MERGUEZ WITH HERBY YOGURT
I love this recipe and have made it many times with various meats. It tastes closest to the real thing when made with lamb or beef, but it’s pretty good with ground turkey as well, just needs a bit more of everything. (The type of harissa used determines how much is needed – it takes a lot more more wet jarred harissa than the tube stuff, which is more potent, or supplement with more dried spices and garlic.)
I added some grated zucchini just because, which made them more tender. Formed some into seekh kabab to be eaten in a hot dog roll, the rest into patties (in the past I have done cocktail meatballs, little sausages, etc. – whatever suits the purpose).
The herby yogurt is a fantastic dip on its own, so I usually make a lot of it. My usual herb additions are mint and scallions, sometimes parsley or cilantro too. Don’t skimp on the garlic, and finish with lemon juice or vinegar to taste. Even better the next day.
I ate the seekhs as a hot dog, with extra harissa on the buns.
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