3 dishes people actually cook in Iceland: what they are, how long they take, and what you need to buy.
What can you cook from Iceland? 3 traditional Iceland dishes, from Pylsur (10 min, the quickest) to Lamb soup (95 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Iceland on the map. Drag to spin the planet.
Bone-in lamb simmered in plain water with rutabaga and root vegetables, seasoned with nothing but salt, pepper and dried soup herbs.
Icelandic poached fish and potatoes folded into a bechamel and eaten on dark rye bread.
A lamb-blend Icelandic sausage poached, not grilled, and dressed with remoulade and two kinds of onion.
Copper documents three dishes from Iceland: Lamb soup, Plokkfiskur and Pylsur. Onion and potatoes each appear in more than one recipe. All three are boiled. Not one needs an oven — they cook entirely on the hob. Between them they use 21 different ingredients.
The three recipes need 21 ingredients between them, of which 2 are shared by more than one dish. Copper's atlas covers 586 dishes from 198 countries, and these three are the Iceland entries. Every ingredient list on this page is complete, with quantities, and free to read.
Pylsur is the quickest at 10 minutes. Lamb soup is the longest at 95 minutes. The median is 40 minutes — a weeknight, not a project.
Lamb soup, Plokkfiskur and Pylsur are rated easy — start there. The full method is on each recipe page, step by step, free to read.
Iceland is part of Nordic.
Countries close to Iceland on the globe — and close on the plate.
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