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Merguez Soufflé with an Eastern Twist


For 5 people

For the dough:

500 g of flour

1/2 packet of active dry yeast

1 teaspoon of sugar

1 teaspoon of salt

2 tablespoons of olive oil

40 cl of warm water

For the filling:

6 merguez sausages

8 tomatoes

2 green peppers

1 medium onion

2 tablespoons of olive oil

1 teaspoon of harissa paste

2 hard-boiled eggs

50 g of pitted black olives

salt, pepper

1 teaspoon of oregano

1 teaspoon of ground red pepper


1. Prepare the dough: In a bowl, mix the dry yeast with 1 teaspoon of sugar and 12 cl of warm water. Stir well and let it rest for 5 minutes until small bubbles appear.

2. Put the flour in a bowl. Add salt, olive oil, and the yeast mixture gradually. Pour the rest of the water until obtaining a non-sticky ball. Knead for 10 minutes by going forward with the palm of the hand. Let it rest for 45 minutes at room temperature in a buttered bowl covered with a damp cloth.

3. Prepare the filling: Fill a large bowl with water and plunge the tomatoes into it. Heat in the microwave for 5 minutes.

4. Peel and roughly chop the tomatoes. Blend the peppers. Heat the olive oil in a saucepan with the onions. When the onions become tender, add the tomatoes and peppers with the spices. Pour 12 cl of water and let it simmer until the water evaporates, crushing the tomatoes as they cook.

5. After cooking, add the hard-boiled eggs, olives, and sliced and sautéed merguez to the tomato-pepper mixture.

To finish

Separate the dough into 10 balls. Roll them out into rounds and fill before closing them into turnovers. Put in the preheated oven at 220°C.