In this My Take I'm going to share the typically Norwegian food with you. If you've been in Norway or tasted the food before, I would like to hear about your experience about it.
I've also written other My Takes about Norway and if you're interested, you can also read them. Other Norwegian related My Takes are about tourist destinations in Bergen, 10 reasons why I love my country Norway, 7 funny facts about Norway and Norwegian stereotypes. So in other words I've a series of My Takes about Norway.
It's lamb or mutton meat often eaten with mashed rutabaga, sausage and potatoes. It's nowaday the traditional Christmas food in Norway.
Raspeballer, also called komle is a type of potato dumplings. Often it's eaten together with regular potatoes, sausage and sometimes bacon. It's also common to have butter on the food.
Fiskeboller, or fish balls which it's called in English, exist in many countries. But I'm talking about the Norwegian variant. Things eaten with it is potatoes, carrots and white sauce. Nowadays many Norwegians are also using curry or aromat on them.
Lutefisk is made from aged fish which is air-dried white fish or dried/salted whitefish which is called klippfisk and lye. It has a gelatinous texture on it and "lutefisk" directly translated to English is "lye fish". Often cod is used to this dish. It's served with potatoes and bacon. For many Norwegians this is the traditional Christmas dinner and some prefer this more than pinnekjøtt.
Smalahove or sheep head is a traditional Western-Norwegian food. The brain is removed, the skin and the fleece of the head is torched. The head can be salted, dried or smoked. For preparation of the meal it takes ca. three hours to boil or steam it. It's usually served with mashed rutabaga and potatoes. In the past it was mostly poor who ate it, but nowadays it's considered a delicacy.
6) Matpakke & Brunost
Traditional Norwegian lunch with brunost (brown cheese).
In Norway we've traditionally "matpakke" instead of warm lunch. "Matpakke" is lunch you brings with you at school or work. Schools usually don't provide warm food and there's only a few schools which serve warm lunch that you've to buy. The typically Norwegian "matpakke" consist of bread, butter and "pålegg"; something you put on your sliced bread like ham, cheese or jam for example. Brunost or brown cheese is a Norwegian food item that's common to put on sliced bread, small breads or waffles. It's also many Norwegians who eats sliced bread to breakfast as well.
Rømmegrøt or sour porridge is porridge made of sour cream, whole milk, wheat flour, butter and salt. It's traditionally eaten at Norway's national day 17. May and at the St. Hans celebration. It's often served with spekeskinke (smoked ham) and kringle (Nordic pretzle). It's very common to put butter, sugar and cinnamon on the porridge.
8 ) Fenalår
Fenalår and asparagus.
Fenalår is dried, salted and cured lamb leg. Fenalår resemble spekeskinke. Both fenalår and spekeskinke can be eaten with potatoes in white sauce. A newer variant is combining it with asparagus. In English it would be called "lamb leg".
Kjøttkaker resembles kjøttboller (Meatballs) and is made of force meat. Often pig, cow and lamb meat is used. Kjøttkaker directly translated to English is "meat cakes" and it's served with potatoes in brown sauce. Often pea stew and lingonberry jam is eaten with it.
Fårikål is a dish containg mutton and cabbage. It's boiled together in several hours in a cassarole with whole black pepper. This dish is also eaten with potatoes and carrots. It's eaten during the early autaumn when it's season for lambs. "Får i kål" or "Sau i kål" directly translated to English is "Sheep in cabbage".
Lapskaus with flatbrød (flat bread).
It's several countries that have this dish. The Norwegian variant consist of meat or sausage and vegetables like carrots, rutabaga, potatoes and celery. It also contains salt, pepper and broth.
Salmon with asparagus, lemon and other vegetables.
It's common to eat fish in general speaking in Norway. It exists in several variants. It can be boiled or cooked on a fry pan. It can also be fresh, dried, lye, salted and smoked. We've salmon, brown trout, cod, Pollock, Atlantic mackerel, Atlantic herring and many more fish types. Fish is also usually served with potatoes and other vegetables.