Icelandic cuisine.
Icelandic cuisine is famous for the fact that the composition of the dishes includes only ecologically clean products. So amazing taste fish dishes are enhanced by the island's crystal clear coastal waters, while the island's rich fish stocks provide a great variety of seafood. And ecologically clean pastures in the agricultural regions of the country provide an excellent taste for lamb, famous throughout the world.
Icelandic cuisine is based on fish and seafood. In traditional recipes, many extremely peculiar dishes have been preserved that have survived to this day from the time of the distant Middle Ages.
The basis of the diet is fish all kinds of cooking, especially cod, herring and salmon in all forms. Extremely popular are the famous marinated salmon "gravlax", herring marinated with spices - "sild", variety of sandwiches with fish, fried or dried fish"hardfiskur", as well as necessarily offered to tourists as a local exotic fish "with a smell" "hakarl" or the meat of marine mammals.
Also "from time immemorial" came meat dishes, mostly lamb. Wherein traditional recipes also very old, and therefore quite unusual. The most exotic are whole pickled or boiled head sheep "svid", chopped sheep liver "slatur", fried "to the coals" meat "blakya", a kind of lamb shish kebab, smoked lamb "hangikiot" and others. The most commonly used milk dish- "skyr", reminiscent of yogurt and cottage cheese at the same time. AT recent times are becoming more widespread various dishes from vegetables, previously almost never found in the diet of Icelanders.
Of the drinks, coffee is the most popular. Unlike most Scandinavian countries, beer is not as widespread. Brennivine (a cross between vodka and whiskey) is considered a traditional Icelandic drink, but there is a large selection of European spirits and wines everywhere.
potato salad
For 6 people: boiled potatoes, cut into small cubes - 0.8 kg, hard-boiled chopped eggs - 3 pcs., apples peeled and finely chopped, peeled and seeds - 2 pcs., gherkin ( small cucumber) finely chopped - 8 pcs., half a chopped onion, mayonnaise - ¾ cup, sour cream - ¾ cup, curry powder - 0.5 teaspoon, lemon juice - if desired, salt and pepper - to taste.
Mix potatoes, eggs, apples, gherkin, onion, mayonnaise, sour cream. Add curry powder, lemon juice, salt and pepper. Mix everything well. Refrigerate and serve.
Icelandic sauce
Mayonnaise - 1 cup, ketchub - 4 tablespoons, pineapple juice - 1 tablespoon, red pepper - 1 teaspoon, hot sauce (seasoning) - ¼ teaspoon, salt and pepper - to taste.
Mix mayonnaise, ketchub, pineapple juice, red pepper and seasoning.
Add salt and pepper to taste. Refrigerate and serve. Can be stored in the refrigerator for up to 2 days.
Deep fried fish
For 4 servings: boneless cod fish - 0.8 kg, flour - 250 g, salt - 1 teaspoon, sugar - 1 teaspoon, red pepper - 0.5 teaspoon, salted minced garlic - ¼ teaspoon, pepper - ¼ teaspoon, beer - 200 ml, egg - 1 pc., vegetable oil for frying.
Dry the fish fillets on a towel, cut into pieces and set aside. Mix well in a spacious container all the ingredients, except for fish and vegetable oil. Set aside for 30 minutes to let the lumps dissolve. Mix well again. Roll the fish pieces in the flour mixture and fry hot pan deep-fried at 180 degrees until golden brown (5-6 minutes). Give time to drain the oil, put on a dish and you can serve.
Icelandic cocoa soup
Cocoa powder - 3 tablespoons, sugar - 3 tablespoons, cinnamon - 0.5 teaspoon, water - 2 cups, milk - 3 cups, potato starch - 1 tablespoon.
In a saucepan, mix cocoa, sugar, cinnamon and gradually add water, stirring the mixture. Put on fire, bring to a boil and boil for 5 minutes. Add milk, bring to a boil and simmer for 2-3 minutes. Mix starch with a small amount cold water and stirring the soup, pour gradually into the pan. Salt and serve.
rice porridge with berry jam
For 4 servings: milk - 1.3-1.4 cups, rice - ¼ cup, salt - ¼ teaspoon, butter - 1 teaspoon, sugar - ¼ cup, blanched chopped almonds - 1 tbsp, whipped cream - 2/3 cup, berry jam - ¼ cup.
