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Popular foods in Iceland include skyr, hangikjöt (smoked lamb), kleinur, laufabrauð, and bollur. Þorramatur is a traditional buffet served at midwinter festivals called Þorrablót ; it includes a selection of traditionally cured meat and fish products served with rúgbrauð (dense dark and sweet rye bread) and brennivín (an Icelandic ...
However, some of the food, for example the rams' testicles, has to be cured by the acid before serving. A number of foods have been added to the buffet that have never gone out of fashion in Icelandic cuisine, such as smoked lamb, fermented shark and dried fish, which are still commonly consumed in all seasons. Þorramatur also may include some ...
Hákarl (an abbreviation of kæstur hákarl [ˈcʰaistʏr ˈhauːˌkʰa(r)tl̥]), referred to as fermented shark in English, is a national dish of Iceland consisting of Greenland shark or other sleeper shark that has been cured with a particular fermentation process and hung to dry for four to five months. [1]
Offal is food of the autumn, prepared at the traditional slaughter time. Right up until the mid 20th century slátur was made in every home in Iceland. Many families made slátur together as a common activity. After the economic crash in autumn 2008, there appears to have been a considerable increase in slátur sales, as slátur is cheap food.
Iceland offers wide varieties of traditional cuisine. Þorramatur (food of the þorri) is the Icelandic national food. Nowadays þorramatur is mostly eaten during the ancient Nordic month of þorri, in January and February, as a tribute to old culture. Þorramatur consists of many different types of food.
Svið served with mashed potatoes and swede in Reykjavík.. Svið (Icelandic pronunciation:; transliterated as svid or svith) is a traditional Icelandic dish consisting of a sheep's head cut in half, singed to remove the fur, and boiled with the brain removed, [1] sometimes cured in lactic acid.
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This is a list of notable Icelandic sweets and desserts. The cuisine of Iceland refers to food preparation originating from Iceland or having played a great historic part in Icelandic cuisine. Iceland also shares many dishes and influences with surrounding Scandinavian countries, such as Norway , Sweden , and Denmark .