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April 12, 2023

Merguez Flatbread with Tahini Yogurt and Harissa




Marinated American lamb chops with rosemary & garlic on a plate


  • 9 ounces flatbread dough
  • 2 cups Merguez (recipe follows)
  • 1/4 cup feta, crumbled
  • 1 lemon, pared, thinly sliced, seeded
  • 1 red onion, thinly sliced
  • 1/2 cup Tahini Yogurt (recipe follows)
  • 2 tablespoons Harissa (recipe follows)
  • 1/3 cup mint leaves, torn
  • 2 tablespoons pine nuts, toasted 


  • 1/2 pound ground American Lamb
  • 1/2 teaspoon cumin, toasted and ground
  • 1/2 teaspoon coriander, toasted and ground
  • 1 teaspoon paprika
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine
  • 2 teaspoons extra virgin olive oil, divided
  • 1-1/2 teaspoons kosher salt
  • 2 tablespoons mint, packed then chopped
  • 2 tablespoons parsley, packed then chopped 

Tahini Yogurt (makes 1 cup):

  • 1/3 cup Greek yogurt
  • 1 tablespoon tahini
  • 1-1/2 teaspoons toasted black sesame seeds
  • 3/4 teaspoon lemon juice
  • 3/4 tablespoon extra virgin olive oil
  • 1-1/2 tablespoons water
  • 1/2 teaspoon kosher salt 

Harissa (makes about 2 tablespoons – or use a mild premade harissa):

  • 1/2 teaspoon coriander seed, toasted and ground
  • 1/2 teaspoon fennel seed, toasted and ground
  • 1/2 teaspoon cumin seed, toasted and ground
  • 1/2 teaspoon caraway seed, toasted and ground
  • 1 tablespoon chile paste (or pureed roasted pepper)
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon minced preserved lemon
  • 1/2 tablespoon extra virgin olive oil


Lightly spray baking sheet with oil.  Roll flatbread dough into two 6-inch x 12-inch rectangles.  Crumble and cover each with about 1 cup Merguez.  Sprinkle each with 2 tablespoons feta, 6 slices lemon and slivers of red onion.  Bake at 450°F until the dough is toasted and brown, about 12 minutes. 

Remove from oven and drizzle each with 1 tablespoon of Harissa and 1/4 cup of Tahini Yogurt.  Sprinkle with fresh mint and pine nuts.  Slice and serve. 

For the Merguez:  In a bowl, combine lamb, cumin, coriander, paprika, lemon zest and juice, wine, half the oil and salt.  Refrigerate for at least one hour.  In large skillet, heat remaining oil; cook lamb until browned, about 4 minutes over high heat.  Pour off excess fat.  Stir in mint and parsley. 

For the Tahini:  In a mixing bowl, combine yogurt, Tahini, sesame seeds, lemon juice, oil, water and salt.  Mix thorough; reserve for finishing. 

For the Harissa:  In a blender, combine coriander, fennel, cumin, caraway, chile paste, garlic, lemon and oil; puree until smooth.

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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