Lefse (der or die; in the plural: the Lefser ) is a flatbread used in Norwegian cuisine . Lefse consists of potatoes , rye or wheat flour in regionally different compositions. Baked is traditionally on a baking sheet ( Norwegian Steiketakke shortly Takke or Bakstehelle ), which was previously made of stone, and later from cast iron ; today there are also electric baking plates (picture) .
There are numerous different preparation variants, topping options and dosage forms for lefse, thick or thin, hearty or sweet, white or brown, flat and round, rolled, folded or pieces of cake. Well-known regional specialties are:
- Tynnlefse 'thin lefse' is especially known from central Norway . It is made from wheat flour, is particularly thin, similar to the French crepe , and is oftensprinkledwith butter , sugar and cinnamon or topped with sausage , ham or cheese , and thenrolled up like a wrap (picture) .
- Tykklefse 'dicke Lefse' is significantly thicker and is typically not served as a whole round, but as a sector-shaped piece of cake, preferably with coffee (picture) .
- Potetlefse 'Kartoffellefse' is similar to Tynnlefse , but is made from potatoes. Similar is the somewhat smaller lompe , also known as potetlompe 'potato compe ' or potetkake 'potato cake' , which is often used instead of thewheat roll commonfor a hot dog , in Norway also called pølse med lompe 'sausage with lompe' .
- Møsbrømlefse is a specialty from Salten in Northern Norway . It is characterized by the use of brown cheese ( Norwegian brunost ), which, whenmeltedin milk with corn flour , is called Møsbrøm in the local dialect. This is oftenrefinedwith sour cream ( Norwegian rømme ) and spread on the warm lef. Butter and syrup can also be used. It is typical to fold the initially circular lefse into a crescent and then fold the outer corners inwards.
- Nordlandslefse originally came from the fishermen in the province of Nordland . It's small but thick, and is made from butter, syrup , sugar, eggs, and flour.
- Anislefse is especially found on the coast of Hordaland in southwest Norway. It is only slightly thicker than the Tynnlefse and isflavored and coloredby plenty of anise .
- Hardangerlefse comes from the neighboring region of Hardanger and is made of wheat - whole wheat grist prepared (as well as Graham bread is used). Dried Hardangerlefse (picture) can be kept for months without refrigeration. By soaking it with water, in proper style with salt or even sea water , it regains its bread-like consistency and can then be topped with eggs or herring, for example. Presumably it was already used by the Vikings as durable food on their sea voyages.
- Gary Legwold: The Last Word on Lefse . Adventure Publication, 1991, ISBN 978-0-934860-78-9 (English).
- Beatrice Ojakangas: The Great Scandinavian Baking Book . University of Minnesota Press, 1999, ISBN 978-0-8166-3496-5 (English).
- Møsbrømlefse - heavenly energy bomb accessed on December 27, 2017