Best Foods in Norway
As splendid as Norwegian sceneries and histories are, the country also has a rich and quite varied food culture. Reflecting the climate, geographical position, and the tendencies in agriculture, Norwegian cuisine has become an interesting and rather exotic combination of tasty, however rather coarse dishes. Here we discover some of the tastiest Norwegian foods that give you an authentic feel of the country’s tradition.
1. Rakfisk
Rakfisk is a processed fish, organically produced either from trout or char whose plan is to be aired for some months before being sold in the market. Fish is buried in salt and left to cure for several months it has rather sharp taste which Norwegians seem to like. Normally consumed in slices with flat breads, potatoes, sour cream and onions, rakfisk finds its place most during the Christmas season. Due to the distinct taste and a rather unconventional method of cooking, it would be a great choice for all lovers of Norwegian cuisine.
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2. Lutefisk
Lutefisk is another old Norwegian delicacies, better to say, it is prepared from the dried fish, and it may be cod fish, which is soaked in lye. It also hydrates the fish and the structure turns more or less jelly like.
In fact, although the preparation of lutefisk is quite unappetizing; it is a traditional dish during Christmas and complemented with potatoes, peas, bacon, and mustard sauce. The texture is not something most people would consider appealing while the taste is very sharp, yet, surprisingly it is a part of extremity of Norwegian festivities.
3. Klippfisk
Klippfisk which is prepared by salting and drying of fish particularly cod has been consumed in Norway for centuries now and might be as old as the vikings. For a final phase of preservation, the fish is dried in the open air in wooden racks to obtain the local delicious taste. It can be prepared in several ways; however, the common method is the Norwegian dish known as Bacalao, which is a replication of the Spanish dish. Bacalao integrates tomatoes, potatoes, onions, and olives with klippfisk to produce a rather enjoyable and savoring type of stew.
4. Fårikål
Fårikål is actually called “mutton in cabbage” and this dish is recognized as the national food of Norwegian people. This rather humble dish has as its base mutton or lambs and cabbage cooked with whole black peppercorns. Conventionally eaten with boiled potatoes, fårikål is a dish that is preferred during autumn, especially the Fårikål Feast Day that falls in the end of September. It has rather countryside taste and with the addition of spices, it gives out a warm feeling which Norwegians love.
5. Kjøttkaker
Kjøttkaker are Norwegian typical meatballs prepared from ground beef, onions and spices. These rather firm meatballs are more traditionally served with gravy zusammens it brown and mash, Boil potage, and mush pea or cabbage. Kjøttkaker is a very familiar dish across Norwegian homes and it is quite easy to prepare and always satisfying, which is why it does represent Norwegian home cooking.
6. Gravlaks
Prepared or cured salmon commonly referred to as gravlaks is among the seafood specialities in Norway. The salmon fillet is simply seasoned with coarsely ground salt, sugar, and fresh dill and left to cure inside the refrigerator for not more than three days. A method that produces a delicate and tasty fish which traditionally is sliced and served with mustard on slices of bread. Gravlaks, is a dish mostly taken as a first course and/or during times of celebrations.
7. Rømmegrøt
Rømmegrøt is a type of Norwegian hot cereal that is prepared using sour cream, whole milk, flour and butter. This fatty and flavorful dish is typically taking with honey or syrup, cinnamon, and sometimes even raisins giving it a sweet taste. This meal used to be savored in important occasions such as Midsummer and Christmas and has become an essential part of Norwegian cuisine.
8. Lefse
Lefse is a mild Norwegian flatbread with potato flour, flour, butter and cream. It is rolled thin and baked on a flat cast-iron griddle which helps to produce a rather tender bread with a slightly sweet taste. Lefse can be enjoyed in various ways. Due to its general heartiness and delectability, lefse is well-loved in Norwegian homes.
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9. Koldtbord
Koldtbord is more commonly referred to as the Norwegian term for a smorgasbord for their manner of presentation. Cold food is another feature of this type of meal, and it includes reared meats, fish that are smoked, and cheese, cold salads and bread. It is a common practice to invite people to a meal, often to celebrate something, during which you can taste many Norwegians and their dishes.
10. Brunost
Brunost, also known as brunost , is truly a specialty cheese native to Norway that is exclusively produced from whey, milk, and cream.
The cheese melts during the process of cooking and has sweet and slightly sour taste with fudge consistence. Today, brunost is consumed with bread or on waffles and has become one of the most popular breakfast foods in Norway and characteristic product of Norwegian traditional cuisine.
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Conclusion
Loaded with a blend of fresh and natural ingredients together with the country’s rich culture in eating habits Norwegian dishes has been a delight to taste. Some of these dishes include the sadly smelling rakfisk and the jelly made from fish lye lutefisk to the sweet creamy dessert, the rømmegrøt. As much as in cities, which extend along the coast or in the North Sea, as well as in the countryside of the Fjords, it is impossible to imagine Norwegian culture without tasting these dishes.
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