Dish

Klimpor fra Ryfylke

Klimpor fra Ryfylke is made by boiling potatoes until tender, then mashing them with flour and salt. The mixture is then formed into small balls and boiled in salted water along with pieces of salted lamb or mutton. The dish is typically served with boiled carrots and turnips.

European cuisine› Northern European cuisine› Nordic cuisines› Norwegian cuisine

Dumplings

Origins and history

Klimpor fra Ryfylke is a traditional dish from the Ryfylke region of Norway. It has been a staple food in the area for centuries, and is still enjoyed by locals today.

Dietary considerations

Klimpor fra Ryfylke is not suitable for vegetarians or those who do not eat lamb or mutton.

Variations

There are many variations of Klimpor fra Ryfylke, including those that use beef or pork instead of lamb or mutton. Some recipes also call for the addition of onions or other vegetables to the dish.

Presentation and garnishing

Klimpor fra Ryfylke can be presented in a variety of ways, including arranged on a platter or served individually on plates. It can be garnished with fresh herbs or a sprinkle of paprika for added color and flavor.

Tips & Tricks

When making Klimpor fra Ryfylke, be sure to use salted lamb or mutton for the best flavor. It is also important to boil the potatoes until they are very tender, so that they mash easily.