Both these recipes are very straight forward and pork is fantastic vehicle for flavours. In addition, the barbecue then caramelises the outside of the burgers to lend sweetness. It is not a traditional North African recipe, but it works.
500grams minced pork
3 tsp of Ras El Hanout (North African spice mix)
Handful of coriander – finely chopped
Handful of mint – finely chopped
1 pack of feta, broken into half a centimetre cubes (approx)
2 Cloves of garlic – crushed
The first thing you need to do is take the water out of the courgette and this is done with salt. Coarsely grate both the courgettes and then heavily salt them, leave for half an hour. With two clean hands, squeeze the courgette between them over the sink to get all the water out. The water is green and salty and should be washed away. Put the squeezed courgette in a bowl and mix in all the other ingredients. Season. This is then ready to shape into burgers. If at this stage you are unsure of the seasoning, take a small amount out of the bowl and fry it – you can then taste the cooked ingredients and add more salt if necessary.
Place the burgers on the barbecue or in a frying pan and cook all the way through.
Yoghurt Dipping Sauce
4 tbl of greek yoghurt
2 tsp dill
¼ cucumber – chopped into small cubes (half a centimetre-ish)
1 clove of garlic – crushed
2 tbl olive oil
Half a lemon – squeezed
Put all the ingredients in a bowl and mix. Season. Done.