Turkish Soujouk Stew
Recipe type: Main
Cuisine: Turkish
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
A spicy, hearty Turkish sausage and bean stew.
  • 1 pound/455g Soujouk sausage, spicy or mild
  • 1 cup/160g onion, finely chopped (1 small onion)
  • 2 teaspoons garlic, finely chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon cumin, ground
  • 1 teaspoon paprika
  • 3 cups/470g gold potatoes, small cubes
  • 8-10 oz/275g frozen butter beans or other tinned white beans
  • 2 cups/475ml water
  • 15oz/425g tin crushed tomatoes
  • 2 tablespoons harissa paste, mild
  • 1 teaspoon Aleppo pepper/Pul Biber
  • 1 tablespoon sugar
  • 1 tablespoon chopped parsley to garnish.
  1. Slice the soujouk sausage in slices or chunks, your preference.
  2. Heat a sauté pan, dutch oven or clay pot on medium heat and add the sausage.
  3. Let the fat render from the sausage and brown.
  4. Once the sausage is browned, remove from the pan and take out all but a tablespoon of the fat.
  5. Add the onions and saute until softened.
  6. Add the garlic and cook for a minute or two until fragrant.
  7. Add the tomato paste and cook for 2 minutes to remove the "raw" flavour.
  8. Add the cumin powder and paprika.
  9. Add the cubed potatoes and the butter beans and toss with the spices and oil to coat.
  10. (NOTE: if you are using tinned beans, add them closer to the end of cooking time.)
  11. Fry a couple of minutes and then add the 2 cups of water.
  12. Bring to a boil, lower the heat and cover.
  13. Simmer until the potatoes are soft, about 10 minutes.
  14. Add the tin of crushed tomatoes, the harissa paste, the Aleppo pepper and sugar.
  15. Add ½ cup more water if needed.
  16. Mix through, cover and simmer on low for 30 minutes.
  17. If you are using tinned beans, add them 10 minutes before the end of the cooking time.
  18. Serve with hot, buttery Basmati rice and a fresh, lemony green salad.
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/turkish-soujouk-stew/