Belgian cuisine

deep-fried potatoes

plant in the genus Brassica grown for use as a vegetable

thumb|Still life with waffles, 17th century A waffle is a dish made from usually leavened batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression. There are many variations based on the type of waffle iron and recipe used. Waffles are eaten throughout the world, particularly in Belgium, which has over a dozen regional varieties. Waffles may be made fresh or simply heated after having been commercially baked and packaged fresh or frozen.

thumb|A sweet crêpe opened up, with whipped cream and strawberry sauce on it A crêpe or crepe ( or , , ) is a dish made from unleavened batter or dough that is cooked on a frying pan or a griddle. Crêpes are usually one of two varieties: sweet crêpes () or savoury galettes (). They are often served with a wide variety of fillings such as cheese, fruit, vegetables, meats, and a variety of spreads. Crêpes can also be flambéed, such as in crêpes Suzette.

Pâté ( , , ) is a forcemeat. Originally, the dish was cooked in a pastry case and called pâté en croute; in more recent times it is more usually cooked without pastry in a terrine, and called or simply . Various ingredients are used, which may include meat from pork, poultry, fish or beef; fat; vegetables; herbs; spices; wine; and brandy.

sweet food pastry

meat dish made from finely chopped raw beef or horse meat

thumb|American meatloaf with tomato ketchup

culinary traditions of Belgium

puréed apples

A vol-au-vent (pronounced , French for "windblown", to describe its lightness) is a small hollow case of puff pastry with a filling. It was formerly also called a patty case.

Mussel () is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval.

Moules-frites or moules et frites (]; ) is a main dish of mussels and French fries originating in Northern France and Belgium. The name is French, moules meaning mussels and frites fries, with the Dutch name for the dish meaning the same. It is the national dish of Belgium.

raw herring soaked in a mild preserving liquid

thumb|Hutspot with karbonade (pork chop) thumb|Flanders|Flemish [[hutsepot]]

cow tongue used as food

'''''' (; ) is a traditional Dutch dish made from a combination of potatoes mashed with one or several vegetables and typically garnished with sausages.

Belgian and French dish of steak (usually entrecôte) in sauce (typically pan reduction) paired with French fries

upright=1.35|thumb|A with French fries|fries, [[lettuce and mayonnaise]] thumb|Home-made with fries thumb|Friet speciaal and served in a Dutch snackbar

breakfast waffle with light batter, large squares, and deep pockets

dense, sweet, chewy waffle, native to Wallonia, made with brioche dough with chunks of sugar which caramelize on the outside

traditional English dish

highly concentrated form of apple sauce produced by long, slow cooking of apples with cider or water to a point where the sugar in the apples caramelizes

Belgian jam or jelly-like spread made of evaporated fruit juices

European dish made from calf's head

Variety cut from the lower jaw of codfish

Belgian dish

Stoemp is a Flemish dish, found in Belgium, Northern France and the Netherlands, of pureed or mashed potatoes and other root vegetables, and can also include cream, bacon, onion or shallot, herbs, and spices.

thumb|350px|Rectangular kaassoufflés on a plate. A kaassoufflé (; ) is a Dutch snack of melted cheese inside a thin dough-based wrap which has been breaded and then deep-fried. They are also popular in the Dutch-speaking part of Belgium.

cookie from Antwerp, Belgium

thumb|Hochepot The hochepot () is a stew eaten in the Nord-Pas-de-Calais region of France, and in Flanders and Hainaut in Belgium. Its origins go back to the Middle Ages and its first known recipes are in the Manuscript of Sion, the oldest treatise of cooking written in French around the 13th century. Although almost the same word is used in both Dutch and French, it has nothing to do with Dutch hutspot, which is a dish made from mashed potato.

thumb|right|Flemish estaminet Le Blauwershof ("the den of fraudsters") in [[Godewaersvelde, Nord, France.]] An estaminet is—in Picardy, French Flanders, Luxembourg, and Brussels—an establishment that serves various types of drinks, sells tobacco, and offers traditional games. The estaminets are part of the cultural heritage of these regions. In Brussels, a three-hundred-year-old estaminet is still open.

Flemish dish

A boûkète (Walloon; also spelled bouquette in French) is a type of Belgian pancake made with buckwheat flour, pan-fried in lard and frequently embellished with raisins. Boûkètes may be eaten hot or cold, garnished with a local brown sugar known as cassonade or with sirop de Liège.

A pannenkoek (; plural pannenkoeken ) or Dutch pancake is a style of pancake with origins in the Netherlands. Pannenkoeken are usually larger (up to a foot in diameter) and much thinner than their American or Scotch pancake counterparts, but not as thin as crêpes. They may incorporate slices of bacon, apples, cheese, or raisins. Plain ones are often eaten with treacle (syrup made of sugar beets), appelstroop (an unspiced Dutch variety of apple butter) or (powdered) sugar and are sometimes rolled up to be eaten by hand or with cutlery.

Belgian dish

Brussels meat dish of raw lean beef

wine making in Belgium

Belgian culinary specialty

thumb|The dough is poured directly on the stone tile. A geuteling (plural geutelingen) is a traditional food originated in Elst part of Brakel of the Flemish Ardennes region of Belgium, (not to be confused with the city Elst in the Nederlands) It bears some similarity to a pancake.