Food
On Christmas Eve, traditional dishes are served, based regional differences in cuisine and accessibility.
In Western Norway and Northern Norway, Pinnekjøt(t) (steamed, salted and dried ribs of mutton) is the more common dish, whereas in Eastern Norway, pork rib roast is more common. In the north both Pinnekjøt(t) and espescially Lutefisk is very common, but Lutefisk is more and more common the more north you get.
Other traditional foods exist as well, without enjoying the same amount of popularity, such as Smalahove (mutton head), Lutefisk, fresh boiled cod, rakfisk, medisterkaker and medisterpølser (dumplings and sausages made of minced pork meat), and more recently turkey.
Eating porridge, a type of rice pudding with extra cream, a one-time staple of Norwegian cuisine, with a single almond in it, is a widespread custom, and whoever gets the almond wins a prize, which is usually a marzipan pig, but sometimes also a chocolate or a candy. . A bowl of porridge is, according to tradition, also put out to the unpredictable Nissen, the Norwegian equivalent of a guardian spirit.
Brewing is closely associated with the preparations for the Yule season, and most Norwegian breweries release a traditional beer, Christmas beer, which is darker, stronger and has more flavour than the common Norwegian lagers. Breweries also produce a special soda, known as julebrus. Aquavit is also a common digestif to accompany the heavy, and often fatty, meals.
Tradition prescribes seven kinds of julekaker, pastries and coffee bread associated with Christmas. However, no authoritative list exists, and there are great variations. Gingerbread and gingerbread houses are common, and decorated with sugar frosting, ginger bread cookies are sometimes used for decorating windows and the Christmas tree as well.
Read more about this topic: Jul (Norway)
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