To Aleppo With Love – Sujuq

November 30th, 2017

Sujuq is a type of dry, spiced sausage that is somewhat similar to salami, with its three main characteristics being that it is salty, dry and has a high fat content. It consists of ground meat combined with various spices before being piped into a sausage casing. Sheep intestine has historically been the casing of choice, though nowadays both natural and artificial sausage casings are used. Sujuq is dried for at least three weeks before it is considered ready to consume. Also traditionally Sujuq is stuffed into clean, porous stockings and hanged for 3 to 5 days in a cool, dry place away from any sunlight.

I made sujuq without following the traditional methods and without drying because the weather in gulf is not suitable for air-dry, although I did not follow the traditional method but it has the same flavor of sujuq that I used to eat in Aleppo. In the post, I will show you different methods of using Sujuq.

Let’s make Sujuq:

Sujuq Meat Mixture

1, 2. Put fat free ground lamb meat in a bowl.

3, 4. In the photo this is ground sheep/lamb tail fat “liyeh”.

5,6. Add ground sheep/lamb tail fat “liyeh” to ground meat.

7 to 22. To meat and liyeh, add 2 tablespoons sujuq spices (read notes and tips), 2 teaspoons curry powder (read notes and tips), 2 tablespoons ground Aleppo pepper, 1/2 teaspoon al-bhar al-halabi (bhar al-daqqa al-halabi), 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1 1/4 teaspoons salt, 1/2 teaspoon black pepper, and 5 tablespoons (100 g) crushed garlic.

23 to 28. Mix meat, liyeh and spices together until combined. Sujuq meat mixture will be used in different ways.

Shape Sujuq

29. Lay a sheet of plastic wrap on counter.

30. Measure 200 g of sujuq meat mixture.

31, 32, 33, 34. Shape the mixture into ball, then roll the ball between your palms elongating it to form a 4 inch (10 cm) sausage.

35, 36, 37, 38. Put the piece on the plastic wrap sheet and elongate it to 12 inch (30 cm) sausage.

39, 40, 41, 42, 43, 44. Tightly fold the plastic wrap around it and seal the sides. I made four sujuq so I used four parts of sujuq meat mixture (each is 200 g).

45. Put sujuq in the freezer for 2 to 3 hours.

46. After 2 or 3 hours, take from the freezer.

47. Remove the plastic wrap.

48, 49, 50, 51, 52. Cut into slices with 1/2 inch (1 cm) thickness.

54. In a pan, heat olive oil (for each batch I used 2 tablespoons olive oil).

55, 56, 57, 58. In batches, shallow fry sujuq slices on each side until brown and cooked inside.

59, 60, 61. Transfer fried sujuq slices into a plate.

62, 63, 64. Transfer into a serving plate and serve hot.

Sandwishet Sujuq “Sujuq Wrap”

65, 66. Bring Arabic flat bread loaf and carefully open it without tearing it.

67, 68. Add two tablespoons hummus bet-tehineh on one side of bread.

69, 70. Spread hummus with back of spoon.

71, 72. Add sujuq slices.

73, 74. Add cucumber pickle slices.

75, 76. Close with the other side of bread.

77, 78, 79, 80. Wrap and serve.

Sujuq Pizza

81, 82, 83. Bring fried sujuq slices.

84. Bring unbaked pizza (this pizza with homemade tomato sauce, a mixture of mozzarella cheese and Jebneh Mshallaleh “Syrian string cheese”, topped with green bell pepper slices, and A’toun “cured black olive – Syrian way”).

85, 86, 87. Top pizza with fried sujuq slices.

88. Bake pizza until cheese is melted and crust is browned on the sides and bottom

89, 90. Remove from oven.

91, 92. Serve pizza hot. We enjoy this pizza with a cup of tea.

Sandwishet Sujuq Makbouseh “Pressed Sujuq Sandwich”

93. Bring sujuq meat mixture.

94. Measure 25 g of sujuq meat mixture.

95. Take sujuq meat mixture and form into a ball.

96, 97. Flatten the ball into Aqras Sujuq “sujuq patty”.

98, 99. Put sujuq patties on a plate and cover with plastic wrap. I made four patties so I used four parts of sujuq meat mixture (each is 25 g).

100. Put the plate in the freezer for 2 to 3 hours.

101. After 2 or 3 hours. In a pan, heat olive oil (for each batch I used 2 tablespoons olive oil).

102, 103, 104, 105, 106. In batches, shallow fry sujuq patties on each side until brown and cooked inside.

