Mergez - Tunisian sausages
It's no secret that in restaurants of hotels in Arab countries tourists rarely meet sausage or sausages. And even if the sausage favorite by Russians meets, its taste leaves much to be desired. Many travelers openly miss their favorite food.
In Tunisia on a buffet, tourists see appetizing-looking sausages (in the photo on the right, click on the photo to enlarge), come in high spirits, impose themselves a full plate in anticipation of the holiday for the stomach. Most often the result is disappointing - the sausages turn out to be too sharp and spicy.
What is the emesis?
These sausages are called "marigolds." They are popular in North Africa and the Middle East. Since the middle of the 20th century, the sticks have been prepared and sold in France, and from there the dish "migrated" to Germany and other European countries.
Traditional meestices are sausages in a natural shell, inside minced meat from mutton or beef with spices. To make spicy use cumin, chili or Tunisian sauce harissa . Harissa gives them a red shade of color. More garlic, fennel or sumac is added, which makes the fragrances spicy.
Most often use a mixture of minced meat - two-thirds of lamb and a third of beef. The most delicate and tasty potions are obtained from lamb meat, but it is an expensive treat.
Naturally, there are no pork in marigolds in Tunisia, for Muslims pork is haraam (a product that is forbidden to eat). However, in France and Germany, there are potions with the addition of pork. Reducing the cost of meat products by adding cheap pork and chicken is not only a Russian problem, this is also happening in European countries. There must not be any chicken in real marigolds.
The traditional way of cooking is grilling on charcoal, but they are often fried in a pan. Mergeses are served to couscous , and other dishes are added to shakshuku . In street fast-food with a lot of warmgies make hot dogs or wrapped in pita.
Name and origin
The country of origin of this dish is not exactly established. Each of the countries of the Maghreb considers mariges to be its national dish - Tunisia, Algeria, Morocco. Most likely, the dish came in Arabic cuisine from the Berbers. It is believed that the word "marvel" comes from the Berber word "mirkas", which translates as "sausage".
The dish is ancient, the first known to us its mention dates back to the 13th century, the recipe of the marigolds is described in the cookbook from Andalusia. This mention indirectly confirms an alternative version about the origin of Spain. According to this version, the word "marcellus" is the transformed Spanish "morcon" (according to another version of "morsilla").
Previously, the remedies were not only a delicious dish, but also a way of storing meat for a long time. Not by chance, the dish is traditionally sharp. Mergezy dried in the sun for two days, which made it possible to store them for several weeks. Often, the storages were stored in olive oil, which extended the storage time to several months.
And just like any sausage in any kitchen in the world, the marigolds were prepared in order to use meat scraps and by-products that were not suitable for main dishes.
How correctly to pronounce the word "mergez"
Our advice: do not say this word in Tunisia at all. The fact is that the word has several slang meaning.
First, this is some action with a stolen car, when it tries to make it unrecognizable for the police or a potential buyer - repainting or changing rooms.
Second, this is a deal that seems profitable at first glance, but in the end turns out to be a fraud.
We try to explain the third meaning very gently. Let's formulate this: it is the physiological process that a man does at the moment of the culmination of intimacy with a woman.
As you can see, the slang meaning of a word is one worse than another. For these reasons, it's better not to say this word at all, suddenly it will be misunderstood.
Tips for tourists
- Do not impose on the plate a lot of storgez, taste can be very unusual. It is better to take one thing, try and decide - whether to take more.
- In hotels they try to make the fragrances less spicy and sharp, so that the Europeans are more accustomed. The taste can be quite neutral, and maybe very spicy or very spicy, depends on the cook. One more argument in favor of the idea "first try, then put a full plate."
- Mergezy can be bought in supermarkets, for example, in Karfurah . Look for them in the meat department, the price is 15-20 Tunisian dinars per kilogram.
- It's unlikely to bring them from Tunisia , the shelf life of the semi-finished product is only 3 days. The only reasonable option is to buy them on the last day of rest and eat right after you return home.
- Spices in this dish may not be familiar to the stomach. Just in case, take with you medicine for allergies and stomach disorders, which we advised in the article " What to bring to Tunisia tourists ."
- On some English-speaking sites, it is recommended as a dietary dish. Calorie content is 300 kcal per 100 grams. On the concept of "dietary" it does not pull.
- In this case, no more than 20% fat should be present.
There are a lot of species. There are even Jewish recipes, especially many of them were born on the island of Djerba , where a large Jewish diaspora historically lived. We will name only a few types:
Mirkaz kibda bil-liyya . This species is prepared from sheep's liver and bacon, seasoned with harissa.
Mirkaz saim . It is prepared from two-thirds mutton and mutton fat, dried in the sun and stored in olive oil.
Mirkaz Bakri . This kind of make with the addition of lemon and anise.
Mirkaz the cooks . Is prepared from by-products.
Pleasant impressions of the dishes of Tunisian cuisine, and read our useful and interesting articles about Tunisia ( links below ).
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