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Morocco Tacos

Tacos meet Morocco with the addition of crumbled Merguez sausage and  harissa.
Morocco Tacos

Morocco Tacos

By Sue Lau | Palatable Pastime

This  is a twist  on the usual taco or gyro, with crumbled Merguez sausage and chickpeas, seasoned with spicy harissa, forming the basis for this tasty sandwich. With a few olives, tomatoes, crumbled goat or feta cheese and a sprinkle of parsley, you are all set to have your own fusion lunch.

If you can’t get Merguez locally, you might try  using ground lamb in a pinch, but the flavor will be a little less spicy.

I  like the solid pieces of pita for this rather than the pocket bread, and I like to brush those  with a little butter  or oil and griddle them until they are warm,slightly charred, soft, and flexible. I did pin the taco up with skewers just for the photo- I wanted it standing up so you could see inside better. You won’t  need those.

Morocco Tacos

This is perfect served with a side of rice pilaf or perhaps some  extra pita pieces and   some  creamy hummus. Or perhaps a Greek or Persian type tossed salad if you like more veggies.

Morocco Tacos

Morocco Taco

  • Servings: 4-6
  • Difficulty: easy
  • Print

Morocco Tacos
Ingredients:

  • 10 ounces Merguez lamb sausage (2 links) casings removed
  • 3/4 cup chopped onion
  • 1 tablespoon olive oil
  • 15.5 ounce can chickpeas, drained
  • 1 tablespoon tomato paste
  • 1 cup water
  • 2 teaspoons harissa paste
  • 1/4 teaspoon cinnamon

Toppings and Bread:

  • Diced tomato
  • Chopped parsley
  • Crumbled goat or feta cheese
  • yogurt
  • 4-6 pieces of gyro bread or soft pita, warmed

Method:

  1. Cook sausage and onion in olive oil until browned; drain fat.
  2. Add remaining ingredients (up through cinnamon) and simmer until thick.
  3. Serve on warm pita with tomato, parsley, cheese and yogurt.

From the kitchen of palatablepastime.com


Morocco Tacos

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One response

  1. You’ve done it again, Sue! My mouth is watering. Your description and photos make me wish I had the sausage right now. Instead, I’ll spend some time searching for the lamb sausage, saving this recipe until I find some or spice up some ground lamb.

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