Sunday, December 4, 2011

Sucuklu menemen

Food Critic Andrew and I recently went up to Melbourne and I stocked up on sucuk, which is a spicy Turkish sausage. Of course, you may know we are relatively new to Victoria, so I needed to find a new Turkish Butcher. I found one, caught the tram up Sydney Rd to Brunswick and bought half a dozen sucuk. I just swanned into the butcher and asked for half a dozen, sight unseen. Of course, I didn't know that they were 1kg instead of the usual 500g I am used to from my old Auburn Butcher! I lugged them back to the hotel with the help of a very unimpressed Food Critic Andrew.

Of course aside from all the Turkish pide we have been eating, I have been searching for new recipes to use up all the sujuk that is clogging up my freezer. I found a recipe stuck into one of my old recipe books called Sucuklu menemen. I tried this on a lazy Sunday evening after a long tiring day of gardening and can thoroughly recommend it for a "one pot" meal. I served it with a side salad, fresh baked bread rolls and a glass of wine! It was even better because I had all of the ingredients in the fridge/freezer/garden.

My apologies if it is not terribly authentic - it is terribly delicious though!

Sucuklu menemen

This recipe will serve around 2 people, so adjust accordingly for more/less.

2 tbsp olive oil
1onion, chopped
1 clove garlic, chopped finely
1-2 small red chilies, finely chopped
1 large tomato, chopped
1 large handful chopped kale
1/2 capsicum, finely chopped
2 tbsp basil pesto (jar stuff is fine)
300g (at least) sucuk, available at continental delicatessens and middle eastern butchers. My Melbourne recommendation is Istanbul Halal Meats in Brunswick. In Sydney, Saddik Bros Butchers sell an awesome spicy sucuk
3-4 eggs at room at temperature
Salt and pepper

1. Heat the olive oil in a small/medium pan and add onion, capsicum and chilies
2. Cook over a medium/high heat until the the onion and capsicum is soft
3. Add the tomato, pesto, salt  and pepper  and let the mixture simmer for about 5 minutes. 
4. Add the sucuk and kale, and cook for a further 5 minutes. 
5. Break eggs into pan evenly over the mixture, and simmer until the eggs are cooked to your liking. 
6. Serve with bread and a side salad. 

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