Sucuk wrap

Sucuk wrap

Sucuk dürüm

By
From
Istanbul
Serves
1
Photographer
Steven Joyce

These sandwiches, served at make-shift roadside stalls, are a late-night treat much loved by taxi drivers, shift workers, policemen and revellers alike: the rich garlic and beef sucuk sausage, with sweet-sharp pickled cabbage, chilli peppers, fresh onion and chunks of tomato is exactly the kind of thing you need to keep going into the night. You can buy pickled cabbage in jars.

I ate my first sucuk wrap at midnight, near Istanbul’s outdoor concert stadium, on a plastic seat perched on a kerb, next to some busy traffic lights and with an ice-cold bottle of water. It was exactly what I needed.

Ingredients

Quantity Ingredient
1 beef sucuk sausage, (you could also use pork sausage, chorizo or other beef sausage)
a few slices onion
salt
1 Lavaş, warmed
1 teaspoon Quick red pepper paste, optional
1 Grilled long green capsicums, deseeded
pickled white cabbage
1/2 tomato, thickly sliced
flat-leaf parsley, roughly chopped

Method

  1. Diagonally slice the sausage into roughly 1 cm chunks. Set a frying pan over a medium heat and fry the sausage chunks, turning often, in a tiny splash of olive oil until browned, 3–4 minutes. Sprinkle the onions with a pinch of salt.
  2. To assemble the sandwich, smear a warm flatbread with a little red pepper paste, if using. Scatter the bread with the grilled green pepper, a little white cabbage, the tomato, then the onion, then top with the hot sausage. Scatter over the parsley and wrap: tuck the bottom of the bread in before rolling to keep the filling from falling out. Devour quickly, with plenty of paper napkins to hand.

Tip

  • Pickled white cabbage is available at Turkish grocers or you could use well-drained sauerkraut instead.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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