Markat Merguez

Merguez ovals:
Ground beef, 90% lean (1 lb)
Garlic, minced (4 cloves)
Fennel seed (2 tsp)
Turmeric (1 tsp)
Paprika (1 tsp)
Salt (1 tsp)
Black Pepper (½ tsp)
Olive oil (1 tbsp)
Harissa paste (1.5 tbsp)
Sauce:
Water (2 cups)
Harissa paste (1 tbsp)
Olive oil (2 tbsp)
Tomato paste (2 tbsp)
Turmeric (1 tsp)
Paprika (1 tsp)
Black Pepper (½ tsp)
Salt (1 tsp)
Pickled kalamata olives (10-12)
Pickled castelvetrano olives (6)
Pickled cauliflower and carrots from giardiniera mix (as desired)
Step 1. In a bowl, add the fennel, turmeric, paprika, salt, pepper, minced garlic, harissa paste, and olive oil to the ground beef. Mix it all well with your hands until all ingredients are well incorporated into the ground beef.
Step 2. With your hands, take small amounts of the ground beef mixture and pack them into small ovals (2 inches long, 1 inch wide).
Step 3. In a pot, add the olive oil and set the heat to medium. Add the tomato paste, harissa paste, turmeric, paprika, salt, pepper, and pre-heated water. Mix well and bring to a boil.
Step 4. Once the sauce begins to boil, add in the merguez ovals while being careful not to burn yourself. Gently stir the merguez ovals to mix them up well without breaking them apart. Cover with a lid and allow 15 minutes to cook on medium-low heat.
Step 5. Uncover the lid, stir the stew a little and bring the heat up to medium. Keep the lid uncovered and allow about 15-20 minutes of simmering time so that the stew can reduce to a desirable consistency.
Step 6. Once we have achieved a desirable stew consistency, add the pickled olives and vegetables and stir them well into the stew.
Step 7. Simmer for about a minute and stir well one last time.
Step 8. Serve and enjoy!
Serves one 🐻 or 👩🏾🤝👨🏽.