. . . . . . . . . "\u041B\u0435\u0444\u0441\u0435"@ru . . . . . "\u041B\u0435\u0444\u0441\u0435"@uk . "1136752"^^ . . . . . . "Flour with or without potatoes; milk or cream"@en . "\uB808\uD504\uC138(\uB178\uB974\uC6E8\uC774\uC5B4: lefse)\uB294 \uAC10\uC790, \uC6B0\uC720, \uD639\uC740 \uD06C\uB9BC\uACFC \uBC00\uAC00\uB8E8\uB85C \uB9CC\uB4E4\uC5B4, \uC11D\uC1E0\uC5D0 \uAD6C\uC6B4 \uD3C9\uD3C9\uD55C \uBAA8\uC591\uC5D0 \uD55C \uB178\uB974\uC6E8\uC774\uC758 \uC804\uD1B5\uC801\uC778 \uBE75\uC774\uB2E4. \uB808\uD504\uC138\uB97C \uAD7D\uAE30 \uC704\uD55C \uD2B9\uBCC4\uD55C \uAE30\uAD6C\uAC00 \uC788\uC73C\uBA70, \uAE34 \uB098\uBB34\uB85C \uB41C \uD68C\uC804 \uB9C9\uB300\uC640 \uAE4A\uC740 \uD648\uC774 \uC5EC\uB7EC \uAC1C \uC788\uB294 \uD2B9\uBCC4\uD55C \uB864\uB9C1\uD540\uC744 \uD3EC\uD568\uD55C\uB2E4. \uB808\uD504\uC138\uB294 \uC9C0\uC5ED\uC5D0 \uB530\uB77C \uBCC0\uD615\uC758 \uCC28\uAC00 \uD06C\uC9C0\uB9CC \uC77C\uBC18\uC801\uC73C\uB85C \uB0A9\uC791\uD55C \uBAA8\uC591\uC744 \uB764 \uBE75\uC774\uB2E4. \uB178\uB974\uC6E8\uC774\uC758 \uB9CE\uC740 \uC9C0\uC5ED\uC5D0\uC11C, \uD2B9\uD788 \uC758 \uB808\uD504\uC138\uB294 \uC77C\uBC18\uC801\uC778 \uB808\uD504\uC138\uC5D0 \uBE44\uD574 \uD6E8\uC52C \uB354 \uC587\uB2E4. \uB178\uC2A4\uB2E4\uCF54\uD0C0, \uBBF8\uB124\uC18C\uD0C0, \uC0AC\uC6B0\uC2A4\uB2E4\uCF54\uD0C0, \uBD81\uBD80\uC640 \uC911\uBD80 \uC544\uC774\uC624\uC640, \uC704\uC2A4\uCF58\uC2E0\uACFC \uC6CC\uC2F1\uD134\uC8FC \uB4F1 \uBBF8\uAD6D\uC758 \uC77C\uBD80 \uC9C0\uBC29\uC5D0\uC11C\uB294 \uB808\uD504\uC138\uB97C \uC2DD\uB8CC\uD488\uC810\uC5D0\uC11C \uAD6C\uC785\uD560 \uC218 \uC788\uB2E4. \uD55C \uBBF8\uB124\uC18C\uD0C0\uC758 \uD1A0\uB974\uD2F0\uC57C \uACF5\uC7A5\uC5D0\uC11C \uADF8\uACF3\uC758 \uD1A0\uB974\uD2F0\uC57C \uAE30\uACC4\uB85C \uD55C \uB2EC\uC5D0 \uD55C \uBC88 \uB808\uD504\uC138\uB97C \uB9CC\uB4E0\uB2E4."@ko . "Le lefse est un pain traditionnel norv\u00E9gien compos\u00E9 de pommes de terre, lait ou cr\u00E8me fra\u00EEche, et farine, le tout cuit sur plaque chauffante."@fr . . . . . . . . . . . . . "\u041B\u0435\u0444\u0441\u0435 (\u043D\u043E\u0440\u0432. lefse) \u2014 \u0442\u0440\u0430\u0434\u0438\u0446\u0438\u043E\u043D\u043D\u044B\u0435 \u043C\u044F\u0433\u043A\u0438\u0435 \u043D\u043E\u0440\u0432\u0435\u0436\u0441\u043A\u0438\u0435 \u0431\u043B\u0438\u043D\u044B. \u041B\u0435\u0444\u0441\u0435 \u0433\u043E\u0442\u043E\u0432\u044F\u0442 \u0438\u0437 \u043A\u0430\u0440\u0442\u043E\u0444\u0435\u043B\u044F \u0438\u043B\u0438 \u043C\u0443\u043A\u0438 \u0441 \u043C\u043E\u043B\u043E\u043A\u043E\u043C \u0438\u043B\u0438 \u0441\u043B\u0438\u0432\u043A\u0430\u043C\u0438 \u0438 \u0441\u043B\u0438\u0432\u043E\u0447\u043D\u044B\u043C \u043C\u0430\u0441\u043B\u043E\u043C \u043D\u0430 \u0431\u043E\u043B\u044C\u0448\u043E\u0439 \u043F\u043B\u043E\u0441\u043A\u043E\u0439 \u0441\u043A\u043E\u0432\u043E\u0440\u043E\u0434\u0435-\u0433\u0440\u0438\u0434\u043B\u0435. \u0414\u043B\u044F \u043F\u0440\u0438\u0433\u043E\u0442\u043E\u0432\u043B\u0435\u043D\u0438\u044F \u043B\u0435\u0444\u0441\u0435 \u0438\u0441\u043F\u043E\u043B\u044C\u0437\u0443\u044E\u0442 \u0441\u043F\u0435\u0446\u0438\u0430\u043B\u044C\u043D\u044B\u0435 \u0438\u043D\u0441\u0442\u0440\u0443\u043C\u0435\u043D\u0442\u044B \u2014 \u0441\u043A\u0430\u043B\u043A\u0438 \u0441 \u0433\u043B\u0443\u0431\u043E\u043A\u0438\u043C\u0438 \u0431\u043E\u0440\u043E\u0437\u0434\u0430\u043C\u0438 \u0438 \u0441\u043F\u0435\u0446\u0438\u0430\u043B\u044C\u043D\u044B\u0435 \u043B\u043E\u043F\u0430\u0442\u043A\u0438."@ru . . . . "Lefse"@it . . . "\u041B\u0435\u0444\u0441\u0435 (\u043D\u043E\u0440\u0432. lefse) \u2014 \u0442\u0440\u0430\u0434\u0438\u0446\u0456\u0439\u043D\u0456 \u043D\u043E\u0440\u0432\u0435\u0437\u044C\u043A\u0456 \u043C\u043B\u0438\u043D\u0446\u0456. \u041B\u0435\u0444\u0441\u0435 \u0433\u043E\u0442\u0443\u044E\u0442\u044C \u0437 \u043A\u0430\u0440\u0442\u043E\u043F\u043B\u0456 \u0430\u0431\u043E \u0431\u043E\u0440\u043E\u0448\u043D\u0430 \u0437 \u043C\u043E\u043B\u043E\u043A\u043E\u043C \u0430\u0431\u043E \u0432\u0435\u0440\u0448\u043A\u0430\u043C\u0438 \u0456 \u0432\u0435\u0440\u0448\u043A\u043E\u0432\u0438\u043C \u043C\u0430\u0441\u043B\u043E\u043C \u043D\u0430 \u0432\u0435\u043B\u0438\u043A\u0456\u0439 \u043F\u043B\u043E\u0441\u043A\u0456\u0439 \u0441\u043A\u043E\u0432\u043E\u0440\u043E\u0434\u0456 \u2014 \u0433\u0440\u0438\u0434\u043B\u0456. \u0414\u043B\u044F \u043F\u0440\u0438\u0433\u043E\u0442\u0443\u0432\u0430\u043D\u043D\u044F \u043B\u0435\u0444\u0441\u0435 \u0432\u0438\u043A\u043E\u0440\u0438\u0441\u0442\u043E\u0432\u0443\u044E\u0442\u044C \u0441\u043F\u0435\u0446\u0456\u0430\u043B\u044C\u043D\u0456 \u0456\u043D\u0441\u0442\u0440\u0443\u043C\u0435\u043D\u0442\u0438 \u2014 \u043A\u0430\u0447\u0430\u043B\u043A\u0438 \u0437 \u0433\u043B\u0438\u0431\u043E\u043A\u0438\u043C\u0438 \u0431\u043E\u0440\u043E\u0437\u043D\u0430\u043C\u0438 \u0456 \u0441\u043F\u0435\u0446\u0456\u0430\u043B\u044C\u043D\u0456 \u043B\u043E\u043F\u0430\u0442\u043A\u0438."