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Sujuk
Armenia
Made across the Middle East and Central Asia. Armenian, Turkish and Lebanese versions are all distinct.
Armenian spiced dried sausage — coarsely minced beef with fenugreek, garlic and allspice, stuffed into casings and air-dried until firm. Sliced and fried for breakfast.
Prep
30 mins
Cook
0 mins
Difficulty
Hard
Calories
430 kcal
Serves
8
Calories are an estimate based on ingredients used
Ingredients
800gbeef mince, coarsely ground
20gcoarse salt
2 tspfenugreek seeds, ground
2 tspallspice
2 tsppaprika
4 clovesgarlic, crushed
beef casingsto stuff
Method
1
Mix mince with all spices and salt. Refrigerate overnight.
2
Stuff into casings. Tie into links.
3
Hang to dry in a cool, well-ventilated place for 1-2 weeks.
4
Slice and fry until caramelised.
Chef's Tip
The key is the fenugreek — without it the sujuk lacks its distinctive bitter aromatic character.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.