Kramiek, also known as "cramique" in French, is a traditional bread enriched with raisins. It is a type of sweet bread that is often enjoyed as a breakfast treat or a snack. The dough is similar to brioche, made with flour, yeast, milk, butter, eggs, and sugar, which gives it a rich and tender crumb.
The addition of raisins provides a sweet and fruity flavor. Kramiek is typically enjoyed sliced, either plain or with a spread of butter or jam. In France, where it's also very present, it can accompany grilled slices of foie gras.
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This unique, skinless, deep-fried sausage is a popular snack that is mostly consumed in Belgium and the Netherlands. There has been a long dispute whether frikandel is originally Belgian or Dutch, and although the exact origin of frikandel is unknown, it is certain that the dish first appeared in the 1950s.
The original frikandel sausage consisted of a variety of meat, most commonly pork, chicken, and horse meat. However, since eating horse meat is sometimes regarded as taboo these days, most producers eliminated it from their recipes. Traditionally, it is served plain, with a dollop of mayonnaise on the side.
MAIN INGREDIENTS
Mastel is a traditional bread originating from Ghent. The bread resembles a bagel and it is typically cut in half, spread with butter and sprinkled with brown sugar. It is then placed between pieces of aluminum foil and ironed. The ironing process caramelizes the sugar and gives mastel its flat shape.
In the past, mastel was ironed with real clothes irons, but today, it is usually heated and flattened with a machine that looks similar to a panini press. You can taste this exceptional sweet treat during the Patershol festivities in August.
Kroakemandels is a typical Ghent snack consisting of salted peas which have previously been deep-fried in hot oil. Preparing this snack requires 48 hours, and it is available exclusively at Café Folklore on Saturdays – the owner Jacques makes kroakemandels based on a secret recipe that he obtained from an elderly woman across the road.
The snack can be consumed with your fingers or from a cone, preferably while the peas are still warm. It is recommended to accompany kroakemandels with a cold beer or two on the side.
MOST ICONIC Kroakemandels
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