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Smalahove – a Western Norwegian traditional dish made from a sheep's head, originally eaten before Christmas. The head is boiled or steamed for about three hours and served with mashed rutabaga and potatoes. It is also traditionally served with akevitt. [72] Sodd – a traditional Norwegian soup made with cooked mutton and meatballs made with ...
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.
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 .
This page was last edited on 24 September 2023, at 20:46 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
Afrikaans; العربية; Беларуская; Български; Català; Čeština; Dansk; Deutsch; Eesti; Español; Euskara; فارسی; Français; Galego ...
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.
In Norwegian it is called surmelk (Nynorsk: surmjølk) ('sour milk') or skjør/skyr [4] but the official name is kulturmelk (Nynorsk: kulturmjølk). The drink is also popular in Latvian kitchens, where it is called rūgušpiens , rūgtpiens ('fermented milk' or 'sour milk') and can be bought ready from stores but is more commonly made at home.
Ogokbap – or five-grains rice, is a kind of Korean food made of a bowl of steamed rice mixed with grains, including barley, foxtail millet, millet and soy beans. [13] Okayu – the name for the type of congee eaten in Japan, which is less broken down than congee produced in other cultures. The water ratio is typically lower and the cooking ...