How to pronounce Tarteletter

In the International Phonetic Alphabet it is /tʰɑːtəˈlɛtɐ/. In plain English letters that is tar-teh-LET-er, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Tarteletter?

Tarteletter is a main dish of Denmark. People usually eat it at lunch or dinner and on festive days. Its main ingredients are wheat & flour, chicken and vegetables. It tastes savory and rich.

Where Tarteletter comes from

Tarteletter is one of 19 signature dishes of Denmark on this map.

• Stegt flæsk med persillesovs · Main dish · Denmark

  Stegt flæsk med persillesovs is slices of pork belly fried in a pan or oven until crisp, served with boiled potatoes and parsley sauce, a béchamel with chopped parsley.

• Æbleskiver · Dessert · Denmark

  Æbleskiver are round Danish pancake puffs, made from pancake batter baked in a special æbleskive pan that gives them their round shape.

• Rugbrød · Bread & pastry · Denmark

  Rugbrød is Danish sourdough rye bread, usually baked in a long, rectangular pan no more than about 12 centimetres high.

• Risalamande · Dessert · Denmark

  Risalamande is a Danish Christmas dessert of cold rice pudding mixed with whipped cream, sugar, vanilla and chopped almonds, served with warm or cold cherry sauce.

• Koldskål · Dessert · Denmark

  Koldskål, 'cold bowl', is a sweet cold buttermilk soup or drink made with eggs, sugar, vanilla and lemon, sometimes with yoghurt or other soured milk.

• Flødebolle · Dessert · Denmark

  A flødebolle, 'cream bun', is a Danish treat of a wafer base topped with a light white foam of whipped egg white and sugar and coated in chocolate; with grated coconut it is a kokosbolle.

Food of Denmark

Dishes like Tarteletter in other countries

Same type of dish and similar main ingredients as Tarteletter:

• Svíčková svíčková na smetaně · Main dish · Bohemia, Czechia

  Svíčková na smetaně is beef sirloin marinated and roasted with root vegetables, carrot, celeriac and parsley root, which are then puréed with cream into a smooth orange-brown sauce.

• Flamiche · Main dish · Avesnois and Picardy, France

  Flamiche is a family of savoury tarts from northern France, Picardy and Belgium, and its name goes back to the Middle Ages, when it was a kind of flat cake.

• Capuns · Main dish · Graubünden, Switzerland

  Capuns are a traditional dish of the canton of Graubünden, made mostly in its eastern part.

• Újházi chicken soup Újházi-tyúkleves · Soup & stew · Budapest, Hungary

  Újházi chicken soup is a rich Hungarian chicken soup, regarded by many as one of the finest dishes of Hungarian cooking.