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

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.

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 Taco

• Servings: 4-6
• Time: 25mins
• Difficulty: easy
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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