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–+ servings

Merguez with harissa and flatbread

This North African dish combines spicy merguez sausages with hot harissa paste and fresh flatbread. The intense aromas and fiery spiciness are ideally complemented by a strong Côtes du Rhône Villages red wine from France. A taste experience that celebrates North African cuisine.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main course
Cuisine North African
Servings 2 People
Calories 700 kcal

Cooking utensils

  • 1 Grill or grill pan
  • 1 Chopping board and knife
  • 1 Bowl for harissa

Ingredients
  

  • 4 Merguez sausages
  • 2 Tbsp harissa paste
  • 2 Flatbreads
  • 1 Tbsp olive oil
  • Fresh parsley to garnish

Preparation
 

Preparation:

  • Mix the harissa paste with the olive oil in a bowl.
  • Sprinkle the flatbreads lightly with water and wrap in aluminum foil.

Barbecue:

  • Preheat the grill or grill pan to medium heat.
  • Grill the merguez sausages for approx. 10-12 minutes, turning regularly.
  • Place the flatbreads on the grill for the last 2 minutes to warm them up.

Dressing:

  • Remove the flatbreads from the foil and spread with harissa.
  • Place the grilled merguez on top, garnish with fresh parsley and serve immediately.

Recommended side dishes:

  • Chickpea salad
  • Grilled vegetables
  • Yogurt dip with mint

Nutritional values per portion

Calories: 700kcalCarbohydrates: 30gProtein: 25gFat: 50g
Keyword Côtes du Rhône Villages, Crickets, Flatbread, Harissa, Merguez
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