Norwegian cuisine is heavily influenced by the country’s history, geography, and climate. From hearty stews and savory meat dishes to sweet and delicious desserts, Norwegian cuisine offers a diverse and delicious array of traditional recipes. Here are 20 traditional Norwegian recipes that you can try to experience the rich and varied flavors of the country
Fårikål: A traditional lamb or mutton stew made with cabbage, potatoes, and whole black pepper.
Fårikål is a traditional Norwegian dish that is typically made with lamb or mutton, cabbage, and whole black pepper. It is a hearty stew that is slow-cooked, typically in a casserole dish or a pressure cooker, to allow the flavors to develop and the meat to become tender. The dish is traditionally served with boiled potatoes and is most commonly consumed during the autumn and winter months. Some variations include adding other vegetables like carrots, onions, and leeks. It is considered the national dish of Norway and it is usually served on the last Thursday in September, which is celebrated as Fårikål Day.
Pinnekjøtt: Dried and salted lamb ribs, typically served with mashed potatoes, gravy, and sauerkraut.
Pinnekjøtt is a traditional Norwegian dish made from dried and salted lamb ribs. The lamb is dried for several weeks, then it’s steamed for several hours until it becomes tender. It is typically served with mashed potatoes, gravy, and sauerkraut. The gravy is made from lamb juices and the sauerkraut is used to add a tangy and acidic contrast to the rich and salty flavors of the meat. Pinnekjøtt is traditionally served during Christmas, but it’s also enjoyed year-round. Some variations include adding other vegetables like carrots, or even juniper berries to the gravy to add more flavor.
Rømmegrøt: A traditional porridge made with sour cream, flour, and sugar.
Rømmegrøt is a traditional Norwegian porridge made with sour cream, flour, and sugar. It is a creamy, rich, and comforting dish that is typically served as a dessert or a sweet breakfast. The sour cream is mixed with flour and sugar to create a thick, pudding-like consistency, then it is cooked over low heat. The dish is usually served with butter and cinnamon sugar or syrup. It’s a traditional Norwegian dish and is considered a classic comfort food. Some variations include adding other ingredients such as cardamom, vanilla, or nutmeg to create different flavors. It’s also served with a side of fruit, such as lingonberry jam, to balance the richness of the dish.
Lapskaus: A stew made with meat, potatoes, and vegetables.
Lapskaus is a traditional Norwegian stew made with meat, potatoes, and vegetables. It is a hearty, simple, and economical dish that is typically made with a variety of ingredients such as beef, pork, or sausages, and root vegetables such as carrots, onions, and turnips. The dish is cooked slowly and all ingredients are cooked together in one pot, allowing the flavors to meld together. The dish is usually served with a side of bread, and it is considered classic Norwegian comfort food. Some variations include adding other vegetables like leeks and also can be made with canned corned beef, which is the popular version in coastal towns.
Kjøttkaker: Norwegian meatballs made with ground beef, pork, or a combination of the two, typically served with gravy and lingonberry jam.
Kjøttkaker is a traditional Norwegian dish made from meatballs usually made with a combination of ground beef and pork. The meatballs are typically seasoned with salt, pepper, and other spices, then they are formed into balls and fried or baked. They are typically served with gravy and lingonberry jam, which gives a sweet and tangy contrast to the rich and savory flavors of the meatballs. Kjøttkaker is considered a classic comfort food and it’s often served as a traditional dinner. Some variations include adding other ingredients such as onion or breadcrumbs to the meat mixture for added flavor or even adding other types of meats like venison to the mixture.
Gravalaks: A traditional dish made with salted and cured salmon, typically served with a mustard or dill sauce.
Gravalaks is a traditional Norwegian dish made from salted and cured salmon. The fish is cured with a mixture of salt, sugar, and dill, then it’s left to rest for a few days. The curing process gives the fish a unique, smoky, and slightly sweet flavor. It is typically served with a mustard or dill sauce, which gives a tangy and herbaceous contrast to the rich and salty flavors of the fish. Gravalaks is considered a classic dish in Norway and it’s often served as a traditional appetizer or starter, usually paired with bread, crackers, or bread rolls. Some variations include adding other ingredients such as lemon juice or horseradish to the sauce for added flavor or even using other types of fish for the curing process.
Smalahove: A traditional dish made with a sheep’s head, typically served with mashed potatoes.
Smalahove is a traditional Norwegian dish made from a sheep’s head. The dish is considered a delicacy in some parts of Norway, and it is typically served as a traditional Christmas dish. The head is skinned, cleaned, and boiled until the meat is tender. It is typically served with mashed potatoes and gravy. The meat is usually eaten with a fork and knife and it is considered a delicacy in some parts of Norway. The dish is not as popular as it used to be, but it’s still served in some rural areas of the country. Some variations include adding other ingredients such as juniper berries to the gravy for added flavor. It’s important to note that the dish is not widely consumed and it’s not common in many places.
steik: Venison steak, typically served with red wine and juniper berry sauce.
Gomme: A traditional berry pudding made with lingonberries, bilberries, or cloudberries.
Vaffler: Traditional waffles.
