Hot appetizers · The home kitchen
Soujouk
Spiced soujouk turns a simple tomato and onion sauté into a hearty warm mezze. The sausage seasons the pan as it cooks, leaving a sauce that is ideal for scooping with bread. This version uses purchased raw beef soujouk and includes a clear thermometer endpoint rather than relying on appearance alone. This is an original home-style interpretation inspired by the menu’s ingredients, rather than Beiruty’s restaurant formula. Quantities are written for a domestic kitchen so you can prepare the dish confidently and adjust the final seasoning to your own taste. The independent recipe linked below provides another cook’s perspective and useful background for exploring this style of food at home.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Soujouk recipe
- Serves
- 4
- Prep
- 15 min
- Cook
- 20 min
- Rest / chill
- 0 min
- Total
- 35 min
Ingredients
- 400 g raw beef soujouk sausages
- 150 g onion, sliced
- 300 g tomatoes, chopped
- 15 ml olive oil
- 1 garlic clove, minced
- 60 ml water
Method
Cut sausage into thick slices. Heat oil in a skillet over medium heat and soften onion 6 minutes.
Add sausage and cook 5 minutes, turning to brown. Stir in garlic for 30 seconds.
Add tomatoes and water. Cover and simmer 8–12 minutes, stirring occasionally, until sausage reaches 71°C/160°F. Uncover briefly to thicken sauce and serve.
Make it your own.
- Check the package because cured and raw soujouk require different handling.
- Taste the sauce before salting; sausage is already seasoned.