How to make Norwegian Lefse - Recipe Diaries (2024)

FAQs

Is lefse Norwegian or Scandinavian? ›

Lefse is a Norwegian treat that is especially popular around the Christmas holidays. Many Scandinavian-Americans eat lefse primarily around Thanksgiving and Christmas.

Lefse is a soft Norwegian flatbread, made using traditional recipes and baking methods. Lefse is usually made with potatoes, flour, butter, and milk, cream, or lard. Traditionally, lefse is cooked on a flat griddle, with particular wooden utensils used in the process. Lefse has its roots in Viking food traditions.

Lefse is a type of Norwegian flatbread that is often (but not always) made with potatoes, flour, butter, and milk. It has a similar texture to a thin pancake and is often eaten with butter, sugar, cinnamon or brown cheese on.

Serve lefse warm or at room temperature, spread with softened butter and rolled into a cylinder or folded into quarters. Add sugar or cinnamon sugar for a sweet treat.

ˈlefsə plural lefsen. -sən. or lefses. : a large thin potato pancake served buttered and folded.

Lefse has its roots in Viking food traditions. Norwegian flatbread was the precursor to lefse, and Vikings commonly ate a version of this flatbread. They called it brauðiskr, which means “bread plate”.

Klenning – The Trøndelag region's version of sweet lefse with butter, cinnamon and sugar. Kling – The name for sweet lefse in Buskerud, Eastern Norway.

Lefse should be refrigerated or frozen. Our lefse is made with no preservatives, so it can take a week or so in the fridge. In the refrigerator, it needs to stay in its sealed package or it will dry out. If you don't plan on eating it right away, toss it in the freezer.

In autumn, you should try the Fårikål lamb stew, Norway´s national dish! Another thing to try is the fenalår, thin slices traditional Norwegian cured meat made from salted and dried leg of lamb. Like Serrano and Parma ham, 'Fenalår from Norway' is also a Protected Geographical Indication (PGI).

Did you know that in Norway many people eat 4 meals a day? They have breakfast, lunch, dinner, and … KVELDSMAT! Can you say that?

What is Norway's national dish? ›

Mutton and cabbage stew, or “fårikål” in Norwegian, has repeatedly been named Norway's national dish. It even has its own festive day on the last Thursday in September. Throughout the autumn months, people all around the country arrange lamb stew parties.

Spread a layer of mayonnaise or softened cream cheese on a lefse. Layer spinach leaves over mayonnaise or cream cheese. Sprinkle with desired amount of sliced red onion. Layer sliced ham and cheese on top of spinach and onion.

If you roll it too thin, it may tear. If you tear the lefse and have to re-roll it, it will be chewy, instead of soft and tender.

flour and overworked dough. If you find that your lefse dough is a bit sticky try placing it in the fridge to cool before you decide to add more flour. And be careful not to overwork your lefse dough, this will break down the gluten and make your lefse very tough.

Bread is a very important part of the Scandinavian diet, primarily rugbrød, which is sourdough rye bread. It is a dark, heavy bread which is often bought sliced, in varieties from light-coloured rye to very dark, and from refined to whole-grain.

The potato originated in the Andes in Latin America. They had been growing potatoes for 10,000 years when the first Europeans arrived. These early explorers brought the potato to Europe.

Its genesis is credited to the Norwegians, but it's a dish that's served across the Nordic countries and parts of North America where those immigrants typically settled. It is called lutefisk (in Norwegian) or lutfisk (in Swedish), ludefisk (in Danish), and lipeäkala (in Finnish).