Warm milk, add washed rice. Boil for about half an hour until the rice softens. Add salt, almond oil and sugar. Mix and refrigerate. Mix whipped cream with 2 tbsp. sugar and add to rice. Mix and pour into glassware. Make a well in the middle and fill with berry jam. You can apply.
Icelandic milk dessert
For 4 servings: sour milk or buttermilk - 2 cups, whipped cream - ¼ cup, sugar - ¼ cup, rum or vanilla or grated lemon peel or grated orange peel - 1 tbsp, gelatin - 3 tbsp, water cold - 0.5 cups.
Soak gelatin in cold water and dissolve in hot water. Cool down. Whisk sour milk(or buttermilk) with sugar. Add to softened gelatin, mix. Add rum (or vanilla or grated lemon peel or grated orange peel). Mix. When a jelly-like mass forms, put on a large plate, soaked cold water. Sprinkle with sugar and refrigerate. When serving, you can decorate with boiled fruits or berries or pour over with caramel sauce.
Able to please gourmet dishes gourmets, but it is somewhat peculiar and will definitely find its fans. The main dishes in it are seafood and lamb, which is associated with the peculiarities of the country's climate and the position of the island. After all, local residents need, first of all, high-calorie food that can provide the body required amount energy, so important on frosty days.
If you are attracted to Iceland, the national cuisine will also be interesting. Although in general it is difficult to call it very diverse, even if it contains several unusual, colorful dishes. It is worth noting that the roots of many dishes are quite deep. Recipes were invented by the ancient Vikings, but to this day such food remains relevant in Iceland.
Seafood
Given that Iceland is washed on all sides by ocean waters, it is not surprising that the dominance of the tables local residents seafood and fish served in any possible types: salted, fried, smoked, etc.
It can be banal even for us herring, and ordinary cod, and delicious trout, and unusual, a little strange, as for culinary masterpiece, slope.
However, most often the fish is simply dried, turning it into a solid, almost wooden. They eat such a “drying” before dipping it in melted butter.
The most popular "liquid" dish is the usual fisherman's stew, which is cooked here in every family and there are a great many recipes for it. It is worth adding that even such a stew prepared according to one recipe turns out to be completely different from different housewives. How we have borscht!
By the way, in Iceland you will also be able to try dishes from whale meat, because this country has not joined the world convention, which implies a ban on hunting these waterfowl.
Meat
First of all, it's lamb. There are a myriad of sheep on the island - mainly in its southern part, because these shores are washed by the Gulf Stream, which contributed to the formation of a mild, pleasant and suitable climate for full-fledged breeding of animals.
Among the dishes for the preparation of which lamb (and most often lamb) is used, stand out: smoked lamb, lamb soup, lamb sausages.
Other types of meat dishes are prepared from wild animals - partridge, deer, fur seals.
Other types of meat, traditional for us, are overwhelmingly imported to the island from Europe, and therefore their cost is quite high. Naturally, dishes from veal or, for example, pork, are not so common. Yes, and do not apply to national cuisine Iceland.
side dishes
Unfortunately, the side dishes here are not so diverse. Which, however, is again connected with the peculiarities of the climate in Iceland. The land is not very fertile, and therefore the crops are not too plentiful. Mostly grown on the island: potatoes, cabbage, carrots.
And even then, in order to get at least some kind of crop, greenhouses are needed. Therefore, vegetables, and even more so fruits, are imported from mainland Europe.
Recently, due to more active breeding of domestic cattle, dairy products have increasingly been used as an addition to the main dishes.
exotic
Considering ancient history and the harsh past of Iceland, when the lands were inhabited by true Vikings, it is not surprising that unusual and even exotic dishes. Although they are not just peculiar, but even capable of disgusting tourists who delve into the culinary traditions of the Icelanders.
- haukarl;
- piles;
- hritspungur.
Haukarl is disgusting after reading exactly how it is prepared. So, this is shark meat, which lies in the ground for several months and decomposes there. Then it is taken out and served in small pieces. The cost of the meal is outrageous. By the way, something similar is prepared from the meat of a sea stingray, but it is not buried in the ground, but left to decompose under the rays of the sun.
