Iceland: vodka of cumin and a shark with a "tinge" - video recipes at home

Iceland: vodka of cumin and a shark with a
  • Home
  • Food
  • Iceland vodka made from cumin and a shark with a "tainted"
Iceland: vodka of cumin and a shark with a

But for the guests here are usually prepared "Inventor's Certificate" - boiled lamb's head.

Who has what Easter Iceland

In Iceland, on top of an ornate

eggs necessarily placed yellow chicken.

Polina Borodina

Read more

Iceland only can be called Nordic country. It is bordered by Norway and bordering the Scandinavian peninsula. And yet, for a long time Iceland was under the command of Denmark. Therefore, tourists who travel to Scandinavia, and be sure to visit Iceland.

The origins of the national cuisine to be found in the traditions of Scandinavian cuisine, Icelandic culture and traditions of subsistence farming, as well as, of course, climate peculiarities of this country. Due to the insular position, fresh fish is available all year round. This is mainly haddock, plaice, halibut, herring, shrimp, shark and whale.

One of the most interesting dishes of Iceland called "Hákarl" (meaning shark) - rotten shark meat with a spicy taste and pungent smell. Shark meat is ground in about two months. According to legend, this dish gives strength and power. Most often rotten shark served with brennivín - view local vodka, which is made from potatoes and cumin. Sometimes small pieces "Hákarl" poured schnapps. The main source of meat - the local sheep. By the way, the importation of any meat to Iceland denied because of fear of the appearance of disease in native animals living in isolation for centuries.

For guests are usually prepared "Inventor's Certificate" - boiled lamb's head, and on the feast of - "Blake" - a kind of charred meat.

Especially for the tourists here are baked "volcanic" bread. In volcanic regions of active dough is placed into a metal container and left in the ground for a day, whereupon the finished loaf is removed.

lamb with dill sauce


It is necessary: ​​ 500 g lamb

2-3 pea black pepper

1 bay leaf

1 teaspoon salt

For the sauce:

30 g of an oil

1/4 L broth

30 g flour

1 tbsp. vinegar

1 teaspoon sugar

1 egg yolk

4 tbsp. tablespoons finely chopped dill

Salt and pepper to taste

How to cook lamb dill sauce:

  1. Meat rinse grate salt, spices and add dill, pour a small amount of water and put on a 1, 5 hours under the lid to extinguish.
  2. The finished meat is removed, cool slightly, cut into slices and put in a hot broth again.
  3. butter melt in a pan, add the flour and fry it gently and dilute broth. The resulting gravy fill vinegar, sugar, salt and pepper.
  4. Beat yolk with a few tablespoons of broth and pour in the sauce.
  5. In the finished sauce put the meat and boil for half a minute on low heat. At the end of the dish to add a lot of dill.

    Do you want to go to Iceland? Travel with us!