4 Traditional Foods
You Have To Try in Aberdeen

Even though it has been traditionally prepared all along the coast, Cullen skink is a dish originating from the fishing village of Cullen in Northeastern Scotland. This thick and creamy fish soup is typically based on smoked haddock cooked with milk, leeks, onions, and potatoes which provide the filling bulk. Some recipes specify the use of Arbroath smokies, although just about any smoked white fish will do. Cullen skink will go hand in hand with a glass of dry white wine, but to indulge in a true Scottish feast, try pairing it with Scotch whisky.Expand

Also known as Aberdeen butteries, butterie rowies, or simply rowies, these small breakfast rolls are a popular choice for starting the day all over Scotland. The rolls feature a decadently high proportion of butter to flour, which makes them particularly flaky and tender. In northeastern Scotland, where these morning rolls enjoy a very special status, it is often said that the honor of a traditional Scottish breakfast goes not to porridge but to "a rou an' a cuppa tea." Butteries are best enjoyed fresh from the bakery, piping hot, and spread with some more butter and marmalade.Expand

Scotch broth is a hearty soup made with lamb meat, pearl barley, and an assortment of vegetables such as leeks, onions, carrots, and peas. Traditionally, the soup was especially popular on New Year's Day and on cold winter days. During those times, the meat would be removed and consumed separately, but today, Scotch broth is prepared as a one-pot meal. It is believed that the soup tastes even better if reheated the next day, when all of the flavors fully develop.Expand

This simple, old-fashioned Scottish side dish consists of toasted oatmeal and chopped onions, sautéed in suet, lard, drippings, butter, or other fat. Skirlie is often enjoyed at Hogmanay celebrations, either as an accompaniment to various meat dishes or with mashed potatoes, as it gives them a nice, crunchy texture. In the northeast of Scotland, skirlie is most often enjoyed with mince and tatties (minced beef and potato mash), a Scottish favorite.Expand