You need to eat such "meat" in small pieces. Although its aroma and taste are not the most pleasant. Haukarl is chewed until there is enough urine to endure its taste, after which it is swallowed and washed down with a strong alcoholic drink. At the same time, the Icelanders claim that haukarl is easily digested and without consequences for the body, but, apparently, they themselves are not particularly sure of this if they do not drink it without alcohol.
Svay is the head of a sheep with eyes. It is marinated or boiled a little, after which it is cut into two parts and served.
Hritspungur - ram's testicles, previously marinated in whey, and then put under a press and baked.
Sweets
Icelandic desserts traditional cuisine not very happy. Apparently, the harsh past is again affecting - the Vikings were unlikely to like sweets, their warlike nature did not allow them to eat desserts.
National desserts in Iceland are: local berries - they are served in fresh, sweet pancakes, kleinor - soft “brushwood” made from dough and skyr - yogurt-curd mass.
Beverages
Naturally, as in the whole world, the most popular drink is the usual, pure water. Its quality is amazingly high. Everywhere the water is clean, it is drunk directly from the tap, as well as from all open sources that are on the island. If we talk about other drinks, then since the distant 18th century, coffee has been especially popular, which is drunk almost in liters. In honor of the drink, they even came up with a special holiday - Solarkaffi. It is noteworthy that in the vast majority of cafes, restaurants, and other establishments of this type, only the first cup of coffee is paid, and all the rest are served to visitors for free. If, of course, they want to.
The Icelandic national alcoholic drink is brennyvin, a dark schnapps made from potatoes and cumin.
In general, alcohol is quite expensive, and therefore not very common. For example, beer here for a long time was under a complete ban, and it was officially allowed to be brought to the island, produced and consumed only in 1989!
How to try Icelandic cuisine?
As you can see, Icelandic cuisine is not too refined and varied. But, without a doubt, it deserves the attention of gourmets, because it has its own unique, inimitable traditions. And it's not just weird exotic dishes.
If you would like to get better acquainted with culinary traditions Iceland, to learn the true recipes of dishes prepared by the descendants of the Vikings, be sure to visit this wonderful country.
The flight from Moscow to will take from six and a half to twenty hours and will require one or two transfers, depending on the chosen flight and route.
Many have heard about the "terrible" Icelandic dishes, or rather about how they smell, look and what they are made of.
But let's see if traditional Icelandic cuisine is so bad and whether it is still worth trying some delights.
Icelanders eat a lot of fish and seafood, and prefer local lamb for meat. Icelandic skyr and cheeses made from local Icelandic milk are very popular. Also very popular and local Rye bread, baked with the addition of bran and various healthy grain additives.
Speaking of traditional Icelandic food, it can be divided into several sections:
exotic dishes
Hakarl or Haukarl, in Icelandic Kæstur
Hakarl is the cured meat of the Greenland Shark or Giant Shark, which are found in Icelandic waters. Shark meat is placed in a pebble-sand mixture for 6-8 weeks, now these are special boxes, but before it was simply buried. This is done so that the poisonous juices rich in ammonia flow out of the shark and it can be eaten. After, in fact, rottenness, the meat is dried for 2-4 months for fresh air. After that, the meat is cut into cubes and eaten.
Hakarl is very popular at Christmas and New Year holidays. In fact, only the smell scares away, the meat tastes more or less, though the aftertaste is not the best.
Hritspungur or Hrutspungur
This dish is not sea, but meat. Eggs of a young lamb are marinated in a sour hammer or whey, and then the whole thing is pressed into one cake. This dish is considered festive in Iceland, apparently there are not so many eggs of a young lamb.
Svid or Svay
This dish causes discomfort by its very appearance: a ram's head sawn in half with eyes and teeth. Of course, it is pre-cleaned of wool and boiled. Sometimes it is soaked in lactic acid before cooking. They say that the tastiest thing is the cheeks and the brain, then the eyes go ... but usually no one eats the ears.
Slatur
Slatur is made from sheep's offal, i.e. from the viscera, fat and sheep blood, which are put into the stomach and sewn up. In this form, the whole dish is baked and served ... with sweet rice pudding! Truth interesting combination?!
Sea food
Fiskur dagsins - fish of the day
Everyone knows that Iceland is in the middle of the ocean, and fishing here is the most important part of life. sea fish in huge quantities they catch here all year round. Part of the fresh catch is daily delivered to restaurants and offered to visitors in the form of a dish called Fiskur dagsins - the fish of the day. This dish may contain cod, haddock, catfish or other species. sea fish. In any case, be sure that you will be brought very tasty dish: a portion of sea fish fillet, beautifully decorated with greens, potatoes, vegetable side dish and delicate sauce. Average price per serving: 3100-4600 CZK.
