It shares its name with that of a spicy sausage, popular in Turkey, the Middle East and Balkans. Sweet sujuk can be made in a sausage shape, threaded on a string, but this version is served on a plate. News.Az is grateful to Gullu Cahangir for allowing us to use her sujuk recipe and photograph, taken from her informative website Azerifood.com.
Preparation time: 45 mins
Cooking time: 20-25 mins
- 3 tbspns wheat starch
- 110 ml and 440 ml water
- 110 g/4 oz granulated sugar
- a few threads of saffron
- 5 to 6 ground walnuts
- Put the threads of saffron in a cup and add boiling water. Cover and leave to infuse.
- Dissolve the wheat starch in 110 ml of water.
- Pour 440 ml of water into a saucepan and add the dissolved starch.
- Bring the mixture to the boil, stirring all the time. Initially, the mixture will be have a similar consistency to milk, but will gradually thicken and become glutinous. Be careful to keep stirring or the mixture will separate.
- When the mixture comes to the boil, turn the heat down as low as possible and cook for 15 to 20 minutes. Towards the end add the sugar and stir until it dissolves. Add the saffron infusion and mix until the saffron is spread evenly throughout the sujuk. Finally, mix in the ground walnuts.
- Pour the mixture into a serving dish. Leave to cool and then put in the refrigerator.
- Serve cold.