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Norwegian cuisine (Norwegian: Norsk mat) in its traditional form is based largely on the raw materials readily available in Norway. It differs in many respects from continental cuisine with a stronger focus on game and fish. Many of the traditional dishes are the result of using conserved materials because of the long winters.
Smalahove (also called smalehovud, sau(d)ehau(d) or skjelte) is a Western Norwegian traditional dish made from a sheep's head, originally eaten before Christmas. [1] The name of the dish comes from the combination of the Norwegian words hove and smale.
Sprøstekt løk – deep fried onion pieces used as garnish or a side for hot dogs, hamburgers and other dishes. [179] Surkål – a traditional side dish where the main ingredient is cabbage. The cabbage is finely sliced and slowly cooked with caraway and cumin seeds, apple, vinegar, sugar, salt and butter. Surkål is usually served together ...
The roots of Icelandic cuisine are to be found in the traditions of Scandinavian cuisine, as Icelandic culture, from its settlement in the 9th century onwards, is a distinctly Nordic culture with a traditional economy based on subsistence farming. Several events in the history of Iceland were of special significance for its cuisine.
Zakuski (plural from Russian: закуски [zɐˈkuskʲɪ]; singular zakuska from закуска; Polish: zakąski, zakąska) is an assortment of cold hors d'oeuvres, entrées and snacks in food culture in Slavic-speaking countries.
Smørrebrød (Danish pronunciation: [ˈsmɶɐ̯ˌpʁœðˀ]; originally smør og brød, "butter and bread" [1]), smørbrød "butter bread" (), or smörgås " [ˈsmœrˌɡoːs] butter goose" (), is a traditional open-faced sandwich [2] in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered rye bread (rugbrød, a dense, dark brown bread), topped with ...
South. Ham – especially country ham – is a more common Christmas main dish in the South than elsewhere in the country, along with sides including mac & cheese and cornbread.Lechon, or spit ...
Side dishes vary greatly from family to family and region to region, and can be a source of jovial contention when eaters of different traditions of lutefisk dine together. [ 1 ] The taste of well-prepared lutefisk is very mild, and the white sauce is often spiced with pepper or other strong-tasting spices.
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