I grew up with this (my ancestors' area of Norway called it kumle), and I've FINALLY found the recipe my grandma must have used. It has nothing to do with the recipe, but I've never been able to find the ham Grandma used to serve alongside the kumle, never inside. I also used at least half again as much flour to make the "thick bread dough" consistency. Thank you!

Reviewed On: Dec. 4, 2008