Homemade merguez with herby yogurt from Smitten Kitchen by Julia Turshen and Deb Perelman

  • harissa paste
  • ground lamb
  • Show all ingredients...

  • EYB Comments

    Can substitute ground spices for the seeds in this recipe. See recipe for herb suggestions.

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Notes about this recipe

  • Eat Your Books

    Can substitute ground spices for the seeds in this recipe. See recipe for herb suggestions.

  • Rutabaga on September 29, 2016

    These are easy to prep in advance, with a nice, lightly spicy flavor. I used close to a pound and a half of ground turkey, and found that two tablespoons of harissa (a pretty spicy harissa on its own) was just right for giving them flavor without making them too spicy for my five-year-old. For us, however, we really need at least twice the yogurt sauce, especially since we ate them with fresh baked pita smeared with plenty of sauce. For herbs, I used a mix of dill and cilantro.

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