Hardfiskur or Harofiskur
This dish is nothing terrible or frightening and is popular not only among local residents, but also among visiting tourists. Hardfiskur is dried or dried fish, most often it is cod or haddock. Most often, Hardfiskur is served with butter, since fish meat dried in the Icelandic winds is very dry without butter.
Humarsúpa - lobster soup
Humarsupa is a traditional and famous Icelandic soup. Very tasty creamy soup made from lobsters. There is also a similar crab soup. It is served in many restaurants, the price of a large portion is 2900 - 3200 kroons.
Saltfiskur
As the name suggests, this dish is associated with salt and fish. The fish is covered with a rather thick layer of salt and remains in this form for some time. Salt absorbs moisture and dries out the fish. Fish prepared in this way can be stored for a very long time. Then, before cooking, the fish is placed in water for several hours (or days). After the fish is soaked, it is simply boiled and served with bread and potatoes.
fiskibollur
Fiscibollur - fried fish cakes medium size, outwardly similar to cheesecakes. The content of sea fish in minced meat, from which they are prepared, is at least 50%. Sometimes fish cakes can be quite small, about the size of a meatball. Fiskibollur is another national Icelandic dish, which is offered in many local cafes and restaurants, where cutlets are cooked in their own family recipes. The price of a serving is 2700-2900 kroons.
This dish is convenient to take on the road. Ready to eat frozen fish cakes are also sold in any supermarket in Iceland. The average price is about 1500 crowns per kilogram.
Gravlax
The name of the dish Gravlax sounds very incomprehensible, but at the same time it is marinated salmon with dill, which is quite traditional for us.
Seald
Herring cooked with various spices, usually served with potatoes.
Sjávarréttasúpa - seafood soup
Syauvarrehtasupa. It is prepared from freshly caught fish, shrimps, mussels, langoustines, in general, everything that was caught in the sea. Onions and spices are also added, seasoned with fresh cream. Sjávarréttasúpa served in restaurants sea food. Usually, the portion plate is filled with seafood so that the spoon does not fit. One large bowl of this soup will replace lunch from three courses and saturate completely. The price of a serving is 2900-3600 kroons. Often fresh Icelandic bread with butter is served with the soup.
Gellur
It is sometimes said that Gellur is made from cod tongues, which is actually not entirely true. This dish is made from the muscle just under the tongue. Gellur can be simply boiled and served with a side dish, and then it is an average dish, but if Gellur is baked in the oven with spices, then it is very tasty!
Hvalspik
Now Hvalspik is cooked extremely rarely, and once this dish was considered one of the main dishes in Iceland. Khvalspik is prepared from whale fat, which is smoked in lactic acid.
Kaistur hvaliur
Quite a modern Icelandic dish - meatballs, though made from whale meat soaked in whey.
Plokkfiskur
Plohkfiskur - fish with boiled potatoes cream sauce. The national Icelandic second course, unpretentious and relatively inexpensive (by Icelandic standards), but very tasty and satisfying. It can be tasted in almost every cafe in Iceland. Outwardly, Plokkfiskur vaguely resembles poorly ground mashed potatoes. The dish is prepared from fillet pieces boiled fish, usually cod or haddock, with chunks added boiled potatoes. Fish and potatoes are mixed, seasoned with a creamy sauce and baked in the oven. Served with black rugbraise and vegetables. The average price of a serving is 2500 - 2900 kroons.
Ready-to-eat Plokkfiskur is also sold in the meat departments of Icelandic supermarkets. Its quality is no worse than in a cafe, and the cost is lower. The dish must be transferred from the plastic package to the dishes, heated in the microwave and enjoy the taste. The price is about 1500 crowns per kilo.
Pickled Seal Fins
From the title this dish everything immediately becomes clear, seal fins, which, as usual in Iceland, are pre-soaked or fermented.
whale meat
This is probably one of the most popular dishes among tourists. Whale meat is not cooked as soon as, but the whale steak remains the most popular. Although they also cook barbecue, it goes raw with sauces, dried, etc. Minke whale meat is used for cooking, which is not under protection and is not in danger.
