RICE WITH SOUJUK or other Mediterranean sausage


First of all, true Armenian soujuk is made with beef but it is dry cured, something that is rarely done except by old world manufacturers in the USA. We make it a fresh sausage and seem to enjoy it almost as much as the original we had shared with our good friends, the Bedrosians.


  • ¼ cup grape seed oil

  • 3 cups basmati rice, cooked
  • 8 ounces soujuk
  • 2 tablespoons Flavors of the Middle East
  • ½ cup each diced carrots, blanched, onions, celery and bell peppers
  • 3 tablespoons green onions, minced
  • 3 tablespoons parsley, chopped
  • 1 to 1 1/2 teaspoons sea salt according to taste


At service place grape seed oil in a large sauté pan; heat until hazy; add cooled rice and cook to crisp slightly; move rice to outside of pan and add soujok to middle of pan and cook with the spice mix; continue cooking until brown. Add a little salt.  Add vegetables and heat through; add green onions and parsley. Adjust seasoning (salt) and serve hot.


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