Norway
Seafood and preserved mountain fare: salmon, dried cod, brown cheese, and hearty farm classics. That is the short version of what Norway cooks. Look for Fårikål (lamb and cabbage simmered with whole peppercorns; national dish), Brunost (sweet caramel-brown whey cheese shaved onto bread and waffles) and Lutefisk (lye-treated dried cod, translucent, with bacon and peas; Christmas). Mutton and cabbage boiled with peppercorns; it was voted Norway’s national dish in 1972 and again in 2014 and has its own day each September. This atlas has 36 Norway dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
0 dishes.
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Sodd
Clear mutton broth with meatballs, carrot and potato, served at celebrations. Ready in 40 min prep and 2 hr 30…
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Surkål
Shredded cabbage soured with vinegar and caraway, beside pork ribs. Ready in 20 min prep and 1 hour 15 minutes…
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Sursild
Salt-cured herring steeped in sweet vinegar with onion and spices. Ready in 30 min prep and 10 min cooking. Fills…
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Svele
Thick soft pancake folded over butter and brown cheese or sugar. Ready in 15 min prep and 20 min cooking.…
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Tørrfisk
Unsalted cod air-dried on wooden racks until hard as board. A charcuterie & cured recipe from Norway.