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+====== Rogaland cuisine ======
+==== Komle (Rogaland Potato Dumplings) ====
+A local version of raspeballer (potato dumplings), made from grated and mashed potatoes, sometimes stuffed with salted meat and served with rutabaga mash and bacon bits. [([[https://www.allrecipes.com/recipe/142760/potato-klubb-norwegian-potato-dumplings/|Allrecipes]])]
+==== Skreimølje (Winter Cod Feast) ====
+A seasonal dish made from skrei (Norwegian Arctic cod), served with liver, roe, and boiled potatoes—a delicacy enjoyed fresh during the winter months. [([[https://www.greatbritishchefs.com/features/skrei-cod-norway|Great British Chefs]])]
+==== Lysefjorden Hummer (Lysefjord Lobster) ====
+Lobster from the deep waters of Lysefjord, prepared grilled, boiled, or in creamy soups, often considered among Norway’s finest shellfish. [([[https://www.nationalgeographic.com/travel/article/fishing-and-foraging-in-southern-fjords|National Geographic]])]
+==== Brisling Sardiner (Canned Stavanger Sardines) ====
+Rogaland, especially Stavanger, was once known as the sardine capital of the world. Local sardines are canned in flavorful oils and sauces, making them a classic export and culinary staple. [([[https://fullsuitcase.com/norwegian-canning-museum-stavanger/|Full Suitcase]])]
+==== Fårikål (Lamb and Cabbage Stew – Rogaland Style) ====
+Norway’s national dish, but in Rogaland, it’s often made with local mountain lamb, giving it a richer and more intense flavor, slow-cooked with cabbage and whole peppercorns. [([[https://northwildkitchen.com/farikal-norwegian-lamb-cabbage-stew/|North Wild Kitchen]])]
+==== Svinaknoke med Rotmos (Pork Knuckle with Mashed Root Vegetables) ====
+A hearty and rustic dish, featuring slow-cooked pork knuckle served with a mash of rutabaga, potatoes, and carrots, topped with grainy mustard and lingonberry sauce. [([[https://www.food.com/recipe/knuckle-of-pork-with-mashed-swedes-flasklagg-med-rotmos-35794|Food]])]
+==== Røykt Sei (Smoked Saithe Fish) ====
+A Rogaland specialty where saithe (a North Atlantic fish) is lightly smoked and served with buttered potatoes and creamy mustard sauce. [([[https://www.fromnorway.com/seafood-from-norway/saithe/|Seafood From Norway]])]
+==== Potetlefse fra Rogaland (Rogaland Potato Flatbread) ====
+A soft, thin flatbread made from mashed potatoes, flour, and butter, often eaten with smoked salmon, sour cream, or brown cheese. [([[https://www.allrecipes.com/recipe/278136/norwegian-potato-flatbread-lefse/|Allrecipes]])]
+==== Hakkasteik (Minced Meat Stew from Ryfylke) ====
+A traditional dish from Ryfylke (an area in Rogaland), made by finely chopping pork and beef, then stewing it with onions, milk, and spices, served with boiled potatoes. [([[https://sailingselkie.no/norwegian-hakkasteik-grynasteik-from-hardanger.html|Sailing Selkie]])]
+==== Boknafisk (Half-Dried Cod from Rogaland Coast) ====
+Cod that is air-dried in the coastal winds but not fully dried like stockfish, resulting in a tender, slightly chewy texture, served with bacon, potatoes, and butter sauce. [([[https://www.tasteatlas.com/boknafisk|Taste Atlas]])]
+==== Vestlandske Fiskesuppe (West Coast Fish Soup – Rogaland Style) ====
+A rich, creamy fish soup featuring local white fish, shrimp, mussels, and root vegetables, seasoned with dill and a splash of white wine. [([[https://www.visitnorway.no/aktiviteter-og-attraksjoner/mat-og-drikke/den-norske-kokeboka/moderne-fiskesuppe/|Visit Norway]])]
+==== Rømmegrøt med Spekemat (Sour Cream Porridge with Cured Meat) ====
+A thick and creamy porridge made from sour cream, flour, and milk, served with Norwegian cured meats (like fenalår or spekeskinke). [([[https://scandinaviancookbook.com/rommegrot-norwegian-sour-cream-porridge/|Scandinavian Cookbook]])]
+==== Rogalandske Klippfisk (Dried and Salted Cod Dish) ====
+Cod is salted and dried, then rehydrated and served in a variety of ways, often in tomato-based stews or fried with butter and garlic. [([[https://northwildkitchen.com/baked-salt-cod/|North Wild Kitchen]])]
+==== Bjødnabrød (Bear Bread – Traditional Viking Flatbread) ====
+An ancient flatbread from Viking times, made from barley flour and baked on hot stones, traditionally eaten with salted fish or butter. [([[https://www.youtube.com/watch?v=Ur3kc4sreTo|YouTube]])]
+==== Karamellpudding fra Rogaland (Rogaland Caramel Pudding) ====
+A Norwegian crème caramel, made from cream, sugar, and eggs, giving it a silky texture and deep caramel flavor, often served during Christmas and celebrations. [([[https://www.diabetes.no/kosthold/oppskrifter/dessert/karamellpudding-uten-tilsatt-sukker/|Diabetes]])]
+{{tag>food culture geography}}

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