A FOOD TRADITION
Icelandic Cuisine
Icelandic cuisine is shaped by lamb, fish, preserved foods, dairy, rye baking, and distinctive seasonal traditions.
Dishes linked to this cuisine
13–24 of 33
Jólakaka
Jólakaka is an Icelandic Christmas loaf cake typically made with wheat flour, butter, sugar, egg, milk, raisins, and cardamom.
Kæstur hvalur
Kæstur hvalur is whale meat that is cured and fermented as a traditional Icelandic preserved food.
Kjötsúpa
A traditional Icelandic lamb soup simmered with potatoes, root vegetables, cabbage, and onions.
Kleinur
Kleinur are Icelandic twisted fried pastries made from lightly spiced dough and typically served as a sweet snack with coffee.
Laufabrauð
Laufabrauð is a very thin, intricately patterned Icelandic festive bread that is fried until crisp and commonly served at Christmas.
Lifrarpylsa
Lifrarpylsa is an Icelandic liver sausage made from lamb liver, animal fat, rye flour, oats, milk, and salt, traditionally cooked in a casing.
Lundabaggi
Lundabaggi is a traditional Icelandic rolled and cured lamb preparation made from lamb meat and fatty or offal portions, commonly seasoned with salt and prepared for cold serving.
Magáll
Magáll is a traditional Icelandic preparation of salted and often smoked lamb belly or breast, served as a cold preserved meat.
Plokkfiskur
A traditional Icelandic fish stew combining cooked fish with potatoes, onion, and a creamy milk-based sauce.
Pönnukökur
Pönnukökur are thin Icelandic pancakes cooked in a pan and commonly served folded or rolled with sugar, cream, or jam.
Pylsur
Icelandic hot dogs made from a grilled meat sausage in a wheat-flour bun with typical onion, ketchup, and mustard toppings.
Rjómabollur
Icelandic baked cream puffs made from choux pastry and filled with whipped cream, often accompanied by fruit preserve.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.