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The traditional food of Norway is influenced by the natural resources of Norway and the greater Scandinavian region. As it is surrounded by water their dishes includes lots of seafood.

Most Norwegians eat three or four regular meals a day, usually consisting of a cold breakfast (with of milk or fruit juice, coffee, and open sandwiches with meat cuts, spreads, cheese or jam.; a cold (usually packed) lunch at work;  and a hot dinner at home with the family (eaten between 4-6pm), foods eaten at this time could include; fish with boiled potatoes and vegetables. Depending on the timing of family dinner (and personal habit), some may add a cold meal in the late evening, most likely a simple sandwich.

Many fish dishes are popular including such species as salmon, cod, herring, sardine, and mackerel. These are eaten fresh, smoked, salted or pickled. Preserved meat and sausages come in a large variety of regional variations and are usually accompanied by sour cream dishes and flat bread or wraps. The Norwegian cheese that is most famous outside Norway is "Jarlsberg", but the most popular cheese in Norway is a milder sort called "Norvegia" .

Open-faced sandwiches are common in Scandinavian countries, and Norway has its own specialties which are made with buttered slice of toast, typically whole-grain rye, topped with meatballs, herring, fish filets or liver pate.

Desserts tend to have four key ingredients: sugar, flour, eggs and lots of butter. A traditional favorite is pannekaker (thin pancakes, filled with berries or jam).

This introduction has been sourced from the following sites: Please visit them for more information.

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