Pinnek? Tt is a typical Christmas celebration in Norway, with ribs, sausages and various materials.
Meatballs with braised sauce are the staple food of Norwegian families, and almost every Norwegian child grew up with meatballs. A study in 1980 found that meatballs are the second most popular in any family dinner, and the first place is "Farikal". Meatballs are not unique to Norway, but also very popular in Sweden and Denmark.
Farikal (cabbage and mutton) is the most eaten dinner in Norway. This is our national dish. It is made of mutton, a lot of pepper, layers of cabbage and wheat flour and boiled in a casserole for several hours. It has a very unique smell and taste, and it takes a long time to get used to it, but after many years, you will eventually learn to love it. Most foreigners will spit it out when they eat it for the first time, because it tastes special. It always has a aftertaste that will accompany you the next day.
A few decades ago, salad dressing was very popular, but in recent years, its popularity has declined.
Smalahove is basically a kind of cooked or smoked sheep head or sheep head.
Lutefisk is a dried white fish, usually cod, but it also uses turbot and sea bass. It is made of aged cod (dried white fish) or dried salted cod. After rehydration a few days before eating, it has a yellow texture.
It is rich in protein, and it can also provide vitamin D needed by human body. In northern Norway, the winter is very long, and there is no sunshine for most of the year, so any source of vitamin D is a good source.
In the past 20 years, Rutfisk has been very popular among Norwegian families.
Ironically, Scandinavian food "lutefisk" is consumed more in the United States than in Norway. Most of them were conducted by Scandinavian Americans in Lutheran churches and brothels in Minnesota and Wisconsin, and many Norwegians and Swedes immigrated to these places in the19th century. Madison, Minnesota calls itself "the Capitol in Rutfish, USA". Brown cheese is a kind of food related to cheese, which is made of whey, milk and/or cream. The term is usually only used to refer to the type of Gould brandes Dalstoe ("Gould brandes Dahl Cheese"), which is the most popular variety. Brown is mainly produced and consumed in Norway. It is considered as one of the most iconic foods in this country and an important part of Norwegian food and cultural characteristics and heritage.
Although it is really cheese, it doesn't taste like cheese, but it has a mild and soft caramel flavor and the texture melts in the mouth.
Like ricard, brown cheese takes foreigners a long time to get used to.
It is the staple food for lunch or breakfast in Norway, and is used to make waffles, bread, crispy bread and biscuits.
Brewster contains a lot of calcium, protein, vitamin B and iodine, which is beneficial. It is not as salty as other cheeses.