Semolina Pancakes With Spicy Merguez Filling

1. 1

   ["n a bowl, combine 1/4 cup of the warm whey or water with the baking powder. In a food processor, combine the semolina with the flour, yeast, honey and the remaining 2 3/4 cups of warm water; process for 30 seconds, until smooth. Add the salt and baking powder mixture and process for 30 seconds longer. Pour the batter into a large bowl, cover with plastic wrap and a kitchen towel and let rise at room temperature until doubled in bulk, about 1 hour. I made this in the morning and let it rise for an hour then refrigerated until ready to make. Be sure to let it come to room temperature before making the pancakes.", "Heat a crepe pan or skillet coated with olive oil until its hot, a drop of water should dance on the surface. Ladle some of the batter, it's fairly thin, into the pan and quickly spread so it makes a thin layer. Let it cook until bubbles appear then flip and brown on the other side. Keep in the oven on warm until ready to serve.", "Make the yogurt and mint first and refrigerate, simply mix the plain yogurt with the mint, cover and place in refrigerator until ready to use.

2. 2

   In a skillet heated with some olive oil add the onion and cook just until it starts to turn soft, add the eggplant and saute until both are lightly browned, add the merguez and cook with the onions and eggplant until its browned. If there is a lot of oil drain some out before adding the harissa and tomatoes. Add the harissa and stir to combine, now add the tomatoes and half can (use the can the tomatoes were in) of water (7 oz). Cook on medium heat until its thick, and reduced by half (about 20-30 minutes. Add a squeeze of fresh lemon juice and the chopped parsley. You judge how much harissa to use, it depends how spicy you like it and how spicy your merguez is.", "To serve: spoon some of the filling in a warm pancake, top with the yogurt and mint."]

* Per serving · 4 servings · Values may vary.

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