List of Typical Norwegian Foods
The first typical Norwegian snack that you must try is Kransekake. Kransekake is a typical Norwegian cake that has a beautiful appearance with a tall shape. This cake made without flour is often served at all kinds of celebrations. From weddings to baby showers. This kransekake is gluten free because it is made from ground almonds. This cake is baked in concentric rings that are layered to form towers, with almond paste giving it a very beautiful appearance.
Fattigman is the next typical Norwegian snack that you should try while visiting there. Fattigman is a type of pastries that is suitable for enjoying while relaxing in the afternoon with a cup of coffee or tea. The cake is prepared by quickly frying it in hot oil, rather than being baked like other cakes in Norway. This Fattigman has a diamond-like shape and has a sweet taste. This cake is made of superfine sugar, cream and cognac or brandy. Usually this fattigman is often served during Christmas celebrations or can also be used as a Christmas gift.
The next typical Norwegian snack that is no less delicious is krumkake cookies. Krumkake cookies are waffle cakes that have a crumbly texture but have a sweet taste. This cake is made by rolling the dough so that the shape is very beautiful. No wonder this cake is often a gift during the holidays. To keep it crunchy, this cake must be stored in a tightly closed container.
Meatball or in Indonesia better known as meatballs are generally made from beef or chicken. But when in Norway, you will find it easier to find venison meatballs than meatballs in general. Venison meatballs are made from venison and are a Norwegian specialty.
Gravlax is a Norwegian dish made from raw salmon and seasoned with salt, sugar and dill. Usually served as an appetizer by thinly sliced and accompanied by hovmästarsås (fox sauce), bread, or boiled potatoes.
Another famous Norwegian fish dish is tørrfisk. This airless, cold-dried fish originates from the far north of Norway, mainly from the islands of Lofoten and Vesterålen. According to data from lcbcbend.com this specialty is one of Norway’s earliest dishes and has been a traditional dish since the 12th century. Tørrfisk, which is also known as swordfish, is usually made with cod, but sometimes consists of haddock or pollock. The cold air drying method is one of the world’s oldest preservation techniques, giving tørrfisk a long shelf life of up to several years. Tørrfisk is also cured through a fermentation process, by which cheese, for example, is ripened.
Special bacteria that can survive freezing temperatures are used to slowly mature the fish, giving it a richer taste. Tørrfisk can also form the basis of other fish foods, such as a delicacy called lutefisk. For this, tørrfisk is softened by soaking it in water infused with lye, before baking. Try restaurant Du Verden in Svolvær for some delicious tørrfisk roasts, or Børsen Spiseri on the wharf for their tørrfisk sonata feast.
Fårikål, which translates directly to «lamb in cabbage», is a Norwegian national dish. Warm and juicy, this recipe is so simple. Fårikål is similar to stew. Mutton and cabbage are added to the water and seasoned with salt and pepper. The stew is then cooked on the stove for several hours until the meat and cabbage are tender.
Despite its simplicity, this dish is often served for family gatherings or as a weekend meal. Fårikål is mostly eaten in autumn when the temperature in Norway drops. This is a Norweigan favorite and a traditional dish that has been eaten in Norway for generations.