📝 About This Recipe
A cornerstone of the Lebanese 'Hot Mezze' experience, Soujouk is a bold, dry-fermented Armenian sausage redefined for the pan. This recipe captures the essence of the Levant, featuring a robust blend of ground beef, warming spices like cumin and cinnamon, and the unmistakable punch of garlic and Aleppo pepper. Sautéed with tomatoes and a splash of lemon, it delivers a complex, savory, and slightly tangy flavor profile that has been cherished for generations.
🥗 Ingredients
The Sausage Base
- 500 grams Ground Beef (80/20 fat ratio for best flavor)
- 6-8 cloves Garlic (crushed into a fine paste)
- 1 tablespoon Cumin (ground)
- 1 teaspoon Allspice (ground)
- 1/2 teaspoon Cinnamon (ground)
- 1 tablespoon Aleppo Pepper (or red chili flakes for heat)
- 1 tablespoon Paprika (sweet or smoked)
- 1.5 teaspoons Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For the Pan Sauté
- 1 tablespoon Olive Oil (extra virgin)
- 1 cup Cherry Tomatoes (halved)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Tomato Paste (diluted in 2 tablespoons of water)
For Garnish
- 1/4 cup Fresh Parsley (finely chopped)
- 1 teaspoon Pomegranate Molasses (optional drizzle for tang)
- 1 tablespoon Toasted Pine Nuts (for crunch)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground beef with the crushed garlic paste and all the spices (cumin, allspice, cinnamon, Aleppo pepper, paprika, salt, and black pepper).
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2
Using your hands, knead the meat and spices together for at least 5 minutes. This ensures the spices are evenly distributed and the texture becomes slightly tacky, which is essential for the sausage consistency.
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3
Shape the meat mixture into small, bite-sized logs (about 2 inches long) or thin discs. If you have time, let the shaped meat rest in the refrigerator for 1 hour to allow the flavors to meld.
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4
Place a large heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the olive oil and swirl to coat.
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5
Carefully place the soujouk pieces into the hot pan in a single layer. Do not overcrowd; cook in batches if necessary.
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6
Sear the meat for 3-4 minutes, turning occasionally, until they are browned and slightly crispy on all sides.
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7
Add the halved cherry tomatoes to the pan. Sauté for another 3 minutes until the tomatoes begin to soften and release their juices.
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8
Stir in the diluted tomato paste. This creates a light, savory 'jus' that coats the meat and prevents it from drying out.
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9
Reduce the heat to low and let the mixture simmer for 2 more minutes until the sauce has thickened slightly.
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10
Turn off the heat and immediately drizzle the fresh lemon juice over the soujouk to brighten the heavy spices.
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11
Transfer the soujouk and tomatoes to a shallow serving bowl, ensuring you pour all the flavorful pan juices over the top.
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12
Garnish with a generous sprinkle of fresh parsley, toasted pine nuts, and an optional drizzle of pomegranate molasses for an authentic touch.
💡 Chef's Tips
For the most authentic flavor, use a mortar and pestle to turn the garlic and salt into a smooth paste before adding to the meat. If you prefer a firmer texture similar to commercial soujouk, wrap the meat tightly in plastic wrap and chill overnight before slicing and frying. Don't skip the lemon juice; the acidity is crucial to balance the richness of the beef fat and the warmth of the cumin. If the meat is too lean, add a tablespoon of softened butter to the pan during the final stage of cooking for a silkier mouthfeel.
🍽️ Serving Suggestions
Serve hot with plenty of warm, fluffy pita bread to soak up the spicy oils. Pair with a side of creamy Hummus or Labneh to provide a cooling contrast to the heat. Include a plate of pickled turnips (Kabees) and fresh mint leaves as a palate cleanser. Accompany with a glass of Arak (anise-flavored spirit) diluted with water and ice for the ultimate Lebanese experience.