📝 About This Recipe
A cornerstone of the Levantine mezze table, Sujuk is a dry-cured, fermented-style beef sausage renowned for its robust punch of garlic and a warm, complex spice profile. This recipe captures the soul of the Middle East, balancing the heat of Aleppo pepper with the earthy depth of cumin and allspice. Whether sliced thin and pan-seared until crispy or simmered in a rich tomato shakshuka, this homemade version offers a depth of flavor that far surpasses any store-bought variety.
🥗 Ingredients
The Meat Base
- 2 pounds Ground Beef (high quality, 20% fat content for succulence)
- 1/4 cup Beef Fat (Suet) (finely minced, optional for extra richness)
The Signature Spice Blend
- 10-12 cloves Garlic (crushed into a smooth paste with a pinch of salt)
- 3 tablespoons Aleppo Pepper (Pul Biber) (provides mild heat and fruity undertones)
- 2 tablespoons Ground Cumin (toasted for maximum aroma)
- 1 tablespoon Ground Allspice
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Cloves
- 1 teaspoon Ground Fenugreek (essential for that authentic 'Sujuk' scent)
- 1 tablespoon Sumac (for a bright, citrusy tang)
- 1.5 tablespoons Sea Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly cracked)
For Cooking and Serving
- 1 tablespoon Extra Virgin Olive Oil (for the pan)
- 1 Lemon (cut into wedges for serving)
- 1/4 cup Fresh Parsley (roughly chopped for garnish)
👨🍳 Instructions
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1
Begin by preparing the garlic paste. Using a mortar and pestle, grind the garlic cloves with a half-teaspoon of salt until it reaches a completely smooth, creamy consistency.
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2
In a small bowl, whisk together the Aleppo pepper, cumin, allspice, cinnamon, cloves, fenugreek, sumac, salt, and black pepper until well combined.
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3
Place the ground beef in a large chilled mixing bowl. Add the garlic paste and the spice mixture evenly over the surface of the meat.
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4
Using your hands (food-grade gloves are recommended due to the spices), knead the meat for at least 5-7 minutes. You want to develop the proteins until the mixture becomes tacky and the spices are perfectly homogenous.
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5
To test the seasoning, take a small marble-sized piece of the mixture, flatten it, and sear it in a pan. Taste it and adjust the salt or heat in the main batch if necessary.
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6
Divide the meat into 4 equal portions. Roll each portion into a tight log shape (approximately 1.5 to 2 inches in diameter) using plastic wrap. Twist the ends of the plastic wrap tightly to compress the meat.
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7
Place the logs in the refrigerator for at least 24 hours. This 'curing' time is vital for the flavors to meld and the texture to firm up, making it easier to slice.
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8
When ready to serve, remove the plastic wrap and slice the sujuk into rounds about 1/4 inch thick.
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9
Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat with a tiny drizzle of olive oil. Note that the sujuk will release its own fat as it cooks.
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10
Arrange the slices in a single layer. Sear for 2-3 minutes per side until they are deeply browned and slightly crispy on the edges.
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11
Transfer the cooked sujuk to a serving plate, squeezing fresh lemon juice over the top while still sizzling to cut through the richness.
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12
Garnish with fresh parsley and serve immediately while hot.
💡 Chef's Tips
For the most authentic flavor, use Fenugreek powder; it provides the 'cured' aroma typical of commercial sujuk. If you prefer a softer texture, you can omit the 24-hour fridge rest, but the sausage will be harder to slice cleanly. Never use lean beef (90/10); the high fat content (at least 20%) is what carries the spice flavors and prevents the sausage from becoming tough. Store any uncooked logs in the freezer for up to 3 months; they slice beautifully even when semi-frozen. If you can't find Aleppo pepper, substitute with 2 parts sweet paprika and 1 part cayenne pepper.
🍽️ Serving Suggestions
Serve alongside warm pita bread and a bowl of creamy Labneh to balance the spice. Incorporate into a breakfast spread with fried eggs—the spicy oil from the sujuk flavors the eggs perfectly. Add to a mezze platter with pickled turnips, salty olives, and sliced tomatoes. Pair with a glass of chilled Arak (diluted with water and ice) for a traditional Levantine experience. Stuff into a toasted sandwich with halloumi cheese and a swipe of garlic sauce (Toum).