20 Delicious Belgian Recipes You Must Try

Uncover the rich culinary treasures of Belgium beyond just waffles and chocolate! From comforting stews to elegant seafood dishes, Belgian cuisine offers incredible variety that’s perfect for home cooks looking to expand their repertoire. Get ready to explore 20 mouthwatering recipes that will transport your taste buds straight to Europe—you’ll want to try every single one!

Classic Belgian Waffles

Just imagine waking up to the heavenly aroma of freshly made Belgian waffles. You know, those thick, fluffy ones with deep pockets perfect for holding pools of maple syrup. They’re surprisingly simple to make at home and will instantly upgrade your breakfast game.

Ingredients

For the Dry Mix:
– 2 cups all-purpose flour
– ¼ cup granulated sugar
– 1 tbsp baking powder
– ½ tsp salt

For the Wet Mix:
– 1¾ cups whole milk
– 2 large eggs
– ½ cup unsalted butter, melted
– 1 tsp vanilla extract

Instructions

1. Preheat your Belgian waffle maker to 375°F.
2. Whisk together 2 cups all-purpose flour, ¼ cup granulated sugar, 1 tbsp baking powder, and ½ tsp salt in a large bowl.
3. In a separate bowl, beat 2 large eggs until frothy.
4. Add 1¾ cups whole milk, ½ cup melted unsalted butter, and 1 tsp vanilla extract to the beaten eggs.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Let the batter rest for 5 minutes to activate the baking powder.
7. Lightly grease the preheated waffle iron with non-stick spray.
8. Pour ¾ cup of batter onto the center of the waffle iron.
9. Close the lid and cook for 4-5 minutes until steam stops escaping and the waffle is golden brown.
10. Carefully remove the waffle with tongs and repeat with remaining batter.

Here’s what makes these waffles special: they’re crisp on the outside with an incredibly light, airy interior that practically melts in your mouth. The deep grids create perfect little wells for holding butter and syrup, but they’re also amazing topped with fresh berries and whipped cream for a decadent weekend treat.

Authentic Belgian Carbonnade Flamande

A rich, comforting Belgian beef stew that’s perfect for cozy nights. You’ll love how the beer creates a deep, savory sauce that’s both sweet and tangy. It’s basically a hug in a bowl, and way easier to make than you might think.

Ingredients

For the beef and base:
– 2 lbs beef chuck, cut into 1-inch cubes
– 2 tbsp vegetable oil
– 2 large yellow onions, thinly sliced
– 2 cloves garlic, minced
– 2 tbsp all-purpose flour

For the braising liquid:
– 12 oz Belgian-style dark ale
– 1 cup beef broth
– 2 tbsp brown sugar
– 2 tbsp apple cider vinegar
– 2 bay leaves
– 1 tsp dried thyme
– Salt and black pepper

Instructions

1. Pat the beef cubes completely dry with paper towels.
2. Season the beef generously with salt and black pepper on all sides.
3. Heat 1 tablespoon of vegetable oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the beef in a single layer, working in batches to avoid crowding, for 3-4 minutes per side until deeply browned.
5. Transfer the seared beef to a clean plate, leaving the drippings in the pot.
6. Add the remaining 1 tablespoon of vegetable oil to the pot and reduce heat to medium.
7. Cook the sliced onions for 10-12 minutes, stirring occasionally, until softened and golden brown.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Sprinkle the flour over the onions and stir continuously for 2 minutes to form a roux.
10. Pour in the Belgian-style dark ale, scraping the bottom of the pot to release any browned bits.
11. Add the beef broth, brown sugar, apple cider vinegar, bay leaves, and dried thyme.
12. Return the seared beef and any accumulated juices to the pot.
13. Bring the mixture to a gentle simmer, then immediately reduce heat to low.
14. Cover the pot and simmer for 2 hours, stirring occasionally, until the beef is fork-tender.
15. Remove the bay leaves before serving.

Every bite of this carbonnade delivers incredibly tender beef that practically melts in your mouth. The sauce is rich and glossy with a perfect balance of sweet and savory notes from the beer and onions. Try serving it over creamy mashed potatoes or with crusty bread to soak up every last drop of that amazing sauce.

Crispy Belgian Fries with Homemade Mayo

Unbelievably crispy fries with creamy homemade mayo might sound fancy, but you can totally make this Belgian classic at home. Seriously, once you try these golden beauties dipped in that rich, tangy sauce, you’ll never go back to regular fries again.

