Recipes

Ray-Monde Deux Ryeland Lamb “Soujok roulo” Aleppo Style sausage rolls (modified Greg Malouf recipe from “Saha”)

Ingredients

  • 5 sheets of mountain bread
  • 500g of minced Ryeland lamb – shoulder or leg
  • 2 cloves of garlic
  • 0.5 teaspoon of spanish paprika
  • 0.5 teaspoon of ground cumin
  • 0.5 teaspoon of ground coriander
  • 0.5 teaspoon of ground allspice
  • 0.5 teaspoon of ground nutmeg
  • 0.5 teaspoon of ground ginger
  • 0.5 teaspoon turmeric
  • pinch of cayenne pepper
  • 1 teaspoon of salt
  • 0.25 teaspoon of chilli powder
  • 1 tablespoon of pomegranate syrup
  • 1 tablespoon of olive oil
  • And more olive oil to cook with.

Massage through the mince all ingredients, ensure to mix thoroughly. Spread a thin layer of “soujok” on each piece of mountain bread, ensure to cover all of the bread evenly going right to the edges. Roll it tightly and put in a sealed container as each roll is made to ensure it does not dry out. Fry with olive oil in a fry pan or on the barbecue for a few minutes rotating each roll until golden brown.