These traditional Dutch dishes are a hit in other countries

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: these traditional Dutch dishes are a hit in other countries.

You might think that we in the Netherlands are not known for our culinary hits, and that might be true, but there seems to be a change coming. Of course, our delicacies have already been a great treat in the Lloret de Mar resorts where you can typically find a Friet van Piet (and order frikadellen and kroketten as if you just rolled off the Leidseplein), but lately, many more countries are picking up ‘our’ dishes.

1. Stroopwafels
The name sounds so logical in our language, but in the US (where this is becoming a huge hit) that is not exactly the case. Syrup as we put on our pancakes is not a very popular thing there, and when they think of waffles, they think of something very different. Bakery The Good Batch in NYC was the very first in the United States; the doors opened there in 2010. They missed the cookies from home (it was indeed set up by Dutch people), which was picked up, and now you can find our stroopwafel under different names on the other side of the ocean.

2. Spruitjes
Once again, the United States has picked something from us and sold it themselves. And to be fair: they are not doing a bad job with the Brussels sprouts. I think I speak for half of the Netherlands when I say that boiled Brussels sprouts used to be real nightmare material, and yet Brussels sprouts are actually quite tasty: stir-fried or, my favorite, deep-fried. Not entirely surprising that America has started frying our Brussels sprouts, but they are really good. Want to be a bit healthier? Make them like they do in Indonesia: delicious and spicy.

3. Drop
Dutch licorice is really the best; you can't convince me otherwise. But that doesn't mean other countries can't enjoy licorice too. On the contrary: in Scandinavia, licorice is very popular; especially the brand Lakrids, with the salty ‘dropjes’, is doing well. Very different from how we know it, but everyone has their own taste.

4. Boerenkool
Hey America, do you ever come up with dishes that are actually originally yours? They make boerenkool in a very different way than we are used to, namely not as a stamppot, no, raw. And I must say: I found it really incredibly tasty when I was in New York. You actually see ‘kale salad’ everywhere. Lately, I've been seeing it a bit more in the Netherlands and I think it's a positive development. Healthy and tasty and something different from regular lettuce.

5. Erwtensoep
You can easily order this in Indonesia. I actually find it tastier there (but I really love Indo food and medium pea soup). If you're there, look for ‘sop pollong‘ on the menu. It's often served with rice and has the same thickness as you're used to from the Dutch version.

6. Kroketten en bitterballen
This one doesn't really come as a surprise, as this is a bit of Dutch pride. The Spanish croquettas always taste good to me, while the attempts of other countries to recreate ‘our’ bitterbal are less successful. You won't quickly find a really good kroket or bitterbal abroad, no matter how much they want to... Although the Alpenbälle in Germany and Austria come somewhat close.

7. Kapsalon
Yes, seriously! The standard go-to when you roll out of the pub and stumble to the nearest snack bar is a huge hit in... Nepal! How so? Apparently, a Nepalese chef discovered this delicacy during a trip to the Netherlands and was immediately sold (understandably). Even more fun: it costs about three euros in Nepal, which is a lot of money there. So you won't find our ordinary kapsalon in cafes or snack bars, but in exclusive high-end restaurants. Hilarious!

8. Pannenkoeken
In America and Canada, you naturally find a lot of pancakes, but then those small and thick pancakes, not how we used to be served them by our mothers. Although this variant in Canada is making a real comeback: the franchise ‘Dutch’ sells paper-thin pancakes. Mainly as breakfast, by the way.