More Great Recipes: African

Moroccan style Harissa


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Member since 2007

Serves | Prep Time | Cook 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


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


Pairs Well With


Notes

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

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