What is “møsbrømlefse”?

Møsbrømlefse consists of a soft thin bread, called lefse, filles with “møsbrøm”, which is a sauce mainly made from brown cheese and milk. Over the møsbrøm you usually have butter and sour cream, before you fold the lefse together and enjoy a real Salten meal. In Salten it is mainly eaten for dinner, event though it is a really sweet dish. 

Traditionally, møsbrømlefse should actually be eaten with the fingers, you tear off a corner and dip it in the møsbrøm.
Before, they also drank a cup of caraway tea with it.

The origin of the Lefse come from the flatbread dough, and are today made in different variations with finer and coarser flour. 

Where you can enjoy Møsbrømlefse in Salten

Recipe for “Møsbrømlefse”

Recipe by Helfrid Pettersen, Saltdal. This recipe uses whole wheat flour, other recipes in Salten uses white flour.

Instructions for making the lefse:

1. Mix all the dry ingredients together. Melt the butter and add the syrup to it. Combine lukewarm water and cultured buttermilk, then gradually add the dry ingredients to it, little by little. Knead the dough using a stand mixer or by hand.
2. Roll out the dough into portions and then use a rolling pin to flatten them into thin lefse of the desired size.
3. Cook the lefse on a hot griddle, mostly on one side.
4. Stack the lefse and place them under pressure until they cool down.

Instructions for making møsbrøm:

1. Cut the brown cheese into pieces and place them in a large saucepan. Add the whole milk and heat it while stirring until the cheese is melted.
2. Prepare a thickening mixture by combining milk and all-purpose flour and sifting it to remove any lumps.
3. Mix the thickening mixture with the melted cheese. Let it simmer gently for a few minutes until the flour taste is gone. Finally, add the sugar to the mixture.