Top 10 foods in Luxembourg – with recipes

Top 10 foods in Luxembourg – with recipes

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Many of Luxembourg’s top traditional foods reflect the Grand Duchy’s farming heritage as well as its geography sandwiched between Germany, France and Belgium.

You will find a great variety of influences in Luxembourg's traditional cuisine. Luxembourgish food combines rustic German heartiness, French finesse and a little Iberian flavour thrown in for good measure. When you think of food in Luxembourg, large portions, lots of meat, fish, potatoes, beans, and dashes of cream and wine should come to mind.

It's certainly not a cuisine for those on a diet, but it's definitely tasty.

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Here are easy recipes to remake our top 10 Luxembourgish dishes at home.

 

Top 10 Luxembourgish dishes to try

Bouneschlupp 

This is a thick soup made from green beans and potatoes cooked with bacon, and often served with potato pancakes. Sometimes, carrots, leeks, celery, onions, milk and cream are added in the mix. Other popular soups include the beef broth and vermicelli Rendfleeschbritt and a creamy potato and leek soup called Gromperenzopp

Make your own:

Top 10 foods in Luxembourg – with recipes: Bouneschlupp

F'rell Am Rèisleck
 

Luxembourg is landlocked, so traditional fish dishes are based on what swims in fresh water rather than in the sea. Trout, pike and crayfish are some of the most common fishes you’ll find in Luxembourg's restaurants. F'rell Am Rèisleck is one of the most popular dishes, where the trout is first fried and then cooked in a rich Riesling wine and cream sauce. Originally from Belgium, mussels have also become one of Luxembourg’s signature dishes.

Make your own: 

Top 10 foods in Luxembourg – with recipes: F'rell am reisleck


Friture de la Moselle
 

Originating from the wine-growing Moselle region of Luxembourg, Friture de la Moselle is a fried fish dish traditionally eaten with fingers. Different kinds of small freshwater fish are cleaned and gutted (or left whole if the fish are tiny), seasoned with salt and pepper, then dipped first into lemon juice and then into a flour and egg batter before deep frying. The fish is served with wedges of lemon to squeeze over the fish before you eat. 

Make your own: 

Gromperekichelcher 

These delicious crispy fried potato cakes or fritters is one of the most popular snacks in Luxembourg ­— you’ll find them on sale at markets and fairs everywhere. Gromperekichelcher are made from a mixture of grated potatoes, chopped onions, parsley, egg, flour and salt, then shaped into flattened patties and fried. Eat them hot with as they are or with ketchup or apple sauce. Sometimes they are eaten with soup. 

Make your own 

Top 10 foods in Luxembourg – with recipes: Gromperekichelcher

Huesenziwwi
 

During the game season — October to December — you might find huesenziwwi on the menus of some Luxembourg restaurants. The dish is a jugged hare stew, where hare is marinated between 48 and 72 hours before being fried in lard and flambéed with cognac. The hare is served with a sauce made from hare or calf’s blood, red wine, and more cognac. 

Make your own: 

Top 10 foods in Luxembourg – with recipes: Huesenziwwi

Judd mat gaardebounen
 

Some say this is the national dish of Luxembourg. It’s a hefty, heart-warming dish of smoked and salted pork (judd) with broad beans (gaardebounen). Smoked neck (sometimes called collar) of pork is first soaked overnight in water. The on the next day, it’s put in a pot with vegetables and spices such as bay leaves and cloves, and cooked over a low heat for several hours until tender. When it’s ready, the pork is cut into thick slices and placed on a bed of thick creamy broad beans sauce and served up with potatoes — most commonly boiled or sometimes fried with bacon. If you order this dish in a restaurant in Luxembourg, go with a big appetite as portions are usually huge. 

Make your own: 

Top 10 foods in Luxembourg – with recipes: Judd mat gaardebounen

Kuddelfleck and other offal dishes
 

In the past, no part of an animal went to waste. This is why you'll find many different offal dishes on the menu in Luxembourg. Traditional dishes include: liewe kniddelen mat sauerkraut (liver meatballs and sauerkraut); traipen (black pudding made from pork head, lungs, kidney and tongue mixed with cabbage and bread), which are fried and served with apple sauce; and kuddelfleck, which is tripe, coated in breadcrumbs and fried, then served with either a white wine or a spicy tomato sauce. 

Make your own:

Top 10 foods in Luxembourg – with recipes: traipen

Paschtéit or bouchée à la reine
 

Paschtéit or Bouchée à la Reine are puffy, large pastry cases filled with chicken and mushroom, and mixed together with a creamy or béchamel sauce. The case and contents are actually cooked separately; once the pastry is baked, the filling is put inside and finally a little pastry lid is popped on top. 

Make your own:

Top 10 foods in Luxembourg – with recipes: Paschtéit

Rieslingspaschteit or 
pâté au riesling 

Pâté is a common paste made from meat, spread on bread and often eaten with pickle. Rieslingspaschteit or Pâté au Riesling is a typical Luxembourgish dish where a coarse pork pâté or terrine, surrounded by a Riesling-flavoured aspic, is baked in pastry to make a meat pie. The pie is served sliced. 

Make your own:

Top 10 foods in Luxembourg – with recipes: Pâté au Riesling

Quetschentaart
 

You’ll find quetschentaart, which is an open plum tart, in bakeries all over Luxembourg in the autumn after the fruit has ripened and been harvested. The tart is traditionally made with a type of plum called a damson. The damsons are stoned, halved and then put into a sweet pastry dough base before being baked in the oven. The tart is served with a sprinkling of sugar. Another Luxembourgish speciality made of plums is the incredibly alcoholic eau de vie, a 40–50 percent proof plum brandy. 

Make your own:

Top 10 foods in Luxembourg – with recipes: Quetschentaart

 

Read more on local and traditional foods in other countries:


Expatica

Photo credits: Lëtzebuergesch (Bouneschlupp), Sarah_Ackerman (F'rell Am Rèisleck), Tamorlan (Friture de la Moselle), Otets (Gromperekichelcher), stu_spivack (Huesenziwwi), UnorthodoxY (Judd_mat_Gaardebounen), Otets (Traipen), Cornischong (Paschtéit), Gourmandise (Pâté au Riesling), Kate Hopkins (Quetschentaart).

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1 Comment To This Article

  • ryan posted:

    on 14th November 2016, 17:23:08 - Reply

    the quetschentaart looks very good