Tags: recipes
- 0.5 kg ground meat (about 1 lb.)
- 5 cloves of garlic, peeled
- 1 tablespoon chilli pepper (not spicy)
- 1 teaspoon hot chilli pepper
- Β½ teaspoon peppercorn
- 1 tablespoon cumin
- 1 teaspoon salt
- A pinch of cinnamon
- A pinch of allspice
- A pinch of coriander seeds
- 2 tablespoons olive oil
- 50 g halloumi cheese (about 1.8 oz.)
- 1 handful pistachios (50 g, about 1.8 oz.)
- 1 handful walnuts (50 g walnuts, about 1.8 oz.)
- A teaspoon butter for cooking
First, prepare the delicious spice mix for sucuk. In a mortar, combine 5 cloves of garlic, Β½ teaspoon peppercorn, a pinch of coriander seeds, and 1 teaspoon salt. Smash them with a pestle until you have a paste.
Add 1 tablespoon of cumin, a pinch of cinnamon, a pinch of allspice, 1 tablespoon of non-spicy chilli pepper, 1 teaspoon of hot chilli pepper, and 2 tablespoons of olive oil to the paste. Mix well.
Add the paste to the 0.5 kg ground meat and knead it thoroughly for about 10-13 minutes. The meat should have about 25-30% fat. If youβre using pork or lamb, keep that in mind.
After kneading, let the mixture rest at room temperature for 4 hours, then refrigerate it for 2-3 days. This allows the spices to infuse into the meat.
Divide the rested mixture into 4 pieces. Take one piece and shape it into a sausage. Firmly roll it in plastic wrap and twist the ends.
For the second and third pieces, dice 50 g of halloumi cheese and roughly chop 1 handful of pistachios. Mix them with the meat and roll them in plastic wrap, just like the first piece.
For the last piece, chop 1 handful of walnuts (50 g) and roll it similarly.
Rest the pieces in the refrigerator for 2 more days before freezing them. Once frozen, you can eat them anytime. They can stay fresh in the freezer for 6 months. When youβre ready to eat, unwrap the plastic wrap and slice the sucuk into 0.5 cm (0.2 in.) thick pieces.
Heat a thin pan over medium heat and add a teaspoon of butter. Once the butter has melted, place the sucuk slices in the pan and cook each side until theyβre golden brown and crispy, which should take about 30-40 seconds.
After dipping your bread in the pan, enjoy it with all the buttery, flavourful sucuk! You can pair your sucuk with sunny-side-up eggs or menemen. Itβs also delicious with beans.