Yayla Garlic Sausage - Yayla Sucuk 500gr

Product Information

Strong white flour - It is also known asstrongbreadflour. It is made from hard wheat varieties and contains more gluten than other types offlour. It gives some elasticity to the dough and helps it to rise with a good structure.

Divide the dough into 4 equal pieces (approx 160 grams each) and then place them on a lightly floured surface. Lay the tomatoes evenly across the cheese, making two rows down the middle. Top with a row of sausage slices. Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.

In a large sautee pan add 2 tablespoons of extra virgin olive oil and bring the heat up to medium or medium high. You should always read the label before consuming or using the product and never rely solely on the information presented here.

Yılmaz, Ismail (April 2009). "Determination of Fatty Acid Composition and Total Trans Fatty Acids in Meat Products". Food Science and Biotechnology. 18: 350–355. PS. This is fun food for sharing with family and friends. Assemble multiple Pide ready for baking, then bake them 2 at a time in the oven. Just keep them coming out, one after the other until your guests beg, “Stop!”😂 Sarlık, E. Emel; Sarlık, Mehmet (1995). IV. Afyonkarahisar Araştırmaları Sempozyumu Bildirileri: 29-30 Eylül 1995, Afyonkarahisar (in Turkish). Hazer Ofset Matbaacılık Gazetecilik Limited Şti.Steingass, Francis Joseph (1892), “زیجك”, A Comprehensive Persian–English dictionary, London: Routledge & K. Paul Turkish pide (or Turkish pizza) with sucuk is very easy to make with step-by-step pictures and instructions. Sucuk is then prepared for ripening process, which consists of fermentation and post-fermentation stages. In the first day of fermentation stage the product is left in a high relative humidity (RH) environment around 22–23°C (72–73°F). After that the RH and the temperature is gradually dropped each day, resulting to 18°C (64°F) and 88% RH in the last and third day of fermentation. At the end of the stage pH of the product must be dropped to 4.9–5.0. In the post-fermentation stage sucuk is matured and dried until the moisture content of the sausage is under 40%. [10] OK! Pide basics covered, now moving on to the topping details. We’re on the home stretch here, friends! 1. Cheese for Pide: Turkish kasar Sucuk was first mentioned in the 11th century by Mahmud al-Kashgari in his Dīwān Lughāt al-Turk as suɣut. Another mention was made by Abu Hayyan al-Gharnati in his early 14th century work titled Kitab al-'idrak li-lisan al-'atrak (كتاب الإدراك للسان الأتراك). It possibly evolved from a Middle Iranian word attested in Early New Persian as zīç (زيچ) and ziwīdj (زویج) (meaning "stretching, strip, cord" and "sausage" respectively) which later took the form of zīçak (زیچک), [5] [6] while a Turkic origin has also been proposed. [7] Cognate names are also present in other Turkic languages, e.g. Kazakh: шұжық, shujyq; Kyrgyz: чучук, chuchuk. [8] [9] Franciscus a Mesgnien Meninski in his Thesaurus recorded the word sucuk (سجوق) for the first time in Ottoman Turkish in late 17th century. [7]

Turkish Pide has been my Secret Food Shame* for as long as I can remember. Not authentic, freshly made Pide crafted lovingly by the hands of someone’s Turkish grandma. I’m talking about the greasy, low-rent versions sold from hot glass cabinets at late night takeaway shops, filled with cheap cheese and piles of meat shaved from giant Doner Kebab punching bags turning lazily on vertical rotisseries. One of the best ways to enjoy sujuk sausage is in traditional Turkish dishes such as sucuklu yumurta (sujuk with eggs) or kuru fasulye (a bean stew with sujuk). The spicy, flavorful sausage adds a delicious depth of flavor to these dishes. You can also use it to make a tasty tomato sauce for pasta, or simply serve it with some green onions and a drizzle of olive oil. The possibilities are endless! You can watch the video tutorial here if you need more detailed instructions about how to make the pide dough and roll it out. Top Tips From the Chef Mix instant yeast with warm water and sugar– Once mixed, leave it for 10 minutes to bloom, ie. become foamy. This is not a typical step you see in bread-making when using instant yeast. Usually the whole point of instant yeast is that you can add it straight into dough without mixing with warm water and letting it foam first.

Dough done, now it’s time to assemble! I walk through the making of each of the toppings further below. Roll out the dough After fermentation, hang the sujuk in a controlled environment (55F & 80% rH) for 3-7 days. The larger diameter of your sausage the longer you’ll want to let it dry. Then you can add 20 g Pul Biber or other available chili flakes (optional if you don’t like it spicy). Combined with cheese and tomato, sucuk is one of those fillings. If you’re in Fethiye, Iksirci Tezcan are famous for their Turkish sausage and cheese toasties. The above details have been prepared to help you select suitable products. Products and their ingredients are liable to change.

When seeking a warm place to let the dough rise, remember that the warmer it is, the faster it will rise. Do not put it in direct sunlight, it’s too strong and will dry out the dough. CHEEKY TIP: Use your dryer! Run it for a few minutes to warm it up, then place the dough in and close the door. It’s a draught-free, warm and cosy environment your dough will love! Sucuk Or Sujukis a dry-cured, spicy, and fermented sausage made with mainly beef meat and fat and sometimes with lamb or horse meat. Whether you’re frying, simmering, grilling or baking, there are many dishes that benefit from the addition of sucuk. Sucuk Recipes – What To Do With Your Spicy BountySucukis a popular Turkish sausage. It is typically quite dry and spicy. Since Turkey is a culturally Muslim country,sucukis made from beef.