luxembourgish Recipes
28 delicious luxembourgish recipes from around the world
Äppelkuch (Luxembourgish Apple Cake)
Äppelkuch is a traditional Luxembourgish apple cake, often featuring a buttery base topped with sliced apples and a rich custard-like topping that bakes into a moist, flavorful dessert.
Boudin Noir aux Pommes (Blood Sausage with Apples)
A classic Luxembourgish dish featuring rich blood sausage (boudin noir) pan-fried and served with sweet, caramelized apples. This combination offers a delightful balance of savory and sweet flavors, often accompanied by mashed potatoes.
Bouneschlupp (Luxembourgish Green Bean Soup)
Bouneschlupp is a hearty and traditional Luxembourgish soup, featuring green beans, potatoes, and often smoky sausage. It's a comforting and flavorful dish, perfect for cooler weather.
Feierstengszalot (Luxembourgish Smoked Pork Salad)
A hearty and flavorful salad featuring thinly sliced smoked pork, onions, pickles, and a tangy vinaigrette. It's a popular dish often served as a starter or a light meal.
Gebackene Hering mit Zwiebeln
A simple yet flavorful dish of baked herring fillets layered with sautéed onions and seasoned to perfection. This recipe highlights the use of readily available ingredients and is a testament to Luxembourg's culinary heritage, often enjoyed as a comforting meal.
Gromperekichelcher (Luxembourgish Potato Fritters)
Gromperekichelcher are crispy, deep-fried potato fritters, a beloved snack often found at Luxembourgish festivals and markets. Made with grated potatoes, onion, egg, and parsley, they are typically served warm with applesauce or mustard.
Gromperenzopp (Luxembourgish Potato Soup)
A comforting and creamy potato soup, Gromperenzopp is a staple in Luxembourgish cuisine. This hearty soup features tender potatoes and leeks, enriched with smoked bacon and a touch of cream, making it a perfect dish for a chilly day.
Haam am Hée (Ham in Hay)
A traditional Luxembourgish dish where a ham is baked within a crust of hay, imparting a unique earthy aroma and flavor. This method of cooking is rustic and showcases the importance of local ingredients in Luxembourgish cuisine.
Hameschmier
Hameschmier is a simple yet flavorful Luxembourgish spread made from finely chopped ham, mixed with butter, mustard, and seasonings. It's traditionally served on rye bread or toast, often as a quick lunch or a hearty snack.
Huesenziwwi (Luxembourgish Rabbit Stew)
A traditional Luxembourgish rabbit stew, Huesenziwwi, features tender rabbit meat slow-cooked in red wine with aromatic vegetables. It's a hearty and flavorful dish, often served with potatoes or bread.
Judd mat Gänsbléckcher
A traditional Luxembourgish dish featuring smoked pork neck (Judd) served with boiled potatoes and a sauce made from dandelion greens (Gänsbléckcher). It's a hearty and flavorful meal, often considered a national dish.
Kachkéis Fondue with Mustard Croutons
A unique Luxembourgish cooked cheese fondue, known for its stringy and gloopy texture, served with crispy, mustard-coated croutons. This dish is a delightful and comforting experience.
Kasseler a Roude Wäin (Pork in Red Wine)
A hearty and flavorful Luxembourgish dish of pork, typically Kasseler (cured pork loin), braised in red wine with aromatic vegetables and spices.
Kasseraffelen
A popular Luxembourgish appetizer or snack, Kasseraffelen are essentially cheese fritters made with grated Emmental cheese, flour, eggs, and often seasoned with nutmeg and parsley. They are deep-fried until golden brown and crispy.
Kriibelen (Luxembourgish Crab Cakes)
Delicate and flavorful crab cakes made with fresh crab meat, breadcrumbs, herbs, and a touch of lemon. These are often pan-fried until golden brown and served with a remoulade sauce.
Kuddelfleck Luxembourgeois
Kuddelfleck is a traditional Luxembourgish dish made from tripe, which is coated in breadcrumbs and fried until crispy. It is typically served with a rich white wine sauce or a spicy tomato sauce, often accompanied by boiled potatoes. This dish exemplifies the historical practice of using all parts of an animal.
Liergnescht Schübelouer (Braised Smoked Pork Shoulder with Cabbage)
A hearty and flavorful dish featuring slow-braised smoked pork shoulder, tender cabbage, and potatoes, often considered a comforting winter meal in Luxembourg.
Liewerkniddelen (Liver Dumpling Soup)
A traditional Luxembourgish soup featuring tender liver dumplings simmered in a rich, savory broth. This hearty dish is a comforting staple, often prepared with a mix of veal or beef liver, stale bread, and aromatic herbs.
Luxembourgish Game Stew
A rich and hearty game stew, often made with venison or wild boar, slow-cooked with red wine, root vegetables, and dried apples for a depth of flavor. This dish is perfect for colder months and showcases Luxembourg's connection to the land.
Luxembourgish Leek and Potato Gratin
A comforting and hearty gratin featuring layers of thinly sliced potatoes and tender leeks, baked in a creamy sauce with a hint of nutmeg. This dish showcases staple Luxembourgish ingredients.
Luxembourgish Mushroom and Gruyère Tart
A savory tart featuring a flaky pastry crust filled with sautéed mushrooms, onions, garlic, and herbs, bound together with a creamy mixture of eggs and milk, and topped with melted Gruyère cheese. This tart is a delightful appetizer or light meal.
Luxembourgish Pork and Apple Casserole
A comforting and flavorful casserole featuring tender pork shoulder braised with sweet apples and a hint of white wine and mustard, creating a harmonious blend of savory and sweet notes.
Luxembourgish Pork and Cabbage Stew
A comforting and rustic stew featuring tender pieces of pork simmered with shredded cabbage, potatoes, and carrots in a savory tomato-based broth. This hearty dish is a staple in Luxembourgish home cooking, perfect for a chilly evening.
Luxembourgish River Fish Stew (Friture de la Moselle Inspired)
A delicate and flavorful stew inspired by Luxembourg's Friture de la Moselle, featuring a medley of small river fish poached in a light, herb-infused broth with a hint of Riesling wine, capturing the essence of the Moselle region.