When you travel to another country, it’s important that you truly get a taste of their culture, and in Norway, you’ll be doing just that if you try Farikal (Norway’s national dish). Travelers can often be comprehensive when it comes to traditional food. But our lamb or mutton stew might just have you coming back for seconds.
We go back in time and discover when and why this dish took hold here in Norway, and we even give you the recipe so you can try this Norwegian national dish at home. So, let’s dig in!
What is Farikal?
As already mentioned, Farikal is the national dish of Norway. It was officially named as such in 1927, and after another vote was taken in 2014, Farikal won the vote as a national favorite with 45% of the population voting for the dish, keeping its prestigious title. Farikal is a lamb or mutton stew with some cabbage and peppercorn. This stew is usually left to simmer for quite a few hours.
It should preferably be made with either shoulder or leg meat cuts (although any part of the lamb, such as the neck, ribs, etc., can be used), and the cabbage needs to be a hard or firm white cabbage. Farikal is usually served with flatbread or boiled potatoes left in their skins, along with a glass of cold beer or aquavit (a spirit similar to vodka). Traditionally, this dish is made during autumn, and it’s not strange to get an invite to a Farikal dinner party all throughout the season.
Farikal, as the national dish of Norway, also has its own day dedicated to it; the last Thursday in September is all about celebrating Farikal. Another thing this national dish is famous for is our second-day Farikal. This is because whenever you make Farikal, you know you’ll be eating leftover Farikal for at least a couple of days after and not worry about any cooking.
A Reputation That Precedes Itself
Norwegian lamb actually has a reputation as one of the best meats in the world. The meat is really juicy and tender, and many credit it to the fact that they roam freely. Here in Norway, the smell of cooked lamb is something that most will link to family meals on a Sunday.
The History of Farikal
It is believed that Farikal was derived from a Danish duck dish called Gaas nedlagt I Hvidkaal (aka “Geese in Cabbage”) in the 19th century. Today, it doesn’t sound too far-fetched to replace the duck with lamb here since Norway doesn’t boast a lot of geese, but we have a ratio of one sheep per six people here in Norway.
But in the early years, most meals consisted of broths made mainly from vegetables, and any meat would’ve been a luxury. So, in a sense, Farikal is also a reminder of Norwegians’ humble rural beginnings. The first record of Farikal in Norwegian cookbooks is found to be in the 19th century, and it became a staple part of the Norwegian diet by the turn of the 20th century.
Many also take Norway’s national dish one step further and say that it’s the perfect dish, representing Norway in every single way; the lamb symbolizes Norway’s majestic mountains (where you’ll often spot the sheep grazing against the slopes), the potatoes and cabbage symbolize the fields and the earth that Norwegians have worked for centuries.
How to Make Farikal: A Recipe for the National Dish of Norway
Below, you will find the traditional recipe for Farikal with a few optional modern extras. This recipe should provide about 6 servings
Ingredients
1.5 kg of lamb (diced in large chunks, and don’t remove the meat from the bones).
1.5 kg of cabbage.
1 tbsp whole black peppercorns (some who don’t like pepper tend to leave this out from the traditional recipe nowadays).
Optional Extras:
Salt (although this is considered an almost must-have these days, it wasn’t a part of the original recipe).
Oil or butter (to make browning the lamb a bit easier, and some may even say it is tastier).
2 tbsp of wheat flour (this is to thicken the broth, but many skip it, especially those with gluten issues).
As many potatoes as you think would be enough for 6 servings.
Directions:
Cut the cabbage into large chunks. It’s up to you if you also want to use the cabbage center.
Brown the lamb on all sides (with the bones).
Start with the lamb and layer the meat and cabbage on top of each other in the pot while sprinkling in some peppercorn in between.
Fill the pot with water, but remember that cabbage contains a lot of water, so you don’t want to overdo it.
Start heating the broth slowly and then leave it to simmer on low-to-medium heat for about 3 hours (the rule of thumb here is the longer, the better).
Serve with white wine, beer, or aquavit, and have more salt and crushed pepper as options on the table.
*Hot Tip
If you would like to host your own Farikal dinner party, many locals make the stew the day before and just heat it up once the guests arrive. This ensures that everyone can have a good time together without a few being left to slave away in the kitchen.
Come and Taste Norway’s National Dish on Home Soil!
Is your mouth watering yet? Can you smell the delicious aroma wafting your way already? Well, we’re pretty sure most will agree that no one will be able to make a country’s national dish better than the locals themselves. So, why not come and taste Farikal on home soil?
You can even compare the Farikal between regions and venues. Rent a motorhome in Norway to start your foodie travels all across the country, and don’t forget to use some of our other articles to compile a comprehensive trip itinerary, jam-packed with all sorts of exciting things to see and do.
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