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Directions
Special equipment:
a meat grinder with the coarse grind plate attachment; a sausage stuffer
For the red wine vinaigrette: Combine the vinegar, mustard, sugar, oregano, pepper and salt in a large bowl and whisk to incorporate. Gradually pour in the olive oil while whisking to emulsify.
For the barley tabbouleh: Preheat the oven to 350 degrees F.
On a small sheet pan, toast the barley until lightly toasted, 5 to 10 minutes (keep the oven on). Bring a large pot of water to a rolling boil. Add the toasted barley and cook until tender, 10 to 15 minutes. Drain through a strainer and cool to room temperature.
Combine the barley in a large mixing bowl with the cucumber, onion, parsley, tomato and 1 cup red wine vinaigrette. Chill until ready to serve.
For the curry spiced chickpeas: Meanwhile, combine the chickpeas, olive oil, curry powder, salt, cumin, lemon zest, paprika, white pepper and turmeric in a large bowl and mix thoroughly. Place on a baking sheet and bake for 10 minutes. Allow to cool, then toss again.
For the grandma’s pickles: Combine the dill, sugar, salt, celery seeds, mustard seeds, turmeric and cucumbers in a large mixing bowl, then mix well and allow to sit at room temperature for 10 to 15 minutes. Add the cider vinegar and mix again, then refrigerate for 12 hours.
For the merguez lamb sausage: Combine the lamb, pork, bell pepper, onion flakes, salt, garlic, oregano, paprika, crushed red pepper flakes, sugar and black pepper in a bowl and mix well by hand. Grind with a meat grinder, using the coarse grind plate attachment. Case with a sausage stuffer. Bake or grill at 350 degrees F until the internal temperature reaches 165 degrees F, 10 to 15 minutes.
For the pickled red cabbage slaw: Combine the cabbage, sugar and salt in a large bowl. Mix thoroughly by hand, then allow to sit at room temperature for 1 to 2 hours. Add the red wine vinegar and mix thoroughly, then refrigerate for 10 to 12 hours. Mix again and serve.
For the merguez plate: Place a quarter of the lettuce in a bowl. Add 1/4 cup each barley tabbouleh, red cabbage slaw and chickpeas. Dress with some red wine vinaigrette, then placed some cooked lamb sausage on top. Garnish with the pickles, olives, radish, capers, feta, dill, pepperoncini and pita. Repeat to make more servings.
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Fehrenbacher's Meats and Eats, Gainesville, FL
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