Meat dishes
FROM meat dishes in Iceland, not everything is as good as with the sea, the choice is rather poor, it is dominated by lamb or lamb, although other types of meat are also found.
Lambalaeri, Lambahryggur
Lambalairi and Lambahriggur - Icelandic lamb meat. Arriving in Iceland, it would be an unforgivable mistake not to try a hot lamb dish. Icelandic lamb (lamb) is a very tender and tasty meat that does not have the usual type of meat for this type of meat. characteristic odor. Icelanders love their sheep, eat a lot of lamb and know how to cook it so that you lick your fingers. Order at the cafe or restaurant Lambalæri or Lambahryggur and enjoy unique taste juicy, tender, melt-in-your-mouth lamb, combined with vegetables and a delicious creamy sauce. The average price of a serving in a restaurant is from 4500 kroons.
Many roadside cafes offer Icelandic lamb goulash with vegetables. Very tasty and hearty meal, the price of a serving is 2900-3200 CZK.
blakya
Grilled mutton or lamb meat, there may be another type, the main thing is to cook it so that a coal crust forms.
Hangikyot
Hangikjot is one of the dishes that is prepared in Iceland for the holidays. The meat of a young lamb is smoked on birch wood, but since this is Iceland, dried sheep droppings are added to the firewood for piquancy. After the meat has been sufficiently smoked and has absorbed the "piquant" aroma, it is boiled and served with white sauce and potatoes.
You can buy already cooked, most often Hangikyot is cold cuts in vacuum packed, weighing about 200 grams, which is sold in supermarkets. And in many Icelandic cafes you can buy ready sandwiches with Hangikyot. The average price of a portion of sandwiches is 1700-2100 kroons.
lundi
A dish made from poultry meat... Birds are a dead end, the very symbol of Iceland. The meat is cooked in milk sauce usually breasts. Puffins are also grilled. No one is very worried about them, because there are a lot of dead ends in Iceland.
Kyotsupa
Meat soup, which is prepared from the meat of a young lamb, vegetables and potatoes. In fact, it is no different from our traditional soups.
It is also sometimes referred to as Kyotsupa. This soup is a must try in Iceland! Relatively inexpensive, but tasty and satisfying, it is offered to visitors in almost any restaurant and cafe. rich, thick soup prepared from a large number meat of a young lamb, with the addition of potatoes, carrots, onions, other vegetables, rice and spices. Goes with soup fresh bread with butter.
The soup, as a rule, is so thick and satisfying that it will successfully replace the second course too. Some Icelandic cafes outside of Reykjavik will give you a free refill. You just need to ask. On the most popular tourist routes in Iceland, near natural attractions, there are small wagons where local farmers sell delicious, homemade, freshly prepared Kjötsúpa. The average price of a portion of soup in a cafe or restaurant is 1900-2200 kroons, in wagons it is usually cheaper.
desserts
The harsh climate of Iceland is not very conducive to the preparation of sweets, and for baking, flour is required, which was not particularly available in ancient Iceland. So the Icelanders manage, though with a meager choice, but very tasty.
Laufaraus
Very thin bread, in appearance it vaguely resembles pita bread
Volcanic Bread
Rye bread which is very popular in Iceland. The main "feature" of this bread is that it is cooked in hot volcanic soil, in which forms with dough are laid. The bread turns out to be dark in color and has a sweetish aftertaste; it usually goes with butter and fish.
Kleinur
It is these "donuts" that can be tasted in all corners of Iceland. In fact, these are small pieces of dough that taste like donuts. It is very tasty to eat kleinur with hot chocolate in cold weather. This is how hot chocolate with kleinur is greeted at the entrance to the Kerid volcano. Right next to the parking lot is a small wooden house where you need to buy a ticket and get your portion of chocolate with kleinyur. The ticket costs 400 ISK.
Skyr
Not quite a dessert, but probably the most popular sour milk product in Iceland. It resembles thick creamy yogurt, often berries and fruits are added to it. Icelanders use skyr as a breakfast, snack, drink or dessert, used in sauces.
Icelanders often cook all kinds of pancakes and desserts with berries, and of course they do berry blanks preserves and jams.
