These 20 Belgian foods aren’t just some of my favorites. They’re actually 20 of the most popular dishes in Belgium!
When it comes to Belgian cuisine, most people know about the Belgian waffle, the liege waffle, and Belgian chocolate.
Beyond that, you might be hard-pressed to find anyone who could name anything else (unless they are from Belgium, of course).
After checking out this list, though, you should be able to reel off the names of some of the country’s most well-known foods, such as the oliebollen, speculoos, and Belgian fries.
Let’s get to it!
Basically, your brain (and belly) will be blown away by this bountiful Belgian beef and beer stew.
Carbonnade flamande is incredible, and if you’ve never had it, its rich, robust flavor and tender chunks of the roast will blow you away.
It takes a bit of time to prepare and cook, but all the best things take time to perfect.
With dark brown sugar, two bottles of ale, bacon, onions, garlic, and more, this stew is incredibly filling and unbelievably delicious.
If you’ve ever had Belgian fries, you’ve probably wondered how the chefs get them so insanely crispy. Their secret: They fry them twice.
Belgian fries are so simple to make; they require only three ingredients – potatoes, a little salt, and some vegetable oil in which to fry them.
It’s not fancy ingredients that make them tasty. It’s double frying. You’ll cut, salt, and fry them once.
Then, right before you’re about to serve them, which can sometimes be hours later, you’ll fry them again.
That gives them their exceptionally crispy texture and light brown coloring.
The insides stay nice and tender.
Moules frites are like the Belgian version of fish ‘n chips; only the recipe calls for mussels instead of fish.
The mussels have the perfect combination of umami flavor and a natural herby, earthy goodness. The fries, crispy and salty, complement them perfectly.
This meal is a quick, simple one that’s hard to beat.
This creamy, comforting soup is packed with veggies and thickened with butter, heavy cream, and cornstarch.
It’s incredibly filling for such a simple dish, particularly if you pair it with a thick slice of dense, dark bread.
Because it takes less than an hour to make enough to feed a family of four, chicken waterzooi is especially popular in the cooler months.
You can also substitute white fish for the chicken if you want to vary it up some.
These may look like hush puppies covered in sugar, but they aren’t. They’re something much sweeter and, in my opinion, much more delicious!
They’re deep-fried, powdered sugar-covered donuts filled with Granny Smith apples, raisins, and dried currants.
They’re sweet and have just a touch of pleasant sourness from the apples. It’s pretty much the ideal combination.
Boulets liegeois are thick, juicy, and tender meatballs. The savory apple and onion gravy makes them even better.
Traditionally, you’ll serve these with crispy Belgian fries, but they’re so scrumptious, you can eat them by themselves and not feel like you’re missing anything.
Ketchup is a pretty commonplace condiment, but curry ketchup is a bit rarer.
It has a unique flavor similar to ketchup, though not quite as sweet, and similar to curry powder, but with a little extra something.
Best of all, it’s easy to make. Start with your favorite brand of tomato ketchup.
Then add curry powder, paprika, Worcestershire sauce, honey, chili powder, and a dash of water.
Mix it all together, and you’re all set.
*Note: If you’re looking for a bit of heat and spice, use hot paprika. If heat isn’t your thing, use sweet paprika instead.
You can whip up this crunchy, nutty, sweet, and tangy salad in 15 minutes with almost no trouble whatsoever.
Not only is the salad tasty and full of great, contrasting textures, but it’s also lovely.
The endive provides an ideal backdrop for the apple slices, cheese, and walnuts.
Add the parsley garnish, and this dish looks like something a five-star restaurant would serve you and then charge you $32 for afterward.
Although rabbit isn’t hugely popular in the U.S., Belgian chefs frequently use it in their dishes.
It tastes similar to chicken but has an earthier, more delicate flavor.
It’s also more tender and slightly juicier. Still, if you’re not comfortable cooking rabbit, you can easily substitute chicken instead.
Both options just add a bit of protein to all the flavor that comes from the shallots, bacon, salt, pepper, garlic, white wine, juniper berries, prunes, and bay leaves.
It’s a thick, rich dish with a creamy sauce and a lot going on as far as the ingredients go. Try it once, and I think you’ll really enjoy it.
Also, I highly recommend giving the rabbit a try before jumping immediately to the chicken.
These tasty, tiny morsels are one of my favorites from this list of recipes.
