pinnekjøtt
{{Short description|Traditional Norwegian Christmas lamb dish}}
File:Kålrabistappe, 2012.jpg purée, potatoes and sausages]]
{{Lang|no|Pinnekjøtt}} ({{IPA|no|ˈpɪ̂nːəˌçœt}}) is a traditional Norwegian main course dinner dish based on lamb ribs. {{Lang|no|Pinnekjøtt}} is a festive dish typical to Western and Northern Norway, and is rapidly gaining popularity in other regions as well.{{Citation needed|date=December 2022}} This dish is largely associated with the celebration of Christmas and frequently paired with puréed rutabaga, sausages and potatoes, served with beer and akevitt.{{cite web|url= https://www.nrk.no/mat/julemat/501789.html|title = Pinnekjøtt|website= NRK |date=November 29, 2000|access-date=March 1, 2020}}
Preparation
The preparation of {{Lang|no|pinnekjøtt}} uses a traditional method of food preservation utilising curing, drying and in some regions also smoking as a means of inhibiting the growth of micro-organisms. Although fresh lamb is available today, and frozen can be bought all year round, {{Lang|no|pinnekjøtt}} is still prepared both commercially and in private homes due to the flavour and maturing the preservation process gives to the meat.{{cite web
|url= https://snl.no/pinnekj%C3%B8tt|title = Pinnekjøtt |website= Store norske leksikon |access-date=March 1, 2020}}
In home preparation of {{Lang|no|pinnekjøtt}}, racks of lamb or mutton are cured in brine or coarse sea salt. Once sufficiently cured, and when the weather is cold enough, the racks are hung in a cool, dark, well ventilated place to dry. In some regions, particularly in parts of Hordaland and Sunnmøre, the fresh racks are commonly smoked prior to drying. Traditionally this was done in order to prevent mould growth during the drying process.{{cite web|url= https://www.scandikitchen.co.uk/recipe-pinnekjott-traditional-norwegian-christmas-dinner/|title = Pinnekjøtt – Traditional Norwegian Christmas Dinner|website= scandikitchen.co
| date=3 December 2015 |access-date=March 1, 2020}}
Before cooking, the racks are separated into individual ribs by cutting between the bones. The ribs are then soaked in water so as to rinse out the salt and reconstitute the meat. Today {{Lang|no|pinnekjøtt}} is available in most supermarkets before Christmas, smoked or unsmoked, ready cut and sometimes also soaked, ready for cooking.
After soaking the ribs are steamed over a little water in a large saucepan. Usually, a grid of twigs of birch is placed in the bottom of the saucepan which will allow the meat to steam more than it is cooked.{{Cite web | url=http://www.visitnorway.com/uk/What-to-do/Food-and-drink/Food-and-drink-you-should-try-whilst-in-Norway/ |title = Food and drink in Norway – the quiet culinary revolution}}
Etymology
The origin of the word {{Lang|no|pinnekjøtt}} (literally: 'stick meat') is unclear. It may refer to the birch twigs that many use as a kind of steam grate in the pot. The word {{Lang|no|pinne}} is also used in dialectal Norwegian in reference to single ribs.{{cite web|url= https://www.matmerk.no/no/beskyttedebetegnelser/godkjente-produkter/pinnekjoett-fra-norge-2|title = Pinnekjøtt fra Norge
|website= matmerk.no|access-date=March 1, 2020}}
In culture
In the Netflix Original series Lady Dynamite (2017, Season 2 episode "Souplutions"), Maria Bamford’s mother makes {{Lang|no|pinnekjøtt}} for the King and Queen of Norway when they visit Duluth, Minnesota.{{cite web|url= https://www.netflix.com/title/80046193 |title = Lady Dynamite|website= Netflix
|access-date=March 1, 2020}}
See also
{{portal|Food}}
References
{{Reflist}}
External links
- [http://www.foodnorway.com/pinnekjott-make-norwegian-traditional-dish-stick-meat-from-scratch/ Pinnekjøtt – Make Norwegian “Stick Meat]
- [http://www.matoppskrift.no/sider/recipe_2118967824.asp Matoppskrift.no – How to cook dried mutton ribs]
- [http://www.geniuskitchen.com/recipe/mashed-rutabaga-norway-234799 Mashed Rutabaga]
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