Briefly about Norwegian culinary traditions related to Christmas. The common definition of the term culture says that they are: “values, principles, ideas and norms in society. They are passed on from the previous generation to the next ”. The vast majority of us have traditions related to Christmas dishes from childhood.
However, contact with other societies means that culture can change. Undoubtedly a good example there is a culture and tradition associated with Christmas food. What is defined as Christmas food is culturally determined and depends on both the region of residence and tradition. Most holiday dishes have a centuries-old tradition that is special to them It had an influence not only in Norway Catholicism.
The most typical Norwegian Christmas dishes that can be found on the Christmas Eve table (julaften) are: Svineribbe, Pinnekjøt, Lutefisk, Rakfisk and Christmas cod. The Christmas beer served also has strong historical roots. IN Norway at Christmas most people are more traditional than at any other important time of the year. Many different dishes will be on the menu during Christmas, but they may vary depending on what day they are served on the table.
So we have Pork ribs (Svineribbe) with lard is a younger tradition, but among Norwegians it is from certainly the most popular dish on Christmas Eve. The data shows as many as 55 percentage of Norwegians eat Svineribbe on Christmas Eve and as many as 88 percent of them eat pork ribs (Svineribbe) and lamb ribs (Pinnekjøt). Some information about these most important dishes.
Pinnekjøt.
Lamb ribs (Pinnekjøt) have regional western origins parts of Norway and on the coast north of Trøndelag. This dish is characterized primarily by the fact that the meat is dried and salted and smoked to varying degrees.
Svineribbe.
Pork ribs (Svineribbe) have a stronger position in areas where more grains are grown. Fresh Christmas cod comes from the areas of Sørlandet and Sør-Vestlandet. I suggest that you have time with this dish so that you can burn a large surplus of calories.
Lutefish.
Lutefisk is eaten as a Christmas dish all over the country. This is a dried cod dish that is soaked in lye for several days. The entire preparation process takes about 13 days, but the finished lutefisk can of course be bought in the store, I think it is for connoisseurs of taste.
Rakfisk.
There is also Rakfisk, a fish product based on an old technique of preserving freshwater fish (char and trout). The fish is fermented, thanks to which it acquires a characteristic aroma and consistency, which means that although it is eaten all over the country, many Norwegians are not very keen on eating this dish because of... for a specific smell and taste. I think it is very tasty, but you need to have a good recipe.
Rakfisken has its original roots in Telemark, Valdres and Østerdalen. Regionally determined traditions are nowadays more blurred. Of course, for the sake of exchange cultural as well as easier access to various Christmas dishes throughout the country. On Norwegian Christmas table of course, there will be cakes (julekaker). A long time ago, a quite original Christmas cake was rye bread with dried fruit, but these are ancient times. Now for tradition to become enough holiday season are given e.g.:
- Donuts (Smultringer) - Poor (Fattigmann), is a dough cooked in lard, made of thinly rolled dough made of flour, butter, eggs, cream and sugar
- Wafers (Goro and Krumkake), ingredients are eggs, sugar, cream, butter and flour, possibly with lemon peel and cardamom or vanilla sugar
These are just a few of the many dishes and delicacies that will appear on the Christmas Eve table in Norway. Will we find something for everyone in the Norwegian culinary tradition? it depends only on us. Probably you can easily find information on how to prepare all these specialties in bookstores or on the Internet.
