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Let Andreas Viestad of New Scandinavian Cooking teach you how to make Norwegian Taco!
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Mjukbrød and morr are traditional foods in the regions Lesja and Dovre. It consists of a tortilla-like soft flatbread made with barley, meat, and veggies. Doesn’t that sound a lot like a taco?
NORWEGIAN TACO BY ANDREAS VIESTAD
Ingredients
2 lb. (900 g) pork neck, diced
1 lb. (450 g) pork belly, diced
1 tbs. butter
2 onions, coarsely chopped
1 tsp. cumin, crushed in a mortar
2 cloves, crushed in a mortar
2 whole allspice, crushed in a mortar
2 tbs.malt vinegar
1 tbs. dried mushrooms
1 tbs. honey
Salt
Pepper
1/2 head of fresh cabbage, sliced into thin strips
4 tbs. finely chopped leek
Flat-leaf parsley, chopped or grated
Potato lefse (tortilla-like) or other soft, thin flatbread
4 medium-sized leaves of green kale, sliced
Sour cream to serve
Instructions
1. Sear the meat in butter in a frying pan over medium to high heat, preferably in batches to avoid overcooking it.
2. Add onions and spices to the meat in the frying pan.
Reduce the heat to medium and cook all the meat and onion for about two hours.
3. Stir regularly.
4. Season with malt vinegar, mushrooms, honey, salt, and pepper.
5. Mix cabbage, leek, and parsley in a bowl.
6. Arrange the meat on the tortilla or flatbread with salad and sour cream.
7. Roll up and serve!
Servings: 4-6
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