Grilled Tunisian Merguez with homemade harissa

👨‍🍳 Method

For the Meatball mix

1. 1
   Soak the dried peppers 30 minutes in hot water, drain and remove the seeds.

   Bowl
2. 2
   Grind the peppers in a food processor with the garlic, salt and black pepper.

   Food processor

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
3. 3
   Add the oil in a thin stream, while Tahini, until a smooth paste.

   Food processor

   💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
4. 4
   Mix the ground lamb with the garlic, harissa, cilantro, egg, cumin, chili, cinnamon, olive oil and salt until evenly combined.
5. 5
   Shape the mixture into long finger-shaped patties.
6. 6
   Heat a grill on high heat.

   Charcoal grillorGas grill
7. 7
   Grill the sausages 6–8 minutes, turning occasionally.

   Tongs

   💡Don't press the meat or flip it more than once: the juices run out and the meat dries out. It releases from the grate once the underside is browned.
8. 8
   Serve with salad and pita.