Stroopwafels
One of the most typical and well-known Dutch treats is the ‘stroopwafel’. Literally translated it is ‘syrup waffle’. The Dutch love their stroopwafels. It’s a waffle that is made from two thin layers of baked dough filled with caramel syrup. It is said that in the late 18th century the very first stroopwafels were made in the city of Gouda. Only after 1870 stroopwafels were being baked outside of Gouda as well and since the 20th century factories started making stroopwafels. Goudse stroopwafels are being sold out on the streets, on markets and in supermarkets. Sizes can vary from 5 to 25 centimeters (diameter). Stroopwafels are round and have a checked pattern. You can eat them cold, but nothing beats a warm stroopwafel. Tip: eat your stroopwafel with a cup of coffee or hot chocolate. Before you eat it, leave it on top of your cup or mug for a while (like the Dutchies do). The rising steam from the hot beverage warms the stroopwafel and slightly softens the inside, making it all yummy melty on one side and crispy on the other.
Bitterballen and kroketten
Another very popular Dutch snack is a bitterbal or a kroket. They are quite similar except for their shape. A bitterbal has the shape of a ball with a diameter of roughly 3-4 centimeter, while a kroket is kind of like sausage shaped. Both are meat-based snacks, typically containing a mixture of beef or veal (minced or chopped), beef broth, butter, flour for thickening, parsley, salt and pepper, resulting in a thick roux. Usually bitterballen or kroketten are served with mustard. Bitterballen are snacks that Dutch people eat when they are having a beer or glass of wine with colleagues or friends at the end of a busy day in a bar, or whenever there is something to celebrate. The same goes for kroketten. If you are in for a snack and it takes a while before you will be enjoying dinner, try a ‘Broodje kroket’, a bun with a meat croquette. You can get these in any snackbar (fast food restaurant) and on most train stations in The Netherlands.
