- 1 whole long Sucuk sausage finely diced (approx. 600-700 gr)
- 400g unsalted butter
- 500g plain flour
- 600g grated feta (Australian)
- 1 tsp maras Biber (chilli)
- 1.2L full cream milk
- 300g bread crumbs
- 250g plain flour
- 2 tbsp ground cumin
- 1 tbsp maras Biber (chilli)
- 6 eggs
- 400ml full cream milk
Smoked Paprika Mayo ingredients (for 1 kg)
- 4 egg yolks
- 2 whole eggs
- 1 tbsp Tabasco sauce
- 1 tsp Dijon mustard
- 1 tsp salt
- 1 tbsp smoked paprika
- 1 tsp sherry vinegar
- 100ml tomato ketchup
- 700ml vegetable oil
Place the unsalted butter in a pot and bring to heat until butter is melted.
Slowly add flour into the pot consistently stirring with a whisk until mixture is firm. Add milk slowly while stirring until a thick roux has been made.
Add Sucuk and feta and stir with a wooden spoon until mixed well together to form a firm consistency. Place in trays and let it sit in a cool room until very firm.
Take out and make 30 to 40g sausage-shaped rolls.
Place eggs and milk in a bowl and mix well. In another bowl place flour and bread crumbs.
Place Sucuk croquettes in flour, then in the egg mixture and finally in pane bread crumbs. Fry off croquettes in fryer and plate by using a chilli mayo base with a sprinkle of fried garlic, topped with smoked paprika.
Smoked Paprika Mayo
Place all ingredients in a metal bowl and using the hand mixer on middle speed 5 to 6, blend the mixture slowly adding the vegetable oil until the mixture becomes firm at the end of the process.
Note: this recipe was demonstrated in Alex’s class 'Turkish Spice Safari', July 2019.
Both the recipe and photo are reproduced with permission from Alex Meimetis.
- Brought to you by
- Alex Meimetis, head chef at Köy Restaurant