Sujuk Lebanese Recipe | Soujouk | Sucuk recipe | السجق اللبناني
Recipe Information
Sujuk
Cultural Context
Sujuk is a traditional cured meat originating from the Middle East, particularly popular in Lebanon. It is made from spiced beef and has been a staple in local cuisine for centuries, often enjoyed as a savory snack or part of a meze platter. The process of making sujuk showcases the region's rich history of preserving meats, and it has found its way into various global cuisines, adapting to local tastes and ingredients.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
beef
🥗Healthier: turkey
💰Cheaper: pork
Turkey is leaner, while pork is often more affordable.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil offers health benefits while vegetable oil is cost-effective.
Mix ground beef with minced garlic in a large bowl
Add cumin, black pepper, nutmeg, salt, paprika, and red pepper flakes to the meat
Incorporate sugar and olive oil into the mixture until well combined
Knead the mixture for several minutes to develop texture
Shape the mixture into sausages or logs
Wrap the sausages tightly in cheesecloth
Hang the wrapped sausages in a cool, dry place for 2-3 weeks
Check daily for moisture and air circulation
Once dried, slice and store in a cool place or refrigerate
Cooking Techniques
Spice Level:
🌶️🌶️🌶️Also Known As
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