Ingredients

For the Fries

• 4 large russet potatoes
• 4 cups vegetable oil
• 1 tsp salt

For the Homemade Mayo

• 1 large egg yolk
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 cup neutral oil (like canola or grapeseed)
• 1/4 tsp salt

Instructions

1. Peel 4 large russet potatoes and cut them into 1/4-inch thick batons.
2. Rinse the cut potatoes under cold water until the water runs clear to remove excess starch.
3. Place the rinsed potatoes in a large bowl and cover completely with cold water.
4. Soak the potatoes for 30 minutes to ensure maximum crispiness.
5. Drain the potatoes and pat them completely dry with paper towels.
6. Heat 4 cups vegetable oil in a heavy-bottomed pot to 325°F using a deep-fry thermometer.
7. Carefully add one-third of the dried potatoes to the hot oil using a slotted spoon.
8. Fry the first batch for 5 minutes until cooked through but not browned.
9. Remove the first batch with a slotted spoon and drain on a paper towel-lined baking sheet.
10. Repeat steps 7-9 with the remaining two batches of potatoes.
11. Increase the oil temperature to 375°F using your thermometer.
12. Return the first batch of potatoes to the hot oil and fry for 2-3 minutes until golden brown and crispy.
13. Remove the crispy fries with a slotted spoon and drain on fresh paper towels.
14. Repeat step 12 with the remaining two batches of potatoes.
15. Sprinkle 1 tsp salt evenly over all the hot fries while they’re still on the paper towels.
16. Combine 1 large egg yolk, 1 tbsp lemon juice, and 1 tsp Dijon mustard in a medium bowl.
17. Whisk the egg mixture vigorously while slowly drizzling in 1 cup neutral oil until the mayo emulsifies and thickens.
18. Stir 1/4 tsp salt into the finished mayonnaise until fully incorporated.

Look at that perfect golden crunch and creamy dip waiting for you. The double-frying method gives you that signature crispy exterior with a fluffy interior that pairs magically with the rich, tangy homemade mayo. Try serving these with different seasoning blends or dipping sauces for your next game day spread.

Belgian Endive and Ham Gratin

Zesty, creamy, and oh-so-comforting—this Belgian endive and ham gratin is the cozy dinner you didn’t know you needed. You’ll love how the slightly bitter endives mellow out when baked in a rich cheese sauce, with salty ham adding the perfect savory punch. It’s an easy, elegant dish that feels fancy but comes together without any fuss.

Ingredients

For the endive and ham:
– 4 heads Belgian endive, trimmed and halved lengthwise
– 4 slices cooked ham (about 4 ounces)
– 1 tablespoon unsalted butter
– 1/4 teaspoon salt

For the cheese sauce:
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 1 cup whole milk, warmed
– 1/2 cup grated Gruyère cheese
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon black pepper

For topping:
– 1/4 cup grated Gruyère cheese
– 2 tablespoons breadcrumbs

Instructions

1. Preheat your oven to 375°F.
2. Melt 1 tablespoon butter in a large skillet over medium heat.
3. Arrange endive halves cut-side down in the skillet.
4. Sprinkle endives with 1/4 teaspoon salt.
5. Cook endives for 5 minutes until lightly browned on the cut sides.
6. Flip endives and cook for 3 more minutes until slightly softened.
7. Remove skillet from heat and let endives cool for 2 minutes.
8. Wrap each endive half with one slice of ham.
9. Arrange ham-wrapped endives in a single layer in a 9×9-inch baking dish.
10. Melt 2 tablespoons butter in a saucepan over medium heat.
11. Whisk in 2 tablespoons flour and cook for 1 minute until bubbly.
12. Gradually whisk in 1 cup warmed milk until smooth.
13. Cook sauce, whisking constantly, for 3 minutes until thickened.
14. Remove saucepan from heat.
15. Stir in 1/2 cup grated Gruyère cheese until melted.
16. Whisk in 1/4 teaspoon nutmeg and 1/4 teaspoon black pepper.
17. Pour cheese sauce evenly over the ham-wrapped endives.
18. Combine 1/4 cup grated Gruyère and 2 tablespoons breadcrumbs in a small bowl.
19. Sprinkle cheese-breadcrumb mixture evenly over the gratin.
20. Bake at 375°F for 25 minutes until bubbly and golden brown on top.
21. Let gratin rest for 5 minutes before serving.

This gratin emerges from the oven with a beautifully crisp, golden crust that gives way to tender endives and creamy sauce underneath. The ham adds a salty richness that balances the slight bitterness of the endives perfectly. Try serving it alongside a simple green salad or crusty bread to soak up every bit of that delicious cheese sauce.

Traditional Belgian Waterzooi

Ever had one of those cozy, comforting soups that just wraps you in a warm hug? Traditional Belgian Waterzooi is exactly that—a creamy, herb-filled chicken stew that’s surprisingly simple to whip up. You’ll love how the tender chicken and veggies melt together in a rich, velvety broth.

Ingredients

For the base:
– 2 tbsp olive oil
– 1 large onion, chopped
– 2 carrots, sliced into ½-inch rounds
– 2 celery stalks, chopped
– 4 cups chicken broth

For the chicken and sauce:
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 egg yolks
– ½ cup heavy cream
– 2 tbsp fresh parsley, chopped
– 1 tbsp fresh thyme leaves
– 1 bay leaf

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until it shimmers.
2. Add 1 large chopped onion and sauté for 5 minutes until translucent.
3. Stir in 2 sliced carrots and 2 chopped celery stalks, cooking for 5 more minutes until slightly softened.
4. Pour in 4 cups chicken broth and add 1 bay leaf, then bring to a boil.
5. Reduce heat to low, cover, and simmer for 15 minutes to let flavors meld.
6. Add 1.5 lbs chicken thigh pieces and simmer uncovered for 20 minutes until chicken is cooked through (internal temperature 165°F).
7. Remove the bay leaf and discard it.
8. In a small bowl, whisk 2 egg yolks with ½ cup heavy cream until smooth.
9. Slowly ladle 1 cup of the hot broth into the egg mixture while whisking constantly to temper it.
10. Pour the tempered mixture back into the pot, stirring gently.
11. Heat on low for 3 minutes until slightly thickened—do not boil to prevent curdling.
12. Stir in 2 tbsp chopped parsley and 1 tbsp thyme leaves just before serving.

