A traditional culinary gem, Sujuk is a wonderfully aromatic air-dried sausage. Originally introduced by Armenian migration into the Middle East, Sujuk has become adopted as “local” fare across the region, and has enriched palates from the Balkans and Turkey through to most of the Levant, including Lebanon.
How to use this spice:
Add 3 tbsp (45g) to 1kg of beef mince with 2-3tsp garlic, 2tsp salt, ½ cup Red Wine (mix beef and pork if you prefer). For an authentic style, fill the mixture into a cloth bag and hang for 3-5 days – cook before serving. For a modern twist, turn the mince into meatballs or burger patties and serve with your favourite pasta or condiments.
Other ways to use it:
- Wrap with pastry for spice sausage rolls
- Serve with eggs for a delicious Turkish-style breakfast
Size: 45g resealable stand-up pouch.
Ingredients: Black pepper, paprika, cumin, fenugreek, nutmeg, ginger, cloves, and chilli.
