10 Typical Scottish Food, Land of Highlanders

When mentioning Scotland, what some people remember is the tartan skirts worn by men, bagpipes, and the Loch Ness monster, known as the “Nessi”. Apart from these icons, the country with the capital city Edinberg has a great culinary tradition although Scotland may not be one of the places that come to mind when you think of food.

Scottish food shares many cultures with the rest of England, but the country also has its own unique food culture. Some of the famous foods are haggis and scones. In addition to these two foods, other foods are no less interesting.

This time Wandering has summarized 10 Scottish specialties for you. Come on, let’s take a peek at the food from this highlander country!

  1. Haggis

This unique Scottish food makes haggis one of the foods most photographed and uploaded by those who have tasted it. Haggis is a spicy minced meat dish made from lamb offal, heart, lungs, and liver of veal, beef, oats, onions, and spices.

This food is the national dish of Scotland which is also a source of fiber, carbohydrates which are very good substances, and iron. The word haggis according to some people comes from the French word hacher which means to cut or chop.

In the past, haggis was a food for the poor, made from the liver and kidneys, which were inserted into the intestines. This is a great way to feed a large number of people so that no meat is wasted.

The taste and texture of haggis are a mixture of spicy, crumbly, simple, fatty, savory, soft, and wheat-flavored. Haggis also has a vegetarian version which contains a variety of vegetables, oatmeal, mushrooms, onions, and whole grains.

This dish is an important part of the Burns Supper, a celebration honoring the famous Scottish poet, Robert Burns, and is held on January 25 each year. He is the one who immortalized haggis in his poem, entitled Address to a haggis. Usually, this dish is eaten with radishes and mashed potatoes.

  1. Scones

Quick bread or bread that is made briefly is called a scone. The bread is shaped into various shapes, some triangular, city, and also diamond-shaped which is then baked in the oven. In the past, scones were made from wheat and baked in a frying pan, but now scones are generally made from flour, butter, baking powder or soda, sugar, milk, and eggs.

Scones can be savory or sweet. It can be served for breakfast or as a companion to tea in the afternoon. The origin of scones according to the most popular theory is from Scotland in the early 1500s. The name of the scone is taken from the Stone of Destiny, which was once the place where the Kings of Scotland were crowned.

Some facts support this theory, namely that the first reference to scones in print appeared in 1513, in the poetry of a Scottish poet.

  1. Cullen Skink

Cullen is one of the most famous small-town dishes in northeastern Scotland. This city is home to the Cullen skink. This Scottish specialty is a hearty soup generally made with Finnan haddock (smoked haddock), onions, and potatoes. In other parts of England, a Cullen skink is also known as smoked haddock chowder.

Smokies Arbroath can also be used in this Scottish specialty. It was a smoked haddock that smoked in also around the city by the Sea of ​​Arbroath. This is a very traditional Scottish smoked fish.

  1. Scotch Pie

Scotch pie may be small in size but tastes delicious. This is a meat pie with a double crust that tastes delicious and originates from Scotland. This pie is filled with minced mutton or other types of meat. This savory Scotch pie can be served hot or cold and baked in Scottish bakeries or restaurants across the country.

The Scottish Bakers trade association since 1999 has held the World Scotch Pie Championship every year. At the event, people from all over the world can compete for the iconic Scotch cake trophy.

  1. Bannock

Originating in the Scottish Highlands, this unleavened flatbread is skillet-baked. Generally, bannock is made using one type of grain from several choices, such as barley, oats, beremeal, rye, wheat or even peasemeal, yellow pea flour, plus water or buttermilk.

Bannock made from various types of flour is known as mashlum or meslin bannock. In the past, this flatbread was an important part of daily life and various celebrations in the Highlands, especially during the quarter day celebration. In addition, each type of bannock is given a different name depending on what Gaelic seasonal festival the bannock is made at. Bannock bread before the 19th century was baked on a bannock stane, which is a flat stone that is kept over coals for use as a cooking surface. Now bannocks are specially made in frying pans. Each region has its variations.

  1. Grouse

The Scottish grouse is considered the king of feathered game and has a distinctive meaty taste that is stronger than standard meat flavors.

Grouse hunting season is between August and December which means people can sample grouse directly from the Scottish plains. And if you’re brave enough, you can try hunting yourself.

Usually, each bird is enough for one person to eat and can be cooked in various ways. Try cooking it as a stew in a casserole or grilled. This grouse dish in most high-end restaurants in Scotland is served in the fall when it is the grouse season.

  1. Scottish Shortbread

Scotish shortbread is a Scottish sweet snack that has a perfectly crunchy texture. This biscuit is a biscuit that is rich in flavor and fat. Made from ingredients such as flour, sugar, and butter in large quantities, these biscuits are crunchy and crumbly with a melt-in-your-mouth taste.

Traditionally, biscuits are placed in a circular mold and then baked in a round, flat shape and pricked with a fork. Don’t forget to sprinkle with caster sugar. These biscuits can also be baked in a rectangular shape and then cut into shortbread finger shapes.

The first recipe for this Scottish dish was found in a cookbook dating back to 1735. Since then these biscuits have become famous throughout the country. The first time the biscuits are made from leftover bread dough and then dried in the oven to resemble rusk or toast.

  1. Cock-a-Leekie Soup

This Scottish specialty is chicken and leek soup. The name cock-a-leekie came into use in the 18th century, but the dish itself is said to have been around since the 16th century. Now cock-a-leekie is cooked topped with prunes, onions, and even raisins.

Basically, cock-a-Leekie soup is a farmer’s dish that has many variants in each region. Some of these variants are centuries old. This shows how important this dish is to Scottish food. Some recipes use minced roast beef, while others use beef broth or Jamaican pepper.

Most likely this meal was served as a two-course meal, first served with the broth and then the meat. Scottish classics are Also known as cookie leekie. This menu is famous for being one of the soup dishes from the last first-class lunch menu served aboard the Titanic which sank on April 14, 1912.

  1. Rumbledethumps

Scottish rumbledethumps is a delicious stir-fried dish of vegetables. This dish is made from sliced ​​cabbage and onions that are sauteed and then mixed with mashed potatoes. After that, the ingredients are baked in the oven until golden brown.

The topping for rumbledethumps can be cheddar cheese and served as a complement to various meat dishes or eaten without other foods. The rumbledethumps dish is a Scottish way of using leftover mashed potatoes and other vegetables to make side dishes such as delicious casseroles.

It’s very easy to make. This traditional dish originates from the Scottish border, while an alternative version from Aberdeenshire is called kailkenny.

  1. Tweed Kettle

Also known as a salmon hash, kettle tweed refers to poached salmon that is usually served smothered in flavorful fish stock and topped with mushrooms or potatoes. For salmon, it is enough to boil it with fresh herbs and scallions or syboes in the Scottish language.

In the 19th century, this Scottish classic was one of the most well-known dishes often served in Edinburgh beer houses. The name comes from the River Tweed, which is one of the largest salmon rivers in Scotland. The traditional way of cooking is to boil the whole salmon in a fish kettle.

Typical Scottish food does not seem much different from the typical food of other United Kingdom countries. This is because they are so close together that they influence each other. Although similar, cuisine from Scotland has its peculiarities.

If you are walking around Scotland, it feels like you are obliged to try some of its cuisines. This Scottish specialty is sure to please the palate.