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Food, eating habits and cusine of Iceland

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Iceland provides all varieties of foods that are made locally. The country is quite dependent on various cheese and other dairy products. Over 80 kinds of cheese are made in Iceland.

Some popular bread and pastry in the country are snúður (cinnamon roll with melted chocolate on top); skúffukaka (chocolate cake coated with chocolate glaze and strewn with ground coconut); rúgbrauð (dark and wet rye bread) and kleina (fried dough bun). Icelander usually consumes around 100 gallons of dairy products per year.

The main products use by the Icelandic in preparing dishes are fish (salmon, tuna, shark, and other seafood such as lobsters, mussels, prawns, squid); meat (lamb, duck and reindeer); and vegetables. The most distinctive dishes are hangikjot (smoked lamb); harðifiskur (slices of dried fish with butter); the lax (smoked salmon); porskur (cod); and Surmatur (lamb or whale kept in sour milk). Some exotic and remarkable Icelandic dishes are blóðmör (sausage blood sheep covered in fat kidneys); Hakarl (shark meat); Sursadhir hrutspungar (lamb testicles) and svið (fresh or boiled sheep's head).

Common desserts in the country are soft chocolate pikes, snúður (pasta covered with icing), rugbraud (spicy bread season with black licorice), the pads Ópal, oatmeal cookies, berry bake, berlinarbollur filled doughnuts, Icelandic curds and frómas.

Most Icelandic enjoy drinking brenivin (wine burned comes from a potatoes distillate), Jóla Öl (malt combined with orange juice), vodka, coffee, tea, milk and carbonated drinks.