American Lamb Merguez Bourek

Method

1. For the Merguez: Mix all the ingredients together and let sit overnight.
2. For the Tahini-Yogurt Sauce: Combine all ingredients in a bowl. Let stand for 15 minutes for flavors to meld. Taste and adjust with salt and lemon juice as needed.
3. For the Bourek: Melt the butter in a pan and add the oil. Brush a ½-sheet pan with the butter mixture. On a large counter space, brush one sheet of phyllo with the butter mix.
4. Spread 4 ounces of lamb merguez on the sheet in a thin row positioned on the long side of the sheet, a third of the way from the bottom.
5. Using a dowel, roll the sheet. Brush a second sheet with the butter mix. Using the dowel, roll it around the first roll. Squeeze the roll slightly toward the middle of the dowel. Pull the roll off the dowel and onto the sheet pan. Roll it to make a snail shape.
6. Continue with the rest of the dough and lamb. Brush the top of the rolls and refrigerate for half an hour. Bake in a 350℉-convection oven for about 30 minutes, until the dough is golden brown.
7. Serve with tahini-yogurt sauce and garnish with mint, cilantro, and/or harissa.