MATR Steaks with Harissa Mint Yogurt

Cook Time: 1 Hour     Serves: 2 People     Difficulty: Easy


MATR steaks with harissa-hokkaido and mint yogurt⁠. Dinner at lightning speed and with a small list of ingredients: A juicy MATR steak, served with hot diced pumpkin, topped with the wildly aromatic spice paste harissa, which comes in the world’s prettiest tins. Topped with chilled, fresh mint yogurt.⁠

  • 1 pack of MATR Patties
  • ½ Hokkaido
  • ½ Cucumber⁠
  • 1 tablespoon Harissa ⁠paste
  • 2 dl yogurt (fat – low – thin – thick – you decide)⁠
  • A clove of garlic⁠
  • 1 small bunch of mint
  1. Cut hokkaido into mouth-friendly cubes – just leave the peel on!
  2. Put the cubes in the pan with a little oil and fry them until tender over medium heat. They should have a little golden crust. ⁠
  3. When they are almost ready, add a spoonful of harissa to the pan and season with salt.
  4. Meanwhile, stir yogurt with chopped mint and a little salt. A little garlic doesn’t hurt either.
  5. Remove the pumpkin from the pan and scrape off the pan. ⁠
  6. Add oil again and fry the MATR patties over medium heat until they have colored and are heated through.⁠
  7. Serve MATR patties with chilled yogurt and warm pumpkin.