Merguez in Khobz

Name: Merguez in Khobz
Total time: 30 min
Yield: 4 sandwiches
Cuisine: North African
Ingredients: 1 lb fresh lamb and beef merguez sausage (highly seasoned with cumin, garlic, fennel, paprika, and harissa); 1 loaf of traditional Moroccan Khobz bread (split into quarters and sliced to create pockets); 2 tbsp premium harissa paste (adjust to taste); 1 medium red onion (sliced into thin rings); 1 red bell pepper (seeded and sliced); 1 green bell pepper (seeded and sliced); 1 tbsp extra virgin olive oil; Salt and freshly cracked black pepper (to taste)

A classic North African street food staple consisting of juicy, highly spiced lamb and beef merguez sausages nestled inside a wedge of traditional round Moroccan khobz bread, smeared with fiery harissa and topped with grilled bell peppers and onions.

30 minutesYield · 4 sandwichesRegion · Algiers

Ingredients

What you’ll need

1 lb fresh lamb and beef merguez sausage (highly seasoned with cumin, garlic, fennel, paprika, and harissa)
1 loaf of traditional Moroccan Khobz bread (split into quarters and sliced to create pockets)
2 tbsp premium harissa paste (adjust to taste)
1 medium red onion (sliced into thin rings)
1 red bell pepper (seeded and sliced)
1 green bell pepper (seeded and sliced)
1 tbsp extra virgin olive oil
Salt and freshly cracked black pepper (to taste)

Method

How it comes together

1
Prep Veggies: Toss the sliced red onion and bell peppers in olive oil, salt, and pepper until evenly coated.
2
Cook Veggies: Heat a skillet over medium-high heat (375°F / 190°C) and sauté the vegetables for 8-10 minutes until tender and slightly charred. Transfer to a bowl.
3
Cook Merguez: In the same skillet or on a grill preheated to medium-high (375°F to 400°F / 190°C to 205°C), cook the merguez sausages. Sear for 4-5 minutes per side (8-10 minutes total) until cooked through and they reach an internal temperature of 160°F / 71°C.
4
Assemble: Spread a generous tablespoon of harissa inside a quarter wedge of Khobz bread pocket. Place 2 hot merguez sausages inside, then stuff with a mountain of the sautéed onions and peppers. Serve immediately.

Accuracy note

Merguez is traditionally lamb or lamb-beef sausage seasoned with chile, garlic, cumin, coriander, and sometimes caraway. A baguette reflects the French-Maghrebi version; khobz gives a more North African presentation.

Chef’s note

Standard hot dog buns can substitute for Khobz in a pinch, but crusty traditional Moroccan bread absorbs the highly seasoned rendered juices much better without falling apart.