Entree: Israel – Israeli Street Food – כריך מרגז ➤ K'rikh Merguez (Sandwich of spicy North African lamb-and-beef sausages with Israeli-style toppings)

Serving Size: 2

Approximate Time

Prep 15 min

Cook 12 min

Total 27 min

Ingredients

- 4 merguez sausages, approx. 4 oz (115 g) each (about 1 lb / 454 g total)
- 2 large pita breads or laffa (about 8 oz / 225 g total)
- 1 tbsp (15 ml) olive oil
- 2 tbsp (30 ml) tahini
- 1 tbsp (15 ml) lemon juice
- 2 tsp (10 ml) water (to thin tahini)
- 1 small garlic clove, minced (about 3 g)
- 1 cup (70 g) shredded lettuce
- 1 medium tomato, sliced (about 5 oz / 140 g)
- 1 small red onion, thinly sliced (about 4 oz / 115 g)
- 2 tbsp (30 ml) zhug or harissa (green or red chili sauce)
- 2 tbsp (8 g) chopped fresh parsley or cilantro
- 1/2 tsp (2.5 g) kosher salt, divided
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) neutral oil or butter for toasting bread (optional)

Instructions

1. Preheat a grill pan or cast-iron skillet over medium-high heat and brush sausages with 1 tbsp (15 ml) olive oil.
2. Cook merguez sausages 8–12 minutes, turning frequently, until well browned and cooked through (internal temperature ~160°F / 71°C); remove and let rest 2 minutes.
3. Meanwhile, whisk tahini, lemon juice, water, minced garlic, 1/4 tsp (1 g) salt and a pinch of pepper in a small bowl until smooth; add a little additional water if too thick.
4. Warm the pitas briefly on the grill or in a skillet (brush with 1 tbsp (15 ml) oil or butter if desired) until pliable and slightly charred.
5. Slice each sausage lengthwise or into bite-sized pieces. Open the warmed pita, spread a spoonful of tahini inside, add shredded lettuce, tomato slices and red onion.
6. Insert merguez pieces, spoon over zhug or harissa to taste, sprinkle with chopped parsley or cilantro and finish with remaining salt to taste. Serve immediately.