Merguez Flatbread with Tahini Yogurt and Harissa
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Recipe Provided By
Chef Alicia Jenish-McCarronServings
8
Ingredients
- 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
Merguez:
- 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
Directions
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.
