Berenklauw is a popular Dutch street food dish consisting of a combination of meatballs and onions that are fried together and served on a skewer. The dish is often served with a dipping sauce on the side, such as sweet and spicy peanut sauce, or gypsy sauce–consisting of tomatoes, paprika, onions, and sugar.
Berenklauw can be found throughout the Netherlands, sold by street vendors, in pubs, and in bars.
Blinde vink is a traditional meat dish originating from the Netherlands. The dish consists of ground meat that's seasoned and wrapped with a flattened veal cutlet. Blinde vink can be assembled at home or bought at the butcher shop. It is roasted until the meat is fully done, and it's then usually served with vegetables or potatoes on the side.
Some of the fat in which the meat has been cooked is often poured over the potatoes before serving. Blinde vink is also popular in the neighboring Belgium.
Slavink is a traditional dish consisting of meat that is wrapped in bacon and fried in either lard or butter. The modern version of the dish uses pork or ground beef, but in the past, bacon was wrapped around a small bird instead of a piece of meat.
The name slavink is derived from the word slagvink, denoting a singing finch. It is recommended to serve the dish with mashed potatoes, mushrooms, and onions.
MAIN INGREDIENTS
Bitterballen are Dutch deep-fried, breadcrumbed, meat-filled balls. The filling usually consists of beef, flour, beef broth, and various seasonings. The dish is usually served as a snack at bruin cafes, a popular type of bar in the Netherlands.
Bitterballen are traditionally paired with mustard, french fries, and bittertjes, or Dutch bitters. It is believed that the dish was invented in the 17th century, when the Spaniards occupied the country, and the wife of an Amsterdam pub owner refined and adapted the Spanish version of the dish and served it with beer and jenever.
MOST ICONIC Bitterballen
View moreGehaktballen are the Dutch version of meatballs, characterized by their large size. The dish is typically associated with winter, as it is a classic representative of Dutch comfort food. These meatballs are usually made with a combination of ground beef and pork and flavorings such as salt, pepper, nutmeg, onions, and mustard.
They are then slowly simmered in their own juices until done. When served, gehaktballen can be accompanied by anything from stamppot and bread to condiments such as mustard, ketchup, and peanut sauce.
MAIN INGREDIENTS
Hachee is a traditional stew consisting of beef, butter, onions, stock, and vinegar. It is typically seasoned with bay leaves, cloves, juniper berries, salt, and pepper. The stew is slowly simmered for a long time, resulting in tender meat and rich, flavorful sauce.
Originally, hachee was a peasant dish invented as a way to use up leftover vegetables and meat. The name of the dish is derived from the French word hacher, meaning to chop, referring to the method of preparing meat and vegetables for the stew.
MOST ICONIC Hachee
Hazenpeper is a traditional (and German!) stew made with hare meat, flour, butter, red wine, carrots, onions, celery, and leeks. This thick and rich stew is typically flavored with a variety of spices such as garlic, thyme, rosemary, cloves, juniper berries, and bay leaves.
A crumbled ontbijtkoek (spiced cookie) is often added to the stew for extra flavor and texture, while in Germany, ginger cookies called pfeffernüsse are used instead. This comforting stew is especially popular in winter, and it is recommended to serve it with mashed potatoes and braised red cabbage on the side.
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