A FOOD TRADITION
Belgian cuisine
A diverse national cooking tradition combining Flemish, Walloon, Brussels, coastal, and Ardennes specialties with French, Dutch, and Germanic influences.
Dishes linked to this cuisine
25–35 of 35
Pistolet
A small, round Belgian crusty bread roll typically made from wheat flour, water, yeast, and salt.
Rabbit in gueuze
Rabbit is braised with gueuze beer, onions, butter, and often mustard into a savory Belgian beer sauce.
Rabbit with prunes
Rabbit is slowly braised with prunes, onions, butter, and commonly Belgian beer for a sweet-savory stew.
Rombosse
A Belgian Walloon baked apple pastry in which a cored apple is enclosed in sweet wheat-flour dough with butter, sugar and warming spice.
Speculoos
A crisp, warmly spiced Belgian biscuit made from wheat flour, sugar, butter, and cinnamon.
Stoemp
A Belgian rustic mash of potatoes and vegetables enriched with butter and often milk, sometimes served with sausage.
Sugar Pie
A Quebec custard-style pie with a wheat pastry crust and a dense, buttery sugar filling.
Tarte al djote
A savory Belgian tart of yeast-raised wheat dough filled with cooked Swiss chard, a regional cheese, butter, and commonly egg.
Tomato shrimp
A Belgian preparation of ripe tomatoes filled with a shrimp salad, commonly bound with mayonnaise and served chilled.
Vol-au-vent
A Belgian puff-pastry case filled with a creamy ragout of chicken, mushrooms, small meatballs, and sauce.
Waterzooi
A Belgian creamy stew of chicken or fish with vegetables, stock, and a gently thickened egg-and-cream sauce.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.