Yayla Garlic Sausage - Yayla Sucuk 500gr

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Raw sujuk is rather stiff, hard and challenging to chew, which is why most prefer their sujuk cooked. One of the most popular approaches is to eat it for breakfast, cut into slices and fried with eggs, and because sujuk has such a high fat content no additional oil is necessary for frying. In Lebanon it is often fried and eaten with tomatoes and a drizzling of garlic sauce in a pita, while others have used sujuk as a pastry topping, as is the case in Syria, Iraq, Egypt, Palestine and Israel. Sujuk makes a great addition to any barbeque, regardless of whether you grill it whole or add chunks of it to a skewer with your favourite vegetables, and sujuk also makes a truly incredible Lebanese pizza topping.

Preheat the oven to 220C/200C Fan/Gas 7. The dough makes enough for six pides, and the following instructions will be for one. I was fortunate to taste the authentic Gornooryahovski and many other varieties of sujuk while traveling Eastern Europe a few years ago. Sujuk has a clean, noticeably tangy, beefy taste not overpowered by spices. Fairly hard and dry, sujuk reminded me of good beef jerky but it was less chewy and more fatty compared to jerky. Spices vary depending on the variety and location. In general, I'd say of all cured sausages it became one of my favorite. Albanian Salami is known as Sujuk (Suxhuk in some areas) and is a popular dry, spicy sausage eaten throughout the Balkans. Sausage casing is stuffed with ground meet (normally beef in Albania) along with various spices such as cumin, sumac, garlic, paprika and salt and then allowed to dry for several weeks. I have also included for you a video of another sausage, another cured meat recipe… Watching it you will be able to carry out the filling and hanging techniques mentioned below. A good quality Turkish sausage should have strong flavour – and a decent percentage of meat and fat content.Pronounced pee-dae, Pide is typically open-faced, though sometimes you also see closed versions. With the latter, the filling is completely sealed within the bread. While both are delicious, the extra flavour you get from the toppings sizzling away in the oven is irresistible to me, so that’s the version I’ve opted for today! After 24 hours the sausage changed its color, and you can hang it up in any cool place. The air humidity should be about 70%. For me the cellar worked out. After about 1 week, your sucuk will be ready to eat. I let it mature for about 3 weeks. This makes it harder and intensifies the flavor. Sucuk Or Sujukis a dry-cured, spicy, and fermented sausage made with mainly beef meat and fat and sometimes with lamb or horse meat. Sucukis more than a humble little sausage. It satisfies the tastes and appetites of an entire country. Its distinct taste andflavorisas unique as the culture of Turkey itself.

This recipe is my very successful attempt at recreating a dish I had at Habibi’s Middle Eastern Kitchen. I’ve eaten soujouk and ma’anak (Middle Eastern sausages), for years, but the preparation was almost always a very simple pan sear. They’re pretty good that way, but it’s really just heating them up, so the only real difference in flavor is the quality of the sausage. When I finally tried another version it really surprised me and I never knew soujouk was so versatile. Dry at 18-15º C (64-59º F), 85→75% decreasing humidity for 20 days. The sausages are compacted once or twice with metal presses arranged on wooden boards. During the drying process, the surface of the sausages acquires an even coating of white mold which grows naturally in the room.In a large sautee pan add 2 tablespoons of extra virgin olive oil and bring the heat up to medium or medium high. I love seeing it hanging up in nearly all butchers windows where ever you go in Albania and surprisingly tasting slightly different from maker to maker. If you’re buying some while in Albania don’t be afraid to try a little first, it’s great to sample and the butchers will love to let you too! To prepare the Turkish sausage, chop it roughly then blitz to mince it up so it can be scattered across the pide. The effect of blitzing is twofold – for better coverage of the sausage across the surface of the pide, and also to release flavour. It’s so much tastier than just scattering the pide with chopped sausage! However if you prefer, you can just dice finely or slice.

Sucuk and kasar cheese are two fatty ingredients, therefore you need to make sure the oven is red hot before you place the pides in the oven. Otherwise, you might end up with greasy and floppy pides.Turkish Pide has been my Secret Food Shame* for as long as I can remember. Not authentic, freshly made Pide crafted lovingly by the hands of someone’s Turkish grandma. I’m talking about the greasy, low-rent versions sold from hot glass cabinets at late night takeaway shops, filled with cheap cheese and piles of meat shaved from giant Doner Kebab punching bags turning lazily on vertical rotisseries. Let’s start with the famous street food sandwiches and toasties first of all. And then we’ll post our list of recipes that you can try out at home. In Bread, Of Course Put it into the freezer for 1-2 hours. This will help your grinding process later and make sure that the mixture does not get too warm.

In this section, I’m going to step through how to make Pide, from the dough through to assembly and baking. I’ll also cover how to make each of the topping variations. A content summary: In Turkey,sucukis usually made with ground meat, usually beef or lamb, with ahigh fatcontent. Different spices are mixed into the meat, and the mixture is then fed into a sausage casing and dried for several weeks. Once it is fully dried, the sausage can be very stiff, so it is often cooked to soften it up. Sincesucukis very fatty, it does not need to be cooked in oil. Typical spices used are garlic, cumin, salt, red pepper, and sumac.Sucukcan be very hot, depending on the amount of pepper used, or it can have more of a garlicflavor. Lay the tomatoes evenly across the cheese, making two rows down the middle. Top with a row of sausage slices. When the oven is hot enough, place the trays in the oven and cook for 10 minutes or until the filling is cooked and the pastry is lightly browned. Flour– Bread flour produces a slightly fluffier, softer bread than using plain / all-purpose flour. It also has a slightly better chew, a key characteristic that distinguishes bread from, say, cake which has a tender, crumbly crumb by contrast.

Roll out– Take a piece of dough and place it on a lightly floured surface. Then roll it out into a 40 x 20cm (16 x 8″) oval shape that is around 20cm / 8″ wide at the widest point; What is Sujuk? In Lebanon this versatile sausage is often fried and eaten with tomatoes and a drizzling of garlic sauce in a pita. Taste buds, meet sujuk Normally sujuk doesn’t use a fermentation starter culture but in the recipe below I added a culture as an optional step. All this does is increase the bacterial activity to give you a more consistent and predictable product. The starter culture that I listed will give you awesome results in only 24 hours. This is totally optional as you can naturally ferment sujuk for 24-48 hours at room temperature To replicate this, sprinkle a bit of semolina on the tray, covering an area 40 x 15cm (16 x 6″) which is the approximate footprint of the Pide. Then transfer the rolled out dough on to the tray, covering the semolina. The traditional cheese used for Pide is called kasar and it’s a Turkish cheese made from sheep’s milk sometimes mixed with a bit of goat’s milk. It has a similar taste, texture and melting qualities of for example, mozzarella. So if you can’t find it, use mozzarella instead.