Pålegg: Food You Can Place on a Slice of Bread - Norwegian
Bread, my merciless darling, and its delightful companions
As a Mediterranean, or Mesopotamian, or a person from Istanbul, whichever you choose from my identities, Northern countries’ nutrition habits have always seemed so weird to me.
I have traveled a lot to Scandinavia, so I have acquired some familiarity in time, but those dark and hard breads, putting cold fish on a thin slice of bread as a lunch, and poor breakfasts with a single piece of pastry and coffee—namely, their over-simple style of feeding themselves—were beyond my consideration.
In Turkey, meals must be rich. Food is more than a source of energy; it is also a means of celebration, a daily feast. Breakfast, lunch, or dinner, whatever it is, is a time for enjoyment. Satisfying yourself with a colorful and fragrant dish is a symbol of hope and vitality for life, instead of forcing yourself to feel satisfied with a few ingredients—a sandwich or a simple salad.
And breads.
Nordic breads are so hard and stiff, as well as dark. I often thought, “They look more like wood than bread. Bread should be soft and white. The outer layer must be crackling, but the inside is soft as a cotton piece.”
Then, I wasn’t aware that the dark and hard bread was the “genuine” one. Those breads weren’t white because wheat didn’t lose its healthy ingredients and germs while baking them. In the rural parts of Turkey, also, where breads are still baked in authentic ways, breads are not cotton white and soft but golden and brown instead, just like Nordic ones.
While my perspective on nutrition has changed a lot as I've matured, I've developed simpler and healthier approach. I love those that are dark and crispy breads. I eat them with delicious toppings and simple ingredients, whether it's for breakfast, lunch, or dinner. Although I still enjoy Mediterranean and Mesopotamian cuisine a lot, I've grown a bit closer to the simplicity of Nordic style in my daily life.
And I'm not alone. I often discover new eateries where you can enjoy delicious avocado toast, beef on crispy bread with special sauces and greens or sandwiches any time of the day. It seems like globalization is wandering in our kitchens, no escape.
Norwegians love to eat bread slices with a variety of toppings and sauces, which they call 'pålegg', literally meaning 'in addition to'.
Palegg is not only used for food, but in daily life, if someone says pålegg, you will understand it as a topping on a slice of bread. From cheese, fish, avocado, and grilled vegetables to potato chips or tomato paste, the options are endless.
Bread and its toppings friendship is so common in Norway there are special sections in supermarkets named Pålegg that offer endless choices of food which would be a good company for bread.
Writing sometimes makes you hungry. Especially if you write about food. I can't wait to run to the kitchen and prepare myself a crispy bread with some pålegg. At home, we always have sourdough bread, the kind that Scandinavians love. On the other hand, the pot dishes with vegetables, fish from the Aegean Sea, bulgur, tomato and spicy red pepper paste are always at the top of the list.
It's fair to be inspired by other cultures, even if my Mediterranean side gets a little jealous. Otherwise, why else would I be writing these articles?
Wish you a delighted weekend full of good food.
Till next week,
— Gulsun