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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.
[citation needed] There is a Finnish society for mämmi [3] founded by Ahmed Ladarsi, the former chef at the Italian Embassy in Helsinki, who has developed around fifty recipes containing mämmi. [4] There are a number of websites with recipes using mämmi, most of them Finnish. [5]
Ingredients for Karelian stew. The Karelian hot pot (British) [1] or Karelian stew (US) [2] (Karelian: päččiliha [3]; Finnish: karjalanpaisti; Russian: рагу по-карельски ragu po-karelski; Swedish: karelsk stek) is a traditional meat stew originating from the region of Karelia.
Finnish liver casserole Liver casserole ( Finnish : maksalaatikko , Swedish : leverlåda ) is a Finnish food that is made of rice, ground liver , butter, syrup, egg, onion, and raisin. It is traditionally served with lingonberry jam .
Macaroni casserole in Finland. In Finland, the dish is called makaronilaatikko or makaronilåda , lit. ' macaroni casserole ', and is one of the most popular traditional dishes. [2] [3] According to a survey conducted in 2010 with 1,100 respondents, it is the second most popular everyday dish for dinner in Finland. [4]
Sautéed reindeer (Finnish: poronkäristys [ˈporonˌkæristys], Swedish: renskav, Norwegian: finnbiff, Northern Sami: báistebiđus) is perhaps the best known traditional meal from Sápmi in Finland, Sweden, Norway and Russia and Sakha. Usually steak or the back of the reindeer is used.
Sweetened potato casserole (Finnish imelletty perunalaatikko) is a traditional Finnish dish from Päijät-Häme. [1] It is prepared by letting puréed potatoes, mixed with wheat flour, stand at a temperature of around 50°C (122°F). The amylase in the flour will start to break down the potato's starches to shorter carbohydrate chains, that is ...
Karelian pasties made in Vaivio, Liperi Karelian pasties, Karelian pies or Karelian pirogs (Karelian: kalittoja, 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.