10% OFF Nema Mangal Sujuk, 1 lb

Nema

Nema Mangal Sujuk, 1 lb (16 oz)

1 lb

$17.58 $19.53 Save $1.95

In stock

Packaging type: Pack (1 lb (16 oz))

$17.58 Pack 1 lb (16 oz) $210.90 Case 12 x 1 lb $17.57 / pack

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Product details

Mangal sujuk is made for the grill ("mangal" means barbecue in Turkish). Nema's mangal sujuk is seasoned with garlic, paprika and spices and holds its shape well over the coals.

Sold as a single unit: 1 lb (16 oz).

Key features

  • Made for grilling and barbecue
  • Seasoned with garlic and paprika
  • Beef sujuk (per Nema)
  • Keep refrigerated 35°F – 39°F (2°C – 4°C)

How to enjoy

  • Grill whole or in thick slices over charcoal for barbecues.
  • Serve in bread with tomatoes, peppers and onions.
  • Pan-fry slices with eggs for breakfast.

Product details

Brand Nema
Category Deli Meat
Net weight / size 1 lb (16 oz)
Packaging Box
Storage Keep refrigerated 35°F – 39°F (2°C – 4°C)
Shelf life 8 months
Ingredients Beef, Spices, Garlic, Maltodextrin, Dextrose, Salt, Phosphates, Paprika, Sodium Nitrite
Product code SJN06
UPC 881428004050
From the Turkish kitchenView the authentic recipe

Authentic Recipe: Kaşarlı Sucuklu Pide (Sujuk & Cheese Pide)

Boat-shaped Turkish flatbread, filled with melted kaşar cheese and slices of sujuk and baked until golden. A favorite at every pide salonu and easy to make at home.

Makes: 5–6 pides | Prep: 20 min + 1 hr rise | Bake: about 30 min

Ingredients

For the dough

  • 1 cup warm milk
  • ½ cup warm water
  • 2 tbsp vegetable oil
  • 1 packet (2¼ tsp) yeast
  • ½ tbsp sugar
  • 1 tsp salt
  • 1 egg, separated (white for the dough, yolk for brushing)
  • About 5½ cups (700 g) all-purpose flour

For the filling

  • 2 cups grated kashkaval (kaşar) cheese
  • ½ lb sujuk, thinly sliced

Instructions

  1. Mix the milk, water, oil, yeast, sugar, salt and egg white in a large bowl.
  2. Add the flour little by little and knead into a soft dough that doesn't stick to your hands.
  3. Cover and let it rise for about 1 hour, until doubled.
  4. Heat the oven to 400°F (200°C). Divide the dough into tangerine-sized balls and roll each into a long oval.
  5. Spread cheese down the middle and top with sujuk slices. Fold the long edges in and pinch the ends to make a boat shape.
  6. Place on a parchment-lined tray, brush the edges with the egg yolk and bake for 25–35 minutes, until golden.

Tips

  • Brush the hot crust with a little butter as soon as it comes out of the oven.
  • For extra richness, crack an egg into the middle for the last 5 minutes of baking.
  • Pair it with our Nema Kashkaval Cheese and a cold ayran.

Recipe adapted from a home-style version on Nefis Yemek Tarifleri.