Norwegian cuisine
24 entries in the Norwegian Cuisine compendium.
Norwegian cuisineNorwegian cuisine emphasizes game, fish, and preserved foods.BoknafiskUnsalted fish partially dried by sun and wind.Brown sauce (meat stock based)A meat stock sauce thickened by reduction or roux, with regional variations.BrunostA caramelized whey cheese iconic to Norwegian cuisine.Cuisine of SvalbardRegional Norwegian cuisine with wild game and global influences.Dried and salted codPreserved cod that shaped Atlantic trade and cuisines.Edam cheeseSemi-hard Dutch cheese with red wax rind, popular from 14th–18th centuries.FenalårTraditional Norwegian cured leg of lamb.FilmjölkSwedish fermented milk with a mild, acidic taste and buttery flavor.Freia MelkesjokoladeNorwegian milk chocolate, most sold since the 1960s.GrandiosaNorway's most popular frozen pizza brand since 1980.JulebordScandinavian Christmas feast with traditional food and drink.KarskNorwegian coffee and moonshine cocktail from Trøndelag.KlenätFried pastry of Nordic origin, also known as angel wings.KringleA Northern European pastry in a pretzel-like twisted shape.KrotekakeTraditional Norwegian flatbread from Hardanger, made in social gatherings.Kvikk LunsjNorwegian chocolate bar launched in 1937, popular for hiking and Easter.LefseTraditional Norwegian flatbread made with potatoes.Liver pâtéA baked pork liver spread popular in Scandinavia.MeadAn ancient fermented honey drink with global resurgence.Nordic bread cultureNordic bread culture spans millennia with rye and barley traditions.Norwegian butter crisisAcute butter shortage and price inflation struck Norway in late 2011.PinnekjøttTraditional Norwegian Christmas dish of cured lamb ribs.PyttipannaNordic hash of chopped meat, potatoes, and onions.
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