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Breads containing a large proportion of whole grain flour (grovbrød, or "coarse bread") are popular, likely because bread makes up such a substantial part of the Norwegian diet and are therefore expected to be nutritious. 80% of Norwegians regularly eat bread, in the form of open-top sandwiches with butter for breakfast and lunch. [5]
Kneippbrød – a whole wheat bread that is the most popular bread consumed in Norway. [8] Knekkebrød – a flat and dry type of cracker, containing mostly rye flour. Commonly eaten for breakfast or lunch, with cheese, cold meats or other spreads. [9]
A research report from 2008 shows that eight out of ten respondents reported eating bread for breakfast and lunch regularly [citation needed]. However, few of them reported eating bread for their evening meal. The report also shows that bread and bread meals have a high food cultural value in Norway.
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Norwegian tykklefse Pølse med lompe (en: sausage with lompe) is a popular Norwegian dish.Preferred toppings are added to taste. There are significant regional variations in Norway in the way lefse is made and eaten, but it generally resembles a flatbread, although in many parts of Norway, especially Valdres, it is far thinner.
Krumkake is a Norwegian waffle cookie. This is a list of Norwegian sweets and desserts. The cuisine of Norway refers to food preparation originating from Norway or having a played a great historic part in Norwegian cuisine. Norway also shares many dishes and influences with surrounding Scandinavian countries, such as Sweden, Finland, and Denmark.
Norway's food traditions show the influence of sea farming and farming the land, traditions with salmon, herring, trout, cod, and other sea food, balanced by cheese, dairy products and breads. Lefse is a common Norwegian wheat or potato flatbread, eaten around Christmas.
Fuscaldo compares the rind to the crust on bread: “It adds some depth to the taste.” Of course, it all boils down to personal preference. Sennett suggests sampling a bite with the rind and the ...