Fried Soujouk Sausage (Sujuk bi Zeit)
Spicy, garlicky cured beef sausages sliced and pan-fried until their edges crisp and their red oil runs, then tossed with ripe tomatoes and golden pine nuts. A punchy, fast-cooking addition to any Lebanese mezze spread, best mopped up with warm pita.
Servings
Ingredients
Nutrition
Per serving
Steps
Slice the sausage
Cut the 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
✅ Done when: 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
✅ Done when: pine nuts are golden brown and smell toasty
Fry the sausage
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add garlic and tomatoes
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish with pomegranate molasses
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Slice the sausage
Cut the 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
✅ Done when: 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
✅ Done when: pine nuts are golden brown and smell toasty
Fry the sausage
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add garlic and tomatoes
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish with pomegranate molasses
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
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.
💡 Fun Fact
The same sausage, grilled whole and served plain or with eggs, is a popular Lebanese breakfast dish, quite different from this saucy mezze version.
Levant and Armenia, widely eaten across Lebanon
33.89°N, 35.50°E
Related recipes
Comments (0)
No comments yet. Be the first to share your thoughts!