International Cooking: Food from Luxembourg

Today I cooked food from another tiny country—Luxembourg! I was expecting food from Luxembourg to be good due to its location and I was not disappointed!

Luxembourg is a small country located between Belgium, Germany, and France. Despite its small size, the capital city (also called Luxembourg) is the seat of several important institutions in the European Union, including the EU’s Court of Justice.

Luxembourg’s history can be traced back to 963, when Count Siegfried gained land in a small part of the region, including Roman-era fortifications. His descendants increased their territory, and by the end of the 13th century, the counts of Luxembourg reigned over a considerable amount of land.

In 1308, Count of Luxembourg Henry VII became King of the Romans and later, the Holy Roman Emperor. In total, the House of Luxembourg produced four Holy Roman Emperors during the High Middle Ages. One of these emperors chose to elevate the county to the Duchy of Luxembourg in 1354.

The City and Fortress of Luxembourg was strategically important due to its location, and built up over the centuries to become one of the most reputed fortifications in Europe. The city, including its fortification, is now a UNESCO World Heritage Site.

Luxembourg emerged as an independent state in 1815, but in the possession of William I of the Netherlands. Then in 1839, after the Belgian Revolution, the French-speaking part of the state was ceded to Belgium and the Luxembourgish-speaking part became present-day Luxembourg.

Luxembourg is a highly developed country with an advanced economy and has one of the world’s highest GDP per capita. It also has one of the highest levels of human development and LGBT equality in Europe.

What Do People Eat in Luxembourg?

As you may expect, Luxembourgish cuisine is heavily influenced by France, Belgium, and Germany.

Main meals often include meat, with pork looking to be the most widely consumed. Sausages and bacon in particular seem to be very popular. Fish from local rivers, such as trout, pike, and crayfish are also common.

Potatoes are very popular, as well as vegetables such as green beans and cabbage, which may be fermented to make sauerkraut. Apple sauce is a common side dish for both sweet and savory dishes.

French pastries and cakes are widely available throughout the country, as well as German baked goods such as pretzels.

What I Made

Scroll down to read about other popular Luxembourgish dishes I didn’t make!

Gromperekichelcher (Fried Potato Cakes)

Gromperekichelcher (Fried Potato Cakes)

Potato cakes appear to be common in many countries, and they’re always delicious so I can see why! This version includes onion, egg, and parsley, and is often served with apple compote.

First, I finely grated my potatoes and mixed them with egg, flour, salt, and parsley. I let the mixture rest for about half an hour. I was worried the potatoes would turn brown, but I guess the moisture from the egg prevented that from happening.

I then formed the mixture into cakes and shallow-fried them until they were golden and crispy.

I served my gromperekichelcher with apple compote, which I made myself by cooking down some apples with water and a little sugar. It was much better than the store-bought applesauce I was using during Liechtenstein week!

These were really good, but it’s hard to go wrong with potato cakes. I ate them fresh with apple compote and ate the leftovers the next day with fried eggs. Both ways were delicious!

The recipe I used is from Anne’s Kitchen, which was recommended to me by someone on Reddit. The apple compote I made comes from the next recipe.

Kniddelen (Dumplings with Bacon)

Kniddelen (Dumplings with Bacon)

These are simple boiled dumplings that can be served in many different ways. Here, I sautéed them with some bacon and added apple compote on the side.

I made the dumpling dough by mixing flour, sour cream, eggs, milk, salt, and pepper. Quark is what was called for in the original recipe, but sour cream and mascarpone were suggested as substitutes. This means I’m more confused than ever as to what quark really is, after thinking it was much drier than cottage cheese last week when making my Lithuanian pancakes.

Anyway, I added spoonfuls of my dough to boiling water to make my dumplings. This worked well though the dumplings grew more than I was expecting so some were on the large side!

Once my dumplings were boiled, I sautéed them in butter with chopped bacon. I served them with apple compote and some vegetables on the side.

These didn’t come out looking pretty but they were amazing! I’d love to make them again and try different variations.

The recipe I used here is from Anne’s Kitchen.

Bouneschlupp (Green Bean, Potato, and Sausage Soup)

Bouneschlupp (Green Bean, Potato, and Sausage Soup)

Bouneschlupp is said to be the most popular Luxembourgish soup. It’s made with green beans and potatoes, and usually also includes a type of smoky sausage called Mettwurscht. There are many variations, but I chose to go with a recipe that includes a dash of cream at the end.

First I cooked some onion in butter. Then I added a little flour, and a few minutes later I added chicken stock, green beans, potatoes, a bay leaf, and some dried summer savory. The original recipe used vegetable stock but I tend to use chicken stock for everything since I always have it.

I let everything simmer for a bit, before adding some bratwurst sausages that I had first browned and then sliced. I went off the recipe a bit here—not just because I used bratwurst instead of Mettwurscht, but because the recipe didn’t say to brown them first. This is my preference though.

After a few more minutes, the soup was ready. I added a dash of cream to each bowl before serving. It did not look as pretty as the bowl in the recipe photo which is why the photo with cream is not the main photo for this dish!

Bouneschlupp (Green Bean, Potato, and Sausage Soup) with cream

Despite the way this looks, it was really delicious. I think I particularly like the taste of summer savory, something I had never really cooked with before starting this challenge. I can see myself making this again since it was so easy.

This recipe is also from Anne’s Kitchen.

  • Judd mat gaardebounen – smoked pork collar cooked with vegetables and herbs and served with broad beans and white wine sauce. This is considered Luxembourg’s national dish but I couldn’t find the smoked pork collar to make it this week.
  • Kachkéis – this is actually French in origin, though someone on the Luxembourg subreddit called it essential. It’s a certain type of cheese that can be bought in the shape of a sausage. It’s then cut up and melted with milk or cream. From there, it’s spread on bread, often with mustard.

Final Thoughts

I really loved everything I made this week! It’s honestly pretty hard to choose a favorite food from Luxembourg since everything was so good, but maybe the kniddelen.

Next week, I will be cooking food from Madagascar

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