, also known in some areas as klubb
is a potato dumpling
, a traditional Norwegian
dish. It consists of grated potatoes, where typically half is pre-cooked and half is raw, salt and varying kinds of flour (though often, barley is used). There are a great variety of regional variations to the dish, and in many areas the raspeball is filled with bits of salted lamb or pork.
The dish is more common in the southern (Sørlandet
, where "kompe" is the most common name), western (Vestlandet
, where "raspeball", "komle" and "potetball" is the most used) and middle (Trøndelag
, where it is nearly always called "klubb") parts of Norway than elsewhere. In Vestlandet, this dish is traditionally consumed on Thursdays, when it often makes an appearance as "Dish of the day" at cafes and restaurants specializing in local cuisine; Commonly known as "Komle-torsdag". Read more...