MOROCCAN STYLE HARISSA

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 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
  • Salt

Directions

  • 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

Notes

Harissa is a normally made from Lamb but pork works also perfectly.

Categories: African 
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