Tony is all about food. His ongoing food events and special projects have been featured in the press. To learn more, you can view his gallery, read his blog, or simply contact him directly.

Blog Archive Entry


Ringing in 2015 with Sujuk Rolls

Thank you to everyone who sent emails, encouraging me to keep blogging. It took a long time. OK, a really long time, but I’m back. A lot has happened since my last post. Let me fill you in — I entered into an amazing relationship (right around the time I stopped blogging… go figure). I bought a house. I experienced the misery of a flooded basement (without a wet vacuum to help). I became a pro at fixing drywall. I traveled a bunch (Peru, Japan, and England). Now that the DIY projects have slowed down (fingers crossed!), I want to get back to blogging.

I’m going to keep today’s post short and simple. This is a quick hello and a delicious winter recipe — sujuk rolls. Sujok is a special Armenian sausage that I blogged about back in Syria. My host mom used to prepare sujuk in bulk and preserve it by wrapping the sausage in breathable cloth bags and air drying them on her balcony. Fortunately, this recipe doesn’t call for dried sujuk, which makes it a lot simpler.

One of the things that makes sujuk so special is the combination of all the fragrant spices. Home cooks in Aleppo eat sujuk for breakfast with their eggs. Sujuk also makes for a great topping on pizza (a twist on the ordinary sausage) and a legendary late night sandwich/snack. Sujuk rolls are popular appetizers at restaurants in Aleppo and are perfect for parties. Enjoy!

mise en place
mise en place
Colorful Sujuk Spices
sujuk spices
Fragrant Sujuk Sausage
sujuk meat
Authentic pita bread
thin pita bread
The thinner the pita, the better
open bread
Good pita-to-sujuk ratio
sujuk on bread
Roll tightly
rolling sujuk
Slice with a sharp serrated knife
cutting sujuk rolls
Sujuk rolls about to go into the oven
sujuk rolls going in the oven
Sujuk Rolls (سجك رولز)
sujuk rolls

Sujuk Rolls

4-6 appetizer servings

Components

Putting them all together

  1. Prepare the sujuk as described in the recipe, but do not dry.
  2. Separate the pocket pita bread into two halves.
  3. Spread a thin layer of sujuk on the pita bread.
  4. Tightly roll the pita and sujuk into a log.
  5. Use a sharp serrated knife to carefully cut the sujuk-pita log into individual rolls.
  6. Bake in a 400 degree oven for 12-15 minutes, or until crispy.*

Notes: It’s important to use thin pita bread so that you have a good sujuk-to-pita ratio. Also, some restaurants in Aleppo fry these rolls, but in order to keep the recipe healthy, I bake mine. They still come out crispy because I use beef with 85/15% fat content.

Print

Not traditional, but fresh salsa on the side is great
bite of sujuk rolls

I hope everyone is either already celebrating in 2015 or getting ready to ring in the new year with those they love. I’ll be back soon with more recipes and stories <3

Posted in appetizers, Middle Eastern, savory, snack, Turkish by Antonio Tahhan on December 31st, 2014. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.


8 Responses to “Ringing in 2015 with Sujuk Rolls”

Tish Says:

Lovely to see you back. Will have to give these a try.

syrahsuzie Says:

Took me a while to catch up with your latest post. Another great recipe. Often wondered where you were (and your family) whenever Aleppo came up on the news. Looking forward to more news and recipes.

Mahée Ferlini Says:

Awesome recipe! Looking forward to trying these!

Antonio Tahhan Says:

Thanks, @syrahsuzie! Glad you like these. They’re delicious!
Fortunately, I was able to evacuate very early in the conflict. Most of my extended family has left, too. It’s sad to see pictures of Aleppo today.

Antonio Tahhan Says:

Thank you, @Mahée. Enjoy!

Antonio Tahhan Says:

Thanks, @Tish 🙂 Glad to be back.

Sameer Says:

These turned out reaaally good!! I’m so happy I stumbled upon your food blog! As a proud Syrian-American as well, I really enjoy trying my hand at these dishes and coming closer to my heritage that way. I drizzled some pomegranate molasses on top of the final product before serving, and it added a nice touch and contrast to the flavor. The flavor of the sujuk meat was so close to the flavor I remember back in Syria! When making the meat, I halved the proportion of cumin and allspice, and substituted it with “bharat sujuk (sujuk spices)” that my mom had from Syria. I also added a combination of sweet and hot red pepper from Syria (which is what I thought you meant with Aleppian red pepper), and a dash of white and black pepper. Thanks for the great, easy recipe! Looking forward to exploring more!

790. Sujuk Rolls – Maryam's Culinary Wonders Says:

[…] fatty lamb mince, and I brushed the bread lightly with oil before spreading the meat.Adapted from Olive Juice, who I’m so glad has come back to […]


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