Beverages
Coffee
Perhaps the most popular drink in Iceland is coffee, of course it is not grown anywhere in Iceland, but this does not prevent Icelanders from being zealous lovers of this drink. In Iceland, coffee is prepared not only traditionally, but also in a special way with cumin.
brennyvin
Strong alcoholic drink, 37.5 degrees. Brennevin is made from potatoes and cumin seeds. The drink is fermented for 2-3 months, and then goes through two stages of distillation. In the people, this drink during the times of the Icelandic Prohibition received the nickname "Black Death", because. the government came up with a logo in the form of a skull and crossbones. And they usually eat Brennevin with a piece of Haukarl - a rotten shark.
Authentic Icelandic cuisine is difficult to describe unambiguously. Often it is called unusual, peculiar, rustic, funny, but what's there - wildish. Nevertheless, the fact remains that many gourmets from all over the world actively visit this country in order to taste local delicacies. And who knows what attracts them more - unusual combinations flavors in seemingly regular meals or original ways their cooking.
Story
There is very little detailed information about the stages of development of Icelandic cuisine. It is known that it was formed approximately according to the same scenario as the cuisines of other Scandinavian countries. Moreover, absolutely everything influenced this process, starting from the history of the formation of the state itself and ending with its climatic and geographical features.
There is also scarce data on food that are used in it.
- So, for example, it is known that the predominance of lamb in the diet is conscious choice the population of Iceland, which for centuries feared the infection of local animals with dangerous ailments and simply forbade the import of any meat products.
- As for horsemeat, in the 10th century, due to the Christianization of the country, it was completely removed from the tables of the Icelanders, while already in the 18th century it slowly began to appear on them again.
- And finally, about vegetables, fruits and cereals. Due to a cold snap in the 14th century, their cultivation here became impossible. However, already in the twentieth century, barley, potatoes, cabbage, etc. were harvested in certain regions of the country.
Features of Icelandic cuisine
Perhaps the main feature of the local cuisine is constancy. Judge for yourself: even after several hundred years, practically nothing has changed in it. Here, fish and lamb dishes still prevail, which are prepared according to special recipes with centuries of history. True, the local chefs no longer focus on the latter, but on the quality of the ingredients that are used to prepare them.
It is impossible to remain silent about the special ingenuity of the Icelanders. Perhaps this is one of the few peoples who have learned to use their main attraction in the process of cooking. We are talking about volcanoes - terrible and insidious, in which locals bake bread or equip greenhouses for growing vegetables.
Due to the harsh climate, the dishes here are quite hearty. In addition, it is conditionally possible to single out the products that are most often taken for their preparation. It:
- Fish and seafood. Cod, flounder, mackerel, salmon, herring, halibut, salmon, shrimp, scallops, stingray, lobsters, shark - in a word, everything that is found in the waters washing the country. And they are on the tables of Icelanders all year round. They are smoked, marinated, dried, salted, stewed from them, sandwiches and chops are made, and simply original dishes are prepared. For example, in local restaurants you can order pickled whale lips, whale steak, and more.
- Meat. Lamb is found in all regions. In addition to it, there are pork, beef and veal, from which hot and cold appetizers are prepared.
- Dairy. Not a single Scandinavian cuisine can do without them, and Icelandic is no exception. Milk is drunk here daily and in large quantities. In addition, porridges, side dishes and sauces are cooked from it. But skyr is more popular - it is something like our curdled milk with cottage cheese or too thick yogurt.
- Eggs - they are invariably present in the diet of the local population.
- Bakery and flour products- Icelanders have several types of bread, including juniper, volcanic, sweet, bread with or without cumin. From pastries, sweet kleinur and pancakes with berries are loved here.
- Cereals - a little, but there is. They make porridges and soups.
- Vegetables and fruits. Most of them are imported due to the scarcity of the local land. However, potatoes, cabbages, carrots, tomatoes and cucumbers are grown on the island, though mostly in greenhouses.
- Beverages. It is worth noting that the local water differs incredibly high quality, so it can be drunk from the tap or from reservoirs. True, cold, because when heated, the smell of sulfur, with which it is saturated, enriches it not quite pleasant aroma. But that doesn't stop Icelanders from loving coffee. This love, by the way, has been going on since the 18th century and is felt even in some coffee houses, where payment is taken only for the first cup of this drink, and the rest are given as a gift.
