Arayes Sujok & Cheese Recipe

Prepare sujuk and vegetables

Finely dice the sujuk into small 3–4 mm pieces. Finely dice the onion and tomato (if using). Place diced sujuk in a medium bowl.

In a skillet over medium heat, add 1 tablespoon neutral oil. When hot, add the diced sujuk and sauté 3–4 minutes, stirring, until the sujuk releases some fat and develops a little color but is not crisped to dryness. Remove from heat and drain any excess rendered fat into a heatproof bowl, reserving a tablespoon if desired for extra flavor.

Combine the warm cooked sujuk with grated mozzarella, crumbled white cheese, finely diced onion, tomato, chopped parsley, Aleppo pepper, black pepper and salt in the bowl. Mix thoroughly until evenly distributed. Taste and adjust seasoning — remember that sujuk and white cheese can be salty, so add more salt only if needed.

Preheat a large skillet or griddle over medium-high heat. If using an oven, preheat to 450°F (230°C) and place a baking sheet or pizza stone inside.

If your pita is pocket-style, gently open each pita and spoon about 3–4 tablespoons (≈40–50 g) of the filling into each pocket, pressing slightly to spread. If pita is whole round, cut into halves or leave whole and spread filling between the two layers so they close like a sandwich; each pita should hold about 3–4 tablespoons of filling. Do not overstuff — filling will warm and cheese will melt.

Brush the outside of each stuffed pita lightly with olive oil or melted butter (about 1/2 tablespoon per pita) to encourage browning. Sprinkle a tiny pinch of sumac on the outside if using for tangy color.

Skillet method: Add 1 tablespoon neutral oil or a little butter to the preheated skillet and wipe it around. Place stuffed pitas seam-side down or flat and cook 2–3 minutes per side, pressing gently with a spatula or a heavy pan, until the outside is golden-brown and crisp and cheese inside is melted. Flip and cook the other side 2–3 minutes. Work in batches to avoid overcrowding.

Oven method: Place stuffed pitas on the preheated baking sheet or stone and bake 6–8 minutes, then flip and bake an additional 3–5 minutes until both sides are golden and cheese is melted. For extra crispness, finish under the broiler 30–60 seconds per side, watching closely.

When pitas are grilled, transfer to a cutting board and let rest 1 minute. Cut each pita into halves or quarters as desired.

Serve hot with lemon wedges for squeezing over, and garnish with chopped parsley and a dusting of sumac or extra Aleppo pepper if desired.