Merguez Briouat

From Matthew Altizer

2014 Mar/Apr

In Morocco they call briouats “fairy fingers.” This term refers to just about any little morsel wrapped in pastry and fried. This is my homage to the smoky merguez sausages from stall 31 at the night market.


  • 1 T. olive oil
  • 6 merguez sausages
  • 6 sheets filo pastry
  • 1 T. harissa plus extra for drizzling


Heat the olive oil in a frying pan over medium heat and cook the merguez sausages for about 5 minutes, or until just cooked through. Transfer to a plate lined with paper towel.

Take a sheet of filo and cut it into two large rectangles. Brush one sheet with olive oil and lay the second sheet on top. Smear a little harissa onto the pastry and then place a merguez sausage. Roll the filo tightly and cut off any extra pastry that sticks out past the sausage. Repeat the process with the remaining sausages. Add a little bit of olive oil to the pan if necessary and fry the briouat for 3-5 minutes until the pastry is golden and crispy. Serve with extra harissa. Serves 6 as a starter.