You’ll notice the broth turns velvety and pale gold, with tender chicken that practically falls apart. The fresh herbs give it a bright, earthy finish that’s perfect with crusty bread for dipping, or try serving it over mashed potatoes for extra comfort.

Belgian Speculoos Cookies

Just imagine biting into a cookie that tastes like the holidays in the best way possible. These Belgian speculoos cookies are spiced, crunchy, and perfect with your afternoon coffee. You’re going to love how simple they are to make at home.

Ingredients

For the dough:

• 2 cups all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, softened
• 1/4 cup molasses
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Combine the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt in a medium bowl.
3. Cream together the softened butter and brown sugar in a separate large bowl until light and fluffy.
4. Beat the molasses into the butter mixture until fully incorporated.
5. Gradually mix the dry ingredients into the wet ingredients until a cohesive dough forms.
6. Divide the dough in half and shape each portion into a log about 2 inches in diameter.
7. Wrap the dough logs tightly in plastic wrap and chill in the refrigerator for at least 2 hours until firm. Tip: Chilling the dough prevents spreading and makes slicing easier.
8. Remove one dough log from the refrigerator and unwrap it.
9. Slice the chilled dough into 1/4-inch thick rounds using a sharp knife.
10. Arrange the cookie slices on the prepared baking sheets, spacing them about 1 inch apart.
11. Bake for 10-12 minutes until the edges are lightly browned and the centers look set. Tip: Rotate the baking sheets halfway through baking for even browning.
12. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes.
13. Transfer the cookies to a wire rack to cool completely. Tip: The cookies will crisp up as they cool, so don’t worry if they seem soft when first removed from the oven.

Buttery and crisp, these cookies have that signature speculoos snap with warm spice notes that deepen over time. They’re fantastic dunked in coffee or crumbled over ice cream for an easy dessert upgrade.

Liege-Style Belgian Waffles

Remember those incredible waffles you had at that little Belgian cafe? Liege-style waffles are the ones with the caramelized sugar pearls that create those irresistible crispy edges and tender centers. You’re about to make the most authentic version right in your own kitchen.

Ingredients

For the Dough

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup warm milk (110°F)
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup softened unsalted butter
• 1/2 tsp salt

For the Sugar Pearls

• 3/4 cup Belgian pearl sugar

Instructions

1. Combine the warm milk and active dry yeast in a small bowl, then let it sit for 5 minutes until foamy.
2. Mix the all-purpose flour, granulated sugar, and salt in a large mixing bowl.
3. Add the yeast mixture, eggs, and vanilla extract to the dry ingredients.
4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
5. Incorporate the softened unsalted butter into the dough, kneading for another 5 minutes until fully combined.
6. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1 hour until doubled in size.
7. Gently punch down the risen dough and knead in the Belgian pearl sugar until evenly distributed.
8. Divide the dough into 8 equal portions and shape each into a ball.
9. Let the dough balls rest for 15 minutes to relax the gluten.
10. Preheat your waffle iron to 375°F, using the medium-high setting if yours has temperature controls.
11. Place one dough ball in the center of the hot waffle iron and close the lid firmly.
12. Cook for 3-4 minutes until golden brown and the pearl sugar has caramelized into crispy bits.
13. Carefully remove the waffle using tongs and repeat with remaining dough balls.

Every bite delivers that signature crunch from the caramelized sugar pearls against the soft, yeasted interior. Enjoy them warm right off the iron, or get creative by sandwiching a scoop of vanilla ice cream between two waffles for an incredible dessert experience.

Belgian Chocolate Mousse

Did you know that Belgian chocolate mousse is actually easier to make than you’d think? You get that rich, velvety texture without any fancy equipment. Just a few simple ingredients and some patience will give you an impressive dessert that feels straight from a European patisserie.

