Belgium Recipes
Beer in the pot, frites on the side, no apologies. Not sure what to eat in Belgium? Start with Carbonnade Flamande, Moules-Frites, Speculoos and Belgian Waffles. Here are 9 authentic Belgium recipes, each from a specific region, with cultural context and dietary substitutions for every table.
9 recipes
Carbonnade FlamandeFlanders, Belgium · easy · 2 h 50 minBeef braised in dark Belgian beer with onions and a mustard-slathered slice of bread, sweet-sour, deep, and made for frites.
Carbonnade Flamande Belgian WafflesFlanders, Belgium · medium · 40 minDeep-pocketed waffles, crisp outside and fluffy within, dusted with sugar or topped with fruit.
Moules-FritesFlanders, Belgium · easy · 40 minA steaming pot of mussels cooked in white wine and shallots, served with a heap of crisp Belgian fries.
SpeculoosFlanders, Belgium · easy · 35 minThin, crisp caramelized spice biscuits traditionally baked for Saint Nicholas, the coffee companion of the Low Countries.
Gentse WaterzooiFlanders, Belgium · medium · 1 h 30 minA creamy Flemish chicken stew from Ghent, thick with julienned root vegetables and potatoes, finished with an egg-yolk and cream liaison.
Stoemp met WorstFlanders, Belgium · easy · 45 minA rustic Belgian mash of potatoes crushed with carrots and softened leeks, seasoned with nutmeg and served with browned pork sausages and mustard.
Tomate Crevettes (Belgian Tomatoes Stuffed with Grey Shrimp)Flanders, Belgium · easy · 30 minRipe tomatoes hollowed out and heaped with tiny North Sea grey shrimp folded through homemade mayonnaise and parsley, set on lettuce with the tomato cap as a lid.
Chicons Braisés (Belgian Braised Endives)Flanders, Belgium · easy · 55 minWhole Belgian endives braised slowly in butter with a pinch of sugar, lemon juice and nutmeg until meltingly soft, then browned in the pan to a golden caramel, served alongside roast meat and poultry.
Frieten (Belgian Twice-Fried Chips)Flanders, Belgium · medium · 1 h 25 minThick-cut Bintje potatoes fried twice in beef fat, first low until soft, then hot until crisp and golden, shaken with salt and served in a paper cone with a dollop of mayonnaise, as at every Belgian frietkot.
📋 Teaching Belgium?A free, printable Country of the Week guide for the classroom: geography, a kid-friendly recipe, and discussion prompts.
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