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Tozeur Merguez Stew
Tozeur — Mother recipe · ar de en es fr it ja pt ru zh
A traditional Tunisian dish, the Tozeur merguez stew, combines the intense flavor of goat meat with the spicy kick of paprika.
⏱️ 20 min prep + 25 min cottura · 4 porzioni · facile
Ingredients
- 400g of Tozeur merguez
- 500g of red bell peppers
- 200g of canned tomatoes
- 1 onion
- 2 garlic cloves
- 200ml of olive oil
- 200ml of meat broth
- 100g of beans
- 1/2 teaspoon of paprika
- Salt and pepper to taste
- Chopped parsley for serving
Method
- In a large pan, heat the olive oil and sauté the garlic and onion.
- Add the sliced bell peppers and cook for about 10 minutes.
- Add the paprika and beans, stirring well.
- Add the merguez cut into pieces, the canned tomatoes, and the meat broth.
- Cook on medium heat for 20-25 minutes, adding water if needed.
- Season with salt and pepper, then serve hot with chopped parsley.
- Let it rest for at least 10 minutes before serving.
The story
The Tozeur merguez stew traces its roots to the culinary traditions of the Tozeur region in Tunisia, where goat meat has been a primary source of protein for centuries.
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