Ingredients

For the chocolate base:

• 8 ounces high-quality Belgian dark chocolate, chopped
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter

For the egg mixture:

• 4 large eggs, separated
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar

Instructions

1. Place the chopped Belgian chocolate, heavy cream, and unsalted butter in a heatproof bowl.
2. Create a double boiler by setting the bowl over a saucepan with 1 inch of simmering water, making sure the bowl doesn’t touch the water.
3. Stir the chocolate mixture constantly with a rubber spatula until completely melted and smooth, about 3-4 minutes.
4. Remove the bowl from heat and let the chocolate cool to room temperature, about 15 minutes.
5. Separate the 4 eggs, placing whites in a clean, dry mixing bowl and yolks in a separate bowl.
6. Add the granulated sugar and vanilla extract to the egg yolks and whisk vigorously until pale yellow and slightly thickened, about 2 minutes.
7. Gradually fold the cooled chocolate mixture into the egg yolk mixture until fully combined.
8. Add cream of tartar to the egg whites and beat with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes.
9. Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it.
10. Carefully fold in the remaining egg whites until no white streaks remain, being careful not to deflate the mixture.
11. Divide the mousse among 6 serving glasses or ramekins.
12. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

So what makes this mousse truly special? The Belgian chocolate gives it this incredible depth that’s both rich and not too sweet. Serve it with fresh raspberries for a tart contrast, or top with shaved chocolate for extra elegance – either way, you’ll understand why this classic never goes out of style.

Flemish Beef Stew with Beer

Mmm, there’s nothing quite like coming home to a pot of rich, slow-cooked beef stew on a chilly day—especially when it’s got that unique Belgian twist with dark beer. You’ll love how the beer adds a malty depth that makes this Flemish beef stew stand out from your usual recipes. It’s the kind of cozy, one-pot meal that fills your kitchen with the most amazing smells while it bubbles away.

Ingredients

For the beef and base:
– 2 lbs beef chuck, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 large yellow onion, chopped
– 2 cloves garlic, minced
– 2 tbsp all-purpose flour
– 12 oz dark Belgian ale
– 2 cups beef broth
– 2 tbsp brown sugar
– 2 tbsp apple cider vinegar
– 2 bay leaves
– 1 tsp dried thyme
– Salt and black pepper

For finishing:
– 4 slices thick-cut bacon, chopped
– 1 lb baby potatoes, halved
– 2 large carrots, sliced into 1-inch pieces

Instructions

1. Pat the beef cubes completely dry with paper towels and season generously with salt and pepper.
2. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Working in batches, brown the beef cubes on all sides, about 3-4 minutes per side, transferring to a plate when done.
4. Add the remaining 1 tablespoon of olive oil to the pot and cook the chopped bacon until crispy, about 5-7 minutes.
5. Remove the bacon with a slotted spoon, leaving the drippings in the pot.
6. Add the chopped onion to the bacon drippings and cook until softened, about 5 minutes.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Sprinkle the flour over the onion mixture and cook, stirring constantly, for 2 minutes to form a roux.
9. Slowly pour in the dark Belgian ale, scraping up any browned bits from the bottom of the pot.
10. Add the beef broth, brown sugar, apple cider vinegar, bay leaves, and dried thyme, stirring to combine.
11. Return the browned beef and any accumulated juices to the pot.
12. Bring the stew to a simmer, then reduce heat to low, cover, and cook for 1.5 hours.
13. Add the halved baby potatoes and sliced carrots to the pot.
14. Cover and continue cooking for another 45 minutes until the vegetables are tender and the beef shreds easily with a fork.
15. Remove the bay leaves and stir in the reserved crispy bacon.
16. Let the stew rest for 10 minutes before serving to allow the flavors to meld.

Oh, the wait is absolutely worth it—you’ll be rewarded with fall-apart tender beef in a rich, malty gravy that clings perfectly to those soft potatoes and sweet carrots. The crispy bacon stirred in at the end adds this wonderful salty crunch that plays so well against the deep beer flavor. Try serving it over creamy mashed potatoes or with a thick slice of crusty bread to soak up every last drop of that incredible sauce.

Belgian Sugar Waffles

Visions of warm, caramelized waffles with deep pockets perfect for holding pools of syrup probably just danced through your head. These Belgian sugar waffles deliver exactly that—a crispy exterior giving way to a soft, chewy center that’s downright irresistible. You’re about to make your kitchen smell like a cozy European café.

Ingredients

For the yeast mixture:
– 1 cup warm whole milk (110°F)
– 2 ¼ tsp active dry yeast
– 1 tsp granulated sugar

For the waffle batter:
– 2 cups all-purpose flour
– ¼ cup granulated sugar
– ½ tsp salt
– 2 large eggs
– 1 tsp vanilla extract
– ½ cup unsalted butter, melted and cooled

For finishing:
– ½ cup pearl sugar

Instructions

1. Pour 1 cup warm whole milk (110°F) into a large bowl.
2. Sprinkle 2 ¼ tsp active dry yeast and 1 tsp granulated sugar over the milk.
3. Let the mixture sit for 5 minutes until foamy.
4. Add 2 cups all-purpose flour, ¼ cup granulated sugar, and ½ tsp salt to the yeast mixture.
5. Mix with a wooden spoon until a shaggy dough forms.
6. Crack 2 large eggs into the bowl and add 1 tsp vanilla extract.
7. Stir until the eggs are fully incorporated.
8. Pour in ½ cup melted, cooled unsalted butter.
9. Mix until the dough becomes smooth and pulls away from the sides of the bowl.
10. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, or until doubled in size.
11. Gently fold ½ cup pearl sugar into the risen dough until evenly distributed.
12. Preheat your waffle iron to medium-high heat (375°F).
13. Scoop ⅓ cup of dough onto the center of the preheated waffle iron.
14. Close the lid and cook for 3–4 minutes until the waffle is deep golden brown and crispy.
15. Transfer the cooked waffle to a wire rack to cool slightly.
16. Repeat with the remaining dough, reheating the waffle iron between batches if needed.

