[Word List] Dutch Food Names
Duo has a helpful range of food names for general use, but here are some Dutch words for food you might find in Holland - more specifically, Amsterdam.
Straateten Straat = street; Eten = food.
A stroopwafel is a waffle made from two thin layers of baked dough with a caramel-like syrup filling in the middle. Sold in big quantities on the streets. Lekker!
Soused herring is herring soaked in a mild preserving liquid. It can be raw herring in a mild vinegar pickle or the famous Dutch brined herring.
Poffertjes are a traditional Dutch batter treat. Resembling small, fluffy pancakes, they are made with yeast and buckwheat flour.
(England, Ireland, Australia call them 'chips'. Canada/US call them 'french fries'). In the north of The Netherlands they are known as patats and in the south, friets. A delicacy in Amsterdam, sold by street vendors everywhere. Also, have the mayonnaise with them! The Dutch love their 'patats en mayonaise'.
Bitterballen are deep-fried snacks that are in street stalls all over the Netherlands. These savory orbs are battered in a crunchy breadcrumb coating and filled with a gooey mixture of chopped beef, beef broth, flour, butter, herbs and spices. They are typically served with mustard for dipping.
The deep friend balls of dough are similar in taste and texture to a cake doughnut, often with the addition of raisins or currants in the batter. Oliebollen are usually served hot with powdered sugar on top. Mainly served in winter.
Vlees en Vis Meat and Fish.
Sausages are served beautifully in Holland! Some famous Dutch sausages include:
-Amsterdam ossenworst -Metworst -Rookworst
The famous Dutch herring is served in many varieties and meals. In restaurants and street stalls alike, the herring is the heart of traditional Dutch cuisine.
Kibbeling is typical Dutch street food, you can get it at almost all markets (at fish stalls) and in fish shops. It consists of bits of fish dunked in batter that are deep fried and served with a dipping sauce. Most of the shops also sell other deep fried battered sea food like whole fish fillets (lekkerbek), mussels, large shrimps and squid rings.
Commonly eaten in Southern regions, the Biefstuk is a sirloin steak. Served with many vegetables and sauces.
Hachee is a type of stew eaten in Holland. It is beef usually but can be fish/poultry. To say stew, simply take the main ingredient (for example, beef) in Dutch (rundvlees) and add stoofpot. Rundvleesstoofpot = beef stew.
A bolus or jikkemine is a sweet pastry of Jewish origin from the Dutch province of Zeeland.
Vlaai, also known as Limburgse vlaai, is a Dutch pie or tart consisting of a pastry and filling.
A huge sweet ball, larger than a tennis ball, like a profiterole. Lots and lots of whipped cream and rich dark chocolate. Similar to a Moorkop.
Bread, of course! Some handy bread related words are -
- Wentelteefjes (essentially a kind of eggy bread)
- Wittebrood (white bread)
- Volkorenbrood (brown bread)
- Boter (butter - brood en boter)
- Chocoladestol (chocolaty, fruity bread)
- Jam / confituur (jam)
Breakfast Bacon. Om nom.
Little sprinkles, generally chocolate, that the Dutch put on their bread in the morning. Sounds crazy but it tastes lovely.
Morning cereals. Common ones are:
- Also, melk = milk. You have milk with cereal, ja?
Thanks for reading! If you have any suggestions or if I made a mistake leave it below. Also, eet smakelijk!
Actually, we do have a lot of those in our course, and even some that you don't list!
When you reach the bottom of the tree, you will find the "NL 2" skill, which is all about Dutch baking, food and snacks.
So if you weren't motivated before... I'd say this is some good incentive right here to work hard and finish the tree!!!
Nice list. If you ask me, there are only a few missing…stamppot, frikandel, kroket, poffertjes and worstenbroodjes. Maybe broodje ham/broodje kaas (only with butter of course, no reason to go overboard with fancy things like lettuce or tomato). :) From your list I think only de bolus and the Bossche Bol are quite regional (not available everywhere in the country, and even if available, personally I would never buy a bolus from a baker outside Zeeland). And if you ask the people from the eastern part of Noord-Brabant, they'll tell you the only real Bossche Bollen come from bakery Jan de Groot in Den Bosch.
And you're right in saying that oliebollen are mainly served in winter, but it is even more specific, they are typical food for oud en nieuw (New Year's Eve and New Year).
BTW I spotted a typo vlaii should be vlaai