Recipe courtesy of Stephen Barber
30 min
25 min
5 min
5 cups


  • 1 teaspoon coriander seed
  • 1 teaspoon cumin seed
  • 1 teaspoon fennel seed
  • 2 teaspoons salt
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon sumac
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 2 cloves garlic, minced
  • 4 cups fresh rosemary
  • 4 cups fresh thyme
  • 3 cups olive oil, such as Long Meadow Ranch olive oil
  • 2 cups peeled garlic
  • 1 cup preserved lemons


For the merguez spice: Toast the coriander, cumin and fennel seeds in a small pan over medium heat until fragrant, 1 minute. Transfer to a mortar with pestle or a spice grinder and grind until fine. Mix together with the salt, allspice, cinnamon, sumac, black pepper, cayenne and garlic. 

Combine the merguez spice, rosemary, thyme, olive oil, garlic and lemons in a food processor and pulse until well blended.

This recipe has been updated and may differ from what was originally published or broadcast.

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