Merguez

What we know so far

Merguez (mirqaz) is the red spiced sausage of Tunisia and Algeria, made from lamb, or lamb and beef, with its fat, seasoned with harissa, paprika, ground fennel (besbes), garlic, cumin and, in the Tunisian Jewish kitchen, dried mint and turmeric, stuffed into sheep casings and hung a few hours to dry before grilling. It is eaten off the grill in bread, fried into ojja or chakchouka with eggs, sliced into the sauce for hlalem, or sun-dried as mirqaz mselli to go into the couscous of the Hijri new year with hard eggs, broad beans and qaddid. France adopted it from its North African communities and it is now on every barbecue there too.

The draft was written from 2 published sources and holds 10 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

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