Limburgian cuisine

Limburgse vlaai (Limburgish: vlaai, vlaoj, vla or flaai, vlaaien) is a pastry consisting of dough and a filling, traditionally associated with the provinces of Limburg found both in the Netherlands and Belgium, as well as parts of Germany across the border.

In Belgian and Dutch cuisine, ' (French: rice pie), /' (Dutch: rice flan), or (German: rice flan), is a pie with a filling based on rice pudding. Rijstevlaai is a type of vlaai.

Nonnevot (also: strik or poeffel) is a Limburgian pastry dating back to the 17th century. Hailing from the town of Sittard, the pastry has traditionally been associated with carnival (Limburgian: Vastelaovend) but is nowadays sold year-round in regional bakeries. Its name: nonnevot, or nun's buttocks, comes from the knotted shape of the pastry, resembling the knot on the back of a nun's tunic. The nonnevot is prepared by deep-frying a mixture of flour, yeast, milk, salt, butter, brown sugar, and lard.

Zoervleis or Zoervleesj (Limburgian for sour meat, in ) is a regional meat dish from the Province of Limburg, a province that exists in both the Netherlands and Belgium.