Sodd

Syltelabb is a Norwegian traditional dish, usually eaten around and before Christmas time, made from boiled, salt-cured pig’s trotter. They are traditionally eaten using one’s fingers, as a snack food. They are sometimes served with beetroot, mustard and …

Pork chops, simply braised and served with potatoes and fried onions or whatever vegetables are available. https://en.wikipedia.org/wiki/N…

Smalahove is a traditional dish, usually eaten around and before Christmas time, made from a sheep's head. The skin and fleece of the head is torched, the brain removed, and the head is salted, sometimes smoked, and dried. …

Rosette Cookies (Swedish Struva, Norwegian Rosettbakkels) are thin, cookie-like deep-fried pastry of Scandinavian origin. Rosettes are crispy and typified by their lacy pattern. Rosettes are traditionally made during Christmas time. Rosette recipes are popular in the United States …

Norwegian fish dish made from trout or sometimes char, salted and fermented for two to three months, or even up to a year, then eaten without cooking. https://en.wikipedia.org/wiki/R…

Pinnekjøtt is one of the must-have traditional Norwegian Christmas dishes. It is made from ribs of lamb or mutton that has been salted and dried, and so it has a very strong flavour. Pinnekjøtt directly translates into “stick …

This special Norwegian dish has a peculiar place on Christmas tables. Its pecularity is not limited to its cooking timing but its unique taste that you either love it or hate it. Despite this, Norwegians consume a lot …

Lefse is a traditional soft Norwegian flatbread. It is made with potatoes, flour, butter, and milk or cream. It is cooked on a large, flat griddle. Special tools are used to prepare lefse, including long wooden turning sticks …

Krumkake is a Norwegian waffle cookie made of flour, butter, eggs, sugar, and cream. Like Italian pizzelle, a special decorative two-sided iron griddle, or the Sicilian cannolo, or similar to a waffle iron, is traditionally used to bake …

Kransekake is a traditional Danish (kransekage) and Norwegian (kransekake/tårnkake (tower cake)) confection, usually eaten on special occasions such as weddings, baptisms, Christmas, or New Year's Eve.

Roughly the size of a child's fist. Generally served with sauce espagnol (Kjøttkakesaus or Brunsaus in Norwegian). Potatoes, stewed peas or cabbage and carrots are served on the side. Many like to use a jam of lingonberries as …

It is also known as "poor man's cookies," which cookies made of eggs, sugar, butter, heavy cream, cardamom, sugar, and the optional cognac or brandy, and then fried instead of baked. Often cut into diamond and bow shapes, …