Welcome back everyone! I decided to venture back into the mysterious realm of little-known food terms this week, and I’ve got some kind of unique ones this time around. If you didn’t see my first installment, you can read that here. I always find these interesting, and one of the words is a food that I had actually never heard of (my readers to the far north can have a little chuckle at my expense.) So let’s get right into things…

Lefse (lef-seh) – I freely admit that I am not familiar with this particular item. I had heard of it in the past, but never really knew exactly what it was, let alone tried it. It is probably very well known by any readers in the northern US, as it is a product of Scandinavian cuisine. This soft, almost crepe-like potato-based bread  is a standard in Norway and in US states with larger Scandinavian-American populations. It is enjoyed mostly around the holidays like Thanksgiving and Christmas. In many homes it is a tradition for several people to gather to make lefse, as it is a bit of a process. Besides potatoes, the recipe includes cream, flour and eggs, and is cooked on a flat-top griddle and turned with special long wooden sticks. There are many ways to flavor them for presentation; some use fruit preserves, sugar, honey, cinnamon or peanut butter, although they can also be made savory with eggs, ham or beef. It is also a rather celebrated item, garnering its own festivals in northern states like the Dakotas and Minnesota.  And I have every intention of trying lefse as soon as possible! (Wikipedia.com)