Dish

Svið

Icelandic sheep's head

Svið is a unique and flavorful dish that is not for the faint of heart. The sheep's head is boiled for several hours until the meat is tender and falling off the bone. The dish is typically served with mashed potatoes and turnips, and is often accompanied by a sauce made from the sheep's broth. The dish has a strong, gamey flavor that is not to everyone's taste, but is beloved by many Icelanders.

European cuisine› Northern European cuisine› Nordic cuisines› Icelandic cuisine

Meat Dish› Lamb/Mutton Dish

Origins and history

Svið has been a traditional Icelandic dish for centuries, and is often served during the winter months when fresh produce is scarce. It is a hearty and filling dish that is perfect for cold winter nights.

Dietary considerations

Svið is not suitable for vegetarians or vegans as it contains meat. It may also not be suitable for those with certain dietary restrictions or allergies, such as gluten or dairy intolerance.

Variations

There are no known variations of svið, as the dish is made from a specific part of the sheep's head and is prepared in a specific way.

Presentation and garnishing

Svið is typically served in a large bowl with the sheep's head and mashed potatoes arranged on top. It is often garnished with fresh herbs such as parsley or thyme.

Tips & Tricks

To ensure that the meat is tender and flavorful, it is important to boil the sheep's head for several hours until the meat is falling off the bone. It is also important to use high-quality ingredients and to season the dish well.

Side-dishes

Svið is typically served with mashed potatoes and turnips, and is often accompanied by a sauce made from the sheep's broth. Some people also like to serve it with a side of pickled vegetables or a salad.