Each and every country has a unique selection of dishes that is simply shocking for the rest of the world. From snails in France, to fried tarantulas in Cambodia, there are plenty of tastes to try, if you have the guts for it!
While my Norwegian husband was living with me in Bulgaria, all of his friends were mindblowned by the strange food he was exposed to. So, for a long time I was imagining the food in Norway being nothing less than golden leaves, served on silver platters. Well, turns out no one actually understand how weird their food preferences are, until a foreigner has to deal with them. Here I am, dear Norwegians, ready to expose your darkest secrets!
Now, let’s open the doors to both the Bulgarian and the Norwegian kitchen and discover what kind of freaky food is being prepared in there. Just for your own sake, I must warn you that it’s better to read ahead on empty stomach!
1. Luttefisk, Norway
Literally translating to “lye fish,” lutefisk is a meal composed of dried stockfish (usually cod, ling, haddock, or pollock) soaked in lye. Lye is usually used for making soap and chemistry experiments, so it is not very appealing to hear that some are putting it on a plate. As a result of the fish being exposed to lye for a long time, it acquires a gelatinous consistency and often, depending on the type of whitefish, a very strong, pungent odor.
Scandinavians have divided opinions about this dish and it’s not preferred by the majority. However, many families prepare it during the Christmas holidays.
As being extremely curious, I once dared to try this dish. Surprisinlgy, it lacked any taste, which made my experience more boring, than disgusting.
2. Tripe soup (Shkembe chorba), Bulgaria
As a Bulgarian, I honestly do not understand why foreigners don’t like this dish. It is eaten all year around and it’s considered especially effective against hangovers and flu.
I realise that the combination of the main ingredients - beef tripe, fresh milk, garlic and chili pepper - sound a little scary, but it is a gem! My husband was terrified when he faced the challenge to try the soup, but he managed to finish it and is now is a proud fan.
In Bulgaria there is an unwritten rule that every candidate for the position of a son-in-law needs to pass a trial, showing how much he can eat and drink. In the event of failing the expectations of his Bulgarian family, the poor guy will be facing an unprecedented amount of disappointment. The members of the family, and the whole neighbourhood, will be wondering ‘what exactly is he gonna do with his life, when he cannot even eat one soup!’.
3. Smalahove, Norway
To prepare this dish you need only one main ingredient - sheep head. There are different techniques to prepare it like boiling or drying. As there is a huge amount of sheep farms in Norway, it is not a surprise that people get creative with the menu. However, sheep heads are used for cooking in many countries. In Bulgaria farmers would also use it to prepare warm soup. Sadly, I haven’t tried one… and also doubt that I would in the bright future, so if you need a taste description, you need to try it on your own!
4. Pacha, Bulgaria
If you think that we already crossed many lines with adding tripe and head to the menu, you are very very wrong. For the Bulgarian pacha dish you’ll need pig feet, tail and ears. The special mixture can be eaten as a warm soup, or because of its’ high gelatin content, it can be formed as a pie by staying in the fridge.
The younger generations are not so familiar with this dish and I do not have the bravery to try it yet. Still it is well known across mountain villages and it is traditionally prepared in the winter, when pigs are served as part of the Christmas holidays feast.
Pacha, also known as khash comes from the middle eastern cuisine and it is the most popular and distinguished dish in Iraq, where the pig meat is replaced with sheep. The dish can be found also in Greece, Georgia, Bosnia and Herzegovina… my point is Bulgarians are not alone in the freakshow!
5. Whale steak (hvalbiff), Norway
This dish is the most controversial on the list, because it includes a specific way of procuring the required product. Commercial whaling is banned worldwide since 1986, yet Norway, Iceland and Japan officially allow it. Of course, it is not a dish served in every other restaurant, but it still an object in many dramatic environmental and political discussions.
I would try this delicacy, being pretty sure that it would be an extraordinary experience, since Norway has amazing chefs and 13 Michelin-starred restaurants, which is actually impressive, given the fact that the country’s population is only 5 millions.
6. Chicken livers, Bulgaria
Unlike the Norwegian habit of eating only the fillet (the outer part) of the meat and the fish, Bulgarians rarely trow the inner parts of the animal. One of my all time favourite recipes is chicken livers with onion, paprika and suitable seasoning. It is nourishing, rich in taste and let’s face it - livers are a delicacy, so you are eating something fancy. I mean, people pay crazy money to eat foie gras (duck/goose liver) in restaurants, but will reject chicken liver… shame!
The Norwegians I’ve met so far react with distrust to my claim that this dish is super juicy and totally worth to try. Since I find frozen chicken livers in one of the biggest supermarket chain in Norway, I suspect there is a secret society of anonymous Norwegians who cook chicken livers. To the members of this society - don’t hesitate to contact me and we’ll have an amazing culinary feast.
7. Brunost, Norway
I take a huge risk by including brunost (brown cheese) on the list, because every single Norwegian under the sun will think I am crazy - ‘there is nothing strange or wrong with brunost!’. In my defence I must say that it is not disgusting, but it’s definitely the last thing I would buy at the store. Brunost tastes like caramelised cheese and Southerns are in general not familiar with this kind of taste. Who knows, maybe we are not sophisticated enough?
Brunost is regarded as one of the country's most iconic foodstuffs, and is considered an important part of Norwegian gastronomical and cultural identity. Also, a legend has it - if you make homemade waffles and don’t put brunost on top of them, you will stay hungry forever.
8. Sarmi, Bulgaria
Over the years, the combination of pickled cabbage, minced meat and rice have become an emblematic dish for the Bulgarian table. It has a specific technique of preparation as you must roll the cabbage around the stuffing and stew the pieces in a clay pot, which adds even more sentimental value. The dish is frequently served in winter time and is popular all over the Balkans.
The sour taste is very unusual for many foreigners and they need quite a lot of time to settle with it. There usually are some strong spices used in making sarmi, so this increases the risk for a panic attack among Norwegians, as they rarely dare to use anything more than salt and peper.
9. Fiskegrateng, Norway
Fishing has always been the biggest source of nutrition for Norwegians, so they put to use big amounts of imagination in the kitchen. With its mixture of fish, macaroni, cheese and milk, this oven backed dish can be challenging for some. It is very popular, with many frozen variations of it sold in the supermakts.
It took me several attempts to get used to the taste, but now I am pretty enthusiastic when being served fiskegrateng. Wonder what Italians have to say about it…
10. Tarator, Bulgaria
So, everyone has heard about the greek tzatziki, right? Well, tarator is the same, but in a liquid form. You mix yogurt (of course Bulgarian one will be best) with water, add chopped cucumber, dill, garlic and some walnuts and voilà you have the best way to fight the heat in the summer. I don’t know a Bulgarian who doesn’t love this refreshing taste. Still, foreigners tend to be sceptical about it … To everyone who is so pretentious - you are missing out on life!
