Sogo' Flow
Grilled sogo' finished with Cilantro Flow, pine nuts, and fresh herbs.
Yields: 3–4 servings
Ingredients
500 g
ready-to-cook sogo'
2 tbsp
pine nuts
2 tbsp
fresh cilantro, minced
plenty
Brisca Cilantro Flow
Instructions
1
Grill Sogo': Place sogo' on a hot grill and cook until firm and well browned on all sides.
2
Toast Pine Nuts: Heat a dry pan over medium heat and toast pine nuts until lightly golden and fragrant. Set aside.
3
Sauce Moment: Spoon plenty of Brisca Cilantro Flow over the sogo' while still on the grill and allow it to warm slightly.
4
Finish: Transfer to a serving plate. Top with toasted pine nuts and minced cilantro. Drizzle a little extra Cilantro Flow over the top.
5
Serve: Serve warm with additional Cilantro Flow on the side for dipping.
Made with:Cilantro Flow
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Cilantro Flow
LE 350.00
cilantro-flow
["main-dish","meat","cilantro-flow","ramadan-day-twenty-three","featured","sohour","gathering"]