Just out of the iron, these waffles boast a crackly, sugar-crusted exterior that gives way to a tender, almost brioche-like interior. The pearl sugar creates delightful caramelized pockets that contrast beautifully with the soft dough. Try serving them folded around a scoop of vanilla ice cream for an epic dessert-waffle hybrid.

Belgian Stoemp with Sausage

A cozy, stick-to-your-ribs meal is exactly what you need when the weather turns chilly. Belgian stoemp is basically mashed potatoes’ more interesting cousin, loaded with veggies and topped with juicy sausage. It’s the kind of simple, satisfying comfort food that makes a weeknight feel special.

Ingredients

For the Stoemp (Mashed Potato & Vegetable Base):

• 2 lbs russet potatoes, peeled and quartered
• 1 large leek, white and light green parts only, thinly sliced
• 4 cups chopped kale, tough stems removed
• 1/2 cup whole milk
• 4 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper

For the Sausages:

• 4 pork sausages (about 1 lb)
• 1 tbsp olive oil

Instructions

1. Place the peeled and quartered potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the pot to a boil over high heat, then reduce heat to maintain a simmer.
3. Cook the potatoes for 15-20 minutes until they are fork-tender.
4. While potatoes cook, heat 1 tablespoon olive oil in a large skillet over medium heat.
5. Add 4 pork sausages to the skillet and cook for 12-15 minutes, turning occasionally, until browned on all sides and cooked through (internal temperature should reach 160°F).
6. Remove sausages from skillet and set aside on a plate.
7. Add the sliced leek to the same skillet and cook for 4-5 minutes until softened.
8. Stir in the chopped kale and cook for 3-4 minutes until wilted.
9. Drain the cooked potatoes thoroughly and return them to the hot pot.
10. Add 4 tablespoons butter, 1/2 cup whole milk, 1 teaspoon salt, and 1/2 teaspoon black pepper to the potatoes.
11. Mash the potato mixture until smooth but still slightly textured.
12. Fold the cooked leek and kale mixture into the mashed potatoes until evenly distributed.

Hearty and wonderfully rustic, this stoemp has a chunky texture from the vegetables and creamy richness from the potatoes. The savory sausages add a perfect salty contrast to the slightly sweet leeks and earthy kale. Try serving it with a dollop of whole-grain mustard on the side for an extra flavor kick that cuts through the richness.

Belgian Cherry Beer Cake

Picture this: you’re craving something sweet but want to impress your friends with a dessert that’s a little unexpected. This Belgian cherry beer cake delivers exactly that—a moist, flavorful treat that combines rich beer notes with sweet-tart cherries in every bite.

Ingredients

• For the cake batter:
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup Belgian cherry beer
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
• For the cherry mixture:
  • 1 1/2 cups frozen pitted cherries
  • 1/4 cup brown sugar
  • 1 tbsp cornstarch

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking powder, and 1/2 tsp salt until fully combined.
3. Pour in 1 cup Belgian cherry beer, 1/2 cup melted unsalted butter, 2 large eggs, and 1 tsp vanilla extract all at once.
4. Use a spatula to gently fold the wet ingredients into the dry until just combined—do not overmix to keep the cake tender.
5. In a separate small bowl, toss 1 1/2 cups frozen pitted cherries with 1/4 cup brown sugar and 1 tbsp cornstarch until the cherries are evenly coated.
6. Spread half of the cake batter evenly into the prepared pan.
7. Scatter the coated cherry mixture over the batter layer.
8. Top with the remaining cake batter, spreading it carefully to cover the cherries.
9. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack.

This cake bakes up with a tender crumb and a subtle malty flavor from the beer, while the cherries add juicy pockets of sweetness. Try serving it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra-indulgent treat that’ll have everyone asking for seconds.

Belgian Meatballs in Tomato Sauce

Venturing beyond the usual spaghetti and meatballs? These Belgian meatballs simmered in rich tomato sauce bring cozy European comfort right to your kitchen. You’ll love how the tender meatballs soak up all that savory tomato goodness—perfect for a satisfying weeknight dinner that feels special without the fuss.

Ingredients

For the meatballs:
– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1/4 cup milk
– 1 large egg
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil

For the tomato sauce:
– 1 tbsp olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 28 oz canned crushed tomatoes
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tsp sugar

Instructions

1. In a large bowl, combine 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup milk, 1 large egg, 1 small chopped onion, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper.

2. Mix all ingredients gently with your hands until just combined—overmixing makes tough meatballs.

3. Shape the mixture into 1.5-inch meatballs, placing them on a plate as you work.

4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.

