MOROCCAN STYLE HARISSA
- 1,5 kg lump of boned pigs neck.
- Half the lump lenghtways and remove exess fat. Pound the halves until they are about 1-1,5cm thick. They will be very large!
- Put the meat in a large dish and marinade it.
- Tuned Harissa Marinade:
- Fresh sgueezed garlic
- Grinded Harissa Spices from Ukuva iAfrica -company
- Lime juice from 2 limes
- 0,5 dl Olive oil
- splash of vinegar
- 0,2 dl lager
Cover and let marinade for 24h.
Cook over charcoil until done.
Serve: with long grain rice
and sauce made from
2 dl natural yogurt,
Squeezed garlic and fresh mint.
How much garlic and mint its up you
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