790. Sujuk Rolls

Sujuk is a spicy meat mixture most commonly shaped into a sort of big sausage and hung to dry. It is very popular in Turkey and Armenia, and is very similar to the Iraqi basturma. This recipe does not require weeks of drying, just an overnight stint in the refrigerator.
For these delectable sujuk bites, the sujuk meat is combined and rests overnight in the refrigerator before being spread into a thin pita bread, rolled, and baked into quite possibly your new favorite appetizer. I used a rather fatty lamb mince, and I brushed the bread lightly with oil before spreading the meat.
Adapted from Olive Juice, who I'm so glad has come back to blogging!

Ingredients:

500g fatty ground beef or lamb
1 Tbsp cumin, ground
1 Tbsp allspice, ground
2 tsp fenugreek, ground
2 tsp paprika
2 tsp salt
2 Tbsp garlic, minced
large thin Lebanese pita bread
olive oil

Method:

Mix the meat, spices, seasoning, and garlic together and refrigerate overnight.
Next day, separate the pocket pita bread into two halves, brushing the inside lightly with olive oil.
Spread a thin layer of sujuk on the inside of the pita bread.
Tightly roll the pita and sujuk into a log.
Use a sharp serrated knife to carefully cut the sujuk-pita log into individual rolls.
Bake in a 400F oven for 12-15 minutes, or until crispy.
Notes: It’s important to use thin pita bread so that you have a good sujuk-to-pita ratio.

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