{"id":2970,"date":"2014-09-20T18:03:33","date_gmt":"2014-09-20T18:03:33","guid":{"rendered":"https:\/\/blogs.transparent.com\/dutch\/?p=2970"},"modified":"2014-09-20T18:04:55","modified_gmt":"2014-09-20T18:04:55","slug":"food-with-alessia-kibbeling","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/dutch\/food-with-alessia-kibbeling\/","title":{"rendered":"Food With Alessia – Kibbeling!"},"content":{"rendered":"

Alessia and I are back! In\u00a0the beautiful city of Maastricht in the far south of the Netherlands, we had some\u00a0Kibbeling!<\/em><\/p>\n

Kibbeling\u00a0<\/em>is a traditional dish that was for the poor back in the days – how far it reaches back is not easy to establish. In the 19th century, it must have existed already, though, because salt was not available to the poor at the beginning of that century. And kibbeling\u00a0<\/i>was made without any spices, as they were not affordable at the time. So understandably, in certain sources, it was referred to as\u00a0armoedig spul\u00a0<\/em>(poor stuff).<\/p>\n

So what is it exactly?\u00a0K<\/em>abeljauwwangen\u00a0<\/em>(codfish cheeks) are dipped in\u00a0beslag\u00a0<\/em>(batter) and then fried. The name\u00a0kabeljauwwangen\u00a0<\/em>in some way grew out to the word\u00a0kibbeling<\/em>, as we know this great snack nowadays.<\/p>\n

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Kibbeling met knoflooksaus (Image by Anne Hornyak at Flickr.com)<\/p><\/div>\n

Today,\u00a0kabeljauw\u00a0<\/em>(codfish) is increasingly often replaced by other kinds of white fish, such as\u00a0koolvis\u00a0<\/em>(pollack), because it is cheaper and kabeljauw\u00a0<\/em>is harder to find. The Atlantic species is almost gone because of\u00a0overbevissing\u00a0<\/em>(overfishing). With the vanishing\u00a0of the fish, the expertise of many\u00a0visboeren<\/em>\u00a0(“fish farmers” – fish vendors)\u00a0of how\u00a0kibbeling\u00a0<\/em>is done right also fades away. And that is a shame! However, it can be made at home as well. With the right ingredients of course!<\/p>\n

Kibbeling\u00a0<\/i>itself resembles, in my opinion, Fish ‘n’ Chips. It has quite the same texture and taste.\u00a0Kibbeling\u00a0<\/em>is just way smaller, sometimes even bite-size. And more fried. And instead of fries, it is often also eaten with\u00a0aardappelpuree\u00a0<\/em>(mashed potatoes) and\u00a0doperwten en wortels\u00a0<\/em>(split peas and carrots). And with the\u00a0Kibbeling,\u00a0<\/em>some nice\u00a0citroensap<\/em>\u00a0(lemon juice)\u00a0<\/em>and\u00a0knoflooksaus\u00a0<\/em>(garlic sauce)!<\/p>\n

The snack finds positive resonance also beyond the Dutch borders, for example in northern Germany. In my German hometown, which is right on the Dutch border, there is a\u00a0visboer\u00a0<\/em>that sells\u00a0fresh, hot\u00a0kibbeling\u00a0<\/em>on the market every week. It always was a feast having it for dinner!<\/p>\n

What does Alessia think? Check it out:<\/p>\n