107, 108. Transfer fried sujuq patties into a plate.

109 to 116. Bring finger roll, and fill with two sujuq patties and cucumber pickle slices.

117, 118, 119, 120. Place the sandwich on a panini press, close the lid and grill until the sandwich is hot and crispy.

121, 122, 123, 124. This another type of panini maker, it works by heating on the stove.

125, 126, 127, 128. Slice and serve hot.

Sujuq Rolls

129. Bring sujuq meat mixture.

130, 131, 132. Bring Arabic flat bread loaf and completely open to separate into two layers.

133 to 137. Take one layer and add four tablespoons sujuq meat mixture to it.

138, 139, 140. Spread sujuq meat mixture with back of spoon.

141 to 148. Roll firmly.

149, 150. Put the rolls in the refrigerator for 1 hour. I made two rolls, so I used total 8 tablespoons sujuq meat mixture (4 tablespoons for each roll).

153 to 158. After 1 hour, After 1 hour, cut the rolls into slices with 1/2 inch (1 cm) thickness.

159, 160. Line a plate with paper towels and set aside.

161, 162, 163, 164. Fill a deep pot with 1500 ml corn oil.

165, 166. Heat oil until it reaches 325 °F (162 °C). You can test it with cooking thermometer or by throwing a piece of bread in to see if it sizzles.

167, 168. Fry sujuq rolls in batches. Turn occasionally when rolls start to float on the surface of the oil. Fry until the outer shell is dark golden brown and cooked through.

173, 174. Drain fried sujuq rolls on paper towels.

175. Different dishes made with sujuq: Sujuq Pizza, Sandwish Sujuq Makbous “Pressed Sujuq Sandwich”, Sujuq Rolls.

176. Transfer them into a serving plate, and serve.


To Serve

177. Sujuq is served hot with Arabic flat bread, Hummus Bet-Tehineh, cucumber pickles, and French fries “optional”. It is also used to make different dishes which are Sujuq Pizza, Sandwishet Sujuq Makbouseh “Pressed Sujuq Sandwich” and Sujuq Rolls.

Sujuq

From: Family Recipe / Servings: 5 People
PDF Text Only / Print With Images

Sujuq Meat Mixture

720 fat free ground meat

220 g ground sheep/lamb tail fat
“liyeh”

2 tbsp sujuq spices

2 tsp curry powder

2 tbsp ground Aleppo pepper

1/2 tsp al-bhar al-halabi

1/2 tsp ground cumin

1/2 tsp ground coriander

1 1/4 tsp salt

1/2 tsp black pepper

5 tbsp (100 g) crushed garlic

Shape Sujuq

Sheets of plastic wrap

Sujuq meat mixture

Olive oil, for frying

Sandwishet Sujuq “Sujuq Wrap”

Arabic flat bread

Hummus Bet-Tehnineh

Fried sujuq slices

Cucumber pickle slices

Sujuq Pizza

Fried sujuq slices

Unbaked pizza

Sandwishet Sujuq Makbouseh
“Pressed Sujuq Sandwich”

Sujuq meat mixture,
formed into patties

Olive oil, for frying

Finger rolls

Cucumber pickle slices

Sujuq Rolls

Arabic flat bread

Sujuq meat mixture

1500 ml corn oil, for frying

To Serve

Arabic flat bread

Hummus Bet-Tehineh

Cucumber Pickle

French fries

 

Sujuq Meat Mixture

Put fat free ground lamb meat in a bowl.

In the photo this is ground sheep/lamb tail fat “liyeh”.

Add ground sheep/lamb tail fat “liyeh” to ground meat.

To meat and liyeh, add 2 tablespoons sujuq spices (read notes and tips), 2 teaspoons curry powder (read notes and tips), 2 tablespoons ground Aleppo pepper, 1/2 teaspoon al-bhar al-halabi (bhar al-daqqa al-halabi), 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1 1/4 teaspoons salt, 1/2 teaspoon black pepper, and 5 tablespoons (100 g) crushed garlic.

Mix meat, liyeh and spices together until combined. Sujuq meat mixture will be used in different ways.

Shape Sujuq

Lay a sheet of plastic wrap on counter.

Measure 200 g of sujuq meat mixture.

Shape the mixture into ball, then roll the ball between your palms elongating it to form a 4 inch (10 cm) sausage.

Put the piece on the plastic wrap sheet and elongate it to 12 inch (30 cm) sausage.

Tightly fold the plastic wrap around it and seal the sides. I made four sujuq so I used four parts of sujuq meat mixture (each is 200 g).

