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
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:
- Cook sausage and onion in olive oil until browned; drain fat.
- Add remaining ingredients (up through cinnamon) and simmer until thick.
- Serve on warm pita with tomato, parsley, cheese and yogurt.
From the kitchen of palatablepastime.com
