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Sujuk frit à l'huile

Name: Sujuk frit à l'huile
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: LB
Ingredients: 400 g sujuk sausage (Lebanese spicy cured beef sausage), sliced into 1 cm rounds; 2 tbsp olive oil; 2 cloves garlic, finely chopped; 3 ripe tomatoes, diced (about 300 g); 40 g pine nuts; 1 tbsp pomegranate molasses; 1/2 tsp Aleppo pepper or chili flakes (optional); 2 tbsp fresh parsley, chopped; 1 lemon, cut into wedges, to serve; to serve warm pita bread

10m

Prépa

15m

Cuisson

Portions

Facile

Difficulté

Saucisses de bœuf épicées et aillées, poêlées avec tomates et pignons de pin, un classique du mezzé libanais.

#lebanese#sujuk#sausage#meze#spicy#pine-nuts

Portions

4portions

Ingrédients

Nutrition

calories440

protein19g

carbs9g

fat36g

fiber1g

Par portion

Étapes

Slice the sausage

Cut the sujuk into rounds about 1 cm thick, slightly on the diagonal so each slice has more surface to crisp. If the casing is tough, peel it off first.

400 g sujuk

✅ C'est prêt quand : the sausage is cut into even rounds

Toast the pine nuts

Warm a dry wide pan over medium-low heat and toast the pine nuts, shaking the pan often, until golden. Tip them out onto a plate right away so they don't burn in their own heat.

40 g pine nuts

✅ C'est prêt quand : pine nuts are golden brown and smell toasty

⏱3:00

Fry the sausage

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Add garlic and tomatoes

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Finish with pomegranate molasses

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Serve

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Slice the sausage

Cut the sujuk into rounds about 1 cm thick, slightly on the diagonal so each slice has more surface to crisp. If the casing is tough, peel it off first.

400 g sujuk

✅ C'est prêt quand : the sausage is cut into even rounds

Toast the pine nuts

Warm a dry wide pan over medium-low heat and toast the pine nuts, shaking the pan often, until golden. Tip them out onto a plate right away so they don't burn in their own heat.

40 g pine nuts

✅ C'est prêt quand : pine nuts are golden brown and smell toasty

⏱3:00

Fry the sausage

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Add garlic and tomatoes

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Finish with pomegranate molasses

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Serve

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History & Culture

The Story Behind the Dish

📍 Levant and Armenia, widely eaten across Lebanon📅 Ottoman period🌶️ LB

Sujuk is a dry, garlicky, heavily spiced beef sausage with roots shared across Armenian, Turkish and Levantine kitchens, carried along old trade and migration routes of the Ottoman era. In Lebanon it became a mezze staple, sold whole at butchers and grocers to be sliced at home.

Fried bi zeit, 'in oil', with tomato and pine nuts, it turns from a cured cold cut into a hot, saucy little dish that disappears fast at the table, scooped up with torn pita.

⭐ Why It's Famous

It delivers big, punchy flavor in minutes: garlic, cumin, chili and sour pomegranate all in one bite, balanced by sweet cooked tomato and buttery pine nuts.