In the Netherlands, food is a serious business, and they take it very seriously indeed. If you haven’t tried these traditional Dutch dishes yet, you are in for a treat because they range from tempting desserts to robust entrees.
This article has all of the information that you could possibly require, whether you are going to Amsterdam and want to know what to eat there or whether you simply want to add some Dutch food customs into your menu planning.
You’ll be happy to learn that natives of the Netherlands compiled this list of food associated with their country.
1. Dutch French Fries
Frietjes are one of the most popular snacks in the Netherlands. It’s not only fries, though, as you might expect. With mayonnaise, curry ketchup (spicy ketchup), and onions, we enjoy it. Peanut sauce is another popular condiment in the country. Even yet, this dish is made even better with curry ketchup.
Croquettes (also known as kroketten) are a common fast food item, much like bitterballen. A thick sauce with bits of meat (beef or veal) coated in breadcrumbs and deep-fried makes up the center of the cylinders. Despite the fact that they aren’t known for their health benefits, they are a delicious and filling meal. Kroketten is commonly served as a sandwich on bread.
3. Stamp Pot
It is a traditional Dutch dish known as stamp pot. Veggies such as kale, carrots, endive, or sauerkraut can be added to the mashed potato mixture. Stamp pot” is a classic winter dish, best served with “rook worst,” which is a type of sausage. Several restaurants serve it, and a small Amsterdam business called “Stamppotje” specializes solely in it. Summertime brings an ice cream store to the tiny restaurant chain that serves fresh-made “stamp pot” throughout the winter.
4. Lekkerbekje / Kibbeling
If you like fish and chips, but don’t want the chips, try this Dutch version. “Kibbeling” and “Lekkerbekje” refer to battered and deep-fried white fish from the North Sea, such as codfish or whiting. ‘Lekkerbekje’ is not sliced into chunks like ‘kibbeling,’ which is the only distinction between the two. Remoulade sauce (a condiment akin to tartar sauce) or garlic sauce are traditional accompaniments to “Kibbeling.” At the same market or street stands where ‘haring’ (herring) is sold, you may get your hands on this delectable shellfish.
Hutspot is a type of stamppot that is traditionally eaten in the Netherlands during the winter months. This dish is a great way to keep warm in the colder months of the year! Mashed potatoes, carrots, and onions are cooked together in a large saucepan and then combined with the rest of the ingredients. Of course, salt and pepper are both acceptable seasonings. Meatballs, smoked bacon, or Dutch sausage is common accompaniments.Bitterballen
Bitterballen are a popular bar snack in the Netherlands, where they can be found in nearly any establishment that serves beer. Fried and served with mustard, these meatballs have a delicious flavor. There is a breadcrumb coating and a soft filling inside the ‘bitterbal.’ The filling can be really hot, so be careful if you decide to eat one. This concoction is called ‘bitterbal.’ It includes meat, beef broth, butter, thickening flour, and other herbs and spices (resulting in a thick ragout). ‘Bitterballen’ and ‘kroketten’ are quite similar in terms of ingredients, preparation, and flavor.
7. Kapsalon – Dutch Fast Food
The Dutch dish kapsalon is a delectable concoction of not-so-healthy ingredients. Fries are laid up on a plate, followed by a layer of kebab or shawarma, melted cheese, and a variety of veggies. In reality, Kapsalon is an extremely filling and satisfying fast food, especially after a night of drinking.
8. Appelflap – Apple Puff Pastry
A pastry called an “Appelflap” is made of dough, raisins, sour apples, and sugar powder. During the middle Ages, this pastry became one of the most popular dishes. An Appelflap can be cooked in two different ways: by frying it in the fryer or by baking it in the oven. Also, this traditional breakfast can be made in a lot of different ways. Apples also go well with sausage rolls and cheese sticks, which are both common additions. This famous pastry can be found in bakeries and coffee shops all over the country. The crisp golden brown will give you a satisfying feeling that is hard to find in other pastries.
9. Speculoos – Spiced Biscuit
A spiced cookie called Speculoos is often made for St. Nicholas Day. People often put pictures of a farmhouse, ship, elephant, horse, or anything St. Nicholas-related on these biscuits. The name of this candy might come from the Latin word speculator, which means “one who sees everything” and was used to describe St. Nicholas. But it could have also come from the Dutch word “specerij,” which means “spice.” The Dutch love these thin, crispy biscuits because they taste like cardamom, cinnamon, nutmeg, ginger, and cloves. In fact, they like Speculoos so much that they’ve made their own versions, like ones with anise or almond flour.
