It’s really warm here
over this oven thing. And I’m quite
hungover as well. Welcome to
the Skåne region. As one of
northern Europe’s richest farming
districts, Skåne is Sweden’s
chief food producer. My day started in Astorp
to try one of Skornas oldest and most unusual
desserts, Spettkakor. Dating back to
the 1600’s, Spettkakor is a sweet
meringue like cake. The name translates
to skewer cake due to how it’s made. I was meeting baker
Ingela at a bakery to find out more. Hello? Hello? Ingela? Hey. Ingela. In spettkaka? Mix it all together. Put them in these. And go time. We heard that. So there’s a long
process, you said? Hm. All right. Small one, six,
eight or ten hours. Big one. Six, eight, ten hours. She wants me working
here, great. But this was so quick. Yeah. Yeah. Yeah. This is way harder. This is way harder,
Ingela! Yes, I can see that. There was more once. Is that good? Are we done then? This place is totally
weird, totally weird. It’s all about sugar and
weird stuff. I’m allergic to you, so you can’t
come up here. Yeah, Ingela,
you’re one of a kind. Yeah. This thing is basically
like Coney Island. Champagne, cognac,
spettekaka, all the same. It’s tastes a bit
like cardboard dipped in sugar. I have no idea why
I got this thing. My next stop was Malmö, Sweden’s third
largest city. Once associated with
unemployment and social unrest. Malmö has reinvented
itself as a diverse, creative, and young city
in the last 20 years. I headed to a district
just four kilometers from Malmö and the childhood home of footballer Zlatan
Ibrahimović, Rosengård. This area has been given
a pretty bad reputation in the media over
the past 30 years or so. Basically it’s been
painted crime ghetto because of it’s large
immigrant population. But immigration brought
a wide variety of food to the area, and one of the biggest
of these is falafel. I met up with local chef
Sadu, whose grandfather brought falafel and
street food to Malmo. Sadu. Nice to meet you.
Welcome. Welcome.
Thank you. Everyone in Sweden knows
that if you go to Malmo you have to have
the falafel. And now it’s
a big thing but back, back
then it wasn’t. Right?
No. No. So, so
how did this come to be? The recipe he got
from from old men, back in Beirut. He introduce him
to the falafel, how to make
the real falafel. So when you say
real falafel, what’s, what’s that? Basically, just from the
chick peas and onion and parsley and then we have,
like a bit of all the spices but
that’s the main falafel. But that’s
a secret recipe. That’s a secret. I will not give you that. That’s your grandfather’s
one, yeah, right? That’s my grandfather’s
secret there. Yeah. Everyone thought that he
was crazy, that he wanna sell food and yeah,
have a food van. Yeah. No, cuz there wasn’t, that wasn’t
a thing back then. No, no, no. The whole of Malmo
was basically doin’ a falafel pilgrimage
here in the beginning. Wasn’t it? Yeah, of course, it was a little bit
crazy that you can eat a whole meal for
ten crowns. Of the bakers, standing
here in the lines, and wanna have a falafel,
so we have have, a, it was a lot of people. Your whole family, like,
had their own place, like, falafel place. How many did you have? It got that big, that was bigger than
McDonald’s here. It we had many places,
more falafel Number One places in the McDonald
had, in Malmo, you can get the best
falafel in the world, it’s better than Lebanon. I can promise you. I’ve got to have
some falafel. Hey.
Hello, hello. I like hot sauce. Tomatoes. Look.
Onions. Also, need the
Parsley. Mmh. Okay. So, tell us,
what’s, what’s the secret behind the falafel
number one success here? It’s Lebanese food. You know, the more you
smell it, the better. Yeah, what
are the spices? You have to tell
us the secret, the secret
ingredients to this. Yeah, you will see at
the end of the day maybe. I need to be able to
take a falafel home. Yeah. Now, this is hopeless. It’s all. Yeah, of course, I’ll name it
falafel number two. Yeah, yeah. Goose has become somewhat
of a symbol for Skåne. The region’s open landscape is natural
habitat for geese, and they even have a special
place in the calendar. On November 10 Sweden
celebrates Mårten Gås. Central to the
celebrations is the most authentic Skåne meals. The goose dinner. Most people celebrate
Mårten Gås at home, but we’ve come to Mat and
Destillat, here in Lund, to prepare
a proper goose feast. Yum. I’m meeting head chef Marcus to help prepare
a goose for cooking. All right.
