Pinnekjøtt: Difference between revisions
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'''Pinnekjøtt''' (literally "stick meat") is a traditional [[Christmas]] dish in the western parts of [[Norway]]. Pinnekjøtt is [[Salting_(food)|salted]], dried and sometimes [[Smoking_(food)|smoked]] [[lamb]]'s ribs which are [[Steaming|steamed]], usually, but not necessarily, over [[birch]] branches, and served with [[potato]] and mashed [[rutabaga]]. Traditionally, [[beer]] and [[akevitt]] are served with pinnekjøtt, but it has become increasingly popular to drink [[red wine]] instead, but only since wine is becoming more popular in general. |
>[[Image:Pinnekjott.jpg|thumb|Pinnekjøtt with mashed rutabaga and potatoes]]'''Pinnekjøtt''' (literally "stick meat") is a traditional [[Christmas]] dish in the western parts of [[Norway]]. Pinnekjøtt is [[Salting_(food)|salted]], dried and sometimes [[Smoking_(food)|smoked]] [[lamb]]'s ribs which are [[Steaming|steamed]], usually, but not necessarily, over [[birch]] branches, and served with [[potato]] and mashed [[rutabaga]]. Traditionally, [[beer]] and [[akevitt]] are served with pinnekjøtt, but it has become increasingly popular to drink [[red wine]] instead, but only since wine is becoming more popular in general. |
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Though still mostly served in the western parts of the country ("[[Vestlandet]]"), pinnekjøtt is gaining popularity in other parts of Norway, too. |
Though still mostly served in the western parts of the country ("[[Vestlandet]]"), pinnekjøtt is gaining popularity in other parts of Norway, too. |
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Revision as of 21:28, 23 December 2007
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Pinnekjøtt (literally "stick meat") is a traditional Christmas dish in the western parts of Norway. Pinnekjøtt is salted, dried and sometimes smoked lamb's ribs which are steamed, usually, but not necessarily, over birch branches, and served with potato and mashed rutabaga. Traditionally, beer and akevitt are served with pinnekjøtt, but it has become increasingly popular to drink red wine instead, but only since wine is becoming more popular in general.
Though still mostly served in the western parts of the country ("Vestlandet"), pinnekjøtt is gaining popularity in other parts of Norway, too.
It is unclear if the dish originally got its name "stick meat" from the birch sticks used in the steaming process, or because of the visual nature of the individual rib bones. However, it is common to call the individual ribs "pinner" ("sticks"), so that is perhaps the most obvious interpretation.