Put sujuq in the freezer for 2 to 3 hours.

After 2 or 3 hours, take from the freezer.

Remove the plastic wrap.

Cut into slices with 1/2 inch (1 cm) thickness.

In a pan, heat olive oil (for each batch I used 2 tablespoons olive oil).

In batches, shallow fry sujuq slices on each side until brown and cooked inside.

Transfer fried sujuq slices into a plate.

Transfer into a serving plate and serve hot.

Sandwishet Sujuq “Sujuq Wrap”

Bring Arabic flat bread loaf and carefully open it without tearing it.

Add two tablespoons hummus bet-tehineh on one side of bread.

Spread hummus with back of spoon.

Add sujuq slices.

Add cucumber pickle slices.

Close with the other side of bread.

Wrap and serve.

Sujuq Pizza

Bring fried sujuq slices.

Bring unbaked pizza (this pizza with homemade tomato sauce, a mixture of mozzarella cheese and Jebneh Mshallaleh “Syrian string cheese”, topped with green bell pepper slices, and A’toun “cured black olive – Syrian way”).

Top pizza with fried sujuq slices.

Bake pizza until cheese is melted and crust is browned on the sides and bottom.

Remove from oven.

Serve pizza hot. We enjoy this pizza with a cup of tea.

Sandwishet Sujuq Makbouseh “Pressed Sujuq Sandwich”

Bring sujuq meat mixture.

Measure 25 g of sujuq meat mixture.

Take sujuq meat mixture and form into a ball.

Flatten the ball into Aqras Sujuq “sujuq patty”.

Put patties on a plate and cover with plastic wrap. I made four sujuq patties so I used four parts of sujuq meat mixture (each is 25 g).

Put the plate in the freezer for 2 to 3 hours.

After 2 or 3 hours. In a pan, heat olive oil (for each batch I used 2 tablespoons olive oil).

In batches, shallow fry sujuq patties on each side until brown and cooked inside.

Transfer fried sujuq patties into a plate.

Bring finger roll, and fill with two sujuq patties and cucumber pickle slices.

Place the sandwich on a panini press, close the lid and grill until the sandwich is hot and crispy.

This another type of panini maker, it works by heating on the stove.

Slice and serve hot.

Sujuq Rolls

Bring sujuq meat mixture.

Bring Arabic flat bread loaf and completely open to separate into two layers.

Take one layer and add four tablespoons sujuq meat mixture to it.

Spread sujuq meat mixture with back of spoon.

Roll firmly.

Put the rolls in the refrigerator for 1 hour. I made two rolls, so I used total 8 tablespoons sujuq meat mixture (4 tablespoons for each roll).

After 1 hour, cut the rolls into slices with 1/2 inch (1 cm) thickness.

Line a plate with paper towels and set aside.

Fill a deep pot with 1500 ml corn oil.

Heat oil until it reaches 325 °F (162 °C). You can test it with cooking thermometer or by throwing a piece of bread in to see if it sizzles.

Fry sujuq rolls in batches. Turn occasionally when rolls start to float on the surface of the oil. Fry until the outer shell is dark golden brown and cooked through.

Drain fried sujuq rolls on paper towels.

Different dishes made with sujuq: Sujuq Pizza, Sandwishet Sujuq Makbouseh “Pressed Sujuq Sandwich”, Sujuq Rolls.

Transfer them into a serving plate, and serve.

To Serve

Sujuq is served hot with Arabic flat bread, Hummus Bet-Tehineh, cucumber pickle, and French fries “optional”. It is also used to make different dishes which are Sujuq Pizza, Sandwishet Sujuq Makbouseh “Pressed Sujuq Sandwich” and Sujuq Rolls.

Notes and Tips

Here is a photo of Sujuq Spices, the blend contains coriander, cumin, caraway, dandelion, anise, nutmeg, cinnamon, khawlanjan “lesser galangal”, ginger and allspice. If you cannot find sujuq spices in the market, use 1/4 teaspoon of what available of the following spices (caraway, dandelion, anise, nutmeg, cinnamon, khawlanjan “lesser galangal”, ginger and allspice).

Here is a photo of curry powder, the blend contains coriander, turmeric, bay leaves, chilli, garlic, dry mango, mustard seeds, rock salt, starch and curry leaves. Curry Powder is an important ingredient in Sujuq.

Here is a photo of ground Aleppo pepper, and click here to know more about it.

Click here for the recipe of Al-Bhar Al-Halabi.

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