@uk . . . . "L\u00E4fsa"@sv . . . "O lefse \u00E9 um p\u00E3o noruegu\u00EAs com uma forma semelhante a uma tortilha mexicana, confeccionado com batata, leite ou natas e farinha e assado numa chapa. Existem ferramentas especiais para assar os lefses, incluindo pin\u00E7as de madeira compridas para os virar. H\u00E1 diversas variantes regionais relativamente \u00E0 forma como os lefses s\u00E3o confeccionados e consumidos. A sua forma assemelha-se quase sempre \u00E0 das tortilhas mexicanas, apesar de em algumas regi\u00F5es da Noruega, em especial Valdres, serem bastante mais finos. Nalgumas regi\u00F5es dos EUA, tal como o Minnesota, \u00E9 poss\u00EDvel adquirir lefses em mercearias."@pt . . . . . . . . . . . . . "Lefse"@en . . . . . "Lefse es un pan ligero plano tradicional t\u00EDpico de los pa\u00EDses escandinavos de patata, leche o crema y levadura, elaborado habitualmente en una sart\u00E9n. Existen herramientas especiales para cocinar y elaborar un lefse, ellos incluyen los palillos que dan vuelta a una gran madera as\u00ED como unos los pernos de balanceo especiales. Existen variantes regionales muy significantes a lo largo de Noruega, tanto en los ingredientes como en la forma de comerse. Por regla general se enrolla como una tortilla. En algunas partes de Estados Unidos (tales como Minnesota), lefse est\u00E1 disponible en las tiendas, exactamente como las tortillas."@es . . . . . . . . . . "Lefse"@fr . . . . . . "Il lefse \u00E8 un pane morbido tradizionale della cucina norvegese, a forma piatta e tradizionalmente si prepara nei giorni di festa. Ingredienti tradizionali del lefse sono le patate, il latte (a volte il lardo) e la farina; Viene cucinato sopra una piastra."@it . "Lefse"@pt . . "O lefse \u00E9 um p\u00E3o noruegu\u00EAs com uma forma semelhante a uma tortilha mexicana, confeccionado com batata, leite ou natas e farinha e assado numa chapa. Existem ferramentas especiais para assar os lefses, incluindo pin\u00E7as de madeira compridas para os virar. H\u00E1 diversas variantes regionais relativamente \u00E0 forma como os lefses s\u00E3o confeccionados e consumidos. A sua forma assemelha-se quase sempre \u00E0 das tortilhas mexicanas, apesar de em algumas regi\u00F5es da Noruega, em especial Valdres, serem bastante mais finos. Nalgumas regi\u00F5es dos EUA, tal como o Minnesota, \u00E9 poss\u00EDvel adquirir lefses em mercearias. O nome lefse possui diversas varia\u00E7\u00F5es na Noruega, tais como lepsa ou lemse osv. No centro da Noruega, \u00E9 confeccionada uma varia\u00E7\u00E3o denominada tynnlefse (lefse fino), que \u00E9 enrolada com manteiga, a\u00E7\u00FAcar e canela e consumida como um bolo. O tjukklefse ou tykklefse (lefse grosso) \u00E9 mais grosso e \u00E9 servido frequentemente com caf\u00E9, tamb\u00E9m como um bolo. O potetlefse (lefse