaurants and in street eateries.
Stump
Despite the love of french fries, it is not the only side dish in Belgian cuisine. No less popular is the stump - puree of boiled vegetables with spices. The set of vegetables is limited only by the imagination of the cook: potatoes, carrots, peas, spinach. The aroma of the dish is given by thyme and bay leaf.
Which dish did you like the most?
