Spiced lamb merguez sausages get topped with tender pickled cabbage and a smooth tahini dressing. For a special wrap we used Hot Bread Kitchen’s hand stretched M’smen, a flaky Moroccan flatbread. Warmed up a little, it has a delicious buttery flavor. Cook, relax, and enjoy!
What you'll need:
8 oz red cabbage
⅓ cup distilled white vinegar
7 oz 2% Greek yogurt
2 links merguez
¼ cup tahini
2 pieces Hot Bread Kitchen M’smen
freshly ground pepper
Trim core from cabbage and discard. Slice cabbage as thinly as possible.
Heat 1 tablespoon oil in a large skillet over medium-high. Add cabbage and ¼ cup water and cook, tossing, until softened, about 2 minutes. Add vinegar, 1 tablespoon sugar, and 1 teaspoon salt and cook until liquid is almost completely absorbed, about 4 minutes. Transfer cabbage to a bowl and wipe out skillet.
Make yogurt sauce
Halve lemon and squeeze half into a small bowl. Add yogurt, season with salt and pepper, and whisk until smooth. Add 3 tablespoons water and whisk until pourable but not runny, adding another tablespoon water if mixture still seems thick.
Make tahini sauce
Whisk tahini, remaining half of lemon juice, and ¼ cup water in a separate small bowl; season with salt and pepper.
Heat 1 tablespoon oil in same skillet you used for the cabbage over medium-high. Add merguez and cook, turning occasionally, until cooked through and nicely browned, 6–8 minutes. Pour off any fat into tahini sauce and whisk to combine.
Preheat broiler. Place M’smen directly on rack and broil just until warmed through, 1 minute. Pick mint and cilantro leaves from stems. Split merguez lengthwise if desired and build wraps with pickled cabbage, yogurt and tahini sauces, and herbs. Enjoy!