Lefse is a traditional soft Norwegian
flatbreadmade out of potato, milkor creamand flour, and cooked on a griddle. Special tools are available for lefse baking, including long wooden turning sticks and special rolling pins with deep grooves. There are significant regional variations in the way lefse is made and eaten, but it generally resembles a flatbread, although in many parts of Norway, especially Valdres, it is far thinner. In some parts of the United States (such as Oregon, North Dakota, Minnesota, South Dakota, northern and central Iowa, Wisconsin, and Washington), lefse is available in grocery stores; one Minnesota tortilla factory makes a run of lefse once a month on its tortilla equipment.
Norway, a variation called tynnlefse (thin lefse) is made, which is rolled up with butter, sugarand cinnamon(or with butter and brown sugar), and eaten as a cake.Tjukklefse or tykklefse (thick lefse) is thicker, and often served with coffeeas a cake.
Potetlefse (potato lefse) is often used in place of a hot-dog bun and can be used to roll up
sausages. This delight is also known as "pølse med lompe" in Norway, "lompe" being the "smaller-cousin" of the potato lefse.
There are many ways of flavoring lefse. The most common is adding butter and sugar to the lefse and rolling it up. In Norwegian, this is known as "lefse-klining". Other tasty ways to eat it include adding cinnamon, or spreading jelly or
lingonberriesupon it. Scandinavian-American variations include rolling it with a thin layer of peanut butterand sugar, with butterand sugar, with butterand corn syrup, or with ham and eggs. Also quite good with beef, and other savory items, it is comparable to a thin tortilla. And, of course, it is great to put lutefiskin.
Many Scandinavian-Americans eat lefse primarily around
Thanksgivingand Christmas, along with other Scandinavian dishes such as lutefisk. Family members often gather to cook lefse as a group effort because the process is more enjoyable as a traditional holiday activity. This gathering also provides training to younger generations keeping the tradition alive.
The town of
Starbuck, Minnesota, is the home of the world's largest lefse.
The hardangerlefse (
krotekaker) is made from yeast risen Graham flouror a fine ground whole wheat flour. The dough is rolled with a conventional rolling pin (and much more flour) until it is thin and does not stick to the surface. It is then cut with a grooved rolling pin in perpendicular directions, cutting a grid into the dough which prevents it from creating air pockets as it cooks. The lefse is cooked at high temperature (400F.) until browned, and then left to dry. It can also be freeze dried by placing it in a freezing temperature, and then returning it to thaw, and then returning it to the freezing again, over and over.
Dried hardangerlefse can be stored without refrigeration for 6 months or more, so long as it is kept dry. It is customarily thought that the bread (along with solefisk) was a staple on the seagoing voyages as far back as viking times.
The dry lefse is dipped in water, and then placed within a towel which has also been dipped in water and wrung out. Many people maintain that dipping in salted or seawater enhances the flavor. The dry lefse regains its bread texture in about 15 minutes. Often that time is used to prepare ingredients such as eggs or herring which are wrapped in the lefse once it has softened.
* [http://www.lefsetime.com/all_about_lefse/making_lefse_instructions.php Lefse Making Instructions]
* [http://www.lefsetime.com/all_about_lefse/lefse_recipes.php Lefse recipes]
* [http://busycooks.about.com/od/quickbreads/r/lefse.htm Lefse recipe]
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Look at other dictionaries:
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lefse — lef·se (lĕfʹsə) n. A round flatbread of Norwegian origin, traditionally made of a potato based dough and baked on a griddle. [Norwegian, from leiv, flat cake, from Old Norse hleifr.] * * * … Universalium
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lefse — lef·se … English syllables
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