Servings: 12
Ingredients:
12 each free range eggs
1/2 each Preserved lemon, seed and
diced
3 tablespoons roasted garlic
2 tablespoons cumin Seeds, toasted
and ground
2 tablespoons white pepper, toasted
and ground
2 tablespoons paprika
1 tablespoon Turmeric
1/2 bunch cilantro, finely chopped
1/2 cup olive oil
salt, diced fine
1/2 kilograms prime angus beef
boneless short ribs, clean and cut in
small cubes
1/2 bunch cilantro, chopped fine
2 tablespoons paprika
2 tablespoons cumin seed, toasted
and ground
2 tablespoons white pepper, toasted
and ground
1 tablespoon mace
2 tablespoons fennel, toasted and
ground
2 tablespoons lavender
1/2 each red onion, diced fine
12 each garlic cloves, diced fine
1 teaspoon house made harrissa
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Instructions:
Merguez Sausage: Toast the spices and grind them
up. Mix with meat. Add Cilantro, onions and
fresh garlic then grind together in the meat
grinder. Season with salt then let it sit over night.
Chermoula: Mix cilantro, preserved
lemons, garlic, cumin, white pepper, paprika,
turmeric, salt and olive oil in a blender.
Poach eggs
Cook sausage on a skillet or grill
Prefer charcoal grill
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