Sujuk is a dry, dark, spicy beef sausage produced in the Balkans, Turkey and countries in the area of the Black Sea and the Caucasus, e.g. Armenia, Azerbaijan. It can be eaten raw, but I prefer to cook it. A good sujuk is properly spiced and thus offers a multi-layered taste bouquet that is irresistible.
I got my hands on a fantastic piece of sujuk the other day, and decided to prepare a sujuk borek.
Borek or Bourek is a filled pastry made of thin dough. It is baked or fried.
The interlaced flavours, the melting texture of the inside and crunchy texture of the outside, make borek one of the all time favourites in my kitchen.
In addition to the sujuk, the filling of the borek comprises: sliced fresh tomatoes, sliced hard yellow cheese (I used Greek gruyere), and mint leaves.
The phyllo (dough sheet) for the borek is made with flour, water, salt and a touch of olive oil. It has to be crispy and dry.
I place the sujuk on the phyllo, then the tomato slices, the mint leaves, and on top of everything the cheese.
I prefer to give the borek the shape of a baguette, as it is easier to bake and serve. If you prefer you can fry it, but baking is far superior for this dish.
The borek needs 20 minutes in 250 C and immediate serving, steaming hot.
Gastrolvios 