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Balls of lefse dough Lefse rolling pin. Lefse (Norwegian pronunciation: [ˈlɛ́fsə̌]) is a traditional soft Norwegian flatbread. It is made with riced potatoes, can include all purpose (wheat) flour, [1] and includes butter, and milk, cream, [2] or lard. [3] It is cooked on a large, flat griddle. Special tools are used to prepare lefse ...
lefse, "a large thin potato pancake served buttered and folded" [15] lutefisk , "dried codfish that has been soaked in a water and lye solution before cooking" [ 16 ] murk , "gloom, darkness; c. 1300, myrke, from Old Norse myrkr 'darkness,' from Proto-Germanic *merkwjo, Danish mǿrk 'darkness'," [ 17 ]
Balls of lefse dough waiting to be flattened with a rolling pin. Lefse – a traditional soft Norwegian flatbread. It is made with flour, can include riced potatoes, and includes butter, and milk, cream, or lard. It is cooked on a large, flat griddle. [11] Tynnlefse ("Thin lefse") is a variation made in central Norway.
Lefse is a Norwegian flatbread made with a few humble ingredients: potatoes, flour, salt and butter. Historically, potatoes first appeared in Norway around 250 years ago, and it’s likely that ...
Lefse is a common Norwegian potato flatbread, ... Norrbagge: a Swedish (derogatory) term for Norwegians (first attested use in 1257) of uncertain meaning.
For example, Danish ækvivalent — Norwegian and Swedish ekvivalent (equivalent). In Norwegian, æ is kept before r: æra, kimære, sfære; Swedish has chimär, sfär but era. "Caesar" is spelled Cæsar in Danish and Norwegian; Swedish uses unligatured spelling Caesar, pronounced as if spelled *Cesar.
Another Norwegian fish dish is rakfisk, which consists of fermented trout, similar to Swedish surströmming. Until the 20th century, shellfish were not eaten to any extent. This was partly due to the abundance of fish and the time involved in catching shellfish as compared to its nutritional value, as well as the fact that such food spoils ...
Lefse- It is made with riced potatoes, can include all purpose (wheat) flour, and includes butter, and milk, cream, or lard. It is cooked on a large, flat griddle. In Minnesota it is typically made with potatoes. It is eaten plain or filled. The most common is adding butter and sugar to the lefse and rolling it up.