Homemade sujuk from Spice - Flavors of the Eastern Mediterranean (page 220) by Ana Sortun

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Beef shish kebobs with sumac onions and parsley butter; Squash kibbeh with brown butter and spiced feta

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mcvl on October 12, 2011

    Sunday, 9 October 2011 I've used this mix of spices three times now, first in the original recipe, then as seasoning for lamb burgers, and most recently as seasonings for a large flat lamb meatloaf. I've been making Claudia Roden's kofta bil sania, ground meatloaf in a tray, for 25 years. She tops hers with tomato paste, and I had always followed suit, but not this time. My tomato guys had no plum tomatoes in this strange year, so I was trying to work with what I had by making tomato paste with regular tomatoes. That doesn't work, or at least I can't make it work, but I did have a large pot of beautifully reduced small regular tomatoes. OK, so the flat tray ground lamb seasoned with Sortun's sujuk spices plus finely ground onion, garlic, basil, dill, and mint, then heavily topped with a loose tomato reduction. Oh my. Good good good. This is our new flat meatloaf -- I'll never go back.

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