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Norwegian Recipes

14 recipes

Norwegian food comes from the sea, the mountains and the farm. A long coastline supplies cod, salmon, herring and shrimp, which are cured, dried, salted, smoked or gently poached, while sheep grazing the highlands provide lamb and mutton for stews and festive dinners. Dairy appears everywhere, from sour cream porridge to brunost, the sweet brown whey cheese served on bread and waffles. Potatoes, swede and cabbage fill the plate, and thin flatbread and soft lefse accompany many meals. Home cooking is plain and filling: meat patties in brown gravy, fish cakes, root vegetable stews and open sandwiches at lunch. Lingonberry and cloudberry preserves go with meat and desserts. Christmas brings ribbe or pinnekjøtt, and the last Thursday of September is a day for fårikål, lamb and cabbage cooked together in one pot. Cardamom and cinnamon flavor waffles and buns, and coffee goes with all of them.

Staple ingredients

Appetizers

Soups

Main Dishes

Side Dishes

Breads

Desserts

Snacks

Common questions

What is Norwegian food known for?

Fresh and cured fish, especially salmon and cod, lamb dishes such as fårikål and pinnekjøtt, brunost, waffles and open sandwiches. Cooking is simple and centers on good ingredients, with dairy used generously.

What is the national dish of Norway?

Fårikål, lamb and cabbage stewed together with peppercorns, is the dish most often named. Kjøttkaker, meat patties in brown gravy, are a close second in many households.

Is Norwegian food spicy?

No. Seasoning is mild, built on salt, pepper, dill, nutmeg, allspice, cardamom and cinnamon. Sharp notes come from mustard, pickles and lingonberry jam served alongside.