Sujuk Sausage and Tushka
The recipe is for richly seasoned Syrian sujuk made with fatty lamb and lamb tail fat, cured in the refrigerator for two days with stirring, then used with a simple dough of flour, yeast, yogurt, and oil to make tushka or sujuk sandwiches, toasted in a skillet or sandwich press. Cheese or pickles may be added, as mentioned by the chef.
A recipe focused on preparing sujuk sausage and a dish called tushka.
Like spicy sausage preparation and a sausage-based meal.
Handle the sausage mixture carefully and cook until fully done.
Ingredients
- 900 grams Fatty lamb meat
- 100 grams Lamb tail fat
- 1 small tea glass White vinegar
- 6 cloves Garlic
- 1 tsp Salt
- 1/2 tsp Cumin
- 1/2 tsp Black pepper
- 1/2 tsp Ground ginger
- 1 tsp Dried hot pepper
- 1 tsp Sweet paprika
- 1/2 tsp Ground fenugreek
- 1/4 tsp Ground cloves
- 1/4 tsp Nutmeg
- 3 cups Flour
- 1 Warm water
- 1 tsp Instant yeast
- 1/2 tsp Sugar
- 1 tbsp Yogurt
- a pinch Salt
- 1 finjan of coffee Olive oil
- Suggested fat substitute if lamb tail fat is unavailable Ghee
- Mentioned as a possible addition Pepper paste
- For serving Pickles
- For filling Cheese
- Mentioned with the tushka Ashqawan cheese
- Implicitly mentioned under the unspecified term “cheese” Mozzarella
Instructions
- In a large bowl, combine the lamb meat with the minced lamb tail fat.
- In a small bowl, mix the white vinegar with the garlic, salt, cumin, black pepper, ground ginger, dried hot pepper, sweet paprika, ground fenugreek, ground cloves, and nutmeg.
- Add the seasoning mixture to the meat and mix until all the pieces of meat are thoroughly coated.
- Place the seasoned meat in a container in the refrigerator and leave it for two days.
- While refrigerated, stir the meat two to three times daily so it absorbs the flavors.
- If lamb tail fat is unavailable, use ghee as a substitute, as mentioned by the chef.
- In a bowl, dissolve the instant yeast and sugar in the warm water.
- In a large bowl, mix the flour with a pinch of salt.
- Add the yogurt and olive oil to the flour bowl, then add the yeast mixture after it has proofed.
- Knead the dough on the work surface until soft, smooth, and non-sticky.
- Oil a bowl and place the dough in it, then cover the bowl and leave the dough to rest.
- After proofing, divide the dough into large rounds on the work surface.
- Roll out each dough round, then spread a very thin layer of sujuk over it.
- Heat a skillet or sandwich press, then place the sandwich on the skillet and press it until the top layer cooks first.
- Close the sandwich, then return it to the skillet or sandwich press until the sujuk is fully cooked and its fat remains inside the bread.
- If desired, add pickles to the sandwich during preparation.
- If desired, add cheese inside the dough or as filling, then return it to the oven until the cheese melts.
- In the oven, heat the tray from above and below at the highest temperature, then place it in the upper half of the oven so the top melts before the bottom.
- Serve the sandwich hot.