Food & Drink Magazine

Morocco Tacos

By Sue Lau @zzazzazza

Tacos meet Morocco with the addition of crumbled Merguez sausage and harissa.
Morocco Tacos

Morocco Tacos

By Sue Lau | Palatable Pastime

This is a twist on the usual taco or gyro, with crumbled Merguez sausage and chickpeas, seasoned with spicy harissa, forming the basis for this tasty sandwich. With a few olives, tomatoes, crumbled goat or feta cheese and a sprinkle of parsley, you are all set to have your own fusion lunch.

If you can't get Merguez locally, you might try using ground lamb in a pinch, but the flavor will be a little less spicy.

I like the solid pieces of pita for this rather than the pocket bread, and I like to brush those with a little butter or oil and griddle them until they are warm,slightly charred, soft, and flexible. I did pin the taco up with skewers just for the photo- I wanted it standing up so you could see inside better. You won't need those.

Morocco Tacos

This is perfect served with a side of rice pilaf or perhaps some extra pita pieces and some creamy hummus. Or perhaps a Greek or Persian type tossed salad if you like more veggies.

Morocco Tacos

Morocco Taco

Morocco Tacos


  • 10 ounces Merguez lamb sausage (2 links) casings removed
  • 3/4 cup chopped onion
  • 1 tablespoon olive oil
  • 15.5 ounce can chickpeas, drained
  • 1 tablespoon tomato paste
  • 1 cup water
  • 2 teaspoons harissa paste
  • 1/4 teaspoon cinnamon
Toppings and Bread: Method:

Morocco Tacos

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