Mermez

Making Mermez Ahead

Refrigerated for 4 days and better on day two. It freezes for 3 months.

How to Make Mermez

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1. Brown the lamb in the oil over high heat, 8 minutes. Lift out.

   Mark done

2. Add the sliced onions to the pan and cook 15 minutes over medium heat, until soft and beginning to colour.

   Mark done

3. Stir in the tomato purée and harissa and fry 2 minutes until the oil runs red.

   Mark done

4. Return the lamb with the ground coriander, caraway, bay, salt, pepper and water.

   Mark done

5. Simmer covered 60 minutes, until the lamb is tender and the onions have melted into strands.

   Mark done

6. Add the chickpeas and simmer a further 20 minutes, uncovered, but do not reduce it hard — it should stay loose and pourable.

   Mark done

7. Stir in the parsley and the last of the oil, and ladle over bread or couscous.

   Mark done

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Worth Knowing

• Keep it thin. The bread does the thickening.
• Sliced onions, not chopped — they melt into the broth.
• Chickpeas late so they stay whole.

Serving Ideas

Khobz tabouna · Harissa · Slata tounsia

The Numbers per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: a drained tin is counted at its full weight, liquid included, so those lines run high; garnishes, greasing and other items with no amount are not counted. How the figures are worked out.