Basic cooking methods:
Howkarl - rotten polar shark meat. original dish With piquant taste and a pungent odor, which is considered the "business card" of the country. It is prepared in a special way for about six months (read: it just rots), but not because the locals are not familiar with other cooking methods. It's just that in a different form it is poisonous and only decay allows you to remove all toxins from it.
Hangikyot, or hanging meat. This is lamb meat smoked on birch wood and then boiled. It is served with peas, potatoes and sauce.
Gellur - boiled or baked "cod tongues", which are actually triangular muscles under fish tongues.
Hardfiskur is dried or dried fish that the locals eat with butter.
Volcanic bread is a sweetish rye bread that is often made in a metal mold left in places where the upper layers of the soil are warmed up by volcanoes.
Lundy. It is smoked or boiled meat of puffin birds.
Khvalspik, or "whale oil". It used to be very popular. It was boiled and smoked in lactic acid.
Slatur - blood sausage. A dish made from the entrails, fat and blood of sheep, which, oddly enough, is served with sweet rice pudding.
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Daily.
One of the most important questions when preparing for any trip is how to eat and what it will cost us. It is worth noting right away that food in Iceland is not cheap, as in all of Scandinavia. If your budget is limited, you should not count on daily meals in restaurants or cafes. Even if you have the opportunity to cook for yourself, be careful when choosing a supermarket. Prices can vary significantly.
The most budgetary supermarket is Bonus.
Quite a large network. Its very bright logo - a bright pink piggy bank on a bright yellow background is very difficult to miss or not notice. Although the assortment is not very diverse, here you can choose goods at prices not much higher than in Kyiv. In addition, promotions for certain types of goods are regularly held.
The second chain of budget supermarkets is Kronan.
In it, prices are slightly higher, and the range and quality of goods are at the same level. We advise you to buy bread separately in small bakeries, where it is more expensive, but really tasty.
Fast food and eateries.
If you don’t have the opportunity or desire to cook on your own, but you want to have a snack on a budget, you should pay attention to fast foods and eateries that can be easily found throughout the country. There is no McDonalds in Iceland, but there are various alternatives, such as Metro. For lovers of Asian food, it is easy to find Thai fast food here.
Fish occupies a special place in the local diet. Here it is in great abundance all year round. When you go to a fish shop or a market, you will really be surprised by the variety. Needless to say, in this country on the island, almost any fish is fresh and tasty.
Icelandic hot dogs are a separate line. They are deservedly praised all over the world. Special sausages made from a mixture of pork, lamb and beef are poured with a specific "local mustard", pylsusinnep. If you are in Reykjavik, be sure to visit red kiosk with hot dogs at the intersection of Tryggvagata and Pósthússtrhtrӕti streets. Don't forget to tell the seller "with everything" and enjoy the taste. And at this time, the talkative seller, for sure, will tell you a story about how Bill Clinton himself, having arrived, said that better than hot dogs than these, never tried.
Beverages.
Iceland has some of the cleanest water in the world. Drinking from the tap is safe and even delicious. There is a local specific soft drink– Skyr. This is a dairy product, vaguely reminiscent of yogurt.
Many Icelanders love coffee and value quality beans. The taste of coffee pleases even in paper cups at gas stations. As for alcohol, it is very expensive. You can buy it in specialized stores (usually close at 6 pm), bars and restaurants.
Going out to the bar for a beer is worth it if only for the relaxed and friendly atmosphere and great live music. Many bars have karaoke nights. Do not confuse this with terrible chants in front of the TV screen on the Crimean embankments. The Icelanders somehow have a special respect for music and even have high-quality karaoke - on stage and with live music.
Unique dishes.
Traditional Icelandic cuisine is specific. The climate and the lack of vegetation leave their mark. Historically, any food has always been used - lamb, horse meat, and mixtures different types meat. are considered classic hangikjöt, smoked lamb, Slátur, offal sausage. Close coexistence with the ocean is also reflected in culinary preferences. So, fish dishes- innumerable.
The most specific and most famous of them - hákarl is basically rotten shark meat. You won't taste this anywhere else in the world. Specific, but quite tasty. If you have already decided on the feat of trying this dish, in no case do not smell it before you bite off a piece. Just sniff - and all determination will be lost.
Icelandic cuisine is as unique as the country itself. Don't be afraid to experiment and Bon appetit!
Tatiana Ostapenko
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