We really enjoyed this chickpea- and lentil-laden North African soup, whose “sophistication” (per Daniel Boulud) can be found in its “haunting taste and rich textures.” We were also happy to find an alternative way to use merguez beyond grilling the sausage and stuffing it into some sort of bread. (Not that there’s anything wrong with that.) Boulud’s version of harira uses merguez mini-meatballs, which not only gave us a deliciously different way to use them but also gave Steve a frisson […]Image may be NSFW.
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