1 package (375 g) La Fernandière Merguez Sausages
½ cup chopped Italian parsley
¼ cup pomegranate molasses
2 large pitas
Merguez
Remove the sausage casings. Mix the meat with the molasses and parsley.
Cut the pitas in half and fill them with the meat mixture. Press to create an even thickness and fill the corners.
In a skillet over high heat, cook the pitas on both sides, pressing them down as they cook, until golden and crispy.
Cut into small wedges and garnish with parsley and pomegranate molasses.
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