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Part 2: Comparing Lefse and Tortillas

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In this segment, Valentina and Marit discuss the ingredients for and the process of making lefse and tortillas. Both require similar ingredients: flour, shortening, salt. Both are rolled out with a rolling pin and then cooked on a griddle. Because lefse are thinner and larger than tortillas, the rolled-out lefse is wrapped on a tool called a lefse stick, and then "unwound" onto the griddle. Tortillas and lefse can also reflect the kinds of crops originally available to Mexicans and Norwegians; tortillas are often made with corn, and lefse with potatoes. Both lefse and tortillas have become symbols of ethnic identities.

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Last Updated:
January 5, 2009
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