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Breads containing a large proportion of whole grain flour (grovbrød, or "coarse bread") are popular, likely because bread makes up such a substantial part of the Norwegian diet and are therefore expected to be nutritious. 80% of Norwegians regularly eat bread, in the form of open-top sandwiches with butter for breakfast and lunch. [5]
Common sausage garnishes in Norway are raw or fried onions, ketchup, mustard, potato salad, prawn salad, cheese, sliced side meat and more. [65] Pølse i lompe – a kind of Norwegian fast food consisting of a sausage in a lompe, popular during children's birthdays, Saint John's Eve, and on the Constitution Day. Often served with raw onion ...
Norwegian food industry businesspeople (2 C, 5 P) Norwegian stews (2 P) R. Restaurants in Norway (4 C, 1 P) W. Norwegian food writers (2 C, 27 P) Pages in category ...
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When Norwegian immigrants first arrived in America, they did not have the usual foods they were used to back home, including milk and porridge, dried meat, and lefse, [10] but early Norwegian-American immigrants brought folded lefse to eat for the beginning stages of their journey via ship. [11]
Many new types of bread have reached the market in recent years. A high percentage of people reported eating bread types such as spelt, specialty, gourmet, and fibre/bran bread, as well as ciabattas and baguettes, regularly, although very few reported doing so on a daily basis. Norwegian bakers now have competition from abroad.
In countries like Denmark, Hungary, Austria, and Norway, you won't be enjoying your morning cup of java with your best mate. ... Related: 13 Foods You Should Never Risk Eating After Their ...
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.