Combined with cheese and tomato, sucuk is one of those fillings. If you’re in Fethiye, Iksirci Tezcan are famous for their Turkish sausage and cheese toasties. Steingass, Francis Joseph (1892), “زیجك”, A Comprehensive Persian–English dictionary, London: Routledge & K. Paul Stuff into 40 mm beef casings. Make links about 18” (45 cm) long, tie off the ends together making a loop.

To make pastırma, beef treated with dry salt is first pressed then air-dried and coated with çemen, a mixture of ground fenugreek, cayenne, garlic, salt, and water. It is then hung to dry. Afyon pastırma is made in this way. Credits: @ unlucegurme In Turkey, beef is the main raw material for sucuk production. At the beginning of the process the meat is preground in 14–16-millimetre (0.55–0.63in) plates and tested for its fat content. Afterwards the meat is mixed with curing salt, which contains 0.5% sodium nitrite, and stored for 8–16 hours in 8–12°C (46–54°F) for further processing. Later the preground meat is mixed with frozen and ground tail fat, beef tallow, suet and additives like spices, ascorbate, dextrose and starter culture. The mixture is ground again in 1.6–5-millimetre (0.063–0.197in) plates, which forms the mosaic structure of sucuk. Thenceforth the product is filled in casings made of collagen or fiber and these casings are twisted or tied to portionize sucuk. [10]

Putting them all together

Eaten straight out of the pan – but not before you’ve dipped your bread into the soft yellow yolks. Turkish Sucuk And Eggs Recipe – Sucuklu Yumurta Divide the dough into 4 equal pieces (approx 160 grams each) and then place them on a lightly floured surface.

Emina, Seb; Eggs, Malcolm (14 March 2013). The Breakfast Bible. Bloomsbury Publishing. ISBN 978-1-4088-3990-4.

Characteristics of Sujuk

It is a semi-hard yellow cheese that is similar to cheddar but much milder and is made from sheep milk. Sucuklu Pide is a crispy and delicious Turkish bread topped with spicy sausage called "sucuk" and melty & stretchy " kasar cheese". Pastırma refers to another preserving method. A food name derived from the verb bastırmak, to press. It refers to meat dried by pressing.

Which is just what you want when you’re staying in a holiday rental and don’t have to run down to a hotel buffet breakfast. Beef meets with hot spices to create a unique taste. Practical, sliced garlic sausage. For you and your loved ones to consume with confidence.

Please consider

Sucuk is then prepared for ripening process, which consists of fermentation and post-fermentation stages. In the first day of fermentation stage the product is left in a high relative humidity (RH) environment around 22–23°C (72–73°F). After that the RH and the temperature is gradually dropped each day, resulting to 18°C (64°F) and 88% RH in the last and third day of fermentation. At the end of the stage pH of the product must be dropped to 4.9–5.0. In the post-fermentation stage sucuk is matured and dried until the moisture content of the sausage is under 40%. [10] One of the oldest preserved products of the Mediterranean coast, also known as Bottarga, is one of the treasures of Turkish cuisine. The preserving method is very similar to that used for pastırma, but it is covered with wax rather than fenugreek. This seals the meat and cures the meat. I then hung it in the fridge for 10 days. It is now ready to eat, I enjoy putting it in a pita bread or frying it with eggs. Sucukis a popular Turkish sausage. It is typically quite dry and spicy. Since Turkey is a culturally Muslim country,sucukis made from beef. Many food names in Turkish are derived from the verb that expresses the method. Sucuk and pastırma are the best examples of these.