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Merguez Flatbread with Tahini Yogurt and Harissa

Photo: American Lamb Board
From: Chef Alicia Jenish of Gitane in San Francisco. Yield: 8 appetizer servings.

9 oz. flatbread dough
2 cups merguez (recipe follows)
¼ cup feta, crumbled
1 lemon, pared, thinly sliced, seeded
1 red onion, thinly sliced
½ cup tahini yogurt (recipe follows)
2 Tbsp. harissa (recipe follows)
1⁄3 cup mint leaves, torn
2 Tbsp. pine nuts, toasted

½ lb. ground lamb
½ tsp. cumin, toasted and ground
½ tsp. coriander, toasted and ground
1 tsp. paprika
½ tsp. lemon zest
1 Tbsp. lemon juice
1 Tbsp. red wine
2 tsp. extra virgin olive oil, divided
1½ tsp. kosher salt
2 Tbsp. mint, packed, chopped
2 Tbsp. parsley, packed, chopped

Tahini Yogurt (yields 1 cup):
1⁄3 cup Greek yogurt
1 Tbsp. tahini
1½ tsp. toasted black sesame seeds
¾ tsp. lemon juice
¾ tsp. extra virgin olive oil
1½ Tbsp. water
½ tsp. kosher salt
1 Tbsp. harissa
For flatbread: Lightly spray baking sheet with oil. Roll flatbread dough into two 6” x 12” rectangles. Crumble and cover each with about 1 cup merguez. Sprinkle each with 2 Tbsp. feta, 6 slices lemon and slivers of red onion. Bake at 450°F until dough is toasted and brown, about 12 minutes.

Remove from oven and drizzle each flatbread with 1 Tbsp. harissa and ¼ cup tahini yogurt. Sprinkle with fresh mint and pine nuts. Slice and serve.

For merguez: In a bowl, combine lamb, cumin, coriander, paprika, lemon zest and juice, wine, half of the oil and salt. Refrigerate for at least 1 hour. In a large skillet, heat remaining oil. Cook lamb until browned, about 4 minutes over high heat. Pour off excess fat. Stir in mint and parsley.

For tahini: In a mixing bowl, combine yogurt, tahini, sesame seeds, lemon juice, oil, water and salt. Mix thoroughly; reserve for finishing.

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