The ABCs of Dutch & Flemish Foods, Delicacies & Dishes
Source: wikimedia commons
When thinking about the Netherlands and Flanders, you may not instantly think about an intricate cuisine with delicious dishes and delicacies. But that does not mean there aren’t many typically Dutch and Flemish foods you can give a try and could even love!
If you’ve ever been to Amsterdam or Brussels, you may remember seeing long queues in front of ‘stroopwafel’ shops and ‘frietkotten’. In this blog we’ll tell you about those two and many other Dutch and Flemish foods, going from A to Z.
From A to Z (without Q, X & Y)
A – Andijvie Stamppot
Starting with A is a Dutch classic called ‘andijvie stamppot’. It is one of those non-delicate, but extremely Dutch meals that was typically eaten by farmers and is now a staple meal during the winter in almost every family. The dish is a mash between the vegetable ‘curly chicory’ and potatoes. Often, there are little pieces of lard mashed in between.
B – Boerenkool Stamppot
The B is for ‘boerenkool stamppot’, which is very similar to the previous dish. The name literally translates as ‘farmer’s cabbage’. It is a mash between kale, potatoes and lard, with butter and milk to make it smoother. It is typically served with a ‘rookworst’ (i.e. smoked sausage). 
Source: wikimedia commons
C – Chocolade & pralines
The C is for ‘chocolade & pralines’. The Flemish are exceptionally good at making delicate chocolates and in almost every city you will find a specialty chocolate shop. What is so special about Belgian chocolate is the high degree of cacao in the chocolate and that they make the structure so delicate that it melts in your mouth.
D – Drop
The D is for ‘drop’, which classic Dutch candy, ‘liqourice’ in English, that you can find in many shapes, tastes and sizes. I remember when I was a child and got a ‘gulden’, the Dutch currency before the Euro worth around 45 Euro cents, I would go to the chemist with that money and choose a couple of ‘dropjes’ with my mum after school.
E – Erwtensoep
The E is for ‘erwtensoep’. This is a Dutch soup made of peas. It is colloquially also called ‘snert’ and is often eaten during the ice-skating season. In my family we ‘had to’ eat it on Sinterklaas evening as it was a tradition. I was not a fan of it as a child, but was happy to endure eating this soup before receiving the Sinterklaas presents.
Source: wikimedia commons
F – Frikandel
The F is for ‘frikandel’. It is a Dutch snack bar staple, next to the kroket (see K). It looks kind of like a meat sausage, but what is inside in individual snack bars is a bit of a mystery. However, it’s often a mix of leftover meat from chicken and pig, combined with flour. The frikandel is often eaten with mayonnaise, ketchup and onions.
G – Gevulde Speculaas
The G is for ‘gevulde speculaas’. This baked good is a Sinterklaas favourite in my family, and last year I shared the recipe here in the community if you want to give it a try. The gevulde speculaas is a sweet winter spiced cake on the top and bottom, filled with almond paste. 
Source: wikimedia commons
H – Haring
The H is for ‘haring’. If you’ve ever going to the Netherlands, the ‘haring’ is a must to try. It’s a cured salty herring that is traditionally eaten with onions and pickles. You can find it in every fish shop, and it’s most commonly eaten in the shop itself as a snack. 
Source: wikimedia commons
I – Ijselmeerpaling
The I is for ‘Ijselmeer paling’. Paling (i.e., ‘eel’ in English) is another Flemish and Dutch fish delicacy that you can find in every fish shop. The paling smoked and is also eaten as a snack on bread or with a salad. Paling is a little more expensive than the haring, so keep that in mind.
J – Jong belegen kaas
The J is for ‘jong belegen kaas’. Kaas (i.e., cheese) in general is a well-known Dutch delicacy, especially the cheese from Gouda. The younger cheese is less salt than the more mature cheeses and is a favourite amongst Dutch and Flemish children.
