How to make Norwegian Lefse - Recipe Diaries (2024)

FAQs

What makes lefse tough? ›

Rubbery lefse is due to too much flour and overworked dough. If you find that your lefse dough is a bit sticky try placing it in the fridge to cool before you decide to add more flour. And be careful not to overwork your lefse dough, this will break down the gluten and make your lefse very tough.

Lefse (Norwegian pronunciation: [ˈlɛ́fsə̌]) is a traditional soft Norwegian flatbread. It is made with riced potatoes, can include all purpose (wheat) flour, and includes butter, and milk, cream, or lard. It is cooked on a large, flat griddle.

Norwegians would also often eat lefse rolled up with butter, with many also adding cinnamon and sugar. Many people would also add different types of jam, cheese or other ingredients to make their preferred lefse. A lot of people eat lefse with savoury foods like ham, cheese, beef and much more, rolling it up as a wrap.

Serve lefse warm or at room temperature, spread with softened butter and rolled into a cylinder or folded into quarters. Add sugar or cinnamon sugar for a sweet treat.

You want enough flour so that your lefse will not stick, but not so much that your lefse is completely covered in flour. Roll out your lefse on your pastry board until it is 1/8 inch thick. Using your lefse stick transfer the lefse to your griddle. Cook on the griddle until bubbles form and each side has browned.

Put the cooked lefse down on one half of the cloth, brush off any flour (there shouldn't be much, if any) then fold the other half of the cloth over the top. As each sheet comes off the griddle, open up the cloth and put it on the stack. Always cover the stack immediately. The moisture must be conserved.

Phrase. dd. (Internet slang, text messaging) Initialism of du då? (“and you?

Refrigerate or freeze your lefse as soon as it arrives. If you plan to eat your lefse within the next week it can be refrigerated. If it will be longer than a week, put it in the freezer.

On to the proteins, Lefse offers 4.37g per 100g, essential for building and repairing tissues in the body. It also contains a variety of vitamins and minerals. With 172.0mg of sodium, it supports electrolyte balance and nerve function, while the 271.0mg of potassium can contribute to cardiovascular health.

In autumn, you should try the Fårikål lamb stew, Norway´s national dish! Another thing to try is the fenalår, thin slices traditional Norwegian cured meat made from salted and dried leg of lamb.

What do Norwegians typically eat for breakfast? ›

The Norwegian breakfast doesn't look anything like a traditional American breakfast. Breakfast is a light affair often involving Norwegian rye bread cheese, jam and butter. There's also often meat and fish, like salami, ham, smoked salmon or pickled herring. Muesli is also common.

You can even use a tortilla press instead of a rolling pin if you're somewhat intimidated in the kitchen. I won't judge! Although lefse is a classic Christmastime dish loved throughout Norway, I think you could make it for a variety of occasions.

It will stay fresh in the refrigerator about 3 days. How long does the lefse last in the freezer? Lefse will keep in the freezer for several months.

Here, lefse is also often called lemse. The Norwegian baking traditions also include a great variety of buns – called boller – and bread, our favourite food.

Richard's solution: Tough pastry is very common, but easily avoidable. It usually occurs when you've been a bit heavy-handed with the water when you're initially bringing the pastry together (by adding water to the flour and butter), or if you have over-worked the dough and developed the gluten in the flour.

Don't Overwork the Dumpling Dough

Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour. The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.

The flour you used may have contained too much protein. Protein is one of the ingredients that help yeast bread brown. Use bread flour that is purchased at a grocery store or a national brand of all-purpose flour.

Keep the dough ingredients cool

The key to standard pie crust is having pockets of fat surrounded by flour. But if that fat starts to melt and mixes with the flour, it can start to develop gluten, which can lead to a tough crust. To prevent this, keep everything as cold as possible.