Breiddar

Breiddar is a traditional Icelandic dish that consists of a whole sheep or lamb, typically cooked in an outdoor oven or pit. The name "Breiddar" translates to "broiled" or "roasted" in English, reflecting the cooking method. This dish is a staple in Icelandic cuisine, especially during the colder months, and is often prepared for family gatherings, celebrations, and communal feasts.

The preparation of Breiddar involves seasoning the meat with salt, pepper, and sometimes other herbs or spices, though traditional versions are often quite simple. The sheep or lamb is then roasted slowly over an open fire or in a stone oven, allowing the meat to become tender and flavorful. The cooking process can take several hours, depending on the size of the animal and the method used.

Breiddar is commonly served with traditional Icelandic sides such as *rúgbrauð* (dark rye bread), *skyr* (a type of yogurt), and various stews or soups. The dish is often accompanied by fermented shark (*hákarl*), a polar bear steak (*björnakofta*), or other Icelandic delicacies, though it can also be enjoyed on its own. The combination of rich, slow-cooked meat with hearty sides reflects Iceland’s resourceful culinary traditions.

While Breiddar is deeply rooted in Icelandic culture, modern adaptations may include variations in seasoning or cooking techniques. It remains a symbol of Icelandic hospitality and a testament to the country’s ability to prepare hearty, warming meals from locally sourced ingredients. The dish is particularly popular during the winter, when communal meals play an important role in Icelandic social life.