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Syltelabb – a Norwegian traditional dish, usually eaten around and before Christmas time, made from boiled, salt-cured pig's trotter. They are traditionally eaten using one's fingers, as a snack food, and are sometimes served with beetroot, mustard and fresh bread or with lefse or flatbread. [86]
Norwegian cuisine (Norwegian: Norsk mat) in its traditional form is based largely on the raw materials readily available in Norway. It differs in many respects from continental cuisine with a stronger focus on game and fish. Many of the traditional dishes are the result of using conserved materials because of the long winters.
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.
Gombe is a traditional dish from Sogn og Fjordane in Norway. It is made from curdled unpasteurized milk which is boiled down with sugar for several hours. It is generally served with lefse .
Fårikål (Norwegian pronunciation: [ˈfòːrɪkɔɫ, ˈfɔ̀rːɪkɔɫ]) is a traditional Norwegian dish and the country's national dish. [1] [2] [3] It consists of pieces of mutton with bone, cabbage, whole black pepper, and occasionally a little wheat flour, cooked for several hours in a casserole, traditionally served with potatoes boiled in their skins.
Sámi cuisine is the cuisine of peoples from the Sápmi territory of the Sámi people, which spans Norway, Sweden, Finland and Russia. Its traditional cuisine of each area has individual traits. Staple food
Planterie will be one of 10 food stations inside the ship’s Indulge Food Hall, which draws inspiration from international food marketplaces. Norwegian Aqua will also debut a new contemporary ...
Smalahove (also called smalehovud, sau(d)ehau(d) or skjelte) is a Western Norwegian traditional dish made from a sheep's head, originally eaten before Christmas. [1] The name of the dish comes from the combination of the Norwegian words hove and smale.