de batata) \u00E9 usado frequentemente como substituto do p\u00E3o nos cachorros-quentes. Nesse caso, \u00E9 enrolado nas salsichas. Esta especialidade \u00E9 conhecida por p\u00F8lse med lompe na Noruega (salsicha com lompe), sendo o lompe o primo mais novo do lefse de batata. Existem muitas maneiras de apimentar o lefse. A mais comum \u00E9 adicionar manteiga e a\u00E7\u00FAcar e enrol\u00E1-lo. Em Noruegu\u00EAs, isto \u00E9 conhecido como \"lefse-klining\". Outras formas saborosas de os consumir incluem adicionar canela e barrar com geleia ou groselhas. As varia\u00E7\u00F5es escandinavo-americanas incluem enrol\u00E1-los com uma camada fina de manteiga de amendoim e a\u00E7\u00FAcar, com manteiga e a\u00E7\u00FAcar, com manteiga e xarope de milho, ou com fiambre e ovos. Combina tamb\u00E9m bem com carne de vaca e com o prato tradicional norugu\u00EAs lutefisk, \u00E0 base de bacalhau. Muitos escandinavo-americanos comem lefse no dia de ac\u00E7\u00E3o de gra\u00E7as e no Natal, com outras especialidades escandinavas, como o lutefisk. Antigamente, os lefses podiam atingir cerca de 1 metro de di\u00E2metro, com poucos mil\u00EDmetros de espessura. Ap\u00F3s a cozedura, eram secos e conservados em grandes armaz\u00E9ns, at\u00E9 serem consumidos. Podiam assim conservar-se desde o outono at\u00E9 ao ver\u00E3o seguinte. Para serem consumidos, era preciso adicionar \u00E1gua. Actualmente, \u00E9 tamb\u00E9m poss\u00EDvel congel\u00E1-los."@pt . . . . . . . . . . . . . . . . . "L\u00E4fsa eller l\u00F6fsa (norska: lefse) \u00E4r ett i framf\u00F6r allt Norge vanligt oj\u00E4st, mjukt tunt br\u00F6d. Den f\u00F6rekommer ocks\u00E5 i Sverige, till exempel i V\u00E4rmland. L\u00E4fsor g\u00F6rs av potatis eller vetemj\u00F6l eller b\u00E5da. L\u00E4fsor ing\u00E5r i den traditionella matkulturen i Norge och p\u00E5 andra st\u00E4llen i Skandinavien. Olika recept och olika namn anv\u00E4nds p\u00E5 olika st\u00E4llen. S\u00F6ta l\u00E4fsor \u00E4ts ofta som rullar eller tillsammans med sylt eller ost eller socker och kanel."@sv . . . . . . . . . . . . . . . "Lefse (der oder die; im Plural: die Lefser) ist ein Fladenbrot der norwegischen K\u00FCche. Die Lefse besteht aus Kartoffeln, Roggen- oder Weizenmehl in regional unterschiedlicher Zusammensetzung. Gebacken wird sie traditionell auf einer Backplatte (norwegisch Steiketakke, kurz Takke, oder Bakstehelle), die fr\u00FCher aus Stein bestand, sp\u00E4ter auch aus Gusseisen; heute gibt es auch elektrische Backplatten (Bild)."