Merguez

Merguez is a type of sausage originating from North Africa. It is traditionally made with lamb, beef, or a mixture of both, and is heavily spiced with cumin, coriander, sumac, fennel, and harissa, a hot chili paste. Merguez is often grilled and served with couscous or in a tagine.

History

The origins of Merguez can be traced back to the Berber people of North Africa. The sausage was traditionally made with lamb or beef, and was spiced with local ingredients. The use of harissa, a hot chili paste, gives Merguez its distinctive spicy flavor.

Preparation

Merguez is made by grinding meat, adding spices, and stuffing the mixture into a casing. The sausages are then left to dry for a few days before being cooked. Merguez can be grilled, fried, or cooked in a tagine. It is often served with couscous or in a sandwich.

Variations

There are many variations of Merguez throughout North Africa and the Mediterranean. In Morocco, Merguez is often made with lamb and is spiced with cumin, coriander, and fennel. In Tunisia, Merguez is typically made with beef and is spiced with sumac and harissa.

Cultural Significance

Merguez is a staple food in many North African countries and is often served at celebrations and festivals. It is also popular in France, where it is often served in a sandwich with Dijon mustard.

See Also

• Couscous
• Tagine
• Harissa
• Berber cuisine