How to pronounce Pinnekjøtt

In the International Phonetic Alphabet it is /ˈpɪ̂nːəˌçœt/. In plain English letters that is PIN-eh-shut, 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 Pinnekjøtt?

Pinnekjøtt is a main dish of Norway. Where it comes from: Western Norway. People usually eat it on festive days. Its main ingredients are lamb and potato. It tastes savory and smoky.

Where Pinnekjøtt comes from

Pinnekjøtt is one of 20 signature dishes of Norway on this map.

• Gammelost · Snack · Vik (Sogn, Vestland)

  Gammelost, 'old cheese', also gamalost, is a Norwegian sour-milk cheese with roots back to the Viking Age.

• Fårikål · Main dish · Eastern Norway

  Fårikål means "sheep in cabbage": pieces of mutton or lamb on the bone, layered in a pot with wedges of cabbage and whole black peppercorns, then simmered for hours.

• Lutefisk · Main dish · Western coast

  Lutefisk is dried cod, or sometimes ling, soaked for days in water, then in a lye solution, and then in clean water again.

• Brunost · Snack · Gudbrandsdalen

  Brunost, "brown cheese", is not quite a cheese: it is made by boiling whey, the liquid left from cheesemaking, with milk or cream until the sugars caramelise into a brown, firm paste with a sweet, fudge-like taste.

• Raspeball · Main dish · Western Norway

  Raspeball is a traditional Norwegian potato dumpling made from peeled potatoes, grated or ground and mixed with flour, usually barley or wheat, to hold the ball together; sometimes pieces of pork are hidden inside.

• Smalahove · Main dish · Voss (Vestland)

  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.

Food of Norway

Dishes like Pinnekjøtt in other countries

Same type of dish and similar main ingredients as Pinnekjøtt:

• Hangikjöt · Main dish · North Iceland, Iceland

  Hangikjöt, "hung meat", is smoked lamb, a leg or shoulder hung in a smokehouse for days or weeks.

• Tokat kebabı · Main dish · Tokat, Türkiye

  Tokat kebabı is a kebab from Tokat, in the inland Black Sea region: lamb pieces are hung on a vertical skewer with slices of potato, aubergine, tomato and green peppers between them, and roasted in a wood oven so the fat drips onto the vegetables.

• Khorkhog хорхог · Main dish · The countryside, Mongolia

  Khorkhog is a festive barbecue in which pieces of mutton or goat, with potatoes, carrots and onions, are cooked in a sealed metal container with stones heated in a fire.

• Hāngī · Main dish · Aotearoa, New Zealand

  Hāngī is the Māori way of cooking food in an earth oven.