Delicious and fragrant waffles are the most famous Belgian culinary trademark. Made with thick dough or thin batter, the cakes are baked in a specially designed waffle iron which creates an unusual checkered pattern on the top and bottom of each cake.
In Belgium, there are two distinct varieties of this national dessert: the light Brussels waffle, and the denser Liege waffle. The key distinction is in the batter: while the Brussels waffle batter is thin and runny, the Liege variety is made with a thick, brioche-like dough which produces a cake with uneven edges and dense texture.
MOST ICONIC Gaufre
MAIN INGREDIENTS
Moules-frites is a traditional comfort food item consisting of mussels paired with Belgian fries on the side. The dish is commonly found in Belgium, the Netherlands, and northern France. The condiment of choice accompanying the dish is mayonnaise, providing an additional note of richness.
Mussels are a Belgian staple - cheap and abundant, they were originally considered a poor man's meal, and have been paired with fried potatoes for a long time at the country's famous friteries (fry shops). It is believed that the dish is originally from Belgium, because Belgians were the first to pair the mussels with fries, commonly eaten throughout the country in wintertime, when no fish was available.
MOST ICONIC Moules-frites
MAIN INGREDIENTS
Liège waffles are one of the two most popular waffle varieties in Belgium. These unevenly shaped, chewy treats are made with a thick, brioche-like dough which is sweetened with pearl sugar and baked in a specially-designed waffle pan. During the baking process, the pearl sugar melts and gives the waffles a unique caramel flavor.
Although the origin of Liège waffles is somewhat vague, it is believed they were influenced by French culinary traditions and made famous by the skillful Liège bakers. In Liège, these waffles are usually enjoyed plain, but they can also be topped with powdered sugar, whipped cream, chocolate, or various fruits.
MOST ICONIC Liège Waffle
MAIN INGREDIENTS
Waterzooi is a traditional seafood stew with a creamy consistency. It incorporates julienne-sliced vegetables, an egg, and a cream-based soup. The dish originated in the city of Ghent, and according to the most popular belief, the rivers around the city were abundant in fish, so the dish was invented as a new way to incorporate fish into traditional Belgian cuisine.
However, the decrease in fish population and pollution have caused this dish to be reinvented once again, and today it is commonly prepared with chicken. Although it can be found in other Belgian regions and cities, Ghent has specialized in the preparation of the dish, and there are numerous restaurants across the city which offer waterzooi as their signature dish.
MOST ICONIC Waterzooi
MAIN INGREDIENTS
Flemish leek soup is one of Belgium's national dishes and a favorite during the cold and rainy winter months. To make this thick, nutritious and heartwarming dish, leeks are cooked with potatoes in a flavorful beef broth. Preisoep is most often prepared as a mere soup, but it can also be elevated to quite a meal when meaty beef bones are added to the pot, cooked until tender and reserved for the second course.
MOST ICONIC Preisoep
MAIN INGREDIENTS
Chicon au gratin is a classic Belgian dish consisting of braised endives that are rolled in ham slices, then covered with Gruyère cheese and white sauce. The dish is a true representative of comfort food and is especially popular during the cold winter months.
Traditionally, the dish is served with mashed potatoes on the side or baked as a casserole.