Sucuk is a Turkish garlic sausage that's moreish, spicy and delicious with almost everything, especially these semolina-based pizzas which are really simple to make and great with a cold beer.






Skill level

Average: 5 (1 vote)


  • 100 g (3½ oz) fine semolina, plus extra for dusting
  • 100 g (3½ oz/⅔ cup) plain (all-purpose) flour, plus extra for dusting
  • 1 tsp salt
  • 100 g (3½ oz) chilled butter, cut into pieces
  • 2–3 tbsp ice-cold water
  • 1 egg yolk
  • 2 whole sucuk sausages (see Note)
  • 50 g (1¾ oz/⅓ cup) pine nuts
  • 2 tbsp sumac

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time: 30 minutes

  1. Preheat the oven to 200°C (400°F). Mix together the semolina, flour, salt, butter, water and egg yolk in a large bowl, using your hands, until the mixture comes together as a dough (or blitz to a dough in a food processor). Wrap the dough in aluminium foil and chill in the refrigerator for about 30 minutes.
  2. Dust your work surface with flour and roll out the dough to a thickness of 5 mm (¼ in). Dust the dough with semolina, then cut small circles from the dough using a cookie cutter or upturned glass. Roll the offcuts of dough into a ball and repeat the process to create more pizza bases; repeat as many times as necessary.
  3. Transfer the pizza bases to a baking tray and bake in the oven for about 15 minutes, until golden brown.
    Meanwhile, thinly slice the sucuk using a sharp knife and fry for 1–2 minutes, until lightly browned and softened. Add the pine nuts to the pan and stir to coat them in the juices from the sausage, then set the pan contents aside on a plate lined with paper towel. Divide the sucuk slices and pine nuts equally and use them to top the pizza bases, then sprinkle generously with sumac. Return the pizzas to the oven for another 2 minutes; serve warm. The pizzas are also delicious drizzled with pomegranate molasses, or, for a spicier kick, with Aleppo pepper (pul biber).



Sucuk can be purchased from supermarkets and Turkish delicatessens across Australia. It may also be spelt 'sujuk'.


Recipe and images from Under the Mediterranean Sun by Nadia Zerouali and Merijn Tol, Smith Street Books, RRP $55.00.