@de . . . "L\u00E4fsa eller l\u00F6fsa (norska: lefse) \u00E4r ett i framf\u00F6r allt Norge vanligt oj\u00E4st, mjukt tunt br\u00F6d. Den f\u00F6rekommer ocks\u00E5 i Sverige, till exempel i V\u00E4rmland. L\u00E4fsor g\u00F6rs av potatis eller vetemj\u00F6l eller b\u00E5da. L\u00E4fsor ing\u00E5r i den traditionella matkulturen i Norge och p\u00E5 andra st\u00E4llen i Skandinavien. Olika recept och olika namn anv\u00E4nds p\u00E5 olika st\u00E4llen. S\u00F6ta l\u00E4fsor \u00E4ts ofta som rullar eller tillsammans med sylt eller ost eller socker och kanel."@sv . . . . "Lefse"@en . . . "\u041B\u0435\u0444\u0441\u0435 (\u043D\u043E\u0440\u0432. lefse) \u2014 \u0442\u0440\u0430\u0434\u0438\u0446\u0456\u0439\u043D\u0456 \u043D\u043E\u0440\u0432\u0435\u0437\u044C\u043A\u0456 \u043C\u043B\u0438\u043D\u0446\u0456. \u041B\u0435\u0444\u0441\u0435 \u0433\u043E\u0442\u0443\u044E\u0442\u044C \u0437 \u043A\u0430\u0440\u0442\u043E\u043F\u043B\u0456 \u0430\u0431\u043E \u0431\u043E\u0440\u043E\u0448\u043D\u0430 \u0437 \u043C\u043E\u043B\u043E\u043A\u043E\u043C \u0430\u0431\u043E \u0432\u0435\u0440\u0448\u043A\u0430\u043C\u0438 \u0456 \u0432\u0435\u0440\u0448\u043A\u043E\u0432\u0438\u043C \u043C\u0430\u0441\u043B\u043E\u043C \u043D\u0430 \u0432\u0435\u043B\u0438\u043A\u0456\u0439 \u043F\u043B\u043E\u0441\u043A\u0456\u0439 \u0441\u043A\u043E\u0432\u043E\u0440\u043E\u0434\u0456 \u2014 \u0433\u0440\u0438\u0434\u043B\u0456. \u0414\u043B\u044F \u043F\u0440\u0438\u0433\u043E\u0442\u0443\u0432\u0430\u043D\u043D\u044F \u043B\u0435\u0444\u0441\u0435 \u0432\u0438\u043A\u043E\u0440\u0438\u0441\u0442\u043E\u0432\u0443\u044E\u0442\u044C \u0441\u043F\u0435\u0446\u0456\u0430\u043B\u044C\u043D\u0456 \u0456\u043D\u0441\u0442\u0440\u0443\u043C\u0435\u043D\u0442\u0438 \u2014 \u043A\u0430\u0447\u0430\u043B\u043A\u0438 \u0437 \u0433\u043B\u0438\u0431\u043E\u043A\u0438\u043C\u0438 \u0431\u043E\u0440\u043E\u0437\u043D\u0430\u043C\u0438 \u0456 \u0441\u043F\u0435\u0446\u0456\u0430\u043B\u044C\u043D\u0456 \u043B\u043E\u043F\u0430\u0442\u043A\u0438."@uk . "\u041B\u0435\u0444\u0441\u0435 (\u043D\u043E\u0440\u0432. lefse) \u2014 \u0442\u0440\u0430\u0434\u0438\u0446\u0438\u043E\u043D\u043D\u044B\u0435 \u043C\u044F\u0433\u043A\u0438\u0435 \u043D\u043E\u0440\u0432\u0435\u0436\u0441\u043A\u0438\u0435 \u0431\u043B\u0438\u043D\u044B. \u041B\u0435\u0444\u0441\u0435 \u0433\u043E\u0442\u043E\u0432\u044F\u0442 \u0438\u0437 \u043A\u0430\u0440\u0442\u043E\u0444\u0435\u043B\u044F \u0438\u043B\u0438 \u043C\u0443\u043A\u0438 \u0441 \u043C\u043E\u043B\u043E\u043A\u043E\u043C \u0438\u043B\u0438 \u0441\u043B\u0438\u0432\u043A\u0430\u043C\u0438 \u0438 \u0441\u043B\u0438\u0432\u043E\u0447\u043D\u044B\u043C \u043C\u0430\u0441\u043B\u043E\u043C \u043D\u0430 \u0431\u043E\u043B\u044C\u0448\u043E\u0439 \u043F\u043B\u043E\u0441\u043A\u043E\u0439 \u0441\u043A\u043E\u0432\u043E\u0440\u043E\u0434\u0435-\u0433\u0440\u0438\u0434\u043B\u0435. \u0414\u043B\u044F \u043F\u0440\u0438\u0433\u043E\u0442\u043E\u0432\u043B\u0435\u043D\u0438\u044F \u043B\u0435\u0444\u0441\u0435 \u0438\u0441\u043F\u043E\u043B\u044C\u0437\u0443\u044E\u0442 \u0441\u043F\u0435\u0446\u0438\u0430\u043B\u044C\u043D\u044B\u0435 \u0438\u043D\u0441\u0442\u0440\u0443\u043C\u0435\u043D\u0442\u044B \u2014 \u0441\u043A\u0430\u043B\u043A\u0438 \u0441 \u0433\u043B\u0443\u0431\u043E\u043A\u0438\u043C\u0438 \u0431\u043E\u0440\u043E\u0437\u0434\u0430\u043C\u0438 \u0438 \u0441\u043F\u0435\u0446\u0438\u0430\u043B\u044C\u043D\u044B\u0435 \u043B\u043E\u043F\u0430\u0442\u043A\u0438."@ru . . . . . "Lefse"@en . . . . . . "Flourwith or withoutpotatoes;milkorcream" . . . "Lefse (Norwegian pronunciation: [\u02C8l\u025B\u0302fs\u0259]) is a traditional soft Norwegian flatbread. It is made with flour, can include riced potatoes, and includes butter, and milk, cream, or lard. It is cooked on a large, flat griddle. Special tools are used to prepare lefse, including a potato ricer, long wooden turning sticks and special rolling pins with deep grooves."@en . . . . . "Lefse (der oder die; im Plural: die Lefser) ist ein Fladenbrot der norwegischen K\u00FCche. Die Lefse besteht aus Kartoffeln, Roggen- oder Weizenmehl in regional unterschiedlicher Zusammensetzung. Gebacken wird sie traditionell auf einer Backplatte (norwegisch Steiketakke, kurz Takke, oder Bakstehelle), die fr\u00FCher aus Stein bestand, sp\u00E4ter auch aus Gusseisen; heute gibt es auch elektrische Backplatten (Bild)."@de . "\uB808\uD504\uC138(\uB178\uB974\uC6E8\uC774\uC5B4: lefse)\uB294 \uAC10\uC790, \uC6B0\uC720, \uD639\uC740 \uD06C\uB9BC\uACFC \uBC00\uAC00\uB8E8\uB85C \uB9CC\uB4E4\uC5B4, \uC11D\uC1E0\uC5D0 \uAD6C\uC6B4 \uD3C9\uD3C9\uD55C \uBAA8\uC591\uC5D0 \uD55C \uB178\uB974\uC6E8\uC774\uC758 \uC804\uD1B5\uC801\uC778 \uBE75\uC774\uB2E4. \uB808\uD504\uC138\uB97C \uAD7D\uAE30 \uC704\uD55C \uD2B9\uBCC4\uD55C \uAE30\uAD6C\uAC00 \uC788\uC73C\uBA70, \uAE34 \uB098\uBB34\uB85C \uB41C \uD68C\uC804 \uB9C9\uB300\uC640 \uAE4A\uC740 \uD648\uC774 \uC5EC\uB7EC \uAC1C \uC788\uB294 \uD2B9\uBCC4\uD55C \uB864\uB9C1\uD540\uC744 \uD3EC\uD568\uD55C\uB2E4. \uB808\uD504\uC138\uB294 \uC9C0\uC5ED\uC5D0 \uB530\uB77C \uBCC0\uD615\uC758 \uCC28\uAC00 \uD06C\uC9C0\uB9CC \uC77C\uBC18\uC801\uC73C\uB85C \uB0A9\uC791\uD55C \uBAA8\uC591\uC744 \uB764 \uBE75\uC774\uB2E4. \uB178\uB974\uC6E8\uC774\uC758 \uB9CE\uC740 \uC9C0\uC5ED\uC5D0\uC11C, \uD2B9\uD788 \uC758 \uB808\uD504\uC138\uB294 \uC77C\uBC18\uC801\uC778 \uB808\uD504\uC138\uC5D0 \uBE44\uD574 \uD6E8\uC52C \uB354 \uC587\uB2E4. \uB178\uC2A4\uB2E4\uCF54\uD0C0, \uBBF8\uB124\uC18C\uD0C0, \uC0AC\uC6B0\uC2A4\uB2E4\uCF54\uD0C0, \uBD81\uBD80\uC640 \uC911\uBD80 \uC544\uC774\uC624\uC640, \uC704\uC2A4\uCF58\uC2E0\uACFC \uC6CC\uC2F1\uD134\uC8FC \uB4F1 \uBBF8\uAD6D\uC758 \uC77C\uBD80 \uC9C0\uBC29\uC5D0\uC11C\uB294 \uB808\uD504\uC138\uB97C \uC2DD\uB8CC\uD488\uC810\uC5D0\uC11C \uAD6C\uC785\uD560 \uC218 \uC788\uB2E4. \uD55C \uBBF8\uB124\uC18C\uD0C0\uC758 \uD1A0\uB974\uD2F0\uC57C \uACF5\uC7A5\uC5D0\uC11C \uADF8\uACF3\uC758 \uD1A0\uB974\uD2F0\uC57C \uAE30\uACC4\uB85C \uD55C \uB2EC\uC5D0 \uD55C \uBC88 \uB808\uD504\uC138\uB97C \uB9CC\uB4E0\uB2E4."@ko . "17826"^^ . . . . . . . . . . . . . . . . . . . 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"Lefse"@de . . . . "Il lefse \u00E8 un pane morbido tradizionale della cucina norvegese, a forma piatta e tradizionalmente si prepara nei giorni di festa. Ingredienti tradizionali del lefse sono le patate, il latte (a volte il lardo) e la farina; Viene cucinato sopra una piastra."@it . . . "Le lefse est un pain traditionnel norv\u00E9gien compos\u00E9 de pommes de terre, lait ou cr\u00E8me fra\u00EEche, et farine, le tout cuit sur plaque chauffante."@fr . . . "Lefse on a griddle"@en . . . . . . . . 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"\uB808\uD504\uC138"@ko . "\u0644\u064A\u0641\u0633\u064A"@ar . "Lefse (Norwegian pronunciation: [\u02C8l\u025B\u0302fs\u0259]) is a traditional soft Norwegian flatbread. It is made with flour, can include riced potatoes, and includes butter, and milk, cream, or lard. It is cooked on a large, flat griddle. Special tools are used to prepare lefse, including a potato ricer, long wooden turning sticks and special rolling pins with deep grooves."@en . "1124400636"^^ . "Lefse"@es . "Lefse es un pan ligero plano tradicional t\u00EDpico de los pa\u00EDses escandinavos de patata, leche o crema y levadura, elaborado habitualmente en una sart\u00E9n. Existen herramientas especiales para cocinar y elaborar un lefse, ellos incluyen los palillos que dan vuelta a una gran madera as\u00ED como unos los pernos de balanceo especiales. Existen variantes regionales muy significantes a lo largo de Noruega, tanto en los ingredientes como en la forma de comerse. Por regla general se enrolla como una tortilla. En algunas partes de Estados Unidos (tales como Minnesota), lefse est\u00E1 disponible en las tiendas, exactamente como las tortillas."@es . . . .