Let me introduce you to one of the best delicacies in the world Miss Sucuk.
Sucuk and most of the meats that we like as delicacies are actually a way of
preserving meat. Why, in the old days there were no refrigerators when a big
animal is cut is very precious and people wouldn't eat all of them at once
and would try to find different ways of preserving it and eating it like in
small bits different times of the year. So it was evolved to be that way. In some
countries a different form of it is called chorizo another form would be
called what?
Bravo. Pepperoni. Sucuk doesn't always have to be
this shape. It can be like one long one or small pieces. It depends on the
company which makes it the person and the reason that is made and the amount
of portion that is going to be used. So this one of the classical ones, it's
called kangal in Turkish but it can come in different shapes which is same for
pepperoni and chorizo and it's very similar all over the world. So let me cut
inside, it smells a lot of herbs from cinnamon to allspice and a bit of pepper
but small but in different countries in the world it's more of fat content less
of spices it differs. But I'm going to teach you a technique to how to do it so
you can arrange and make your own; let's say Alex's sucuk or Bahar' sucuk.
Outside there is an intestines, you stuff the meat into intestines. When you say
intestines, I can see your faces going... Actually, the intestines that are
sold are now like this.
This is real. It's condomy, I know, you
don't have to joke about it. Now it's more like a paper if I put it under warm
water comes to life and I clean one more time.
But I know that even in Istanbul is really not easy to find, I'm going to
teach you a technique that you all can do in five minutes with if you have a
bit of mincemeat.
Unfortunately, this is a preserved mechanism but if it didn't
have a few additives in this it becomes really black, very stiff, almost all of
the water gets evaporated so unfortunately, almost everywhere in the
world they put additives to it. When you do something which has no additives
automatically it's healthier. Whatever you put inside, you know the quality
of the meat you add, everything is under your control so.. If we're ready, I want to start.
Before I start?
Now I get it, before I start me and my big
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us by subscribing and also liking our video, it would be wonderful. Now, first we
have half a kilo of minced meat with the fat content is really good. The
ingredients, I have five cloves of garlic and garlic is very essential to sucuk. It
dramatically changes the taste. Almost half a teaspoon of colored pepper black
and a pinch of coriander seeds and I also would like to add a teaspoon of
salt. Salt is also another preserve, one is the amount of fat
the other one is salt. I smash all of them together, make a puree. The paste is
like a sand, now I can add the other stuff. Which is a tablespoon of cumin, a
pinch of cinnamon it gives an incredible difference at incredible richness.
Another pinch of allspice, allspice usually is thought to be a mixture
of different herbs. Actually it is this. These beauties, I could have used these
ones. It has the taste of cinnamon, clove a bit, a tablespoon of chili pepper
which is not hot.
This is for you. This is a teaspoon, as I have said this is
a mixture you can arrange your own mixture and then it will become your own
sucuk recipe. Then, I also add 2 tbsp of olive oil for all these herbs to be able
to be transferred to meats because many of the herbs cannot give its taste
through watery stuff, they only dissolve in fat, most of them. It becomes like a
paste like this and it has an incredible taste. Whatever you put this in, it will
taste great and the longer it stays which is the beauty of sucuk the better
is going to taste. So I add all these in. Another thing which will get these herbs
to the meat is to mix it really really well.
Yes, it depends on your belief
system. You can use pork, you can use sheep, you can use cow whatever you would
like to. The important thing is, it has to be 25 to 30 percent fat; usually in the
sold ones is almost 40% fat. We really really have to knead the meat well. So
the taste becomes really incredible. But the herbs haven't worked on the meat as
much as we want yet. So here is a meat that I have done yesterday. We made the
mixture and after we knead, we let it sit for 3-4 hours on the room temperature
and now we refrigerate and let it sit in the refrigerator at least 2-3 days. Why?
Normally, we put the sucuk intestines and we hang them and they sit there for
two months and they get mature that way. We don't do
this but at least we want to give the herbs a chance to work on the meat in
the refrigerator and outside at least three four days and it gives the great
taste this way. Here comes the fun part, we have a stretch film like this, I laid
on my counter this is for like four portions so I take off like this and I
roll it like this cut my stretch film and then I
don't even make it into a perfect shape, it will become perfect when I roll it
like this and then from both ends twist it to one side and the other one to the
other side like this. It has to be tight. I roll it the shape becomes more
perfect and here we go, ready! This is the basic one and here comes the more
sophisticated ones. One of the things that I like is halloumi cheese, why not
make the sucuk with cheese so I get a piece of halloumi.
I diced a halloumi like this and it's going to look really great in the sucuk
and to that I would like to also add a bit of pistachios.
I'm not going to chop it very much because when I cut it it's going to be
chopped more so I roughly chopped. I have two pieces of halloumi and a handful of
pistachios and this will go through two portions of sucuk. I add this mixture to
half of the means and then knead a little.
Good question.
Not mozarella, why? Mozzarella would melts. If you don't have a halloumi, we needed
cheese which normally does not melt easily and any kind of nuts would work.
To show it that you can also make it with any kind of nuts it's like, I wanted
to make it with walnuts because meat and walnut, I think they go really well
together. So the final one is with walnuts so it's going to be very nice.
Okay, these are all ready to go to the refrigerator and they will stay in the
refrigerator for two more days, then I'm going to put them into the freezer. After
they're frozen we can eat at any time and they will be fresh for about six months.
Here comes the fun part. It looks nice, hıı? I put a bit of
butter and then to sucuks.
Now, sucuk comes to the table. This is like mostly eaten Turkish bread, white
one, crunchy at the sides. You rip it, can we say we can rip it?
Pull apart and then with this spongy side you put the bread like this and press the
butter and take it like this and you eat it.
Every time, I get surprised, it's so good.
You can eat this like this for breakfast or dinner, you can eat it with eggs;
scrambled or sunny-side up, you can, put this into menemen recipes here or the
people who watch from Mexico, Latin America people would enjoy this, you can
use this with beans. All the taste goes to the beans and they go incredibly well.
Mm-hmm that's basically it, marvelous. Hope you like the video, if you haven't
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in. That's all, take care!