Norwegian cuisine

Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness and coast. It differs in many respects from its continental counterparts with a stronger focus on game and fish. Many of the traditional dishes are results of using conserved materials, with respect to the long winters.

Modern Norwegian cuisine, although still strongly influenced by its traditional background, now bears Globalization: pastas, pizzas, tacos, and the like are as common as meatballs and cod as staple foods, and urban restaurants sport the same selection one would expect to find in any western European city.

Most Norwegians eat three or four regular meals a day, usually consisting of a cold breakfast with coffee, a cold (usually packed) lunch at work and a hot dinner at home with the family. Depending on the timing of family dinner (and personal habit), some may add a cold meal in the late evening, typically a simple sandwich.

The basic Norwegian breakfast consists of milk or fruit juice, coffee (or more rarely tea), and open sandwiches with meat cuts, spreads, cheese or jam. Cereals such as corn flakes, muesli and oatmeal are also popular, particularly with children, as is yogurt.

Norwegians usually eat dinner around 4-5 PM. This is the most important meal of the day and typically includes carbohydrate-rich foods such as potatoes and protein-rich foods such as meat or fish.

Norwegians usually eat supper (kveldsmat) around 7-8 PM. This may be some open bread sandwich.

Pizza

Hamburger

Kebab

Hotdog

Chicken with rice

Taco (usually weekends)

Lasagna

Salad

Spaghetti and Mince (Not meatballs)

Mashed potatoes and sausages (popular with kids)

Gratin and potatoes with melted butter or white sauce

Salmon with potatoes and vegetables

Fishballs (like meatballs but with fish meat) and potatoes with white sauce

Preserved meat and sausages come in a large variety of regional variations, and are usually accompanied by sour cream dishes and flat bread or wheat/potato wraps. Particularly sought after delicacies include the fenalår, a slow-cured lamb's leg, and morr, usually a smoked cured sausage, though the exact definition may vary regionally. Due to a partial survival of an early medieval taboo against touching dead horses, eating horse meat was nearly unheard of until recent decades, though it does find some use in sausages.

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Wikipedia