Master the art of traditional Turkishsucuk with this aromatic recipe that combines quality beef and lamb with bold spices. The foundation of premium minced meats is elevated by generous amounts of garlic and a carefully calibrated blend of Aleppo chilli flakesand chilli powder for authentic heat. Whole cumin and black pepper add their distinctive warmth and depth, while the natural casings allow the sausage to develop its characteristic deep red colour and firm texture during curing. The result is a robust, spicy sausage that captures the essence of Turkish charcuterie, perfect for breakfastwith eggs or grilled to crispy perfection.
Some great food has its origins in Turkey, once the centre of the Ottoman empire. Dishes like shish kebab, baklava, kofta and the ubiquitous doner kebab are well-known foods in the world today. While not that well-known, this sausage follows in the mould of other Turkish food. It is simply delicious
Ingredients
Minced beef (20% fat) - 1 kilogram
Minced lamb (10% fat) – 500g
Sausage casings - 3 meters 36/40 mm diameter
Garlic – 70g (finely chopped)
Chilli powder – 15g
Aleppo Chilli flakes – 30g (see note)
Salt (fine) - ¾ tablespoon
Cumin (whole) – 20g
Black pepper (whole) – 20g
Instructions
Pre-preparation
Soak the sausage casings in cold water for 24 hours to remove excess salt
Combine beef and lamb in a big mixing basin (plastic, porcelain or stainless steel)
Combine all the whole spices and grind until fine. Mix with other ingredients
Add above to the meats, ensuring that everything is well mixed
Cover mixing basin with cling film. Allow to rest in the fridge for 12- 18 hours.
Mince the meat into a coarse mince using a 4.5 mm (0.177 inches) mincing plate.
Making the sausage
Prior to beginning mincing of meat, rinse the sausage casing in fresh clean water and then soak in lukewarm water for 30 minutes.
Place mince into a sausage stuffer and fill casings. Ensure that the mixture is not filled too tightly as the sausage will burst when it is cooked.
Set quantity aside needed for immediate barbequing/cooking and freeze the rest
Notes
Sausage casings can be bought on-line or from your butcher.
Aleppo chilli flakes can be substituted by ground Kashmiri Chillies. Alternatively simply add an additional 5 grams of Chilli powder
“Sultan’s Delight” or Hünkar Beğendi is a regal Ottoman dish that lives up to its name. This sumptuous recipe combines tender, spice-infused lamb with a silky, smoky eggplant purée that’s enriched with Parmesan cheese – a modern twist on the traditional kashar. The lamb is slowly simmered with fresh chillies and aromatic herbs until it practically melts in your mouth, while the aubergines are charred until their flesh turns creamy and develops a deep, complex flavor. The addition of Aleppo pepper flakes adds a subtle warmth that complements the dish’s inherent richness. Legend has it that this dish was created to impress a Sultan, and once you taste the velvety smooth eggplant purée crowned with succulent lamb, you’ll understand why it earned its place in Ottoman palace cuisine.
Turkish lamb casserole with chillies and eggplant puree
It is said that the Sultans of the Ottoman Empire dined in great style. Their cuisine certainly had an impact on many countries, including Greece and India(and we all know how wonderful the cooking of these countries is). This dish, which translated means “Sultan's delight”, is no exception. Rich and brimming with flavour, thisTurkish dishwill have your family and friends begging for more. Something well worth adding to your favourite meals collection!
Ingredients
For the Stew
Lamb - 500g (chopped in 25 mm cubes)
Tomatoes -3 medium- chopped
Fresh Chillies - 1 to 3 (Serrano, Scotch bonnet, Birdseye or similar) - adjust to taste
Large onion, finely chopped
Crushed garlic - 3 cloves finely chopped
Bay leaves - 2
Tomato paste - tablespoon
Dried oregano -1 teaspoon
Dried thyme - I teaspoon
Olive Oil - 1 tablespoon
Butter- I tablespoon
Salt and pepper for seasoning
For the Puree
Aubergines - 3 medium to large
Aleppo Chilli Flakes- 1 teaspoon (optional) * (see note)
Grated parmesan - 1 cup
Butter - 1 tablespoon
Corn flour - 2 tablespoons
Milk - 2 cups
Chopped flat leaf parsley to garnish
Instructions
Pre-preparation
Mix together olive oil, garlic, bay leaf, tomato paste, and the onion. Add meat and marinate in the refrigerator (in a ziplock bag or non-metallic bowl covered with cling film). Once marinated remove from the container. Reserve marinade.
For the meat
Melt 1 tablespoon of butter and brown meat. Season with salt and pepper
Add reserved marinade mixture and chillies to the pan and sauté until onions are golden. Add herbs and tomatoes and bring to the boil. Lower heat and cook until tender and sauce thickens. (approx. 45 minutes). Add water if it appears that the stew is becoming dry. We are aiming for a nice thick gravy
For the eggplant puree
Heat your oven to 240 degrees Celsius.
Smear butter on a roasting pan (or use non-stick baking sheets) and add aubergines. Roast for 20 - 25 minutes until tender. Cut and remove the flesh with a spoon and mash. Be careful, it will be hot! Discard seeds and pips.
Mix the cornflour into milk and stir well. Add to a saucepan and cook over a medium heat, stirring continuously otherwise it will form lumps. Stir until you have a nice thick white sauce
Continuing to stir, add aubergine,. Mash, and mix well. Finally, stir in cheese and sprinkle with Aleppo powder.
To serve
Place a portion of the puree on a plate and spoon meat stew over. Sprinkle with chopped parsley.
Notes
Aleppo powder can be substituted by red chilli flakes or cayenne pepper. You might want to use a little less depending on your tolerance to heat.