Sujuk is a spicy meat mixture most commonly shaped into a big sausage and hung to dry. It is very popular in Turkey and Armenia and is very similar to the Iraqi basturma.
This recipe does not require weeks of drying, just an overnight stint in the refrigerator. For these delectable sujuk bites, the sujuk meat is combined and rests overnight in the fridge before being spread into a thin pita bread, rolled, and baked into quite possibly your new favourite appetizer. I used a rather fatty lamb mince, and I brushed the bread lightly with oil before spreading the meat.
Savoury Sujuk Rolls RecipePrint Recipe
- 500 grams of fatty ground beef
- 1 tablespoon of cumin, ground
- 1 tablespoon of allspice, ground
- 2 teaspoons of fenugreek, ground
- 2 teaspoons of paprika
- 2 teaspoons of salt
- 2 tablespoons of garlic, minced
- Large thin Lebanese pita bread
- Olive oil
- Mix the meat, spices, seasoning, and garlic together and refrigerate overnight.
- The next day, separate the pocket pita bread into two halves, brushing the inside lightly with olive oil.
- Spread a layer of sujuk mixture on the inside the pita bread.
- Tightly roll the pita and sujuk into a log.
- Use a serrated knife to cut the sujuk-pita log into individual rolls carefully.
- Bake in a 400-degree Fahrenheit oven for 12 to 15 minutes, or until crispy.