Soujok roulo

Soujok roulo

Aleppo-style sausage rolls

By
From
Saha
Makes
40 sausage rolls
Photographer
Matt Harvey

Soujok is another spicy sausage that is particularly popular in northern Syria where there is a strong Armenian influence. Don’t buy ready-minced lamb from the supermarket as it is far too fatty. Buy a piece of topside or round and mince it yourself at home. The paste needs to be as fine and smooth as possible, so mince it twice. This recipe uses mountain bread but you can also use puff pastry. Spread a thin layer of soujok on the puff pastry, roll it up, freeze and cut into 1 cm slices. Bake in a hot oven for 10–12 minutes, or until golden brown.

Soujok

Ingredients

Quantity Ingredient
500g topside lamb
2 garlic cloves, roughly chopped
1 teaspoon hot paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2-3/4 teaspoon salt
1/4 teaspoon chilli powder
1 tablespoon olive oil
5 sheets mountain bread
olive oil

Method

  1. Roughly chop the meat and put it in a large mixing bowl with all the other ingredients. Toss well then put through a mincer twice to achieve a smooth paste.
  2. Place a piece of mountain bread on your work surface and spread a very thin layer of soujok over it, going right to the edges. Roll it up tightly and cover while you prepare the rest of the bread.
  3. Cut the rolls on a sharp angle into 4–5 cm rounds. Heat a little oil in a non-stick frying pan and fry for a couple of minutes on each side until golden brown.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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