Sujukh yev Tarm Gananchi
Սուջուխով ձվածեղ և թարմ կանաչի·(soo-jook-hov dzvah-dzegh yev tarm gah-nah-chee)
Zartnir (The Armenian Morning)
A weekend morning in an Armenian household doesn't smell of maple syrup; it hits you with the heavy, intoxicating perfume of toasted cumin, garlic, and frying beef fat. This unapologetic spread is built on the magic contrast between rich, dry-cured sujuk and mountains of crisp, raw herbs. It's the ultimate first-generation nostalgia meal—fast enough for a Tuesday, but generous enough to make a modest kitchen feel like the homeland.
Before you start
Shock and dry the herbs.
Plunge the cilantro, basil, tarragon, and parsley into an ice bath to revive their crispness, then aggressively spin them dry so they don't water down the lavash.
Ingredients
- Armenian or Turkish sujuk1/2 lb
- pasture-raised eggs4 large
- Aleppo pepper1/4 tsp
- fresh cilantro1 bunch
- fresh purple basil1 bunch
- fresh tarragon1 bunch
- flat-leaf parsley1 bunch
- scallions1 bunch
- red radishes1 bunch
- Bulgarian feta or Lori cheese8 oz
- lavash bread1 package
Method
- 01
Prep the sujuk casing.
Sujuk has a tough outer casing that clings stubbornly to the meat. Throw the sausage in the freezer for 15 to 20 minutes to firm up, then score it lengthwise with a paring knife so the casing snaps off in one clean strip.
- 02
Slice the sujuk.
Cut the peeled sausage into thin, 1/4-inch discs.
- 03
Fry the sausage in a dry pan.
Place the slices into a cold, dry skillet over medium-low heat. Do not add oil; the meat is beautifully fatty and will soon render a pool of fragrant, bright red, deeply spiced oil.
- 04
Cook the eggs in the rendered fat.
Once the sujuk crisps up slightly after a minute or two, push the slices apart and crack the eggs directly into the spiced oil. Cover and cook for a few minutes until the whites are set but the yolks remain runny, then finish with a dusting of Aleppo pepper.
- 05
Assemble the herb platter and serve.
Arrange the whole, dried herbs on a platter alongside the scallions, radishes, and feta. Bring the skillet to the table and eat by tearing off pieces of warm lavash, loading them with spicy meat, rich egg, a generous handful of raw herbs, and a crumble of salty cheese.
Notes
Respect the dry pan.
Resist the urge to add butter or olive oil when frying the sujuk. The natural beef fat holds all the cumin and garlic flavor you need to season the eggs perfectly.
The freezer trick saves the sausage.
Trying to peel room-temperature dry-cured sausage will tear the meat to shreds. A quick chill makes the fat solid and the casing brittle, ensuring perfect slices every time.
From Cook Armenian in America.