Iceland
Ask what Iceland eats and the answer starts with this: lamb, fish, and skyr sustain this island; fermented specialties recall Viking preservation traditions. Look for Skyr (thick tangy cultured dairy with berries or cream), Kjötsúpa (hearty clear lamb soup with root vegetables and herbs) and Icelandic hot dog (lamb-pork hot dog ‘with everything’: crispy onions, remoulade, sweet mustard). A strained cultured dairy made in Iceland since Norse settlement and mentioned in the medieval sagas; it is technically a fresh cheese, not a yoghurt. This atlas has 32 Iceland dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Rabarbarasulta
Thick rhubarb jam eaten on pancakes, flatbread and skyr. Ready in 20 minutes prep and 45 minutes cooking. About 4…
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Rúgbrauð
Sweet dark rye bread traditionally baked in geothermal ground. Ready in 20 min prep and 12 hr cooking. 1 loaf.…
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Rúllupylsa
Pressed, rolled lamb flank spiced and sliced thin onto flatbread. Ready in 45 min prep and 2 hours cooking. Makes…
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Snúður
Cinnamon roll under a thick lid of chocolate or caramel glaze. Ready in 40 minutes prep and 20 minutes cooking.…
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Súrsaðir hrútspungar
Pressed ram testicles cured in sour whey and sliced from a block. A fermented & pickled recipe from Iceland.
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Sviðasulta
Sheep head meat pressed into a terrine, often soured in whey. Ready in 1 hour prep and 3 hours cooking.…
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Svið
Singed boiled sheep’s head, þorrablót midwinter specialty. Ready in 30 min prep and 2 hr cooking. 4 servings. A main…
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Þorramatur
Midwinter platter of soured ram testicles, blood pudding, shark and dried fish. 45 min to prepare. A platter for 6…