Norway
4 topics — topics in this category.
Fårikål
Norway's national dish, celebrated each autumn: mutton and cabbage layered in a pot with peppercorns and simmered for hours into tender, peppery simplicity. Ingredients: mutton or lamb on the bone, white cabbage, whole b…
Pinnekjøtt
The west coast's Christmas ribs: salted, dried lamb ribs soaked, then steamed over birch sticks until smoky-tender, with swede mash alongside. Ingredients: pinnekjøtt (salt-cured dried lamb ribs), birch sticks (or a rack…
Lefse
The soft potato flatbread of Norwegian celebrations: rolled tissue-thin, griddled, then buttered with cinnamon sugar and rolled — or wrapped around a hot dog at every festival. Ingredients: potatoes (russet), butter, cre…
Rakfisk
Fermented trout of the mountain valleys: fish salted and aged in barrels for months until it softens into a pungent delicacy, eaten with flatbread, sour cream and onion. Ingredients: trout or char, salt, sugar (a little)…
World Cuisines
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