KACHEN #16 (Autumn 2018) English edition

Marina Lentz-Lai
TYPICALLY LUXEMBOURGISH
Luxembourgish shopping trip
cheat sheet
In this edition of our Luxembourgish cheat
sheet, I wanted to explore the different phrases
that you may hear in shops, and I’ve chosen
a few sentences that you can respond with.
You won’t believe how much Luxembourgers
appreciate it when you can try to even say a
few phrases in their language before switching
to English, so here’s a chance for you to give
it a go!
Hello, how can I help you?
Moien, wéi kann ech Iech hëllefen?
Thank you, I’m just looking.
Merci, ech kucke just.
How much does this cost?
Wéiwill kascht dat?
Excuse me, do you work here?
Entschëllegt, schafft Dir hei?
Does this come in another size please?
(bigger/smaller)
Hutt Dir dat an anerer Gréisst wann ech
gelift?
Can I have a receipt please?
Kann ech e Recu kreien?
Would you like to pay by cash or card?
Wellt Dir boer oder mat der Kaart bezuelen?
Can I have a bag please?
Kann ech eng Tout kreie wann ech gelift?
Thank you for your help!
Merci fir är Hëllef!
KUDDELFLECK
This interesting sounding dish is one of
Luxembourg cuisine’s oldest recipes. It’s made
with tripe and is often enjoyed as a hearty dinner
in winter. Tripe is readily available at all butchers
shops in the Grand Duchy and is sold cleaned
and prepared for you. You then cut the tripe into
small pieces and use egg and flour to make the
batter. An interesting yet modern twist is to use panko breadcrumbs to make it extra crispy.
The tripe is then fried and can be served with potatoes together in a white wine or tomato
sauce. Despite tripe being an unusual ingredient in modern European cuisine, this is still a
favourite for a lot of Luxembourgers.
FEIERSTENGSZALOT
Directly translated as ‘flint salad’, this cold beef
salad is probably as far from a conventional salad
as you can actually get! If you wanted to find an
age-old recipe, this one is a firm favourite as it
dates back to around four hundred years ago.
Rumour has it that the reason why it is called a
flint salad is because, back in the day, the cubes or
strips of cooked cold beef would have looked like the custom-cut flints sold as a key part of
the firing mechanism for hunting guns. Despite the name of the dish, the original recipe itself
contains no salad leaves and is usually made with cold cooked beef, chopped onions, boiled
eggs, and brown mustard. Bizarre as it may sound, it’s certainly worth trying!
BOUNESCHLUPP
Probably one of the more well-known
Luxembourgish dishes, this traditional green
bean soup is considered a part of the country’s
national heritage. You may even have seen it
in your Luxembourgish textbook next to the
Gromperekichelcher recipe! It’s a great hearty
winter classic and you can simply leave out the
sausage for your vegetarian guests, or add more for those who love meat. The recipe is
incredibly easy and there are so many ways to add your own personal touch. The soup is
made mostly of diced green beans, onions, leek, celeriac, and potatoes. Additional garnishes
include sour cream, bacon, German sausage, or smoked sausage.
10 | KACHEN | 3 / 2018