How to Make Oriental Sujuk in a Restaurant

توابل شاورما سجق - Sujuk shawarma seasoning

Why sujuk earns its place on your menu

Sujuk is one of the items customers order by name: a griddled Alexandrian sujuk sandwich, a sujuk shawarma, a sujuk pizza or a tray of sujuk with onion and peppers. It sells well and cooks fast. But it is also one of the hardest items to keep consistent, because almost all of its taste comes from the spices. A spoon more or less and regulars notice at once.

So the way you make oriental sujuk in a restaurant should be written down and weighed, not left to the chef's hand. Here is a step-by-step method.

What oriental sujuk is made of

Traditionally sujuk is minced beef or lamb with fat, seasoned with clear spices such as cumin, garlic, red pepper and salt. In a restaurant, blending those spices yourself every day costs time and changes from chef to chef. Al Laith sujuk shawarma seasoning is a complete oriental sujuk blend kneaded in at a fixed dose, so every batch tastes the same.

Step by step

Prepare the meat: mince the meat with its fat and keep the fat level the same each time.
Weigh the seasoning: 35–40 g per kg of sujuk meat — on a scale, not with a spoon.
Knead well: in the mixer until the seasoning disappears into the meat, for an even colour.
For sliced meat: sprinkle about 10% of the seasoning on both sides instead.
Cook and serve: on the griddle for sandwiches, on the cone for shawarma, in the oven for trays and pizza.

A sujuk shawarma cone that holds

Minced meat is looser than slices, so add the sujuk shawarma binder mix: 5 g water + 40 g binder per kg of minced meat; with more than 20% fat add more binder (30% fat → 50 g binder, no water). The cone then slices cleanly.

Menu items from one blend

Griddled Alexandrian sujuk sandwiches with onion, peppers and tomato.
Sujuk shawarma sandwiches and fatteh.
Sujuk as a pizza topping.
Oven trays of sujuk with vegetables for buffets.
Fried sujuk slices with eggs for breakfast.

Mistakes to avoid

Measuring spices with a spoon — use a scale and one ratio.
Short kneading — leaves hot and bland patches.
Changing the fat without changing the binder — the cone sags.

Packs and delivery

Available in 1 kg and 5 kg packs and 15 and 25 kg bags for shawarma, sandwich and pizza shops, Levantine restaurants, spice shops and traders, with delivery to every governorate in Egypt. You can add meat shawarma seasoning to the same order. Tell us on WhatsApp how many kilos of sujuk you make each week and request a quote.