Best 4 Merguez With Halloumi And Flame Roasted Peppers Recipes

MARINATED ROASTED PEPPERS

Steps:

• Peppers: Place pepper directly over a high gas flame; use tongs to rotate pepper until the entire surface is charred, about 10 minutes. (Alternatively, roast under the broiler, turning occasionally with tongs to char evenly.) Place charred pepper in a bowl and cover with plastic wrap; the steam trapped in the bowl will enable "carryover cooking." Let rest to loosen skin, 15 minutes.
• Pepper is ready to be peeled when there's condensation under the plastic. Remove plastic wrap and place pepper on a work surface. Use a kitchen towel to gently rub off the charred skin. Tear pepper in half; discard the stem and seeds. Slice into ¼-inch strips, then cut strips into 1-inch segments. Set aside in a bowl.
• In a small saucepan over very low heat, add oil, thyme, bay leaf, garlic, and lemon peel. Heat until warm and aromatic, 5 minutes. Remove saucepan from heat and pour contents over peppers. Stir to make sure peppers are fully submerged, cover with plastic wrap, and marinate in the refrigerator, 6-12 hours. Makes 1½ cups. (You can store the peppers in a lidded container in the refrigerator for up to 5-7 days.)

HALLOUMI WITH CHILI

Steps:

• Mix the chopped chile and olive oil in a small bowl or cup and leave the flavors to deepen while you cook the cheese. I use a nonstick frying pan for this, without any oil, and just give the cheese slices about 2 minutes a side until they're golden brown in parts. When all the slices of halloumi are cooked, transfer them to a couple of small plates. Give the chile oil a stir, spoon it over the cheese, then give a spritz of lemon. That's all there is to it.

ROASTED RED PEPPERS WITH HALLOUMI

Steps:

• Cut the bell peppers in half lengthwise and remove the cores and seeds. Rub the skins of the bell peppers with 1 tbsp olive oil and arrange the peppers skin side down on a greased baking sheet.
• In this order, scatter half the garlic into the bell peppers, add the cheese, mint leaves, lemon zest, remaining garlic, thyme, pine nuts, and pepper. Drizzle the remaining oil and the lemon juice over the peppers.
• Roast the peppers in a preheated oven at 400 degrees Fahrenheit for 30 minutes, until tender and beginning to char around the edges.
• Serve warm.

HOMEMADE MERGUEZ

Steps:

• In a small skillet over medium-low heat, toast cumin, coriander and fennel seeds until fragrant, 1 to 2 minutes. Transfer warm spices to a spice grinder and grind well, or use a mortar and pestle and pound seeds.
• In a large bowl, combine all ingredients and mix well. Form lamb mixture into desired shape (1-inch-thick by 5-inch-long cigars make nice merguez, but fatter cylinders or patties will also work). Chill for up to 5 days, freeze for up to 3 months, or use immediately.
• Brush sausages with oil and grill or broil them until browned and cooked through. Or fry them in a little oil until well browned all over. Serve with more cilantro and harissa on the side, if desired.