Thursday, June 21, 2007
Another Armenian cold cut I like is Sujuk. It is much spicier than Basterma, Sujuk is a bit more peppery through out the the meat unlike Basterma which is primarily around the skin. Sujuk like Basterma though is dry cured. It is a bit firmer in its texture. They both however can be eaten as appetizers or in an omelet. Here is an interesting article and video from Real Simple suggesting what items to purchase if you are ever in an Armenian market. You know if you already don't have an idea what to purchase from reading my blog. I would have to add Tarragon leaves, Basterma, Sujuk and black basil to their list. Good eating.
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4 comments:
Probably doesn't taste like it, but it looks like flat pepperoni in that picture.
Hrmmm that link says its salty with a high fat content. So maybe its more like Soppressata. Although soppressata is made of pork I think, nit beef.
Well next time I'm in NYC, I'll have to make a stop at an Armenian market (cuz we don't have those cool kinda things in white-bread-vanilla-ice-cream suburban denver), maybe even get an Ani tour-guide. ;) Wonder if these types of food will come into mainstream like so many Italian cold cuts have.
About the sausage gravy: You can probably make it with water like the recipe suggests, but I'd use milk. I always use milk, actually, because I think it tastes better!
I'll put a note on there so no one else is confused. Good eye!
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