5. Add meatballs in a single layer, working in batches if needed to avoid crowding.

6. Brown meatballs for 2-3 minutes per side until golden brown, turning gently with tongs.

7. Transfer browned meatballs to a clean plate, leaving drippings in the skillet.

8. Reduce heat to medium and add 1 tbsp olive oil to the same skillet.

9. Sauté 1 small chopped onion for 4-5 minutes until translucent.

10. Add 2 minced garlic cloves and cook for 1 minute until fragrant.

11. Pour in 28 oz canned crushed tomatoes, scraping up any browned bits from the skillet bottom.

12. Stir in 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp sugar to balance acidity.

13. Bring sauce to a simmer, then reduce heat to low.

14. Carefully return meatballs to the skillet, nestling them into the sauce.

15. Cover and simmer gently for 20 minutes—the sauce should bubble lightly, not boil vigorously.

16. Uncover and cook 5 more minutes to slightly thicken the sauce.

17. Check that meatballs reach 165°F internal temperature using an instant-read thermometer.

Now you’ve got a pot full of comfort! The meatballs stay wonderfully tender while the tomato sauce develops deep, savory-sweet notes. Try serving them over creamy polenta or with crusty bread to soak up every last bit of that delicious sauce.

Belgian Apple Tart

Tis the season for cozy baking, and this Belgian apple tart is exactly what you need. You’ll love how the buttery crust pairs with those tender spiced apples. It’s the kind of dessert that makes your kitchen smell incredible while it bakes.

Ingredients

For the crust:

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• ½ cup unsalted butter, cold and cubed
• 1 large egg

For the filling:

• 4 large Granny Smith apples, peeled and thinly sliced
• ¼ cup brown sugar
• 1 tsp ground cinnamon
• 2 tbsp lemon juice
• 1 tbsp cornstarch

For assembly:

• 1 egg white, lightly beaten
• 1 tbsp coarse sugar

Instructions

1. Preheat your oven to 375°F and grease a 9-inch tart pan.
2. Combine 1 ½ cups flour and ½ cup granulated sugar in a large bowl.
3. Cut in ½ cup cold cubed butter until the mixture resembles coarse crumbs.
4. Mix in 1 large egg until a dough forms. Tip: Keep the butter cold for a flakier crust.
5. Press the dough evenly into the prepared tart pan and up the sides.
6. Prick the bottom of the crust all over with a fork.
7. Bake the empty crust for 15 minutes at 375°F until lightly golden.
8. While the crust bakes, toss 4 sliced apples with ¼ cup brown sugar, 1 tsp cinnamon, 2 tbsp lemon juice, and 1 tbsp cornstarch.
9. Arrange the apple slices in concentric circles over the pre-baked crust.
10. Brush the exposed crust edges with 1 beaten egg white.
11. Sprinkle 1 tbsp coarse sugar over the entire tart.
12. Bake at 375°F for 35-40 minutes until the apples are tender and the crust is golden brown. Tip: The apples should be fork-tender but still hold their shape.
13. Let the tart cool in the pan for at least 30 minutes before slicing. Tip: This resting time helps the filling set for cleaner slices.

Perfectly balanced between sweet and tart, this dessert features a crisp crust that gives way to soft, cinnamon-kissed apples. Pair a warm slice with vanilla ice cream for that classic combo, or enjoy it with a sharp cheddar cheese for a surprisingly delicious twist.

Belgian Chicory Salad with Walnuts

Now, if you’re looking for a salad that’s anything but boring, this Belgian chicory number with walnuts is about to become your new favorite. It’s got that perfect balance of slightly bitter greens, crunchy nuts, and a tangy dressing that just works. You’ll love how quickly it comes together for a weeknight dinner or when you need something impressive but easy.

Ingredients

For the salad base:
– 2 heads Belgian chicory, ends trimmed
– 1 cup walnut halves
– 1 tablespoon olive oil

For the dressing:
– 3 tablespoons olive oil
– 1 tablespoon Dijon mustard
– 2 tablespoons red wine vinegar
– 1 teaspoon honey
– ¼ teaspoon salt
– ⅛ teaspoon black pepper

Instructions

1. Preheat your oven to 350°F.
2. Spread 1 cup of walnut halves in a single layer on a baking sheet.
3. Toast the walnuts in the preheated oven for 8 minutes until fragrant and lightly browned.
4. Remove the walnuts from the oven and let them cool completely on the baking sheet.
5. Trim the ends from 2 heads of Belgian chicory and discard any wilted outer leaves.
6. Slice the chicory crosswise into ½-inch thick rounds, keeping the core intact to hold the leaves together.
7. Whisk together 3 tablespoons olive oil, 1 tablespoon Dijon mustard, 2 tablespoons red wine vinegar, 1 teaspoon honey, ¼ teaspoon salt, and ⅛ teaspoon black pepper in a small bowl until fully combined.
8. Arrange the sliced chicory on a serving platter.
9. Drizzle the dressing evenly over the chicory.
10. Sprinkle the cooled toasted walnuts over the dressed chicory.
11. Serve immediately.

So there you have it—the chicory stays crisp against that creamy mustard dressing, while the walnuts add that toasty crunch that makes every bite interesting. This salad holds up beautifully if you want to make it ahead, just keep the dressing separate until serving time. Try pairing it with roasted chicken or flaky fish for a complete meal that feels fancy without the fuss.

