4 (Norwegian)

List by: eemia21, created: 16 Jan 2017, updated: 26 May 2020 Public: Users can add dishes

Norwegian Christmas is experienced best with real Norwegian Christmas foods.

1. Pinnekjøtt


Pinnekjøtt is one of the must-have traditional Norwegian Christmas dishes. It is made from ribs of lamb or mutton that has been salted and dried, and so it has a very strong flavour. Pinnekjøtt directly translates into “stick meat” in English, but the name doesn’t come from the shape of the meat (e.g. the ribs forming sticks) as some may think. The name comes from the birch sticks that are used as a steamer to cook the meat. The birch …

(Added by: eemia21)

2. Smalahove

Smalehovud, Skjelte (Norwegian)

Smalahove is a traditional dish, usually eaten around and before Christmas time, made from a sheep's head. The skin and fleece of the head is torched, the brain removed, and the head is salted, sometimes smoked, and dried. The head is boiled for about 3 hours and served with mashed swede (rutabaga) and potatoes.


(Added by: eemia21)

3. Syltelabb

Syltelabber, Pickled Pig’s Feet (Norwegian)

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. Historically syltelabb is served with the traditional Norwegian juleøl (English: Christmas Ale), beer and liquor (like aquavit). This is because Syltelabb is very salty food. The Norwegian word syltelabb, consists of the two words sylte …

(Added by: eemia21)

4. Lutefisk

lutfisk (Norwegian) (Swedish)

This special Norwegian dish has a peculiar place on Christmas tables. Its pecularity is not limited to its cooking timing but its unique taste that you either love it or hate it. Despite this, Norwegians consume a lot of lutefisk during the Christmas season.

Traditional lutefisk is made from stockfish that receives a lengthy treatment before cooking. After drying, the fish is reconstituted in cold water for a week, then soaked in a lye solution for several more days.


(Added by: eemia21)