What is soujouk? A spicy sausage known as “sucuk” and melty, stretchy “kasar cheese” are served on top of the crispy, delectable Sucuklu Pide. Sucuk Pide, along with Cheese Pide with Mushrooms and Kiymali Pide, is one of Turkey’s most well-liked snacks.
Usually, stringy cheese and hot sausages are added to this Turkish pide bread. However, for flavor enhancement, you can crack a few eggs on top during the final few minutes of baking. It’s ideal for drizzling over the crusty edges. Before serving, cut the pide into three or four pieces. You may either use a fork and knife to cut them into small pieces, or you can roll them like a wrap and eat them in huge bits like street food.
Ingredients
Only a few common items are needed for this dish. Sucuklu Pide only requires preparation and cooking for 20 minutes (plus an additional hour for the pide dough to rise). You may utilize any cheese or hot sausages you have on hand because they are flexible. Sucuklu Pide can be served as a snack or for breakfast, lunch, or dinner. So, what is soujouk?
- Soujouk ingredients: A dry-cured, hot, fermented sausage composed primarily of beef meat and fat with a small amount of lamb or horse meat, sucuk is also known as soujouk. Turkey makes extensive use of it, particularly for breakfast. Additionally, it is used in several Middle Eastern, Central Asian, and Balkan dishes.
- Kasar cheese: This sheep’s milk cheese is a yellow, semi-hard variety resembling cheddar but much milder. In Turkey, it is frequently used in baking and everyday cooking.
- Strong bread flour is another name for strong white flour. It is created from hard wheat varieties, and compared to other types of flour, it has a higher gluten content. It gives the dough some flexibility and aids in its ability to rise with a solid structure.
- Use fresh yeast if you want, or fast-action dried yeast. If using fresh yeast, you must double the quantity.
- Eggs: Although optional, they are highly recommended.
How To Make Soujouk Pide (Sucuklu Pide)?
Although it may seem complicated, making your own original Sucuklu Pide is actually relatively easy if you follow a few straightforward procedures. Place the yeast and warm water in a bowl after sifting the flour. Add some salt to the mixture once it has been thoroughly mixed. Form a dough by gently combining with your fingertips; it will be sticky at this point. Transfer the dough to a surface lightly dusted with flour, and knead it there for 4-5 minutes or until it is no longer sticky to your hands.
If more flour is required, you can add it, however not too much. At that point, it ought to feel elastic and soft. Make a ball out of the dough, then put it back in the bowl. Let it rest for an hour until it doubles in size, covered with cling film or a clean kitchen towel.
Form the pide:
Set the fan oven’s temperature to 220 C or 430 F. Grate the Kasar cheese and cut the soujouk into thin slices. Place the dough’s four equal pieces (each weighing about 160 grams) on a surface lightly dusted with flour. Give it another 10 minutes of rest before covering it with cling film or a moist kitchen towel. One of the balls of dough should be rolled into an oval that is 15 cm by 35 cm (about 6 by 13″) in size and 12 cm (0.2″) thick.
Over the dough, evenly distribute 1/4 of the chopped Kasar cheese. 14 of the slices of sucuk should be placed on top, leaving a 1–12 cm margin all around. The border should be folded over the contents, and the top and bottom corners should be pressed together.
The same should be done with the remaining three dough balls. Place 2 pides on each of 2 large pans after lining them with baking paper. Put the trays in the oven once it is hot enough, and bake for 10 minutes, or until the dough is lightly browned and the filling is heated through. When the pides are done, cut them before serving and liberally coat the crust with butter.
Do You Need To Cook Sucuk?
Sujuk is fairly stiff, challenging, and chewy when raw, so cooking helps make it softer. When preparing sucuk, please don’t add any additional fat because it already contains much. Cheddar cheese is typically topped with pieces of sausage. The sausages don’t need to be cooked at this point. Chips are placed in the oven with all the soujouk ingredients and cooked together. It should be a hot pita the oven with only a light sprinkle of cheese and a firm pita bread because you have two fatty ingredients. A droopy, greasy pita may result if these three components are absent.
How To Store Leftovers?
You can keep the leftovers in the freezer. It can last for a long time. When you want to eat it again, it is possible to do so by heating it. Immediately after the pides have cooled, wrap each one in cling film. After that, you may store them in the refrigerator for up to 5 days or in the freezer for a maximum of three months.
Where To Find Soujouk Pide In Canada?
Of course, Mama Fatma is the best soujouk near me to eat pide in Toronto, Canada. When you look for soujouk near me, the best place you can come across in Canada will be Mama Fatma. Mama Fatma is definitely the restaurant where pita, lahmacun, and kebab recipes from Turkish cuisine or Central Asia are prepared and served in the most delicious form. Call our restaurant and reserve your place with the a la carte reservation option. Have the opportunity to experience the most delicious pita varieties on the menu.
Discover Our Other Pide Recipes
Turkish Pide
Cheese Pide
Potato Pide
Beef Pide
Mushroom Pide
Vegetarian Pide
