![\"3148073441_2ba59e7e5e_z\"](\"https:\/\/blogs.transparent.com\/norwegian\/wp-content\/uploads\/sites\/14\/2014\/08\/3148073441_2ba59e7e5e_z.jpg\")
<\/a>Lefse.<\/strong> Thanks to kurisorokku on Flickr<\/a>.<\/p><\/div>\n 5. Lefser<\/span> with brunost<\/span>. A lefse<\/span> is a Norwegian tortilla, only with hvetemel<\/span> and potet<\/span> (potato) instead of maize (corn). Wrap it around some brunost<\/span> (Norwegian brown cheese), and you have a nice add-on to kaffien<\/span> (the coffee). Why is this strange? Well, it depends on your smak<\/span> (taste)! A few times, it tastes just too much of dusty flour and burnt caramel\u2026 Jamie Oliver thought brunost<\/span> was noe s\u00f8tt kliss<\/span> (some sweet \u201dgoo\u201d). Many visitors absolutely adore it.<\/p>\n Komle<\/strong> (top right \u201dcorner\u201d).\u00a0By Jarvin (Own work) [GFDL (http:\/\/www.gnu.org\/copyleft\/fdl.html) or CC-BY-SA-3.0 (http:\/\/creativecommons.org\/licenses\/by-sa\/3.0)], via Wikimedia Commons<\/p><\/div>4. Komler<\/span>. I\u2019ve seen the eyes of Norwegians twinkle as they told me they were about to eat komler<\/span> or raspeballer<\/span>, as they\u2019re also known. The English name for such white, spongy, round thingies is \u201dpotato dumplings\u201d. I never understood the charm of chewing hot balls of flour. Somewhere there\u2019s supposed to be a tinge of potatoes.<\/p>\n 3. Dravle<\/span>. As a kid on his first visit to Norway I had a hard time digesting some spoonfuls of this traditional dessert<\/span>. The Big Norwegian Encyclopedia tells us that dravle<\/span> is usually made from milk that is being heated till it almost starts boiling, \u201dunder tilsetning av surmelk og evt. halvpisket egg, slik at ostestoffet faller ut i hvite klumper\u201d <\/span>(during the addition of soured milk and eventually half-whipped eggs, so that the casein\/\u201dcheese stuff\u201d emerges as white lumps). \u2013\u00a0I wasn\u2019t able to find a free photo of\u00a0dravle<\/strong>, but take a look here.<\/a><\/em><\/p>\n Lutefisk.\u00a0<\/strong>By Jonathunder (Own work) [CC-BY-SA-3.0 (http:\/\/creativecommons.org\/licenses\/by-sa\/3.0) or GFDL (http:\/\/www.gnu.org\/copyleft\/fdl.html)], via Wikimedia Commons<\/p><\/div>2. Lutefisk<\/span>. You take a torsk <\/span>(cod), dry it for some months until it becomes as stiff as parchment skin. Then you put your t\u00f8rrfisk<\/span>\u00a0(dried fish) to soak for some days, steep it in lut<\/span> (lye \u2013 a substance with a pH value similar to soap), before you let it soak in some more water. The result is a very watery delikatesse<\/span> (delicacy), to say the least\u2026<\/p>\n<\/a><\/a>