A FOOD TRADITION
Finnish Cuisine
A Nordic cooking tradition built around rye, potatoes, dairy, fish, game, berries, and seasonal preserved foods, with strong regional variations.
Dishes linked to this cuisine
13–24 of 42
Kuivaliha
Explore the dish and its connections.
Lanttulaatikko
A traditional Finnish baked rutabaga casserole enriched with milk or cream, butter, syrup, and often egg and breadcrumbs.
Laskiaispulla
A Finnish cardamom-scented sweet bun split and filled with whipped cream and either fruit preserve or almond paste.
Leipäjuusto
Leipäjuusto is a Finnish fresh, firm cheese made primarily from cow milk and lightly salted before baking or grilling.
Lihakeitto
A Finnish clear meat soup of beef, potatoes, carrots, onion, and other root vegetables cooked in broth.
Lihapiirakka
Lihapiirakka is a Finnish fried savory pastry filled with minced meat, rice, onion, and wheat-flour dough.
Lihapullat
Lihapullat are Finnish meatballs typically prepared from minced beef and pork with onion, wheat breadcrumbs, egg, cow milk, salt, and black pepper.
Lohikeitto
A Finnish creamy salmon soup with potatoes, root vegetables, onion, and dill simmered in a light broth.
Makaronilaatikko
A Finnish baked macaroni casserole made with short pasta, seasoned minced meat, onion, and an egg-and-milk custard.
Maksalaatikko
A Finnish baked liver casserole combining liver, rice, onion, egg, milk, and a lightly sweetened flavor profile often accented with raisins.
Mämmi
A traditional Finnish Easter dessert of rye flour and malt slowly cooked with dark syrup and orange zest until thick and malty.
Mustamakkara
Mustamakkara is a Finnish blood sausage made with pork, pork blood, pork fat, onion, rye flour, salt, and typically marjoram or other seasonings.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.