Fjölliður

Fjölliður is a term used in Icelandic to describe a type of traditional Icelandic food. It is a dish made from fermented sheep's milk, which is then boiled and mixed with oatmeal. The dish is typically served as a breakfast food, often accompanied by smoked fish or other traditional Icelandic dishes. The fermentation process gives fjölliður a unique tangy flavor and a thick, creamy texture.

The preparation of fjölliður involves several steps. First, the sheep's milk is fermented using a starter culture, which can be made from previous batches of fjölliður or other fermented dairy products. The fermentation process can take several days, during which the milk develops a sour taste and a thick consistency. Once fermented, the milk is boiled and then mixed with oatmeal, which helps to thicken the dish further.

Fjölliður is a staple food in Icelandic cuisine, particularly in rural areas where sheep farming is common. It is often served with other traditional dishes, such as skyr (a thick Icelandic yogurt) and rúgbrauð (a type of Icelandic flatbread). The dish is also popular among tourists visiting Iceland, who often seek out local food experiences.

Despite its traditional roots, fjölliður has gained popularity beyond Iceland, with variations of the dish appearing in other countries. However, the authentic Icelandic version remains a beloved and iconic part of the country's culinary heritage.