Ingredients Print

Check off ingredients as you go

Makes 20 cigars

• 10 brik pastry sheets (or spring roll wrappers)
• 500 g (1.1 lb) merguez sausages
• 3 Tbsp chopped fresh cilantro (coriander)
• 2 Tbsp chopped fresh parsley
• 1/2 tsp paprika
• 1 pinch ground coriander
• 1/2 tsp garlic powder
• Neutral oil for brushing the brik rolls

If you change the number of serving, consider adjusting cooking times!

Making the filling

1. Brown the merguez in a skillet for about ten minutes. No need to add oil, since they will release a bit of fat. Drain.

2. In a bowl, combine the chopped herbs, garlic powder, ground coriander, paprika and 1 level Tbsp water, and mix.

Shaping the brik rolls

3. Cut the brik sheets in half. Place a small piece of merguez (I buy mini ones, but you can simply cut them into pieces) on a half sheet of brik, sprinkle with a little of the herb-spice mixture, then roll up into a cigar shape.

Baking the brik rolls

4. Preheat the oven to 180°C (350°F). Arrange the merguez rolls on a baking sheet lined with parchment paper. Brush with a little neutral oil. Bake for 15-20 minutes, until the rolls are golden.

Serve warm, with a green salad.

For another idea with brik pastry sheets, you could make tuna and potato brik, for example.

Tips and variations

• You can also cook the merguez in the microwave instead of the skillet.
• The garlic powder can be replaced with a clove of fresh garlic, finely minced.
• You can deep-fry these instead of baking them, but the oven-baked version comes out so crispy that I don’t bother.