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In Northern Norway, a dish called mølje, consisting of poached fish, roe, and liver, is often considered a "national dish" of the region, and it is common for friends and family to get together at least once during winter for a møljekalas (loosely translated, "mølje feast"). A number of the fish species available have traditionally been ...
The cuisine of Norway is similar to the rest of Scandinavia, but the countries all have individual dishes and foods as well. The following list contains both foods and dishes originating in Norway, as well as foods from other countries which have been a part of Norwegian food culture for hundreds of years, and have become a separate distinct ...
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.
A type of pizza (pizza margherita).Pizza is considered one of the national dishes of Italy and its variants are among the most popular foods in the world. A national dish is a culinary dish that is strongly associated with a particular country. [1]
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.
Restaurants in Norway (4 C, 1 P) W. Norwegian food writers (2 C, 27 P) Pages in category "Norwegian cuisine" The following 73 pages are in this category, out of 73 total.
The Sons of Norway have lodges to teach making lefse to younger generations. A lodge in Vancouver, Washington, uses up to 60 pounds (27 kg) of potatoes to make lefse every month. [15] While lefse used to be eaten as a snack food, it is now more often made in large quantities for such lutefisk dinners. [2]
Lutefisk prepared to eat. Lutefisk (Norwegian, pronounced [ˈlʉ̂ːtfɛsk] in Northern and parts of Central Norway, [ˈlʉ̂ːtəˌfɪsk] in Southern Norway; Swedish: lutfisk [ˈlʉ̂ːtfɪsk]; Finnish: lipeäkala [ˈlipeæˌkɑlɑ]; literally "lye fish") is dried whitefish, usually cod, but sometimes ling or burbot, cured in lye.