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Authentic Kumru Recipe Alternate Text İzmir Province, Turkiye

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We strongly advise you to read the cooking tips before jumping to the recipe though

Introduction & history

This Turkish sandwich consists of a sandwich bread filled with garlic-flavored sausage sujuk, tomato, and kaşar cheese. The dough, which is made with chickpea sourdough, is shaped into loaves with sharp tapered ends, sprinkled with sesame seeds, and then baked in a coal oven. The bread is sliced lengthways, as are sujuk, and kaşar cheese, and they must be first grilled before the sandwich can be assembled. Optional ingredients include beef salami, pickles, and green peppers, and though that is not something approved by the kumru purists, mayonnaise and ketchup are also often added to the sandwich.

Cooking tips

  • kumru bread

    Because it is made with chickpea starter, kumru sandwich bread can keep fresh longer than regular bread. Once prepared, keep it in the refrigerator, and just reheat it in the oven. Also, use any soft sesame roll if you can't make or buy one made with chickpea sourdough.
  • cheese

    If you can't get find kaşar cheese, Gruyère and provolone cheese are good enough substitutes.

Kumru

PREP 20min

COOK 20min

READY IN 40min

4.5

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This recipe shows how to prepare a traditional kumru sandwich that melds the spicy touch of sujuk with the rich taste of kaşar cheese, balanced beautifully with the freshness of tomatoes. Including beef salami and green peppers further elevates its flavor profile. What truly sets the kumru apart, however, is its distinctive bread, generously sprinkled with sesame seeds, offering a crunch that complements its juicy fillings. 

Ingredients

4 Servings

FOR THE BREAD

250g flour

1/2 packet dry yeast

1 egg

1/2 water glass milk

1 tsp oil

salt

2 tbsp sugar

1 bowl of sesame seeds

FOR THE FILLING

125g sujuk

125g beef salami (optional)

100g kaşar cheese

2 tomatoes

2 long green peppers (optional)

Preparation

Step 1/7

Mix flour, salt, yeast, and sugar in a large bowl, then while kneading pour in the milk, the oil, and as much water as necessary to make a soft dough.

Step 2/7

Divide the dough into four, then shape each piece in loaves with a sharp tapered end. Place the loaves on a baking tray lined with parchment paper. Make a long slash down the middle of each, then brush them with water, and sprinkle them with sesame seeds.

Step 3/7

Preheat the oven to 40°C and place the tray in the oven so the loaves can rise for 10 minutes.

Step 4/7

Take out of the oven, and set the oven to preheat to 180°C. Bake until golden, about 20-25 minutes.

Step 5/7

Place the loaves on a wire rack to cool. Once cooled, slice lengthways in half and toast in a skillet.

Step 6/7

Slice the sujuk, salami, and kaşar cheese and grill them in a skillet over medium heat. Slice the tomatoes and the peppers.

Step 7/7

Fill the loaves with sujuk, salami (optional), kaşar cheese, tomatoes, and peppers (optional), then serve.

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