food of norway - kari lefse recipe December 04 2012, 0 Comments
One traditional food of Norway is lefse - a type of flatbread. Dozens of kinds of lefse are made in Norway. I saw a cooler in a store this summer in Norway, and it was full of lefse for sale. Out of nine kinds of lefse in the cooler, only one was potato lefse (it’s the last one on the second page … POTETLEFSE).
This recipe is for a flour lefse (not potato lefse), and it’s sweet … more of a dessert or a “coffee food” that you have with evening coffee. It calls for a couple of ingredients that come directly from Norway: hornsalt (or baker’s ammonia) and Prim, which is a Norwegian brown cheese, a blend of goat's milk and cow's milk that is carmelized and made spreadable. You can substitute the hornsalt with baking soda. There’s no substitute for Prim, but you can omit it from the lefse recipe.
from Marie Gjendem's kitchen in Norway
the butter into the flour by hand. Add other ingredients and work into a dough
in the mixer. Put dough in a buttered bowl, cover tightly with plastic and keep
in the refrigerator overnight.
Work half the dough into a roll and slice off about 12 chunks to work with. Roll each one out thin. When that's done, go over once with a textured wooden roller. Then grill them quickly on a hot lefse grill. Cover with tea towels while you're making the others so they don't dry out. Makes about 24.
4 cups sugar
2 300-gram boxes prim
5 cups sour cream
3 1/4 cups butter
Note: All the ingredients for the filling should be room temperature!
all the filling ingredients -- except the sour cream -- in the mixer. Whip
until soft and fluffy. Add the sour cream last by hand and mix in gently with a
Take 1 lefse round that has cooled (if it's still hot, the filling will melt on it). Spread the filling on the whole round.
Then fold in both sides over once.
Then fold them over again.
It will look like a big burrito.
Serve some right away and put the rest in the freezer. It should keep for several weeks to a month. For the lefse kept in the freezer, remove it 20 to 30 minutes before serving, and let it sit for 10 to 15 minutes. Then slice with a pizza slicer. You can get 6 to 10 slices per round, depending on how thick you make the slices.