Best 3 Farikal Recipes
Farikal, also known as Mandi, is a traditional Yemeni dish that has become popular throughout the Arabian Peninsula and beyond. It is typically made with lamb or chicken, slow-cooked in a tandoor oven or underground oven, and served with rice. The meat is marinated in a blend of spices, including cumin, cardamom, and turmeric, giving it a unique and flavorful taste. Mandi is often served with a variety of accompaniments, such as vegetables, yogurt, and a spicy sauce.
This article provides three different recipes for making Farikal:
1. **Classic Farikal Recipe:** This recipe provides a straightforward guide to making Farikal using chicken as the main protein. It covers the steps for marinating the chicken, preparing the rice, and cooking everything together in a traditional tandoor oven.
2. **Farikal with Lamb Recipe:** This recipe showcases the use of lamb instead of chicken. It offers detailed instructions on selecting the right cut of lamb, preparing the marinade, and cooking the dish in an underground oven.
3. **Farikal Rice Recipe:** For those who want to focus on the rice component of Farikal, this recipe provides a dedicated guide to cooking the rice separately. It includes tips on choosing the right type of rice, achieving the perfect texture, and enhancing the flavor with spices.
FåRIKåL - NORWEGIAN LAMB AND CABBAGE STEW
A simple-to-make stew that freezes well and tastes even better reheated. Probably because of the pepper-corns giving off more taste then. I have made a video of the preparation of this dish, and that can be seen at http://www.youtube.com/watch?v=pw6B76PqdRU
Provided by Marianne in Switzer
Categories Stew
Time 2h20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Slice the cabbage into "boats", just radiating slices from the middle, out.
- Find the fattiest bits of meat and place one layer of that on the bottom of the pot.
- Add a layer of cabbage.
- Strew quite a bit of the pepper-corns, salt and flour over.
- Repeat until you reach the top of the pot, or you run out of meat and cabbage. Cabbage is the top layer.
Nutrition Facts : Calories 939.5, Fat 50.4, SaturatedFat 20.8, Cholesterol 264, Sodium 2636.8, Carbohydrate 44.7, Fiber 16.9, Sugar 20, Protein 79.4
FARIKAL
This is a popular meat dish from Southern Norway. Lamb and cabbage are layered and stewed with peppercorns. Serve with boiled potatoes that have been sprinkled with parsley.
Provided by KATHYANN9
Categories World Cuisine Recipes European Scandinavian
Time 4h
Yield 4
Number Of Ingredients 5
Steps:
- Arrange a layer of sliced lamb in the bottom of a Dutch oven or soup pot. Top with a layer of cabbage. Repeat layering as many times as you can. Tie the peppercorns into a small piece of cheesecloth, and place them in the center of the casserole. Pour the water over all, and cover with a lid.
- Bring to a boil, then simmer over low heat for 2 hours. Remove the package of peppercorns before serving.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 18.3 g, Cholesterol 21.6 mg, Fat 2 g, Fiber 7.9 g, Protein 11 g, SaturatedFat 0.7 g, Sodium 70.3 mg, Sugar 9.5 g
FARIKAL (LAMB AND CABBAGE)
This traditional recipe is especially popular in the early autumn when farmers in Norway bring their sheep down from high elevations where they've grazed all summer on wild grasses, weeds and fragrant herbs that grow on the mountains.
Provided by Member 610488
Categories Lamb/Sheep
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Trim and cut the meat into large, even-sized cubes and then blanch in boiling water.
- Remove some of the outer, coarse leaves of the cabbage and cut the stalk away.
- Make layers of cabbage and meat in a heavy casserole. Sprinkle with salt and peppercorns between layers. Add the bay leaf and sufficient water to cover the ingredients.
- Bring to a boil and skim the surface well; turn down the heat and cover with a lid. Simmer on low heat for 60-90 minutes or until the meat is tender.
- Just before serving, sprinkle with parsley. Serve with hot French bread or with Danish rye. You can also make a gravy from any remaining seasoned lamb broth in the pan and pour it over the potatoes.
Tips:
- Use high-quality meat: Farikal is a dish that is meant to showcase the flavor of the meat, so it is important to use high-quality, fresh meat. Look for meat that is a deep red color and has a good amount of marbling.
- Marinate the meat: Marinating the meat before cooking helps to tenderize it and add flavor. There are many different marinade recipes that you can use. One simple marinade recipe is to combine olive oil, lemon juice, garlic, and herbs.
- Cook the meat slowly: Farikal is a dish that is best cooked slowly over low heat. This allows the meat to tenderize and develop its flavor. You can cook farikal in a Dutch oven, a slow cooker, or even a regular pot on the stovetop.
- Use fresh vegetables: Farikal is a dish that is often served with vegetables. Fresh vegetables add color, flavor, and nutrients to the dish. Some common vegetables that are used in farikal include tomatoes, onions, peppers, and zucchini.
- Serve with rice or bread: Farikal is a dish that is typically served with rice or bread. Rice is a good choice because it absorbs the flavorful sauce from the farikal. Bread is also a good choice because it can be used to scoop up the meat and vegetables.
Conclusion:
Farikal is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great dish to serve for a special occasion or for a casual weeknight meal. With a little planning and effort, you can easily make a delicious farikal that your family and friends will love.
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