Belgian Paling in ‘t Groen (Eel in Green Sauce)

Ooh, you’re in for a treat with this one—Belgian Paling in ‘t Groen is a cozy, herb-packed dish that feels fancy but is totally doable at home. Imagine tender eel swimming in a vibrant green sauce that’s fresh, creamy, and just a little bit tangy. It’s the kind of meal that’ll make you feel like you’ve whisked yourself off to a European bistro without leaving your kitchen.

Ingredients

For the eel:
– 1 lb fresh eel, cleaned and cut into 2-inch pieces
– 2 tbsp olive oil
– 1 tsp salt
– ½ tsp black pepper

For the green sauce:
– 1 cup fresh spinach, packed
– ½ cup fresh parsley, packed
– ¼ cup fresh chervil, packed
– 2 tbsp fresh tarragon, packed
– 1 cup heavy cream
– ½ cup chicken broth
– 2 tbsp unsalted butter
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 tbsp all-purpose flour
– 1 tbsp lemon juice

Instructions

1. Pat the eel pieces dry with paper towels to help them brown evenly.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
3. Season the eel with 1 tsp salt and ½ tsp black pepper.
4. Add the eel to the hot skillet and cook for 3–4 minutes per side until golden brown.
5. Remove the eel from the skillet and set it aside on a plate.
6. Reduce the heat to medium and melt 2 tbsp unsalted butter in the same skillet.
7. Add 1 small chopped onion and cook for 4–5 minutes until translucent.
8. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
9. Sprinkle 2 tbsp all-purpose flour over the onions and garlic, stirring constantly for 1 minute to form a roux.
10. Gradually whisk in ½ cup chicken broth and 1 cup heavy cream until smooth.
11. Bring the sauce to a gentle simmer and cook for 3–4 minutes until slightly thickened.
12. Combine 1 cup spinach, ½ cup parsley, ¼ cup chervil, and 2 tbsp tarragon in a blender.
13. Add the hot cream mixture to the blender and blend on high for 1–2 minutes until smooth and vibrant green.
14. Pour the green sauce back into the skillet and stir in 1 tbsp lemon juice.
15. Return the eel to the skillet, spooning the sauce over it.
16. Simmer over low heat for 5–7 minutes until the eel is cooked through and flakes easily with a fork.

This dish delivers a silky, herbaceous sauce that clings to the tender eel, with a bright finish from the lemon. Try serving it over buttery mashed potatoes or with crusty bread to soak up every last drop—it’s comfort food with a sophisticated twist.

Belgian Rabbit with Prunes

Picture this: you’re craving something cozy and impressive, but not fussy. This Belgian rabbit with prunes is that perfect weekend project—tender meat, sweet fruit, and a rich sauce that feels fancy without the stress.

Ingredients

• For the rabbit:
  • 1 whole rabbit (about 3 lbs), cut into 8 pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the braising liquid:
  • 1 cup chicken broth
  • 1/2 cup dry red wine
  • 2 tbsp red wine vinegar
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 bay leaves
• For finishing:
  • 1 cup pitted prunes
  • 2 tbsp butter
  • 1 tbsp all-purpose flour

Instructions

1. Pat the rabbit pieces completely dry with paper towels.
2. Season all sides of the rabbit with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Brown the rabbit pieces in batches for 4-5 minutes per side until golden.
5. Remove all rabbit pieces and set aside on a plate.
6. Add chopped onion to the same pot and cook for 5 minutes until softened.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Pour in red wine to deglaze, scraping all the browned bits from the bottom.
9. Add chicken broth, red wine vinegar, and bay leaves.
10. Return the rabbit pieces to the pot in a single layer.
11. Bring the liquid to a simmer, then reduce heat to low.
12. Cover the pot and simmer gently for 1 hour and 15 minutes.
13. Add pitted prunes to the pot, nestling them around the rabbit.
14. Cover and continue simmering for another 30 minutes.
15. Remove rabbit and prunes to a serving platter using tongs.
16. Discard the bay leaves from the cooking liquid.
17. Mash together butter and flour in a small bowl to make a paste.
18. Whisk the butter-flour paste into the simmering liquid until fully incorporated.
19. Cook the sauce for 3-4 minutes until thickened to a gravy consistency.
20. Pour the finished sauce over the rabbit and prunes.

Oh, the magic happens when that tender rabbit falls right off the bone. The prunes melt into jammy sweetness that balances the rich, savory sauce perfectly. Serve it over creamy polenta or buttery egg noodles to soak up every last drop.

Belgian Witloof in the Oven

Did you know that Belgian witloof transforms into something magical when roasted? This humble vegetable becomes tender and slightly sweet with crispy, caramelized edges that you’ll absolutely love. It’s the perfect side dish for busy weeknights when you want something impressive with minimal effort.