K – Kroket
The K is for ‘kroket’. Kroket is another snack bar staple and is a bit more well-known and popular than the frikandel (see F). The meat pieces in the kroket are most often beef. The kroket is typically eaten with mustard.
Source: wikimedia commons
L – Limburgse vlaai
The L is for ‘Limburgse vlaai.’ This is the first regional delicacy on the list and, as the name indicates, it comes from the region Limburg which is located in the Netherlands as well as Flanders. The ‘vlaai’ is a traditional pie with berries inside. And it is often brought when visiting friends and family in that region.
Source: wikimedia commons
M – Mosselen
The M is for ‘mosselen’. Mosselen (i.e., ‘mussels’ in English) is another Flemish delicacy from the sea. The mussels are traditionally cooked with white wine and vegetables like leeks, carrots and onions. They are typically served with a parsley garnish and fries.
N – Nopjes
The N is for ‘nopjes’. This an old Dutch liquorice that I added to the list because it is my mothers’ childhood favourite sweet. They are small cylinder-shaped liquorices with a salty salmiac taste that is often found in traditional liqourice.
O – Osseworst
The O is for ‘osseworst’. Osseworst is a raw beef sausage that is eaten as a snack during a get-together in a café with friends. The ‘osseworst’ is traditionally served on a wooden cutting board and is eaten with mustard.
P – Poffertjes
The P is for ‘poffertjes’. Pofferetjes are a children’s favourite in the Netherlands. They are thick tiny pancakes that are eaten with powdered sugar. In many villages and cities, you can find specialty poffertjes stalls where you can eat these delicacies. 
Source: wikimedia commons
R – Roze koeken
The R is for ‘roze koeken’. ‘Roze koeken’ are round flat cakes with a pink glazing on top. You can find these cakes and practically every supermarket. These pink cakes were a favourite in my high school whenever my classmates had a break, they would buy a pack of ‘roze koeken’ and share it among friends.
S – Stroopwafel
The S is for ‘stroopwafel’. The stroopwafel is an absolute classic in the Netherlands that you may have heard of before. It is a flat and round cookie, that has a filling of syrup. You can get them in supermarkets in a package, but I can recommend going to a specialty stroopwafel stall at a market where you can eat them warm in many sizes. 
Source: wikimedia commons
T – Tompoes (also spelled Tompouce)
The T is for ‘tompoes’. This is the second pink delicacy on the list. The tompoes is a variant of the French ‘millefeuille’. The tompoes is a baked good from puff pastry that has a thick layer of custard between the two layers of puff pastry. It has a layer of pink glazing on top. 
Source: wikimedia commons
U – Utrechtse sprits
The U is for ‘Utrechste sprits’. This is the second regional baked good on the list and it is from the region of Utrecht in the middle of the Netherlands. The sprits is a crispy brittle cookie that is covered halfway with a layer of chocolate.
V – Vlaamse Frieten
The V is for ‘Vlaamse frieten’. This is probably the traditional Flemish specialty that is most well-known. Flemish fries are especially thick and crunchy. In Belgium you can find specialty stalls for these Flemish fries, also known as ‘frietkotten’, where you eat the fries out of a triangle shaped paper bag with mayonnaise.
W – Worstenbroodjes
The W is for ‘worstenboordjes’. This is another regional delicacy, this time from the region of ‘Brabant’. It is a sausage in a bun and was originally invented as a way to extend the shelf life of the meat. It is traditionally eaten at Christmas and carnival. 
Source: wikimedia commons
Z – Zuurkool stamppot
And last but not least, the Z if for ‘zuurkool stamppot’. This is a very similar dish to the first two on the list and is also a mash of vegetables, potatoes and lard. In this dish the vegetable in the mash is sauerkraut and is, like andijvie stamppot and boerenkool stamppot, a Winter favourite.
I hope you enjoyed this first part of the ABCs of Dutch and Flemish cuisine. You can read part here. Is there anything on the list that you have tried, or would want to try? Let us know via this discussion topic in the forums.
Until next time!
Marieke, OLS Community Manager – Dutch