Reykjavík Grapevine - 10.04.2015, Blaðsíða 52

At the seashore the giant lobster makes
appointments with mermaids and landlubbers.
He waves his large claws, attracting those desiring
to be in the company of starfish and lumpfish.
> Only 45 minutes drive from Reykjavík
Eyrarbraut 3, 825 Stokkseyri, Iceland · Tel. +354 483 1550
Fax. +354 483 1545 · info@fjorubordid.is · www.fjorubordid.is
by the sea
and a delicious lobster
at Fjörubordid in Stokkseyri
Reykjavík
Stokkseyri
Eyrarbakki - The Seashore restaurant
Sp
ör
e
hf
.
Summer opening hours: Mon - Sun 12:00 to 22:00
FOOD
FOR THE SOUL
First up in Kormákur’s Guide To Ice-
landic Food is a dish that has damn near
come to symbolise “manhood” for an
entire generation. A dish that has forged
bonds between enemies and strength-
ened friendships. A dish called “Eðlan,”
or, in English, “The Lizard.” Read on to
learn what the hell an “Eðla” is and how
to make it, too!
What the hell is an “Eðla,”
then?
The simple explanation of “Eðla” is this:
it is a bog-standard nacho dip. However,
to quite a few people, it amounts to a
lot more than that. A few months ago,
“Eðlan” grew so popular, so fast, that
the sales of one of its key ingredients,
cream cheese, jumped by 25% in De-
cember and 10% compared to 2013. MS
Iceland Dairies have been aware of this
trend for some time, says the company’s
sales director, Aðalsteinn Magnússon.
In an interview with Nútiminn.is, he
remarked that they can especially see
increases around exam season at local
high schools and universities.
The foundation of any “Eðlan” is
cream cheese, salsa and mozzarella
cheese. You have probably had it many
times under a different name (or no
name at all). The dip’s title dates back to
the early years of the 21st century, when
an unnamed friend of local comedians
Steindi Jr. and Dóri DNA exclaimed,
upon being confronted by a dip that
Steindi had just made, “This is a sizzling
hot lizard!” (they may have been high at
the time). Steindi Jr. has since used his
considerable social media presence to
advocate for “Eðlan” and to teach his
legion of young followers how to make
it (you can find him on Twitter and In-
stagram, for instance, there is probably a
hashtag involved. #Eðlan? Maybe).
There is no better place to assess the
magnificent social impact the “Eðla” has
had on Icelandic society than “Sjom-
latips,” an 11,000-strong Facebook group
where Icelandic men trade tips and ad-
vice. Few topics have been as explosive on
“Sjomlatips” as “How to make the perfect
‘Eðla,’” and the men that post pictures of
the most beautiful “Eðla” are considered
the manliest of the bunch (take a moment
to ponder the sad fate of what was once a
nation of fishermen).
“Eðlan” has even made it to national
TV, with Steindi Jr. showing the nation
how to make a “Eurovision Eðla” in the
local preliminaries for the song contest.
That version, however, is reserved for
the more advanced, adventurous “Eðla”-
snobs, featuring as it does, amongst other
things, ice cream crackers and a rotisserie
chicken.
Anyway, here’s how you
make an “Eðla”:
Alright, how do I make an “Eðla”?
One thing about the Eðla is that you
have to make it your own. You have to
figure out the exact quantities that fit you
and your personality best, otherwise you
won’t be able to enjoy it. The act of mak-
ing an “Eðla” is about the journey, not the
destination. On your way, you will experi-
ment, you will make mistakes and you
will fail. It is important though that you
not give up. This process will knock you
down—you might even decide that the
perfect combination doesn’t exist—but
you have to keep the faith in the wisdom
of the “Eðla.” “Eðla” making is a test, and
only those who endure will be able to en-
joy the “Eðla” to its full capacity.
Here is a beginner's guide:
Ingredients:
— Cream cheese
— Salsa from a can
— Mozzarella/Cheddar cheese
(note: most “Eðla” connoisseurs
usually stick to the fake stuff )
— Tortilla chips
Instructions:
— Preheat your oven to 180°C.
— Prepare a baking dish.
— Pour cream cheese into the bak-
ing dish. Distribute evenly.
— Pour the salsa on top of the
cream cheese.
— Cover the salsa with shredded
cheese.
— Bake until cheese is fully melted
and starts to get a little golden
This is the foundation on which you
will construct your own personal
“Eðla.” Here are a few tips help you
kickstart your journey: try experiment-
ing with ground beef, bacon strips (cut
into chunks), onions, chopped garlic
and mixes of cheddar and mozzarella.
Kirkland Organic Tortilla Chips are also
worth looking into.
I wish you good luck on your quest.
Icelandic culinary tradition is often considered weird—rightfully so. Blood pudding, rotten
skate, singed sheep heads and other equally appetising delicacies are probably some of the
dishes that come to mind when you ponder “Icelandic food.” But what do Icelanders really
eat? I refuse to believe that you, dear reader, imagine Icelanders really devour sour ram’s
testicles for lunch. You are better than that. “But if they don’t eat fermented shark at tea time,
then what do they eat?” you may ask. Fret not, for I am going to solve this mystery by inform-
ing you about what’s really going on in the common Icelander’s kitchen. The truth will finally
be revealed—the good and the bad. I am not going to sugarcoat anything (well, except for my
addictive cinnamon-sugar-coated chewy cookies, but that is a topic for later time).
Words Kormákur Arthursson
Illustration Lóa Hjálmtýsdóttir
Culinaria Islandia:
The Mystery
Of The “Eðla”
Why is Icelandic youth so obsessed with this “Eðla”?
What is it? Where does it come from? And most
importantly: how do you make it?