I’d never had sujuk, or Palestinian-style spiced beef puffs, until I adapted this recipe from my Baladi cookbook. They reminded me of southern Iranian sambuseh, which, as the name suggests, taste a lot like Ethiopian and Eritrean sambusa and South Asian lamb samosas. Basically what I’m trying to say is (a) I love observing patterns of migration and travel through food and (b) meat encased in puff pastry is always delicious.
- 1 sheet of store-bought puff pastry
- 2 eggs, beaten
- Handful of sesame seeds, to sprinkle
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 garlic clove, minced
- 1 onion, finely chopped
- 1 tablespoon pomegranate molasses
- 1 pound ground beef or lamb
- Combine paprika, coriander, cumin, red pepper, cinnamon, nutmeg, salt, garlic, onion, pomegranate molasses, and ground beef in a bowl and set aside.
- Lay the pastry flat so that you have one large rectangle, with the long side closest to you. Place some of the meat in a sausage shape along one long edge of the rectangle. Carefully roll the pastry over the sausage, just until the meat is covered. Brush the edge with egg to seal it, brush the top with egg and sprinkle with sesame seeds, the cut the roll away from the rest of the pastry. Place on a baking sheet lined with parchment paper. Continue filling, rolling, sealing, brushing, sprinkling, and cutting until you have used up all of the filling and pastry. You should have 3-4 long longs of pastry-covered meat. Place the logs in the fridge to firm up for 20 minutes.
- Preheat the oven to 425F degrees. Remove the logs from the refrigerator and bake them for 25-35 minutes until the meat is cooked and the pastry is golden. Slice into 12-14 pieces and serve.