Whether on a sizzling barbecue or a lovely breakfast with your loved ones. It is 100% beef, a method called “long-term drying” is used which is a traditional Turkish method of production, blended with the finest spices. Unlike pizza sausage, sucuk is commonly eaten in Muslim countries. …

Sujuk or sucuk is a dry, spicy and fermented sausage which is eaten from the Balkans to the Middle East and Central Asia. Sujuk consists of ground meat (usually beef or lamb, but horse meat is often used in Bulgaria, Kazakhstan and Kyrgyzstan).

It is typically quite dry and spicy. 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. Since sucuk is very fatty, it does not need to be cooked in oil.

Gluten Free Spicy Turkish Sausage (Sucuk)

It must be eaten cooked (when raw, it is very hard and stiff-unless you have strong stomach and sharp set of serrated teeth ). It is often cut into slices and cooked without additional oil, its own fat being sufficient to fry it.

How to eat sujuk. 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.

What Does Sucuk Taste Like? Turkish sucuk tastes like highly spiced aged crumbled beef that is saturated with fat but not swimming in it, as if fried but well drained, leaving crispy, tasty little morsels of cured meat.

Sujuk is a type of sausage made from various spices and is native to Turkey, Bulgaria and Armenia. However, the Lebanese probably have the Armenians to thank for introducing it into their diets. It can be a tad spicy and is more reddish-brown in colour than other regular sausages.

Sujuk is traditionally made from ground beef, but other meats are known to be used (including pork, mutton, and even horse meat). The meat is then combined with a selection of spices like garlic, cumin, sumac and red pepper before being prepared inside a sausage casing.

More from the meat mezze, the little Izgara Sucuk (spicy Turkish sausage) are amazing!

Manoosh Today Modern manoosh is a blanket term for any dish that is comprised of flatbread topped with ingredients – much in the same way that pizza is anything comprised of bread sauce and cheese.

Lahembajin basically consists of a thin, round, flat bread topped with a mixture of ground meat, vegetables and herbs that is then baked in a wood fired oven. The meat is commonly lamb or beef, the vegetables are usually onion, capsicum and tomato, and herbs can include parsley, mint and cilantro.

Lebanese pizza, or manoush, is a flat savory pie made in the style of the cuisine of the Middle Eastern country of Lebanon. A strong-flavored, salty cheese called halloumi along with the crumbled beef sausage sujuk are popular toppings for breakfast pizzas in Lebanese cuisine.

5 Method Steps

1. Sift the flour into a large bowl. Stir in the yeast.
2. Heat oil in a frying pan over medium heat. Cook onion, stirring, for 5 minutes.
3. Preheat oven to 250C/230C fan forced.
4. Knead the dough briefly in the bowl to knock out the air.
5. Bake for 10-12 minutes or until crisp and golden.

‘Lamadjo’, as it is known in Armenian, or ‘lahmacun’ in Turkish, is a thin circular piece of dough topped with minced meat or lamb, tomatoes, parsley and spices which is then baked, and is claimed as a national foodstuff by both countries.

A typical Turkish breakfast consists of cheese (beyaz peynir, kaşar, etc.), butter, olives, eggs, muhammara, tomatoes, cucumbers, jam, honey, and kaymak, sucuk (a spicy Turkish meat similar to sausages), pastırma, börek, simit, poğaça, fried dough (known as pişi), as well as soups are eaten as a morning meal in Turkey.

It’s also eaten rolled up, burrito style. It might not be the first think that comes to your mind when you think of pizza, but like Polish Pizza, Turkish pizza is the perfect street food. It’s super portable but also incredibly flavorful and satisfying.

A Turkish pizza is accepted by most people. Unfortunately, normal doner meat contains a lot of (saturated) fat and the original Turkish pizza together with the garlic sauce makes a calorie bomb. This Turkish pizza contains enough protein and relatively little fat, definitely worth trying!

It happened when Sultan Mehmet the Conqueror took control of Sicily on 11 August 1480. An Italian baker observed all the Turkish Navy soldiers eating pide and asked them how they made it. He then went to Florence and opened the first pizza restaurant in history.

Turkish Pizza Lamachun (1 serving) contains 33g total carbs, 31g net carbs, 5.7g fat, 6.8g protein, and 209 calories.