Kibkom North Cyprus Forum

What is the best Turkish Sausage and do you have to cook them all. Is frying the best way to cook them? Love the Italian and German sausage

Pastirma is my favourite, the one you see curing in cages in the sun outside butchers and hanging in links on the ends of shelves in shops. I`m told it used to be made from camel meat here, its now beef Everyone has a slightly different recipe so its worth trying different ones, but its lovely skinned and sliced into rounds and popped into pitta with a slice of tomato on the bbq, the juices from the pastirma and the tomato soaks into the pitta and its really lovely

Same for me as above, especially nice in a Menemen, though my Cholesterol would disagree.

Had pastırma in a "Cypriot" burger the other day - beef patty, pastırma, hellim, fried egg - it really worked, tasted great, well worth trying at home

Talking of things that work, perhaps we should have a thread for odd recipes that work. A while ago, the other M in MnM, wanted Vegetable Pasta instead of Veggie Sausage Pasta, which i also cook on charcoal. So i did Suçuk pasta for me and for her, Peppers, Peas, Sweetcorn, Onions, Mushrooms and Brussel Sprouts. I must admit the sprouts freaked her out. For obvious reason i don't let her cook for me.

Many thanks for your replies will try them out

Sucuk's a popular choice! You can cook most, frying works great. Italian and German sausages are awesome too!

You can't beat the Cypriot Sheftalia cooked over charcoal though IMHO. If you do try them on a BBQ don't make the same mistake I did the first time and put them on skewers. I ask around for them in the UK from time to time in Turkish shops. An "evet evet" initially raises my hopes, only to be dashed by a pile of Peaches (which are also nice BBQ'd).