3 dishes people actually cook in Norway: what they are, how long they take, and what you need to buy.
What can you cook from Norway? 3 traditional Norway dishes, from Lapskaus (110 min, the quickest) to Gravlaks (3615 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Norway on the map. Drag to spin the planet.
Layers of bone-in mutton and cabbage sweated for hours with whole peppercorns, and nothing else.
Raw salmon buried under salt, sugar and dill for two to three days until it firms and turns translucent.
A root vegetable and beef pot where half the potatoes deliberately fall apart and bind the whole thing.
Copper documents three dishes from Norway: Fårikål, Gravlaks and Lapskaus. Two of the three are simmered. Not one needs an oven — they cook entirely on the hob. Between them they use 22 different ingredients.
The three recipes need 22 ingredients between them. Copper's atlas covers 586 dishes from 198 countries, and these three are the Norway entries. Every ingredient list on this page is complete, with quantities, and free to read.
Lapskaus is the quickest at 110 minutes. Gravlaks is the longest at 3615 minutes, most of it unattended. The median is 165 minutes — a weekend dish rather than a weeknight one.
Fårikål and Lapskaus are rated easy — start there. The full method is on each recipe page, step by step, free to read.
Norway is part of Nordic.
Countries close to Norway on the globe — and close on the plate.
COPPER