3 dishes people actually cook in Belgium: what they are, how long they take, and what you need to buy.
What can you cook from Belgium? 3 traditional Belgium dishes, from Moules-frites (80 min, the quickest) to Carbonnade flamande (190 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Belgium on the map. Drag to spin the planet.
Beef and onions braised in brown Belgian ale, thickened not by flour alone but by slices of gingerbread spread with mustard that melt into the sauce.
Mussels steamed on a butter base of celery and onion, served beside fries fried twice in beef tallow and rested in between.
A Ghent chicken broth bound off the heat with egg yolks and cream, poured over julienned vegetables rather than thickened with flour.
Copper documents three dishes from Belgium: Carbonnade flamande, Moules-frites and Waterzooi. Bay leaf and butter each appear in more than one recipe. Two of the three are simmered. Not one needs an oven — they cook entirely on the hob. Between them they use 27 different ingredients.
The three recipes need 27 ingredients between them, of which 4 are shared by more than one dish. Bay leaf the hardest to find: of the 586 dishes in Copper's atlas, 19 use bay leaf. Every ingredient list on this page is complete, with quantities, and free to read.
Moules-frites is the quickest at 80 minutes. Carbonnade flamande is the longest at 190 minutes, most of it unattended. The median is 80 minutes — a weekend dish rather than a weeknight one.
None of the dishes from Belgium here is rated easy, but every one has the full method written out step by step, free to read. Moules-frites is the shortest way in.
Belgium is part of Western European.
Countries close to Belgium on the globe — and close on the plate.
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