MAIN INGREDIENTS
With an intriguing name translated as million steaks, this comforting Danish dish consists of ground beef that is stewed alongside onions and a variety of spices. The key is to break down the meat, as if it consists of a million tiny pieces, and to serve it with a rich, dark gravy.
This classic Danish meal is usually accompanied by mashed or boiled potatoes and beets on the side.
Apple pork is a Danish classic which originated as a frugal wintertime dish. It consists of fried or roasted pork belly and a flavorful combination of sautéed apples and onions. Typically served over rye bread, it appears in numerous varieties throughout the country and is traditionally associated with Christmastime.
In Sweden, a similar dish is known as äppelfläsk.
MOST ICONIC Æbleflæsk
MAIN INGREDIENTS
This Danish specialty consists of thick meat patties that are typically made with minced pork or a combination of minced pork and veal. The meat patties are dipped in eggs, coated with seasoned breadcrumbs, and pan-fried in melted butter or oil until nicely colored and crispy on the outside.
In Denmark, these patties are usually called krebinetter in Zealand, while in the region of Jutland, they’re known as karbonader. Although these names are often used interchangeably, and most people consider them to be the same dish, some believe that krebinetter and karbonader have their differences.
MAIN INGREDIENTS
Boller i karry is a traditional dish that was invented around the 1840s, when the first curry powder mix was introduced to the country. It consists of pork meatballs that are doused in a creamy curry sauce. The dish is typically served over rice.
It was first regarded as an exotic dish, but soon it became incredibly popular, and today it is considered a Danish national dish. Occasionally, the meatballs are made with turkey meat, and the sauce is often mixed with cream in order to subdue the spiciness.
The dish is easily prepared at home and it can be commonly found in many Danish restaurants.
MAIN INGREDIENTS
Flæskesteg is a traditional pork roast characterized by a crispy rind. It is usually accompanied by classic Danish sides such as braised red cabbage and caramelized or boiled potatoes. The dish is traditionally associated with Christmastime, although it is also commonly served on various special occasions or as a hearty weekend meal.
Thin slices of roasted meat are often incorporated in various snacks, such as the flæskesteg sandwich or the open-faced flæskesteg smørrebrød.
The tradition of eating lamb for Easter stems from the ancient Jewish tradition, which has its roots in ancient Passover observance and at the same time symbolizes sacrifice. In Denmark, lamb meat is also a traditional Easter staple. Various cuts can be employed, and meat is usually roasted and coupled with garlic and different herbs.
Lamb dishes are mainly enjoyed as a part of the festive Easter lunch, while the leftovers are later employed in succulent Danish sandwiches.
MAIN INGREDIENTS
Pot roast chicken is one of the classic Danish dishes that are typically enjoyed as home-cooked meals. A whole chicken is seared and then slowly braised in a broth, usually alongside onions, parsley, and peppercorns. When thoroughly cooked, the braising liquid is reduced and optionally thickened with flour roux or cream.
Gammeldags kylling, translated as old-fashioned chicken, is usually served with roasted potatoes, cucumber salad, and the accompanying sauce.
MAIN INGREDIENTS
Roast duck or andesteg is one of the classic Danish dishes. The duck is usually seasoned with salt and pepper, stuffed with sliced apples and prunes, then slowly roasted until golden-brown and crispy. It is traditionally served alongside caramelized potatoes, braised red cabbage, and a flavorful sauce made with reserved duck fat and herbs.
Even though it may be consumed throughout the year, roast duck is a staple dish of numerous Christmas Eve dinners.
MAIN INGREDIENTS
This Danish classic employs pork tenderloin that is coupled with hefty amounts of onions, all doused in a creamy sauce. The dish is usually baked as a casserole and is often complemented with mushrooms or crispy bacon bits. It is typically enjoyed as a hearty home-cooked meal and mainly comes served alongside potatoes, rice, and pickles.
MAIN INGREDIENTS
Stegt flæsk is a quintessential Danish dish which consists of fried, grilled, or oven-roasted pork belly. Thick and crispy pork belly slices are traditionally served alongside boiled potatoes and a flavorful parsley sauce. The dish originally appeared in the 19th century, and since then it has become one of the most popular Danish dishes, usually enjoyed as a common everyday meal.
MOST ICONIC Stegt flæsk
View moreTasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.