Farikal/Fårikål refers to a Norway dish of lamb simmered with cabbage and whole peppercorns. Farikal/Fårikål is a typical and favorite Norway autumn dish.
Likewise, Fårikål refers to Norway’s national dish. It is a
casserole of seasonal lamb and cabbage and traditionally served with new
potatoes,
cowberry sauce and crispy flat
bread and often with local
beer.
The trick to this meal is to use real mutton, from sheep and not a lamb. Because mutton lives longer it has had more chance to get cuddly. The true Fårikål
taste will not be achived if the
meat is too lean as the fat is supposed to soak into the cabbage.
As in any great casserole, Fårikål will mature with age and by the fourth day, after the meat and cabbage has been eaten, the leftovers makes a great
soup stock.
The third major
ingredient in this dish is peppercorns and the Norwegian Fårikål Society says you don’t have to eat them if you are a ‘pyse’, which roughly translates to ’sissy’. But if you ever want to learn about real traditional fårikål, the Norwegian Fårikål Society is the place go.
Even though fårikål is
traditionally made (and eaten) in Autumn there have been other versions that have obtained ’seasonal’ status. The ‘hunting season’ dish includes juniper berries in the stock. The ‘winter season’ dish also uses juniper berries but with a dash of
cumin spice for that extra warmth. For the ’summer season’ dish, smoked
lamb is used to create a deep flavour and the
cabbage is
steamed to retain a little
crunch.
Whatever the
season, when you eat Fårikål it feels just like a warm hug from the inside. But there is no need for you to wait to get to Norway before trying some – why not celebrate National Fårikål day with us. On the last Thursday of September every year Norway celebrates their national dish with, of
course, all you can eat
fårikål! What better way to experience Norway than eating like a Norwegian? Below is the traditional
recipe – it’s quick and easy as the dish
cooks itself:
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