Sucuk Ekmek
Recipes with Sucuk
Street food at its most direct: grilled sucuk slices stuffed into a half-loaf of crusty Turkish bread with raw onion rings, tomato slices, and a squeeze of lemon. Sold from carts at football matches, ferry landings, and late-night streets across Istanbul. The bread soaks up the rendered fat.
Prep Time
3 min
Cook Time
5 min
Servings
1
Difficulty
Easy
Ingredients
- 100g sucuk, sliced 5mm thick
- 1 quarter-loaf crusty Turkish bread (somun ekmek)
- 2-3 thin slices of tomato
- A few raw onion rings
- Lemon wedge
- Optional: lettuce leaf
Steps
Grill or pan-fry the sucuk slices over high heat for 1-2 minutes per side until charred at the edges and sizzling.
Split the bread and lightly toast the cut sides on the grill or in the pan with the sucuk fat.
Stack the hot sucuk in the bread. Add tomato, onion, and a squeeze of lemon. Close and eat standing up.
Tips
The bread must be fresh and the sucuk must be hot. Cold sucuk in stale bread is a different and worse sandwich. The lemon is not optional; the acid cuts through the fat and makes the whole thing work. Eat within 2 minutes or the bread gets soggy from the rendered fat.