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Finnish cuisine is notable for generally combining traditional country fare and haute cuisine with contemporary continental-style cooking. Fish and meat (usually pork, beef or reindeer) play a prominent role in traditional Finnish dishes in some parts of the country, while the dishes elsewhere have traditionally included various vegetables and mushrooms.
Traditional recipes include chopped hard-boiled egg, onion and grated fresh apple. [5] Sometimes potatoes are also added. [1] The appetizer is usually served as a salad or as a spread on bread, crackers or kichlach (cookies). [1] It may also be eaten for breakfast or as a main course, usually with boiled potatoes. [1] [4]
Traditionally, kama was the peasant dish of Southern Estonia and Eastern Estonia, that was also consumed by Ludza Estonians in Latvia, but kama was not consumed in Northern and Western Estonia. [5] Nowadays it is used for making some desserts in Finland and it is mostly eaten for breakfast mixed with milk, buttermilk or kefir as mush. [6]
Vispipuuro is mostly used as a breakfast dish for children, and more rarely eaten as a dessert. Vispipuuro is eaten in Finland, Norway, Sweden, Latvia, and Estonia. The main ingredients are usually semolina, berries, and sugar or other sweetener.
Karelian pasties made in Vaivio, Liperi Karelian pasties, Karelian pies or Karelian pirogs (Karelian: kalitat, singular kalitta; Olonets Karelian: šipainiekku; Finnish: karjalanpiirakat, singular karjalanpiirakka [ˈkɑrjɑlɑnˌpiːrɑkːɑ]; [1] or Swedish: karelska piroger) are traditional Finnish pasties or pirogs originating from the region of Karelia.
Fried cheese – served as a breakfast dish in Cyprus, Greece, Lebanon, Syria and Turkey [65] Fried chicken – Consumed as a breakfast food by some in Perth, Western Australia [66] Frybread. Fried egg – Cooked dish made from one or more eggs [29] [67] Frittata – Egg-based Italian dish; Frühschoppen – German and Austrian drinking tradition
This traditional Mexican breakfast is so much greater than the sum of its parts. Fried tortillas meet scrambled eggs, creating that magical crispy-gone-soggy texture that's irresistibly satisfying ...
Kukko also might come from a Finnish word of kukkula, hill, because the dish is elevated. However, in 2008 new research demonstrated that kukko is a loan from Low German and shares the same origin as modern German küchen (to cook) and English cake. [2] Kalakukko obtained Traditional Speciality Guaranteed (TSG) status in Europe in 2002. [3]