Vaffler is the traditional Norwegian waffles. They are a popular breakfast and dessert dish in Norway and are made from a batter typically consisting of flour, sugar, eggs, milk, and melted butter. They are usually round and have a characteristic deep-pocketed pattern, which is made by a waffle iron. They are typically served with butter and syrup, and they are also often served with sweet toppings such as whipped cream, jam, or fruit. They are popular street food in Norway and can be found in most cafes and restaurants. They are also commonly served during special occasions such as Christmas and Easter.
Koldtbord: A traditional buffet of cold meats, fish, and pickled vegetables.
Koldtbord is a traditional Norwegian buffet made up of cold meats, fish, and pickled vegetables. It is a popular way to serve food in Norway, especially during holidays and special occasions. The buffet typically includes a variety of cold meats such as smoked salmon, roast beef, ham, and sausages, as well as pickled vegetables such as cucumber, beets, and pickled herring. The buffet also includes hard-boiled eggs, cheese, and bread. Koldtbord is also known as a smorgasbord, is a way to showcase a variety of traditional Norwegian dishes. The buffet is often served as a starter or an appetizer, and it’s a great way to try a variety of different foods.
Lefse: A traditional flatbread made with potatoes, flour, and milk or cream.
Lefse is a traditional Norwegian flatbread made from potatoes, flour, and milk or cream. It is a popular and traditional dish in Norway, often served with butter and sugar or savory toppings such as cheese or smoked meats. The dough is made from boiled potatoes that are mashed and mixed with flour, milk or cream, and butter, and then rolled out thin before being cooked on a griddle. Some variations include adding other ingredients such as cinnamon or cardamom for added flavor. Lefse is often served during special occasions such as Christmas, and it’s also commonly served as a side dish to traditional Norwegian meals. It is considered a classic comfort food in Norway and is enjoyed by many.
Julekake: A traditional Christmas bread made with raisins, candied fruit, and spices.
Julekake is a traditional Norwegian Christmas bread made with raisins, candied fruit, and spices. The bread is typically made with a sweet yeast dough that is flavored with a variety of spices such as cardamom, cinnamon, and nutmeg, and it is usually studded with raisins, candied orange peel, and sometimes also chopped almonds. The bread is then shaped into a round loaf and decorated with a cross or a traditional symbol. Julekake is traditionally served during the Christmas season, and it’s often enjoyed with a cup of coffee or gløgg (a traditional warm spiced wine). The bread can also be served with butter, cheese, or cold cuts. It is considered a traditional and beloved Christmas treat in Norway.
Lutefisk: Dried cod that is soaked in lye before it is cooked and typically served with potatoes, gravy, and bacon.
Lutefisk is a traditional Norwegian dish made from dried cod that is soaked in lye, a strongly alkaline solution before it is cooked. The soaking process in lye gives the fish a unique texture and flavor. It is then boiled or steamed until it is cooked through. It is typically served with potatoes, gravy, and bacon. The dish is considered a delicacy in some parts of Norway, and it is traditionally served during the Christmas season. Some variations include serving with a mustard sauce, or other types of fish like stockfish. It is considered a traditional and beloved dish in Norway, however, it’s not a common dish in many places, and it’s an acquired taste for many.
Fiskeboller: Fish balls made from cod or other white fish, typically served with mashed potatoes and peas.
Fiskeboller is a traditional Norwegian dish made from fish balls usually made from cod or other white fish, such as haddock or pollock. The fish is typically mixed with potato starch, egg, and milk and then shaped into balls, before being breaded and fried. They are typically served with mashed potatoes and peas, and sometimes with a white sauce or a brown sauce made from butter, flour, and fish stock. The dish is considered a classic comfort food, and it’s often served as a traditional dinner on Fridays. Some variations include adding other ingredients such as herbs or spices or even adding other types of fish to the mixture to create different flavors.
Gomme: a traditional berry pudding made with lingonberries, bilberries or cloudberries.
Gomme is a traditional Norwegian pudding made from berries such as lingonberries, bilberries, or cloudberries. It is made by cooking the berries with sugar and water until they release their juice, then it is thickened with cornstarch or potato starch. It is a popular dessert dish in Norway, and it’s often served as a dessert or a sweet accompaniment to traditional dishes such as Rømmegrøt, and it’s also commonly served with a side of cream or ice cream. The berries used in the pudding are usually picked in the wild, and it’s considered a delicious way to use these berries which are abundant in Norway. Some variations include adding other ingredients such as cinnamon, vanilla, or lemon juice to create different flavors.
Smørbrød: Open-faced sandwiches made with a variety of ingredients such as meats, fish, cheese, and vegetables, typically served on rye bread.
Smørbrød is a traditional Norwegian open-faced sandwich made with a variety of ingredients such as meats, fish, cheese, and vegetables. It is typically served on rye bread, which is a staple in Norwegian cuisine. The bread is usually topped with a variety of ingredients such as smoked salmon, boiled eggs, cheese, pickled vegetables, or pâté. It is a popular lunch dish in Norway, often served as a quick and easy meal and it’s considered a classic comfort food. The toppings and ingredients may vary depending on the season and region, with some variations including adding other ingredients such as mayonnaise, mustard or dill to create different flavors
