Iceland

Country - Iceland

Cuisine Description - Though Iceland has a very harsh climate, its cuisine is diverse. The fish and the Lamb which live in an unpolluted environment represent the base of the Icelandic cuisine. Due to these ingredients, the cuisine of Iceland is considered very healthy. People consider the traditions to be very important, and therefore they consume Þorramatur very often. This is the national dish of the Icelanders. It is usually consumed in January and February. These two months formed the Nordic month of þorri in the old times. Þorramatur is prepared in many ways and contains a great variety of ingredients that range from rotten shark and dried fish to ram’s testicles and fried sheep heads.
As the country is based on an island, the seafood has a very important role for the Icelandic cuisine. Lobster and ocean Perch, and also many types of fish, such as Trout, Cod, Haddock, Herring and salmon, are the main ingredients of many Icelandic recipes. The fish is dried, smoked, salted or baked. It is commonly prepared with garlic. Hákarl represents putrefied shark meat. The preparation of this dish involves burying the meat for three months.
The dishes that are based on Lamb are also popular in this country. The meat is either served with a mustard sauce or cut in filets. These dishes, too, are prepared in a specific manner, which may be considered unusual by the foreigners. Most of the Icelandic dishes are consistent. This helps the local people to endure the cold climate of the country, during the winters. The dairy products have an important role. milk is used in many recipes and cheese is very popular, all over the country. There are more than 80 types of cheese produced in Iceland.
The beverages that are consumed in Iceland are in most cases strong alcoholic drinks. Brennivin and various types of vodka are usually the most consumed beverages in Iceland. Copyright Recipes Wiki