Norwegian cuisine is a reflection of the country’s climate and geography, with a strong focus on seafood, dairy products, and game meats. Here are some famous foods of Norway:
Gravlaks is a traditional Norwegian dish that consists of raw salmon that has been cured in a mixture of salt, sugar, and dill. It is typically served thinly sliced and is often accompanied by a sweet mustard sauce or a dill sauce (Dahl, 2016).
Fårikål is a hearty stew made with lamb and cabbage, which is considered Norway’s national dish. It is a simple dish that is prepared by layering the lamb and cabbage in a pot and simmering it with water, salt, and pepper for several hours until the meat is tender (Sjøthun, 2019).
Lefse is a traditional Norwegian flatbread that is made with potatoes, flour, and butter. It is rolled out thinly and cooked on a griddle, and can be served with a variety of toppings such as butter, cinnamon, and sugar, or with savory fillings such as meats and cheeses (Haugen, 2016).
Rakfisk is a fermented fish dish that is made by salting and fermenting trout or char for several months. It is a pungent and strong-smelling dish that is typically served with flatbread and boiled potatoes (Langeland & Boberg, 2021).
Krumkake is a thin, crispy Norwegian waffle cookie that is rolled into a cone shape while still hot. It is made with flour, eggs, sugar, and cream, and is often flavored with vanilla or cardamom. Krumkake can be served plain or filled with whipped cream, jam, or fruit (Haugen, 2016).