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  2. Belgian cuisine - Wikipedia

    en.wikipedia.org/wiki/Belgian_cuisine

    Belgian cuisine is widely varied among regions, while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is characterised by the combination of French cuisine with the more hearty Flemish fare. Outside the country, Belgium is best known for its chocolate, waffles, fries and beer.

  3. Category:Belgian cuisine - Wikipedia

    en.wikipedia.org/wiki/Category:Belgian_cuisine

    العربية; Asturianu; Azərbaycanca; বাংলা; Беларуская (тарашкевіца) Български; Brezhoneg; Català; Чӑвашла

  4. Waterzooi - Wikipedia

    en.wikipedia.org/wiki/Waterzooi

    Waterzooi (Dutch: [ˈʋaːtərˌzoːi] ⓘ) is a soup from Belgium and originating in Flanders. The second part of the name derives from the Middle Dutch terms sode, zo(o)de and soot, words referring to the act of boiling or the ingredients being boiled. [1] It is sometimes called Gentse Waterzooi which refers to the Belgian town of Ghent where ...

  5. Steak frites - Wikipedia

    en.wikipedia.org/wiki/Steak_frites

    Steak frites, [a] meaning "steak [and] fries" in the French language, is a dish consisting of a steak paired with fried potatoes. It is commonly served in Belgian and French brasseries, and is considered by some to be the national dish of Belgium, which claims to be the country of origin.

  6. Flemish stew - Wikipedia

    en.wikipedia.org/wiki/Flemish_stew

    Flemish stew, [1] known in Dutch as stoofvlees (pronounced [ˈstoːfleːs] ⓘ) or stoverij and in French as carbon(n)ade flamande, [2] [3] and also known as "grandma's stew", is a Flemish beef (or pork) and onion stew popular in Belgium, the Netherlands, Aosta Valley (Italy) and French Flanders.

  7. Category:Food and drink in Belgium - Wikipedia

    en.wikipedia.org/wiki/Category:Food_and_drink_in...

    Printable version; Help ... Belgian drinks‎ (2 C, 2 P) C. Food and drink companies of Belgium‎ (8 C, 10 P) Belgian cuisine‎ (17 C, 66 P)

  8. Boulets à la Liégeoise - Wikipedia

    en.wikipedia.org/wiki/Boulets_à_la_Liégeoise

    As with most regional recipes, each cook will have a slightly different variation on how to make the dish. Traditionally, boulet à la liégeoise consists of one or two big meatballs (the size of the ball allows one to differentiate a boulet from the smaller boulette), made from pork and veal or pork and beef minced meat, bread crumbs, onions and parsley.

  9. Paling in 't groen - Wikipedia

    en.wikipedia.org/wiki/Paling_in_'t_groen

    Paling in 't groen or Anguilles au vert [1] is a Belgian dish, mainly from the Flemish Region along the river Scheldt, between Dendermonde and Antwerp.The Dutch name (literally 'Eel in the Green') refers to freshwater eel in a green herb sauce.