How to pronounce Balkenbrij

In the International Phonetic Alphabet it is /ˈbɑlkə(n)ˌbrɛi/. In plain English letters that is BAL-kun-bray, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Balkenbrij?

Balkenbrij is a main dish of the Netherlands. Where it comes from: Overijssel and Gelderland. People usually eat it at lunch or dinner. Its main ingredients are pork and offal. It tastes savory and rich.

Where Balkenbrij comes from

Balkenbrij is one of 30 signature dishes of the Netherlands on this map.

• Deventer koek · Dessert · Overijssel

  Deventer koek is a spiced cake related to ontbijtkoek, from the old Hanseatic city of Deventer, which is still nicknamed the Koekstad, the cake city.

• Stroopwafel · Dessert · Gouda

  A stroopwafel is two thin, crisp waffles pressed together with a layer of warm caramel syrup, the stroop.

• Hollandse Nieuwe Hollandse nieuwe haring · Street food · North Sea coast

  Hollandse Nieuwe is the first herring of the season, caught in the North Sea in late spring when the fish are fat before spawning.

• Stamppot · Main dish · Holland

  Stamppot means "mash pot": potatoes boiled and mashed together with one or more vegetables, such as kale (boerenkool), sauerkraut (zuurkool), endive or carrots and onions (hutspot).

• Groninger koek · Dessert · Groningen

  Groninger koek, in the local dialect Grunneger kouk, is a spiced loaf cake from the province of Groningen in the far north-east of the Netherlands.

• Frisian sugar bread Fries suikerbrood · Bread & pastry · Friesland

  Fries suikerbrood, Frisian sugar bread, is a white yeast loaf baked with large lumps of sugar mixed into the dough, up to forty per cent pearl or nib sugar, together with cinnamon and sometimes ginger syrup.

Food of the Netherlands

Dishes like Balkenbrij in other countries

Same type of dish and similar main ingredients as Balkenbrij:

• Knipp · Main dish · Bremen, Germany

  Knipp is a grain sausage from Bremen and Lower Saxony, made from oat groats cooked with pig's head, pork belly, rind, liver and broth and seasoned with salt, allspice and pepper.

• Żymlok · Main dish · Silesia, Poland

  Żymlok, also spelled żemlok or zemlok, is a traditional Silesian offal sausage.

• Vincisgrassi · Main dish · Macerata, Italy

  Vincisgrassi is the Marche's baked pasta, richer than the lasagne of Bologna.

• Morteruelo · Main dish · Cuenca (Castile-La Mancha), Spain

  Morteruelo is a thick meat paste from the eastern highlands of Castile-La Mancha, above all the province of Cuenca, as well as eastern Guadalajara, Requena and Albacete, where it is called ajo mataero.