The base is a neatly layered stack of puff pastry dough, and each layer is light, crispy, and perfect.
You’ll hollow out the pastry shell and add a savory filling of chicken, mushrooms, and other flavorful herbs and ingredients.
These aren’t large, but each one has a huge amount of flavor, making them a true Belgian delicacy.
If you’re looking for a cheesy dish with plenty of protein, try this recipe for Belgian endive and ham gratin.
The mornay sauce is smooth and creamy, while the endive remains crunchy and the ham salty and filling.
This dish may look like a large plate of burnt gravy, but it tastes like a fine dining experience at a top-of-the-line French restaurant.
12. Mornay Sauce
Mornay sauce is simply one of the five French mother sauces, béchamel, with cheese added to it.
You can use whatever cheese you like best, but traditionally, most chefs use some form of Gruyere.
Have you ever seen white asparagus? Try your hand at making asparagus a la flamande, and you’ll never be able to answer that question with a ‘no’ again.
This dish combines peeled asparagus (which is why it’s white) with a topping of fluffy eggs seasoned with butter, lemon juice, parsley, salt, nutmeg, and pepper.
It’s naturally vegetarian-friendly and pairs wonderfully with a lean cut of steak or a plump chicken breast.
Most people know about the pure deliciousness of Belgian chocolate, even if they’ve never tried it themselves.
One of the easiest ways to enjoy the famous chocolate is with Belgian chocolate ice cream.
It requires only three ingredients – chocolate, whipping cream, and condensed milk – and takes only 5 minutes to make.
You can also add coffee granules for a deeper, more robust flavor.
Once you’ve combined the ingredients and mixed them thoroughly, pour the mix into a freezer-safe container and freeze it for at least 4 hours before serving it.
15. Belgian Waffles
No list of Belgian foods is complete without the famous Belgian waffle! It’s light, soft, and delightfully golden-brown.
In essence, it’s the thick, fluffy waffle we know and love.
Whether you top your Belgian waffle with maple syrup, berries, powdered sugar, or all three, it’s bound to be delicious and will help you start your day off right.
16. Liege Waffle
Liege waffles are very similar to Belgian waffles. The main difference is that you’ll make them pearl sugar, sugar, and just a dash of vanilla.
These ingredients give the waffles a yummy sweetness all on their own, without you having to add any toppings. (You still can, of course!)
They’re also thicker and chewier than Belgian waffles, and they tend to be a bit darker because of the caramelized pearl sugar.
They’re every bit as delicious as the original Belgian waffles, though.
17. Belgian Pancakes
At first glance, you might assume Belgian pancakes are crepes. They aren’t, but they are thin, light, and supremely buttery.
They have a wonderfully rich flavor, but they aren’t inherently sweet.
As a result, you can use them in savory or sweet dishes and eat them for breakfast, lunch, or dinner.
In short, they’re phenomenal.
18. La Dame Blanche
La dame blanche is a fun, simple, and easy dessert to make.
It only takes between 5 and 10 minutes to make, and that’s including the time it takes to prepare homemade fudge sauce.
All you’ll need for this traditional Belgian dessert is vanilla ice cream, hot fudge sauce (homemade is best), whipped cream, and maraschino cherries.
To make the hot fudge sauce, combine sweetened condensed milk, semi-sweet baking chocolate, and a teaspoon of vanilla in a saucepan.
Once it’s ready, you’ll add your ice cream to a bowl, pour the hot fudge sauce around it, and then add whipped cream and a cherry to the top.
You can make speculoos any time of the year, but most people bake these spice-filled, extra crunchy cookies during the holiday season.
You can make them for yourself and your family or bake a batch to give as gifts. They’re certainly pretty and tasty enough.
They take a bit of time, but they aren’t hard to make. Plus, all the ingredients are things you probably already have at home.
It takes about 10 minutes to make one glass of smooth, rich Belgian hot chocolate.
However, once you see it and taste it for the first time, you’ll understand why people take the time to make it.
It’s warm and chocolatey, and if you like, it can also be cinnamon-y or just a bit salty.
All you’ll really need to make it is milk, dark Belgian and milk chocolate, and vanilla.
However, you may also want to grab the salt, cinnamon, whipped cream, sugar, and anything else you like adding to your hot chocolate.
If you’re looking for a decadent drink that’s comforting and makes you feel like a kid again, this is the recipe for you.
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