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The Icelandic cuisine, which is primarily based on Norwegian and Viking heritage, is original, very simple and interesting. It developed in a climate characterized by isolation in the far north, and a harsh climate and environment where people were forced to eat whatever was edible, so they had fish, lamb, milk and dairy products on their menu, such as wild plants and fruits, game, seabirds and their eggs. There are also northern berries in the diet of Icelanders, which are eaten fresh and made from jelly and jam.
European island cuisines use the same basic ingredients. Meat, fish and vegetables. Preparations and supplements vary from country to country. What differentiates Iceland in this is the use of dried fish. Today, thanks to globalization and Japan, everyone knows about sushi and its myriad variants. But air-dried raw fish fillets are primarily an Icelandic invention. Fish are also dried in other European countries but not consumed often (except many use dried cod).

Some of the most typical Icelandic dishes:

Hardfiskur are fillets of raw fish, most commonly cod or salmon dried in the air, eaten with butter as a snack or placed on sandwiches. .

Fiskibollur - meatballs made from sliced ​​fish meat, most commonly from eel, cod or salmon fillets, flour, milk and eggs fried in oil eaten with salted potatoes.

Beinlausir fuglar - savory lamb, beef or horsetail wrapped in bacon, first toasted with butter and then stewed in a flour-bound sauce eaten with boiled potatoes, peas and rhubarb marmalade.

Blodmore - a kind of sheep's blood, sausages stuffed with a mixture of blood, kidneys, flour and spices.

Kyotoppa - soup or depending on the amount of water and vegetables of onions, cabbage, carrots and beets, a lamb compound to which rice is sometimes added.

Lifrapils - Sheep and liver sausages served with mashed potatoes or beets.

Skyr - a type of fresh soft non-fat cheese that is eaten alone or with added sugar, fruit, cereals.
Slatur - cooked sheep stomach filled with sheep's gut (the name of the specialty comes from the word slaughter!).


Vegetables and fruits are mostly imported into glacier land. In Iceland, only potatoes, cabbages and carrots are grown, as are tomatoes and cucumbers in greenhouses.

Despite eating little vegetables, even fewer fruits, eating lots of meat and sweet and fish, especially dried ones, Icelanders are among the longest-lived nations in the world.



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