Destination
Tangier
The story
The bocadillo merguez is Northern Morocco's Spanish-Moroccan street sandwich: spicy merguez lamb sausages (the North African red, cumin-and-harissa-scented sausages) grilled hard on a charcoal or gas grill, tucked into a crusty demi-baguette with sliced tomato, harissa or chili sauce, pickled Turkish peppers and a fistful of pommes frites, wrapped in paper and eaten one-handed on the walk home. Sold from small counters and bocadillo shops in Tangier, Chefchaouen, Tetouan and the northern towns, this is the sandwich that Moroccan-Spanish street food culture gave the world.
Method
Whisk together the harissa, mayo, cumin and lemon juice. Taste — should be spicy, tangy and slightly rich. Adjust with more harissa or lemon as you like.
Heat a charcoal grill, gas grill or heavy ridged cast-iron pan to medium-high.
Brush the sausages lightly with olive oil. Grill 6 to 8 minutes, turning every 2 minutes, until dark charred on the outside and cooked through. Rest 2 minutes on a board.
Split each baguette lengthways (leave a hinge at the back). Press cut-side down onto the hot grill for 60 seconds to warm and lightly toast.
Spread a generous layer of harissa mayo across both cut sides of each baguette.
Lay 2 merguez sausages down the middle of each. Top with 2 slices of tomato, a scatter of red onion, 2 pickled peppers, and a small handful of hot pommes frites if using.
Scatter with fresh coriander. Squeeze the sandwich closed. Wrap tightly in a piece of baking paper if serving takeaway.
Eat immediately, with a small glass of mint tea on the side. Napkins essential — merguez fat drips.
Tips
- Fresh merguez, not dried. Merguez is a fresh lamb sausage — small, red, spicy with harissa and cumin. Any halal butcher or Middle Eastern grocer stocks them. Do not substitute chorizo or a general lamb sausage.
- Charcoal for real flavour. A gas grill or a pan gives you decent merguez, but charcoal is the classical Moroccan-Spanish cook. The smoky char pairs specifically with the harissa in the sausage.
- Pommes frites are optional but classical. The bocadillo shops in Tangier serve their merguez sandwiches with a fistful of thin fries inside — a Spanish touch. Skip if not making chips.
- Split the baguette with a hinge. Don't slice all the way through. A hinged sandwich holds together as you eat.
- Serve immediately. This is a sandwich that goes soggy from tomato juice within 10 minutes. Assemble at the last moment.
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