How to pronounce Svið

In the International Phonetic Alphabet it is /ˈsvɪːð/. In plain English letters that is SVITH, 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 Svið?

Svið is a main dish of Iceland. Where it comes from: All Iceland. People usually eat it on festive days. Its main ingredients are lamb and offal. It tastes savory.

Where Svið comes from

Svið is one of 13 signature dishes of Iceland on this map.

• Skyr · Dessert · All Iceland

  Skyr is a thick cultured dairy food made from skimmed milk, warmed, soured with a bit of an earlier batch and strained until very thick.

• Brennivín · Drink · All Iceland

  Brennivín is Iceland's own style of the Nordic brännvin and is considered the country's signature spirit.

• Flatkaka · Bread & pastry · All Iceland

  Flatkaka, also called flatbrauð, is a thin, round Icelandic bread, about 15 centimetres across and 2 to 3 millimetres thick, brown with black scorch marks.

• Harðfiskur · Snack · All Iceland

  Harðfiskur is dried fish that has been beaten to soften it, most often haddock, wolffish or cod, though pollock, blue whiting and halibut are also used.

• Kjötsúpa · Soup & stew · All Iceland

  Kjötsúpa, Icelandic meat soup, is a hearty soup of lamb and vegetables, most often potatoes, swede, carrots and white cabbage, with onion or leek, dried soup herbs and often rice, oats or barley.

• Kleinur · Dessert · All Iceland

  Kleinur are small twisted pastries fried in fat, traditionally tallow, and they have long been a popular coffee-time treat in Iceland.

Food of Iceland

Dishes like Svið in other countries

Same type of dish and similar main ingredients as Svið:

• Smalahove · Main dish · Voss (Vestland), Norway

  Smalahove is a Western Norwegian dish of a sheep's or lamb's head: smale is a dialect word for sheep and hove means head.

• Haggis · Main dish · Scotland, United Kingdom

  Haggis is a savoury pudding of sheep's heart, liver and lungs, minced with oatmeal, onion, suet and spices, and traditionally cooked in the animal's stomach.

• Drob drob de miel · Main dish · All Romania, Romania

  Drob de miel, lamb drob, also called Easter drob, is a traditional Romanian dish and one of the lamb dishes made for Easter.

• Kuyrdak қуырдақ · Main dish · Kazakhstan

  Kuyrdak, quyrdaq in Kazakh, is a fry-up of the freshest parts of a newly slaughtered animal, made in Kazakhstan and across Central Asia and Mongolia; it is related to Turkish kavurma.