One Hundred and One Mezze: 16. Sujuk

Today's main ingredient is Sujuk, Lebanese style this time as opposed to the Damascene version I posted a recipe of couple of months ago. I talked a lot about sujuk at that time so I will not repeat the whole thing to avoid boring you away.

Sujuk is a spicy sausage introduced to the Levantine cuisine through the Armenian community in Syria and Lebanon. The classic way to use sujuk is fried with eggs. Alternatively it can be used in a variety of stews. As a mezze I like to slice the thick sausages and grill or fry them.

You can buy Lebanese style Sujuk in London from Green Valley on Edgware Road.

Alternatively you can buy them from Omnia Deli. I highly recommend this place. It is a nice deli, butcher, bakery and a small food counter with couple of tables to eat in. They serve all kind of Fatayer (pizza-style pastry with different toppings), the usual grilled meats sandwiches and a selection of mezze. They have a new chef (I forgot the name, Abo Abdo, I think! sorry) who joined from the previously very popular Middle east Food Market in Acton. The best thing in the shop is their beautiful sausages and pastirma. All home made and all really good. The only down side to this place is their location in Park Royal. It is out of most people way and you need a special trip if you don't live close by.

Here is how to prepare sujuk for mezze:
Three Sujuk sausages
Rocket leaves

Slice the sausages diagonally to get long pretty strips. Grill on a very hot griddle pan till slightly charred on the outside. Serve on bed of rocket leaves and tomato slices.


Anonymous said...


Kano said...


Welcome to my blog! Try these sausages, you won't regret it.

Alicia Foodycat said...

I'm going to have to go to some of these places you write about - so many delicious ingredients and dishes!

Anonymous said...

Omnia Deli need to open a store in australia!

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