Sujok Recipe

Prep vegetables and herbs

Wash and finely dice the ripe tomatoes. Finely chop the onion, parsley, and mint (if using). Mince the garlic and set all aside so they are ready when you start cooking.

Sauté onions

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the finely chopped onion and a pinch of salt. Sauté, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes.

Add garlic and spices

Stir in the minced garlic and cook 30–45 seconds until fragrant. Add ground cumin, sweet paprika, ground coriander, and red pepper flakes (if using). Toast spices with the onion-garlic mixture for 20–30 seconds to bloom their flavor.

Brown the meat

Increase heat to medium-high and add the ground meat to the skillet. Break it up with a spatula and spread it in the pan so it makes full contact. Cook without stirring for 1–2 minutes to develop a light sear, then continue breaking up and stirring until the meat is fully browned and no longer pink, about 6–8 minutes total. Season with 1.5 tsp salt and 1/2 tsp black pepper while cooking.

Add tomatoes and tomato paste

Stir in the diced tomatoes and 2 tablespoons tomato paste. Reduce heat to medium. Simmer gently, stirring occasionally, until the mixture thickens and most of the excess liquid evaporates, about 10–12 minutes. Use the back of a spoon to crush larger tomato pieces for a more cohesive mixture if desired.

Finish with herbs and lemon

Remove the skillet from the heat. Stir in the chopped parsley and mint, and add 1 tablespoon lemon juice. Taste and adjust seasoning with additional salt or pepper if needed. Allow the mixture to cool to room temperature for 20–30 minutes before serving cold or slightly warm as a cold appetizer.

Spoon the cooled Sujok into a serving bowl or spread it on a platter. Garnish with extra chopped parsley and a light drizzle of olive oil if desired. Serve with toasted pita or flatbread and plain yogurt or labneh on the side for spreading. The dish is traditionally served at room temperature or chilled—refrigerate for 30 minutes if you prefer it cold.

Storage: Transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat gently or serve cold.