Baku Kitchen! An independent reference of traditional food

Luxembourg

Ask what Luxembourg eats and the answer starts with this: hearty blend of German portions and French finesse: smoked pork, beans, potatoes, and Moselle wines. Look for Judd mat Gaardebounen (smoked pork collar with broad beans in cream sauce; national dish), Gromperekichelcher (crispy shredded-potato fritters with onion and parsley; funfair essential) and Bouneschlupp (green bean soup with potatoes, bacon, and Mettwurst sausage). Smoked pork collar with broad beans, treated as the national dish; the collar is brined and smoked, as farms preserved pork before refrigeration. This atlas has 28 Luxembourg dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

28 dishes.

BamkuchBamkuchRing-shaped tree cake baked layer by layer on a turning spit.BouneschluppBouneschluppGreen bean soup with potatoes, bacon, and Mettwurst sausage.BoxemännchenBoxemännchenBrioche man with a clay pipe, baked for Saint NicholasCrémant de LuxembourgCrémant de LuxembourgTraditional-method sparkling wine from the Luxembourg Moselle.Éisleker hamÉisleker hamOak-smoked cured ham from the Oesling, served with fries.FeierstengszalotFeierstengszalotCold boiled beef salad with onion, vinegar, mustard and parsley.FierkelsjhelliFierkelsjhelliSuckling pig set in its own clear aspic and sliced coldFriture de la MoselleFriture de la MoselleSmall river fish floured and deep-fried whole, eaten with lemon and wine.GromperekichelcherGromperekichelcherCrispy shredded-potato fritters with onion and parsley; funfair essential.HuesenziwwiHuesenziwwiHare jugged in red wine and its own blood, an autumn game dishJudd mat GaardebounenJudd mat GaardebounenSmoked pork collar with broad beans in cream sauce; national dish.KachkéisKachkéisRunny cooked-cheese spread on buttered bread with mustard.KniddelenKniddelenChewy flour dumplings with crispy bacon and cream.KuddelfleckKuddelfleckBreaded tripe fried and served in a spiced tomato sauce.LäiwerkniddelenLäiwerkniddelenPork liver dumplings poached and served with sauerkraut and potatoesMettwurschtMettwurschtSmoked coarse pork sausage eaten cold or cooked with beansMirabelle eau-de-vieMirabelle eau-de-vieClear plum brandy served ice cold after a heavy meal.Moselle wineMoselle wineCrisp Riesling, Auxerrois and Elbling whites from steep river terraces.NonnefäschtNonnefäschtSmall round carnival doughnuts fried and dusted with sugarQuetschQuetschClear plum eau-de-vie distilled from damson-type quetsch plumsQuetschentaartQuetschentaartShortcrust tart of purple quetsch plums, autumn favourite.RieslingspaschtéitRieslingspaschtéitPuff-pastry pork terrine loaf set with Riesling jelly.RivanerRivanerLight off-dry white wine, the everyday Luxembourg Moselle pourThüringerThüringerLong grilled pork sausage in a bun with mustard at fairsTräipenTräipenBlack pudding fried, with applesauce and boiled potatoes.Trout in Riesling sauceTrout in Riesling sauceMoselle trout poached in creamy Riesling sauce.VerwurelterVerwurelterTwisted knot of fried dough dusted with sugar, eaten warm.WäinzoossissWäinzoossissWine sausage poached and eaten with mustard and mashed potato.

  • Bamkuch

    Ring-shaped tree cake baked layer by layer on a turning spit. Ready in 1 hour prep and 2 hours cooking.…

  • Boxemännchen

    Brioche man with a clay pipe, baked for Saint Nicholas. Ready in 30 min prep and 20 min cooking. 6…

  • Crémant de Luxembourg

    Traditional-method sparkling wine from the Luxembourg Moselle. A wine & spirit recipe from Luxembourg.

  • Éisleker ham

    Oak-smoked cured ham from the Oesling, served with fries. A charcuterie & cured recipe from Luxembourg.

  • Feierstengszalot

    Cold boiled beef salad with onion, vinegar, mustard and parsley. Ready in 20 minutes prep and 2 hours 30 minutes,…

  • Fierkelsjhelli

    Suckling pig set in its own clear aspic and sliced cold. Ready in 45 min prep and 3 hours 30…

  • Friture de la Moselle

    Small river fish floured and deep-fried whole, eaten with lemon and wine. Ready in 25 minutes prep and 20 minutes…

  • Huesenziwwi

    Hare jugged in red wine and its own blood, an autumn game dish. Ready in 40 minutes prep and 2…

  • Kachkéis

    Runny cooked-cheese spread on buttered bread with mustard. Ready in 20 min prep and 20 min cooking. Makes about 400…

  • Kniddelen

    Chewy flour dumplings with crispy bacon and cream. Ready in 20 min prep and 20 min cooking. 4 servings. A…