Gakko with souvas and lingonberries

Nordic Kebab

Serves 4


  • 4 Gakko bread
  • 700 g souvas – cured and smoked reindeer, thinly sliced
  • 1 big white onion, sliced
  • 10 junipers, crushed
  • 2 tbsp butter or oil
  • 3 tbs Messmör
  • 1 tsp fresh thyme, chopped
  • 1 red onion, sliced
  • 100 ml sugared lingonberries
  • Salt to taste

Gakko recipe (makes 10 gakko breads):

  • 500 ml milk or water
  • 100 ml melted butter or oil
  • 25 g yeast
  • 50 ml syrup
  • 1 tsp salt
  • 100 ml rye flower
  • Approx. 1 liter wheat flour

How to do it

  1. Heat the milk and the melted butter to 37 degrees C.
  2. In a bowl, mix the warm liquid with thee syrup, salt and rye flour.
  3. Continue to work in the wheat flour until the dough for 5-10 minutes. Cover with a clean tea towel and let it rise for 30-40 minutes
  4. Kneed the dough and shape into 10 flat pancakes, approx. 25 mm in diameter. Prick them with a fork to prevent them from rising too much, and “bake” them on both sides in a dry frying pan on the stove at medium heat.

To make the souvas:

  1. Fry the souvas together with the white onion on a hot skillet or in a large hot pan.
  2. Add junipers, thyme and Messmör, salt to taste.
  3. Place the hot meat directly on a Gakko bread and garnish with red onion and sugared lingonberries.


This recipe was made as part of the Swedish Lapland episode.