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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] It is cooked on a large, flat griddle. Special tools are used to prepare lefse, including a potato ricer, long wooden ...
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 ...
Krotekake – a flatbread associated with the region of Hardanger and is commonly decorated with a cross-hatch pattern. [10] 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.
For festive occasions, especially Christmas, the Norwegians have a long tradition of making various kinds of very thin flatbread called lefser, tunnbrød, kling, klining or krotekake. Both men and women participate in baking these traditional breads; one rolls the dough and the other fries on wide, flat pans . Lefser can contain fine wheat ...
Lefse, a soft Norwegian flatbread made from potatoes and often served with butter and sugar, is a beloved staple, especially around the holidays, reflecting the state’s strong Norwegian roots.
Lefse is a common Norwegian wheat or potato flatbread, eaten around Christmas. Typical Norwegian dishes include: Rakfisk , smalahove , pinnekjøtt , Krotekake , Kompe (also called raspeball) and fårikål .
'Tis the season for warm kitchens, flour-dusted aprons and the scent of cinnamon and sugar lingering in the air. In many cultures, holiday baking revolves around sweet breads, which are great to ...
Syltelabb is a Norwegian traditional dish, usually eaten around and before Christmas time, made from boiled, salt-cured pig's trotter. They are traditionally eaten using one's fingers, as a snack food. They are sometimes served with beetroot, mustard and fresh bread or with lefse or flatbread.