Question: In Norway, Pinnekjøtt, Stick Meat, is a main course dinner dish of lamb or mutton, this dish is largely associated with the celebration of Christmas, served with puréed swede and potatoes, beer and Akvavit, is a flavoured spirit, that has been produced since the 15th century, principally produced in which country?

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Bacalhau à Zé do Pipo: Bacalhau à Zé do Pipo (literally Bacalhau "à la" Zé do Pipo) is a common codfish (bacalhau) dish in Portugal.  It is an oven baked dish, consisting in layers of bacalhau (previously boiled in milk), onion (or pickles), mashed potatoes and mayonnaise.  Although mayonnaise is not traditionally used in Portuguese cuisine, this dish is considered typical.  It is usually garnished with olives and/or peppers.  The recipe originates from Porto and is named after its creator, "Zé do Pipo", who owned a famous eatery in that city during the 1960s.  He won a national gastronomic contest with this main course making many restaurants to adopt it in their menus and popularizing it through the country to this day.

Pinnekjøtt: In Norway, Pinnekjøtt (] ), lit: Stick Meat, is a main course dinner dish of lamb or mutton.  Pinnekjøtt is a festive dish typical to Western- and Northern Norway, and is rapidly gaining popularity in other regions as well.  This dish is largely associated with the celebration of Christmas, served with puréed swede and potatoes, beer and akevitt.  37% of Norwegians say they eat pinnekjøtt for their family Christmas dinner.

Bombay potato: Bombay potatoes, (sometimes called Bombay aloo or "Aloo (Alu) Bombay"), is an Indian dry dish prepared using potatoes that are cubed, boiled and then fried, and is flavored with various spices such as cumin, curry, garlic, garam masala, turmeric, mustard seeds, chili powder salt and pepper.  Onion, tomatoes and tomato sauce are sometimes used as ingredients.  Bombay potatoes can also be served as a side dish, rather than as a main course.

Matevž: Matevž (puréed beans with cracklings) is a Slovene national dish.  The dish is typical of central Slovenia, especially of the Kočevsko region.  It is made of beans and potatoes.  Its origins come from the 19th century.  Originally the lower social classes ate it as a main course.  The dish is also known as "krompirjev mož" (potato man), "medved" (bear) or even as "belokranjski mož" (Bela krajina man).  The term "matevž" is a derivative from male name Matej or Matevž (Matthew).  "Matej" or "Matevž" word origins to many other dialectical expressions: "to have matevža" means to have a hangover.

Akvavit: Akvavit or aquavit ( ; ; also akevitt in Norwegian) is a flavoured spirit that is principally produced in Scandinavia, where it has been produced since the 15th century.

Pljeskavica: Pljeskavica (, ] ), a grilled dish of spiced meat patty mixture of pork, beef and lamb, is a national dish of Serbia, also popular in Bosnia and Herzegovina and Croatia.  It is a main course served with onions, kajmak (milk cream), ajvar (relish), and urnebes (spicy cheese salad), either on plate with side dishes, or with "lepinja" (flatbread, as a type of hamburger).  Recently, Pljeskavica has gained popularity elsewhere in Europe and is served in a few speciality fast food restaurants in Germany, Sweden, and Austria.  Varieties include the "Leskovac Pljeskavica" ("Leskovačka pljeskavica") very spicy with onions, "Šar Pljeskavica" ("Šarska pljeskavica") stuffed with kačkavalj cheese, "Hajduk Pljeskavica" ("Hajdučka pljeskavica") of beef mixed with smoked pork meat, and "Vranje Pljeskavica" ("Vranjanska pljeskavica").

Turli Tava: Turli tava (vegetable and meat stew) has its name origin in Turkish words "turli" ("türlü" in modern Turkish) meaning "mixed" and "tava", a pottery dish.  It is a common main course dish for Macedonia and the rest of the southern Balkans.  Turli tava is made out of potatoes, rice, okra, eggplant, carrots, peppers, pork, beef or lamb.  All these ingredients are mixed and baked in an oven in a traditional pottery dish (tava).

Full course dinner: A full course dinner is a dinner consisting of multiple dishes, or "courses".  In its simplest form, it can consist of three or four courses, such as appetizers, fish course, entrée, main course and dessert.

The tartle of maroilles: Tartle of "maroilles" is a main course dish found in a dinner setting.  Also referred to as "Flamiche with maroilles", the meal option came to be a specialty in Thiérache, France and Avesnes, France.  It is traditionally made with the following ingredients: pasta, maroilles (cheese), butter, egg yolks, and fresh cream.  It is served at a hot temperature.  While often found as a main course, Tartle of Maroilles can be accompanied with a wide range of salads, delicatessen, ciders, or a variety of wine.  It is generally made with a leavened dough (of bread dough type for example), on which is placed a maroilles cut in a sliced form while preserving the crust.  Finally, added to the dough, thick fresh cream is mixed with egg yolk and put in the oven until crisp.

Keema: Keema or qeema (] ) is a traditional meat dish from the Indian subcontinent.  The word may be borrowed from the Turkish "kıyma", which means minced meat.  It is typically minced mutton curry (lamb or goat) with peas or potatoes.  Keema can be made from almost any meat, can be cooked by stewing or frying, and can be formed into kebabs. Keema is also sometimes used as a filling for samosas or naan.  The word for a similar dish in Armenian is "Gheymah" ղեյմա and in Turkish "kıyma" means minced meat.

Supporting paragraphs: Pinnekjøtt Akvavit
Answer: Scandinavia