borstelige

Borstelige is a traditional Dutch dish originating from the province of Zeeland, particularly associated with the island of Schouwen-Duiveland. The name translates to "hairy" in English, referring to the dish's distinctive appearance due to its thick, fluffy texture. Borstelige is a type of *stamppot*—a mashed potato dish—enhanced with a variety of ingredients to create a rich, hearty meal.

The dish typically consists of mashed potatoes mixed with onions, bacon (*speck*), and sometimes other vegetables such as carrots or leeks. What sets borstelige apart is the addition of a thick, creamy layer of *bechamel* sauce or a similar white sauce, often enriched with butter, milk, and sometimes cream. This layer is then topped with crispy fried onions or breadcrumbs, giving the dish its characteristic "hairy" texture. Some variations include the addition of cheese, such as Gouda, melted into the top layer.

Borstelige is commonly served as a comforting winter dish, often paired with a side of *haring*—raw herring—or a simple green salad. It reflects the resourceful cooking traditions of Zeeland, where ingredients were historically used in creative ways to maximize flavor and nutrition. The dish remains popular in Dutch cuisine, particularly in coastal regions, and is often enjoyed as a home-cooked meal or at local eateries specializing in traditional Zeelandse dishes.

While borstelige is not as widely known outside the Netherlands as other Dutch staples like *stroopwafels* or *hutspot*, it holds cultural significance as a representation of regional culinary heritage. Its preparation varies slightly among households, allowing for personal adaptations while maintaining its core essence as a warm, satisfying *stamppot*.