Ingredients

• For the witloof:
  • 4 medium Belgian witloof (chicory)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• For finishing:
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut each witloof in half lengthwise through the core to help them hold their shape during roasting.
3. Arrange the witloof halves cut-side up on the prepared baking sheet in a single layer without overcrowding.
4. Drizzle the olive oil evenly over all the witloof halves, making sure each piece gets coated.
5. Sprinkle the salt and black pepper evenly over the oiled witloof.
6. Roast in the preheated oven for 20-25 minutes until the edges are golden brown and crispy.
7. Check for doneness by piercing the thickest part of a witloof with a fork – it should slide in easily when fully cooked.
8. Remove the baking sheet from the oven using oven mitts and transfer the roasted witloof to a serving dish.
9. Drizzle the lemon juice over the hot witloof to brighten the flavors.
10. Sprinkle the chopped parsley over the top for fresh color and herbaceous notes.

Zesty lemon and fresh parsley balance the natural bitterness, creating a complex flavor profile that’s surprisingly addictive. The outer leaves become wonderfully crisp while the inner cores turn meltingly tender, offering fantastic textural contrast. Try serving these alongside grilled chicken or flaking them over a bed of creamy polenta for an elegant twist on comfort food.

Belgian Seafood Croquettes

Haven’t you been craving something crispy, creamy, and packed with seafood flavor? These Belgian seafood croquettes are the perfect comfort food for when you want something special. They’re surprisingly easy to make at home and always impress a crowd.

Ingredients

For the filling:
– 1 lb raw shrimp, peeled and deveined
– 8 oz cod fillets
– 4 tbsp unsalted butter
– 1/2 cup all-purpose flour
– 2 cups whole milk, warmed
– 1/4 tsp ground nutmeg
– 1 tbsp fresh lemon juice
– 2 tbsp fresh parsley, chopped
For the coating:
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 2 cups panko breadcrumbs
– 4 cups vegetable oil for frying

Instructions

1. Chop the shrimp and cod into 1/4-inch pieces. 2. Melt 4 tbsp butter in a large saucepan over medium heat. 3. Add 1/2 cup flour and whisk continuously for 2 minutes to create a roux. 4. Gradually pour in 2 cups warm milk while whisking to prevent lumps. 5. Cook the sauce for 5 minutes until thickened, stirring constantly. 6. Stir in 1/4 tsp nutmeg, 1 tbsp lemon juice, and 2 tbsp parsley. 7. Fold in the chopped shrimp and cod until evenly distributed. 8. Spread the mixture onto a baking sheet and refrigerate for 2 hours until firm. 9. Scoop 2 tbsp of chilled mixture and roll into 2-inch logs. 10. Dredge each log in 1 cup flour, shaking off excess. 11. Dip floured logs into 2 beaten eggs, coating completely. 12. Roll egg-coated logs in 2 cups panko breadcrumbs, pressing gently to adhere. 13. Heat 4 cups vegetable oil in a deep pot to 350°F. 14. Fry 3-4 croquettes at a time for 3-4 minutes until golden brown. 15. Remove with a slotted spoon and drain on paper towels. 16. Let rest for 2 minutes before serving. Velvety smooth inside with a satisfying crunch outside, these croquettes deliver briny seafood flavor in every bite. Serve them with a zesty aioli for dipping or alongside a crisp green salad for a complete meal that feels straight from a Brussels café.

Belgian Dame Blanche Dessert

Oh, you’re in for a treat with this Belgian Dame Blanche dessert! It’s basically the fanciest ice cream sundae you’ll ever make at home, combining warm chocolate sauce with cool vanilla ice cream. Perfect for when you want something impressive but don’t feel like spending hours in the kitchen.

Ingredients

For the chocolate sauce:
– 1 cup heavy cream
– 8 oz semi-sweet chocolate chips
– 1 tsp vanilla extract

For serving:
– 4 scoops high-quality vanilla ice cream
– Whipped cream for topping
– 2 tbsp chopped toasted hazelnuts

Instructions

1. Place the heavy cream in a small saucepan over medium heat.
2. Heat the cream until small bubbles form around the edges, about 3-4 minutes, being careful not to let it boil over.
3. Remove the saucepan from heat and immediately add the chocolate chips.
4. Let the chocolate sit in the hot cream for 1 minute to soften.
5. Whisk the chocolate and cream together until completely smooth and glossy.
6. Stir in the vanilla extract until fully incorporated.
7. Scoop the vanilla ice cream into four serving bowls while the sauce is still warm.
8. Pour the warm chocolate sauce generously over each scoop of ice cream.
9. Top each serving with a dollop of whipped cream.
10. Sprinkle the toasted hazelnuts evenly over all four servings.

Perfectly contrasting temperatures make this dessert special—the warm, rich chocolate sauce slowly melting the cold, creamy ice cream creates an incredible texture experience. Try serving it in chilled martini glasses for an extra elegant presentation, or add a sprinkle of sea salt to the chocolate sauce if you love sweet-salty combinations.

Summary

Venturing into these 20 Belgian recipes opens up a world of cozy, comforting flavors perfect for your kitchen. We hope you find new favorites to share with family and friends. Don’t forget to leave a comment telling us which dish you loved most, and pin this article on Pinterest to save these delicious ideas for later!