EGG WITH CHEDDAR AND SUJUK

Sucuklu yumurta is the best-known plate of the Turkish breakfast table; this is that dish in sandwich form. Grilled sucuk goes on top of butter-cooked eggs and melted cheddar.

We grill the sucuk separately and then add it. Cooked together, the sucuk releases its fat into the egg and both turn heavy; kept apart, the sucuk holds its texture and the egg stays soft. It is served with kapya pepper, cucumber, olives and cherry tomatoes.

The difference from the pastırma version is clear on the palate: sucuk is spiced and fatty, while pastırma is cured with çemen and drier. People who want spice take the sucuk; people who want a denser, saltier meat take the pastırma.