Recipe provided by | Chef Alicia Jenish-McCarron
Servings: 8
INGREDIENTS
9 ounces flatbread dough
2 cups merguez (recipe follows)
1/4 cup feta, crumbled
1 lemon, pared, thinly sliced, seeded 1
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
METHOD:
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.
Recipe and image provided by the American Lamb Board