Sujuk is one of the tastiest and most popular Lebanese foods on the market today, and with good reason! As a snack or as part of your main meal, Sujuk brings together all the best flavors of Lebanon into one delicious package. To make Sujuk at home, start by selecting the right kind of meat and understanding how to make Sujuk properly. Once you’ve got those two things down, it’s time to put it all together!
What is Sujuk?
Sujuk, also known as soudjouk, sucuk, sudzhuk, and even soutzouki, is a delicious and traditional Middle Eastern sausage. Sujuk (or "sucuk" in Turkish) is derived from the Persian word zicak, also known as ziçak. Zicak is an intestine wrap or a packed mumbar (as in mumbar sujuk). The Persian word "ziç" means "to stretch or pull something, strip, or ribbon."
Sucuk, also known as sujuk, is a semi-dry, spicy Middle Eastern sausage with a high fat content. The traditional recipe calls for ground beef and spices such as cumin, salt, paprika, and garlic. The sausage should be dried for at least three weeks before eating. It is widely assumed that the Turks invented it, and while the exact date is unknown, most historians believe it was at least several thousand years ago.
It can be served cold and thinly sliced, but it is more commonly fried and served with eggs and vegetables. Suuk is commonly eaten in Lebanon with pita bread and tomatoes and garlic sauce, and as a pastry topping in Syria, Egypt, Iraq, and Israel.
Because sujuk is stiff, rough, and difficult to chew raw, most people prefer it cooked. Due to the high fat content of sujuk, one of the most common preparations is to have it for breakfast, sliced into slices and fried with eggs, with no additional oil required for frying. Sujuk is a fantastic addition to any barbecue, whether grilled whole or on a skewer with your favourite vegetables, and it also makes a truly delicious side dish.
Recipe: Sujuk Recipe
Author: LHH Food
Ingredients: Ingredients list here
Instructions: Click to go to process
Average rating: 4.9 of 5.0 from 447 reviews
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About: Sujuk recipe guide. Learn how to make your sujuk.
- 1 pound coarsely ground beef
- 1 pound coarsely ground lamb
- 1 tsp allspice
- 1 tsp paprika
- 1 ½ Tbsp cumin
- 3 cloves garlic, crushed
- 1 tsp sumac
- ½ tsp cinnamon
- ½ tsp ground mustard seeds
- 1 Tbsp salt
- 2 ½ Tbsp olive oil
- ¼ cup water
Sujuk recipe step by step
- Combine all of the ingredients in a large mixing bowl or tub and stir until well combined.
- Remove the sausage casings from the casings and rinse them under cold water before soaking them in a bowl of cold water for an hour.
- Using a sausage stuffer, stuff the casings with the prepared meat filling. Once a casing is completely filled, knot it and twist it every 8 inches to make links. Remember to twist each link in a different way each time to avoid unravelling.
- Anything abrasive will suffice. To remove any air bubbles, prick each link with a toothpick.
- Roll the links in salt and tie one end with a piece of twine. Hang in a cool, dry, and humidity-free environment. A basement with less temperature swings might be a good option.
- Every day, give each sausage a light press to ensure that no air is trapped inside. After six weeks, your sujuk will be ready to eat.
Video on How to make Sujuk
Watch the video know-how of Sujuk. Have a audio-visual clue and in depth explanations on how to make sujuk. Below is the video on how to prepare sujuk.
Learn how to make sujuk. This is a video on how to prepare fantastic sujuk.
Sujuk, also spelled Sucuk or Sūjuk, is a type of spiced sausage popular in the eastern Mediterranean and Balkan regions. Similar to Greek Loukaniko, Turkish Sucuk and South Asian Kofta, it consists of ground beef and/or lamb mixed with spices, onions and salt stuffed into casings made from lamb intestines or synthetic material. Prepared especially during winter holidays such as Christmas, Sujuk is one of the most delicious festive dishes you can find in these areas. Here’s how to make it yourself!