INGREDIENTS:
4 lbs. ground lean lamb
4 lbs. ground round
1/2 cup salt
1 tablespoon crushed garlic
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 tablespoon paprika
1 tablespoon onion salt
PREPARATION:
Combine the above ingredients well. Refrigerate for 12 hours to allow the flavors to marry. Mix well one more time to make the mixture workable and fill into sausage casing or preferrably make long muslin bags about 1 1/2 inches in diameter. (Can use the legs of panty hose) When the casings are full, tie off the ends and lay on a flat surface and flatten the tubes. Hang up to dry [outside] for several days.
Cover the drying Soojookh with cheese cloth to protect it from insects. This is best made in the cool part of the year [autumn] when the sun is not too hot and the insects are at a minimum. Soojookh is sliced and eaten as an appetizer or a snack food. It can be scrambled with eggs or used in soups.