Monday’s Round of 32 match pits the Netherlands against Morocco — and we’re celebrating with two dishes that couldn’t be more different in spirit, but equally perfect for kickoff.
🇳🇱 Dutch bitterballen bites
Crispy beef croquette bites with a creamy center, served with mustard — Netherlands’ answer to game day snacking.
Serves 4
Ingredients
4 tbsp unsalted butter
¾ cup all-purpose flour, divided
1½ cups beef stock
1 cup cooked beef, finely shredded
½ cup yellow onion, minced
2 tbsp fresh parsley, chopped
¼ tsp ground nutmeg
½ tsp salt
2 large eggs
1½ cups panko breadcrumbs
2 cups neutral oil, for frying
¼ cup Dutch mustard, for serving
Method
Make the roux base. Melt the butter in a saucepan over medium heat. Whisk in half of the flour and cook for 1–2 minutes until golden and fragrant.
Build the filling. Slowly whisk in the beef stock, stirring constantly until thick and smooth, about 5 minutes. Stir in the shredded beef, onion, parsley, nutmeg, and salt.
Chill the mixture. Transfer to a shallow dish and refrigerate until firm enough to roll, at least 2 hours.
Shape the bites. Scoop and roll the chilled mixture into 1-inch balls.
Set up a breading station. Whisk the eggs in one bowl. Place the remaining flour in another, and the panko in a third.
Bread each ball. Roll each ball in flour, then egg, then panko, pressing gently so the crumbs stick.
Fry until golden. Heat the oil to 350°F. Fry in batches for 2–3 minutes until deep golden brown. Drain on paper towels.
Serve hot with mustard for dipping.
Tip: these can be assembled and breaded ahead, then frozen raw — fry straight from frozen, adding 1–2 extra minutes.
🇲🇦 Moroccan zaalouk
Smoky roasted eggplant and tomato dip, served warm with flatbread — a Moroccan classic for sharing before kickoff.
Serves 4
Ingredients
2 medium eggplants
3 tbsp olive oil, divided
3 garlic cloves, minced
2 medium tomatoes, diced
1 tbsp tomato paste
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp cayenne pepper
½ tsp salt
2 tbsp fresh lemon juice
2 tbsp fresh cilantro, chopped
4 warm flatbreads, for serving
Method
Roast the eggplant. Preheat oven to 425°F. Pierce eggplants a few times with a fork, rub with 1 tbsp olive oil, and roast whole on a baking sheet until very soft, about 40 minutes.
Peel and mash. Let cool slightly, then peel and mash the flesh with a fork until mostly smooth.
Soften the garlic. Heat the remaining olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds until fragrant.
Cook the tomato base. Add tomatoes, tomato paste, cumin, smoked paprika, cayenne, and salt. Cook for 8–10 minutes, stirring often, until the tomatoes break down.
Combine and simmer. Stir in the mashed eggplant and cook for another 5 minutes, mashing further until thick and jammy.
Finish with lemon and herbs. Remove from heat and stir in lemon juice and cilantro.
Serve warm or at room temperature with flatbread for scooping.
Tip: zaalouk tastes even better the next day once the flavors settle — make it the morning of and serve at room temp or gently rewarmed.
Which dish are you making before kickoff?