Today I’m sharing Sujuk Sandwiches.
Sujuk, a heavily spiced and cured lamb or beef sausage, is eaten all over Turkey, the Balkans, and Central Asia. Its flavors are bold and combines lots of garlic and aromatic spices before being air-dried in a cool place. Sujuk was brought to Aleppo in the early 20th century as Armenians fled genocide in Turkey. It quickly became a staple all over the city and eventually spread throughout Syria.
Sujuk is commonly made into fatayer (savory pies) and eaten during breakfast. I remember these sujuk sandwiches from childhood, when my mom used to source her sujuk seasoning from Syria, but I haven’t really eaten it since. Thankfully, my aunt Hadia had a recipe for the spice mix, and that’s what we’re using here.
The process is quite simple. Combine ground beef or lamb with a variety of aromatics (all of which are listed in the recipe), Aleppo/Turkish pepper paste and tons of garlic. The mixture is then pressed thinly inside a pita pocket and topped with slices of salty and briny Arabic pickles. The sandwiches are then brushed with oil and toasted in the oven (although, more traditionally made with a sandwich press, but I don’t have one of those). Absolutely no curing or drying required.
Your whole entire family will absolutely love this. If making for young kids, you can reduce the amount of Aleppo pepper flakes and black pepper to cut down on the spice.
You can find Aleppo or Turkish pepper paste, the seasoning, and Arabic pickles at most Middle Eastern supermarkets or on Amazon in the U.S. In Dubai, the spices and pickles are available just about anywhere, and purchase the pepper paste at Al Douri Mart or Bait al Mooneh al Halabi in Sharjah.
I hope you give this recipe a try! If you do, don’t forget to put it in the comments to let everyone know how it works out. I also love to see your creations! Tag me on Instagram with @omayah.atassi and #omayahcooks.
Sujuk Sandwiches
Heavily and fragrantly spiced ground beef or lamb is pressed between pita pockets with briny pickles before cooking in the oven or in a sandwich press. Makes for a perfect, family-friendly lunch or snack. If making for young children reduce the amount of Aleppo pepper flakes and black pepper.
Serves: 8
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients:
1 kg (2 lbs) ground beef or lamb
2 Tbsp vegetable oil, plus more for brushing on sandwiches
1 heaping Tbsp ground nutmeg
2 Tbsp minced garlic (from about 1 full head)
2 Tbsp ground cumin
2 Tbsp black pepper
2 Tbsp 7 spices
2 Tbsp Aleppo pepper flakes
2 Tbsp Aleppo pepper paste
2 Tbsp fenugreek
1 Tbsp ground coriander
1/2 Tbsp ground ginger
1/2 Tbsp ground cloves
3 tsp salt, plus more to taste
200 g (1/2 lb) Arabic pickles, sliced
2 packets of medium or small pita rounds
Instructions:
Preheat the oven to 350 F/180n C. Combine meat with vegetable oil and all the spices. Adjust salt by breaking off a small piece, cooking in a fry pan, and tasting. You’ll taste a whole bunch of spices right off the bat. Don’t let that fool you into thinking there’s enough salt! Allow the meat to sit on your tongue and pay attention when swallowing to make sure the flavor lingers and is well-rounded. If you feel like the flavors are balanced, you’re good to go.
Cut the pita rounds into halves or quarters, depending on the size, and form an opening. Press a small amount of meat thinly and evenly inside the pocket. Cover the meat with some pickle slices.
Brush the sandwiches generously with vegetable oil on both sides. Bake about 15 minutes on one side, flipping, and 10 minutes on the other, or until golden brown. Alternatively (and preferably), use a panini or sandwich press.
Allow to cool slightly, and enjoy! Store sandwiches in the fridge in an air-tight container up to 3 days. Reheat gently in the oven.