So I’m really glad actually that we didn’t
have to pluck them. Yeah, me too. You could fry it whole. But since we’re serving
about 100 people. Yeah. We break it down
because the thighs and breasts have
different cook time. So that’s gonna be the
stock for the black soup, and the, and the sauce. And then the liver,
we’ll make a pate of with-
Spice. With cognac and
Now, yours is much
nicer than mine. No, yours is
nicer actually. Was that the heart? Yeah, you have one too. The gizzards, we are
going to cook in goose fat, for
about four hours. So it becomes tender,
because it’s tough- Four hours! It’s a muscle, so it
takes time to break down. Yeah, yeah, tell me
a little bit about this tradition? They say it was a french
guy called Saint Martin. When they were going
to elect new bishops, he didn’t want
to become one, so he hid in the geese
nests, and the geese didn’t like him there so
they made a lot of noise. And then he
blew his cover. Why would you celebrate
some animal that gave away his hiding
place though? That’s kind a weird. Isn’t it?
Yeah, yeah, it’s kind a weird. Yeah. So, you should put
your knife here. And you can follow
the wishbone down. Okay, so
we cut up the goose. We’ve seasoned it and
stuff, it’s in the oven. Now we’re doing
the black soup. I’ve never had
black soup. It’s got blood in it. Yeah, it’s just
strained geese blood. So we’re just mixing
some butter in there. Yeah.
Some butter. And then,
just pour in the blood. That’s a lot of blood. Whoa, take it easy there. All right, now. Yeah, so,
there’s no lumps. It’s pretty gory
down there. So that’s done, now. Oh, now it’s smooth and
nice. What’s in the broth here,
except for. Yeah ginger, cloves, allspice margarine,
onions, and carrots. Getting thicker now, huh? Yeah. Oh, that’s good. Now we’re gonna
leave it here for about 10 minutes, and then we’re
gonna strain it. And it’s ready to serve. Goose prepared. It was time to eat with
my old friend Fredrik. Happy Mårten Gås. Happy Mårten Gås. Ivar. Okay, so, I actually
thought we were just going to get the soup. Yeah.
That I made in the kitchen, but there’s loads of
other stuff in there. There’s a pate
underneath and then we have some
prunes on top of that. Cheers. Cheers. Hm.
Yeah? Yes. Really good.
Told you I could cook. That was amazing. It’s probably the least
vegetarian thing you can eat. Mortengors is just one
of many festivals Swedes celebrate with food. This is sort of a one-off
thing, mortengors. Yup. We have a few of
those in Sweden. Easter. I think Easter yeah,
definitely. And we were saying. Eggs. Eggs. Yeah, big bowls of
eggs play with eggs eat shitload of eggs. Eggs with
the Swedish caviar. Swedish caviar. Here’s the goose. Nice.
Remember my, my sticky fingers have
been in this goose. Oh, yeah, nice. Hm. Some of the best meats
I’ve had in Lund. Hm. Oh man. Mid-summer, so,
pickled herrings. Pickled herrings. A lot of sauce,
in different sauces. Different sauces. Like tomato sauce. Oh, you mean
herring in a sauce. Herring in different
sauces, yeah. We dance around a pole. We dance around a pole. We have shit. A lot of snow. We’ve seen a lot. We do.
We have a fish party in August. Boiling crayfish. I have to say again. A shitloads of schnapps. Swedes if we can find
something to celebrate. We’ll celebrate it. Very Swedish sausage made
famous by a porn movie where a girl masturbates
with one of these things. I would say I have
about eight to twelve cups a day. But we do drink a lot of
coffee in this country. You can’t come to
Sweden without having some herring. It’s a bit strange
eating on my own. Welcome to Eiffel, only real Viking
restaurant in the world.