A Merguez M'Hancha Recipe To Hit Your Sweet And Savory Spots

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   That is all.

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   Heat a large nonstick skillet over medium-high heat. Add sausage and cook for 3 minutes, crumbling with a wooden spoon. Add harissa, olives and raisins and continue cooking until sausage is browned. Cool.

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   Lay one sheet of phyllo flat and brush with melted butter, followed by another sheet of phyllo and more butter. Continue this until you've stacked 4 sheets of phyllo. Place about 1/4 cup of the cooled merguez mixture across the edge closest to you. Carefully wrap the phyllo around the merguez and away from you. Brush the stuffed, rolled phyllo with butter and starting from one edge, carefully roll the phyllo like a snake coil.

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   Continue this process until all of the merguez filling is used, connecting each stuffed phyllo roll to the last as you coil. Don't worry if the phyllo rips, just use some of the extra phyllo dough and melted butter to patch the holes.

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   Place the m'hanncha in the oven and bake for 20 minutes or until golden brown. Let cool for a couple of minutes before slicing it like a big ol' piece of apple pie.

* Per serving · 4 servings · Values may vary.

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