Shakshuka with Harrisa, Lamb Merguez and Socca Flatbread

Serves 6

Harissa
4 Guajillo Chilis
1 Tbsp  Cumin
1 1/2  tsp Coriander
3 cloves Garlic
2 Tbsp Lemon Juice
1 Tbsp Champagne Vinegar
1 Tbsp Tomato paste
1 1/2 tsp Smoked Paprika
1 tsp   Salt
3/4 Cup EVOO

Clean stems and seeds from the guajillo and soak in hot water for about 20 min. Toast the cumin and coriander and grind, combine with garlic and guajillos in a food processor and pulse till it forms a paste, add all the remaining ingredients but the EVOO and process until smooth, to finish add the oil slowly while the processor is running. Once finished add sauce onto an air tight container and keep refrigerated up to a week. Place in the freezer in small amounts to pull and thaw out as needed.

Lamb Merguez

2 tsp Cumin Seed, toasted 
2 tsp Coriander Seed, toasted
2 tsp Fennel Seeds, toasted
1 tsp Paprika
2 Tbsp Harissa Paste
3 lbs Lamb Shoulder, cut into 3/4-inch cubes and removed of gristle
1 lb Lamb, Beef, or Pork Fat, cut into 3/4-inch cubes
6 cloves garlic, minced
Salt, to Taste

Toast spices on pan over low heat until fragrant. Add spices to remaining ingredients and mix in a bowl. Grind through a meat grinder. All ingredients should be well incorporated. Season with Salt. Form meatballs and cook.

Shakshuka 

1 tsp  Cumin
3 Cardamom pods 
6 oz Grapeseed oil
2 Cups  Onion, diced
4 Red Bell Peppers, diced
2 Tbsp Sugar
2 Bay Leaves
3 Springs Thyme
2 Tbsp Parsley 
2 Tbsp Cilantro
4  Cups Tomatoes medium dice
1/2 tsp Saffron
1 1/2 oz Harissa Paste
Salt and Pepper to Taste

Make a sachet with toasted Cumin, Cardamom, Bay, Thyme and any Parsley stems.

Saute Onions with the oil for 5 minutes, add Peppers, Sugar and sachet and continue cooking for 10 minutes, add tomatoes, saffron and harissa, season with salt and pepper, reduce heat and keep cooking for 15 minutes till pasta sauce consistency. Adjust seasoning. Finish with chopped herbs.

Socca Flatbread

2  Cups   Garbanzo Flour
2  Cups  Water
¼   Cup All Purpose Flour
4     cloves Garlic Confit
1     Tbsp    Garlic oil
1     Tbsp    Baking Powder
1 Pinch Sumac

Combine everything in a vitamix, let chill and rest. Line a baking tray with parchment paper and stray with non-stick baking spray. Bake at 350f for 10 to 12 minutes or until Socca Bread if cooked in the middle of the sheet tray. Cool and cut into portions.