Norwegian Cuisine

Norwegian cuisine is the food culture of the Norwegian people whose traditional homeland is western and southern Norway.

Norwegian cuisine is related to other Scandinavian cuisines, particularly Swedish and Danish cuisines.

Norwegian people traditionally speak Norwegian, a Northern Germanic language.

Oslo is a cultural center.

Ingredients

Wheat is commonly used for various breads and pastries, though rye or other grains may have an older tradition in the region.

dill

Though not native, potato has become common.

Berries, such as strawberries, bilberries, and lingonberries, are used for various desserts and other dishes. Cloudberries are uncommon and highly valued. Juniper berries are used sometimes.

Herring, trout, cod(torsk), and salmon are popular fish. Cod is especially abundant and a regional export.

Pig, sheep, and beef are used for meat. Cow’s milk is widely used. Many varieties of cheese are made.

Dishes

• lefse: soft flat bread, generally made with dairy and potato
• coarse bread(grovbrød): whole grain bread
• sursild: pickled herring
• spekesild: salted herring
• rakfisk: pickled trout or other fish
• gravad laks / gravlaks: cured salmon, often seasoned with dill
• lutefisk: cod or other whitefish cured with lye
• smoked salmon
• poached fish, often cod or other larger fish
• stekt fisk: braised fish, usually made with smaller-sized fish
• fiskesuppe: fish soup, generally with milk and vegetables
• meatballs(kjøttboller): rough meatballs related to swedish meatballs
• lobscouse: meat and vegetable stew
• farikal(fårikål): mutton stew
• sodd: mutton, meatball, and vegetable soup with clear broth
• krumkake: sweet waffle cookie