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Papua New GuineaFlavors · Luxembourg
Flat patties made from grated potato with onion, parsley and seasonings, fried until crispy. Official tourism presents them as a national dish, and they are traditional at fairs and Christmas markets.
Traditional dish from Luxembourg
Also known as: Gromperekichelchen, Gromperekichel
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Gromperekichelcher — Luxembourg
Gromperekichelcher means, in Luxembourgish, potato fritters. Raw potatoes are grated, drained and mixed with onion, parsley, egg, a little flour and seasonings. Using a spoon, thin discs are formed and fried in plenty of oil until the edges are golden and crispy.
Gromperekichelcher are part of the national cuisine. They are seasoned potato galettes with onion, parsley and spices, common at markets and festivals.
At fairs, they are sold at stalls and served hot, in small paper bags or plates. They are a tradition at the Schueberfouer, the big fair held every year in the city of Luxembourg between August and September, and at the country’s Christmas markets.
At home, they are made as a main dish or a side, often served with apple jam on the side, a common combination in the region.
Similar potato fritters exist in Germany and Belgium; in Luxembourg, Gromperekichelcher are part of the fairs’ and festivals’ collective memory.
Luxembourg
A nationwide dish, present at fairs and Christmas markets.
Raw grated potatoes, onion, parsley, egg, wheat flour, salt and pepper; oil for frying.
Hot, eaten with hands or with a fork, often with apple jam; at fairs, in paper bags.
All year round, especially at fairs such as the Schueberfouer, and at Christmas markets.
Your questions
Thin discs of raw grated potato, seasoned and fried in plenty of oil.
At fair stalls, like the Schueberfouer in the capital, and at Christmas markets, as well as in Luxembourgish restaurants.
Right after frying; apple jam is a frequent accompaniment.
Flavors of Luxembourg
Cake baked in thin layers around a rotating spit in front of a flame, forming rings like those of a tree trunk. It arrived in Luxembourg from another European tradition and became a sweet for weddings and large celebrations.
Thick green‑bean soup with potato, onion, bacon and sausage, served as a main course. It’s a traditional Luxembourgish home soup and is served at Buergbrennen bonfires after Carnival.
Small human-shaped brioche pastry, with raisins for eyes and sometimes a small white pipe. It is the sweet of Saint Nicholas and Advent in Luxembourg, sold in bakeries in the weeks before Christmas.
Sweet made from leavened laminated dough, covered with sugar icing and almonds, shaped into a loop that resembles two entwined arms. It is the gift of Bretzelsonndeg, the fourth Sunday of Lent, when men give it to the women they care for.
Cold salad of cooked beef cut into cubes, with hard‑boiled egg, pickled cucumber and a mustard‑and‑vinegar dressing. It originated as a way to use leftover boiled meat and has been made for generations in Luxembourgish homes.
Smoked pork neck, slow-cooked and served sliced with fava beans in a creamy sauce and boiled potatoes. It is the dish most often cited as Luxembourg’s national dish.
Simple dumplings made from a batter of flour, milk and eggs, cooked in water and served with fried bacon or melted butter. They are home-style, winter food, with recipes passed down through generations.
Open tart with a buttery crust topped with Quetschen plums arranged in circles, baked until the fruit releases its juices. It is Luxembourg’s autumn tart, made when the plums ripen, usually in September.
Sweet strips of dough tied into loose, irregular knots, fried until golden and dusted with powdered sugar. They are Luxembourg’s Carnival sweet and are still often made at home.
Pork sausages browned in a skillet and served in a creamy Luxembourgish mustard sauce, with mashed potatoes. The name means “wine sausage with mustard sauce.”
Meat pie in a golden crust, filled with a pork and veal ragù and finished with a Riesling wine jelly. It is a specialty of the capital’s pastry shop and, according to the family that sells it, was created in the city of Luxembourg in 1928.
