trebenkeplater

Trebenkeplater is a traditional Norwegian dish. Its name roughly translates to "tree trunk plates" or "planked tree" in English, referring to the method of preparation. Historically, thin slices of meat, often pork or lamb, were seasoned and then wrapped around wooden sticks or skewers. These were then cooked over an open fire, typically using embers. The wood imparted a smoky flavor to the meat.

The seasoning for trebenkeplater varied regionally and by household. Common ingredients included salt, pepper, and sometimes herbs like thyme or rosemary. Some recipes might have incorporated a simple brine or marinade. The texture of the finished dish is typically tender from the slow cooking process.

While no longer a common everyday meal due to changes in cooking methods and food availability, trebenkeplater is still sometimes prepared as a nostalgic or specialty dish, particularly during outdoor events or celebrations where a rustic cooking style is desired. It represents a link to older, more elemental ways of preparing food in Norway. The exact origins are difficult to pinpoint, but it is understood to be a part of older Norwegian culinary traditions.