Mermez

Method

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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

Chef’s Tips

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

Pairing Suggestions

• Khobz tabouna
• Harissa
• Slata tounsia

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.