# data[].attributes.body
This is white,blue and red

# data[].attributes.attachment_link.title
National Anthem of Norway Instrumental with lyrics

# data[].attributes.attachment_link.description
National Anthem of Norway / Den Norske Nasjonalsangen Ja, vi elsker dette landet / Yes, we love this country Lyrics: Bjørnstjerne Bjørnson (1859) Music: Rikard Nordraak (1864) Adopted: 1864 Ja, vi elsker dette landet Som det stiger frem Furet værbitt over vannet Med de tusen hjem Elsker, elsker det og

# data[].attributes.body
Capital: Oslo
Language: Norway
Area: 385 186 km²
Populatian: 5 213 985
Currency: Dollar

# data[].attributes.body
Sweden, Finland and Russia

# data[].attributes.body
Kjøttkaker
Lefse
Klippfisk
Pinnekjøtt

# data[].attributes.attachment_link.readable_text
By André Blomberg-Nygård - Restaurant critic

Make your trip to Norway unforgettable with our guide to the dishes and delicacies you must try at least once, including fermented fish and sheep's head...

Don't leave Norway without trying...

Kjøttkaker
This simple dish is common throughout the country and many families eat it weekly. Minced meat is seasoned and kneaded with a variety of ingredients, such as onions or rusk, before it is formed into small cakes and pan-fried. These are then simmered in gravy and served with either mashed peas or creamed cabbage. This staple is experiencing something of a renaissance after being sidelined by trendier imports like pizza and tacos over the years.

Lefse
Norwegians love this sweetened variety of the traditional soft flatbread with a cup of coffee. It is slathered with a blend of butter, sugar and cinnamon, then meticulously folded or rolled and cut into portions so that it's easy to carry. The need to quickly get back into the fields after dinner perhaps necessitated the easy, portable nature of this dessert and, to this day, you can grab one to go on ferries around the country and in well stocked grocery stores.

Spanish fishermen came up with this way of preserving fish for the long journey back from the North Sea. Salted, dried and pressed cod is well known as the star of the Iberian dish
Klippfisk
bacalao and you can come across fine examples of that in Norway, too, particularly in the northern parts of the west coast. However, it is also used to great effect in the dish plukkfisk where the salty fish is boiled and picked from the bone before being folded into creamy mashed potato.

This hearty meal of salted, air-dried rib of sheep is traditionally served on Christmas Eve. The ribs are rehydrated, steamed over birch sticks and served with mashed
Pinnekjøtt
kohlrabi. It originates from the rolling valleys of the west coast where cattle farming is all but impossible yet sheep are plentiful. The rich, salty taste is balanced by the inherent sweetness of the kohlrabi, which makes the dish rounder in flavour.

Svele
Originating on the west coast, this batter-based cake has gained popularity throughout the country in the last 40 years. Unlike the American pancakes they resemble, svele is usually an afternoon treat with coffee, eaten warm from the pan. They're served buttered and covered with anything sweet from syrup to uniquely Norwegian brown cheese. The use of salt of hartshorn (ammonium bicarbonate) and baking soda as raising agents give these cakes their characteristic flavour.

Raspeballer
This dense ball of mashed potato and flour is slowly simmered in stock with fatty cuts of sheep or pork. It's usually served with thick cubes of pan-fried bacon and lots of brown butter. Many restaurants serve it as a special every Thursday afternoon. However, at its core, it is a heavy-duty farmer's dish. One can only assume it was designed to keep the workforce insulated during the harsh Norwegian winter. The result is a glorious mix of fat and salt that activates all of the brain's pleasure receptors.

Rakfisk
These fermented fillets of freshwater trout hail from the landlocked parts of the country. They are salted, layered in wooden barrels and covered with spruce branches before being left to ferment for months. It is most commonly enjoyed on the soft flatbread lefse (see above) which is spread with butter and soured cream and served alongside an onion and beetroot salad. The pungency of the fish can be overwhelming, but with liberal amounts of butter and soured cream, it's well worth trying!

Lutefisk
This festive dish of dried cod soaked in lye (a strong alkali) goes all the way back to the 16th century - it's mentioned in early literature as being favoured by royalty. The process of making it is complex, but in essence a soak in lye before the second of three cold-water rinses changes the appearance and texture of the fish (making it springy). All of the caustic lye is removed by the time you're served it, usually with generous amounts of bacon, mashed peas, boiled potatoes and golden syrup.

This delicate and subtle fish soup from Bergen often rivals the more upfront and powerful
Bergensk fiskesuppe
bouillabaisse of Marseille. It's traditionally made with a light fish stock based on local small pollock. Double cream is added to the concentrated stock for a silky soup served with small fluffy fish balls made of finely ground haddock, cod and pollock. Egg yolk, soured cream and a touch of vinegar are added once it is removed from the heat to give a characteristically rich yet sharp flavour.

Feeling adventurous? This is a salted and smoked sheep's head, boiled and served with potatoes and the omnipresent kohlrabi mash. As with many Norwegian foods, the flavour is smoky and salty enough to require liberal amounts of beer to wash it down and this rustic delicacy was traditionally paired with a home brew. Although it has found its way onto restaurant menus in recent years, it's still best enjoyed in a high quality drinking hole. If you are brave enough to try it, the fatty bits around the ears and eyes are considered the tastiest.
Smalahove

André Blomberg-Nygård is, in his own words, an outspoken self-taught chef and globe-trotting food pundit. He only stops eating long enough to let you know what he's thinking. He's the long serving and famously unforgiving restaurant critic of Norway's largest newspaper Verdens Gan.

All you need for...

Find out the latest restaurants, travel, health trends and foodie highlights from the BBC Good Food team.

In 2014, BBC Good Food celebrated its 25th birthday! We revisited 25 years of culinary magic, including recipes, expert...

Discover warming soups, beautiful bakes and the best hot chocolate flavours of the season...

Advertisement features

Ad feature

Ad feature

Ad feature

# data[].attributes.attachment_link.description
By André Blomberg-Nygård - Restaurant critic Make your trip to Norway unforgettable with our guide to the dishes and delicacies you must try at least once, including fermented fish and sheep's head... André Blomberg-Nygård is, in his own words, an outspoken self-taught chef and globe-trotting food pundit.

# data[].attributes.attachment_link.title
Katastrofe - Typisk Norsk ft. Alexander Rybak

# data[].attributes.attachment_link.description
Spotify: http://spoti.fi/1XvtoZW Tidal: http://tidal.com/album/54208185 Apple Music: http://apple.co/1lNWs2Z Music video by Katastrofe performing Typisk Norsk. (C) 2015 PBK Entertainment, under exclusive license with Sony Music Entertainment Norway AS http://vevo.ly/VtCPKh

# data[].attributes.body
Henrik Ibsen 20. March 1828
Roald Amundsen 16. July 1872