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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 .
Salmon chowder (Finnish: lohikeitto [ˈlohiˌkei̯tːo], Swedish: laxsoppa) is a common dish in Finland and other Nordic countries. It consists of salmon fillets, boiled potatoes, carrots and leeks. [1] [2] The dish is served hot, and typically seasoned with fresh dill, allspice, salt and black pepper.
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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.
In Malta, a baked dish called imqarrun is made with macaroni, bolognese style meat sauce and egg. Other versions add chicken livers, hard boiled eggs, peas and bacon. The macaroni is usually topped with a layer of grated cheese or besciamella (béchamel) that will melt during the baking process and help to bind and set the pasta.
The Finnish language is spoken by the majority of the population in Finland and by ethnic Finns elsewhere. Unlike the Indo-European languages spoken in neighbouring countries, such as Swedish and Norwegian, which are North Germanic languages, or Russian, which is a Slavic language, Finnish is a Uralic language of the Finnic languages group.
[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 ]
Sourdough starter mix, the base of most Finnish rye bread. Rye bread, known as ruisleipä, is a popular dark and sour bread in Finland, distinguishing itself from German rye breads by its less greasy and moist texture and differs from Swedish rye breads by not being sweet and lacking spices like caraway.