10. Tompouce – Traditional Dutch Pastry
It is named after Admiraal Tom Pouce, a theatrical name used by the Frisian dwarf Jan Hannema and introduced by a pastry baker in Amsterdam. Tompouce, a Dutch delicacy consisting of two puff pastry shells filled with custard cream, is a national treasure. On King’s Day, the frosting is traditionally orange in honor of the Dutch Royal Family.
The Dutch love to eat Krokets with their fries, as it is one of their numerous national dishes. The crust is made of bread crumbs and dough, while the inside is frequently beef ragout. The kroket can be made with a variety of substitutes for beef, such as potatoes, carrots, or other vegetables. Your taste senses will thank you if you dip your kroket in mustard, no matter what the filling is!
Kibbeling is a tasty Dutch snack that is usually made of small pieces of whitefish, cod, Pollock, tilapia, and other fish. These pieces are dipped in a mixture of flour, egg, beer, and spices, and then fried. Kibbeling is served with either remoulade or ravigote sauce, which is both tasty sauces.
Yet another deep-fried treat. Fry things up in the Netherlands, for sure! Only the form differs between bamiblok and bamischijf. ‘Schijf’ and ‘blok’ are two different terms for the same thing. The dish within is called ‘bami,’ and it is Asian cuisine. The Indonesian influence on Dutch food is most likely to blame. Again, dough and breadcrumbs are used for the outside. We think a bamiblok with ketchup and fries is a delicious combination.
“Stroopwafel” is unquestionably the most famous and popular confection from the Netherlands. A’stroopwafel,’ as they are known in the Netherlands, is an unusual type of cookie. Baking the batter and then cutting it horizontally results in this waffle. In between the waffle’s two thin layers, a sweet and sticky syrup (referred to as “Stroop”) is poured. To make the waffle batter, you’ll need a combination of butter, flour, yeast, milk, brown sugar, and eggs.
Poffertjes, a type of pancake popular in the Netherlands, is one of my favorite discoveries. Yeast and buckwheat flour is used to make these light and airy snacks. Typically, they’re topped with a mixture of powdered sugar, butter, and syrup. If you’re at a festival, you’ll likely be able to locate a wider variety of toppings for your poffertjes. I’ve seen them served with cinnamon and sugar, chocolate syrup, and whipped cream at many festivals, including the Gouda cheese market. Fresh strawberries were a big hit with me.
16. Boerenkool Met Rookworst
Both Boerenkool met Rookworst and Boerenkool met Riesling are typical Dutch foods. Kale, potatoes, and bacon are mashed together to make this dish. It is customary to cut a small hole in the middle of the dish and pour some gravy into it. Rookworst is a common side dish. Ground beef is combined with seasonings and salt and then packed into a casing to create this sausage. Although Boerenkool is widely distributed, certain localities have their own distinct name for it. People in Limburg’s southern province name it ‘boeremoos.’
The ginger-spiced Ontbijtkoek is a delectable rye flour cake. Ginger, cloves, cinnamon, and nutmeg are among the spices utilized. Saccade, a candied citrus peel, is also sometimes used. Each region of the Netherlands has its own unique recipe. For breakfast or a snack, Ontbijtkoek, or “breakfast cake,” is a must-have treat in the Netherlands.
The Netherlands is known for its lengthy, deep-fried, and skinless hot dog-style sausages. Frikadel sausages were previously made with ground chicken, beef, or pork meat combined with nutmeg, mace, pepper, or mace. PC Hooft, a Dutch writer, referred to it as a dish for elderly spinsters because of its phallic appearance. Long buns or broodje, fries, raw onions, lettuce, mayo, and Currygewürzketchup are common accompaniments with the sausage. A frikandel special is served with mayo, curry ketchup, and sliced onions.
Traditional Dutch stews are made with a variety of meats and vegetables, but the most common ingredient is fish. Cooking the meat in enormous iron cauldrons and then simmering it in vinegar or wine to tenderize the meat is likely how this dish came to be. The dish is served with rice or potatoes and garnished with laurel leaves, cloves, apple butter, and morning bread. Unknown, but likely derived from the French verb hacher, meaning to grind or chop. It is commonly served with hutspot and dates back to the medieval period, possibly coinciding.
20. Dutch Liquorices
In Holland, eating liquorice is kind of a national pastime. In fact, each person in Holland eats more liquorice than anyone else in the world. But WATCH OUT if someone in Holland offers you licorice, which they will. This isn’t licorice as you know it. Instead, it’s a black, saltier version called “drop.” Be careful, and don’t say we didn’t tell you to be careful.