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The Cuisine of Luxembourg

Delicious dishes from Luxembourg

By Rasma RaistersPublished about a year ago 3 min read
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Soup

Bouneschlupp is a classic soup that is made with green beans, potatoes, smoked bacon, and onions. Variations might include carrots, leeks, or celery, and metworst, a heavily spiced sausage, can be added. The soup is considered a national dish of Luxembourg. It is served hot with potato pancakes. 

Luxembourgish Esaü soup is a hearty lentil stew. It is prepared with lentils, onions, carrots, celery, and leeks. The soup is seasoned with salt and pepper and can be enhanced with smoked bacon, butter, and cream or milk.

Luxembourgish onion soup is made with stir-fried onions added to vegetable stock with white wine and caraway seeds. The soup is finished with pieces of toasted bread, sunflower seeds, and grated cheese on top. After the soup is assembled it is broiled until the cheese melts.

Meat

Huesenziwwi is a popular dish that is prepared with marinated pieces of hare cooked with wine and onions. The sauce is thickened with the blood of the hare. Variations add sour cream, carrots, mushrooms, and herbs like thyme, sage, and bay leaves. It is heavily seasoned with pepper and can be flambeed with cognac. The dish is served with noodles and cabbage.

Judd mat gaardebounen is a dish made with smoked collar of pork and broad beans. The pork collar is cooked in water with chopped vegetables and herbs like carrots, onions, celery, bay leaves, cloves, savory, and peppercorns. Wine can be added and cooked until the meat is tender. The smoked pork collar is sliced and topped with a creamy sauce based on roux, fresh cream, dry white wine, stock or water, blanched broad beans, bacon, and herbs. It is served with boiled or fried potatoes. 

Jambon en croute is a traditional specialty that consists of whole or sliced smoked pre-cooked ham wrapped in a pastry crust and baked. The ham is enhanced with a mustard-based or honey coating. Some versions have the ham stuffed with finely chopped mushrooms, shallots, and herbs before covering it with the pastry. The sliced ham is served with potatoes, beans, rice, pasta, or a green salad.

Traipen is known as black pudding or blood sausage. The sausage is a combination of ground pork head meat, lungs, kidneys, and tongue or other pork offal, pork blood, cabbage, onions, and stale bread. The sausage mixture is seasoned with salt, pepper, and a special summer savory, bounekraitchen. The mixture is stuffed into casings, shaped into sausages, and cooked. They are baked or fried and accompanied by applesauce.

Pate gaumais is a kind of pie that consists of yeast dough filled with pork. Prime cuts of pork are marinated for 48 hours in wine or vinegar with spices and herbs like garlic, shallots, bay leaves, thyme, and parsley. It can be eaten hot or cold. 

Rieslingspaschteit is a traditional meat pie that consists of a pastry shell surrounding a filling of pate-like meat mixture in Riesling aspic. The pastry is made with flour, butter, lard, water, salt, and Riesling wine. The filling consists of pork or veal, chopped white bread, vegetables, herbs, spices, and Riesling wine. Holes are made in the top of the pie to release steam.

Feierstengszalot translated to flintstone salad. This is a meat salad combining pieces of beef with hard-boiled eggs, shallots, cornichons, and mustard vinaigrette. The vinaigrette is made with mustard, oil, red wine vinegar, tarragon, parsley, chives, salt, and pepper. It is served cold with roasted potatoes.

Seafood

Friture de la Moselle consists of different species of small fish that are battered and fried until golden and crispy. The fish are seasoned with salt and pepper and first soaked in lemon juice, coated in a batter of flour and eggs, and deep-fried.

Kriibsen are crayfish cleaned and cooked in a sauce with finely chopped vegetables, herbs, butter, seasonings, fish stock, and Riesling. The vegetables added are green celery, shallots, carrots, and herbs like thyme, tarragon, bay leaves, and parsley. Once cooked the crayfish are topped with a hot, buttery sauce.

F’rell am rèisleck is a traditional fish specialty that consists of freshwater trout smothered in a creamy Reisling wine sauce. The fish is fried in melted butter, and covered with Riesling wine, crème fraiche, shallots, and herbs and spices like chervil, tarragon, chives, parsley, paprika, salt, and pepper. The fish is baked and topped with a creamy wine sauce. It is served with potato fritters or steamed potatoes.

Dessert

Quetschentaart is a damson plum tart traditionally prepared in autumn when the plums are in season. The tart base is prepared with flour, sugar, butter, salt, and eggs mixed into a firm dough. The dough is rolled out and placed in a buttered tart tin. Slices of fresh damson plums are placed into the dough and baked. 



cuisine
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About the Creator

Rasma Raisters

My passions are writing and creating poetry. I write for several sites online and have four themed blogs on Wordpress. Please follow me on Twitter.

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