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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 ]
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 ...
Nordic bread culture has existed in Denmark, Finland, Norway, and Sweden from prehistoric times through to the present. It is often characterized by the usage of rye flour, barley flour, a mixture of nuts, seeds, and herbs, and varying densities depending on the region. [1] Often, bread is served as an accompaniment to various recipes and meals.
Meal: Lefse, wild rice soup, hot dish, Summit beer, bundt cake. In Minnesota, food traditions are deeply tied to its Scandinavian heritage and Midwest comfort. Lefse, a soft Norwegian flatbread ...
Lefse is a Scandinavian flatbread made with potatoes. We traditionally make these delicious breads during the holiday season. Serve them topped with butter and a sprinkle of sugar or jelly, then ...
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 ]
The plant is the source of flour, bread, tapioca, and an alcoholic beverage. Cassava could not be cultivated in Europe but it thrived in Africa. It was brought to that continent by Portuguese ...