Kekulén

Kekulén is a traditional Icelandic dish, known for its rich flavor and historical significance. It is a type of stew made primarily with lamb, potatoes, and prunes, slow-cooked to perfection. The dish is named after the Icelandic word for cauldron, "kekull," reflecting its traditional preparation method in a large, cast-iron pot.

The origins of kekulén can be traced back to the 19th century, where it was a staple food among the rural population. The dish was often prepared for large gatherings and celebrations, as it could feed many people and was relatively inexpensive to make. The use of lamb in kekulén is particularly notable, as sheep farming has been a vital part of Iceland's economy and culture for centuries.

The preparation of kekulén involves slow-cooking lamb, typically shoulder or neck, with onions, potatoes, and prunes in a rich, flavorful broth. The dish is seasoned with salt, pepper, and sometimes other spices like bay leaves or thyme. The slow-cooking process allows the meat to become tender and infuse the broth with a deep, savory flavor. The prunes add a subtle sweetness that balances the richness of the lamb.

Kekulén is often served at traditional Icelandic feasts and celebrations, such as Þorrablót, a midwinter festival celebrating Icelandic culture and heritage. It is typically accompanied by flatkaka, a type of Icelandic flatbread, and a side of rúgbrauð, a dense, dark rye bread.

In recent years, kekulén has gained international recognition as a unique and delicious representation of Icelandic cuisine. Its hearty, comforting nature and rich history make it a beloved dish both in Iceland and among food enthusiasts worldwide.