MøsBrømlefse for Roads & Kingdoms
As I dragged my knife through folded flatbread, golden brunost gravy pooled on my plate. On the second cut, a stream of cream gushed out, followed by more oozy brunost, which spilled uncontrollably out of the steaming packet of flatbread. It was my first experience eating møsbrømlefse, a hyper-regional dish from the northern Norway sea-coast district of Salten, just north of the Arctic Circle.
Lefse, a Norwegian, circular flatbread, is filled with a gravy of melted brunost (akin to caramelized goat cheese made from boiling down whey, milk, and cream), syrup, milk, water, and flour for thickening. The mixture (“møsbrøm”) is served with heart-stopping dollops of butter, sour cream, and a snowy dusting of sugar, neatly wrapped into a tidy lefse packet—glorious, comforting, and ridiculously calorific.
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