{"id":18465,"date":"2022-12-22T07:40:39","date_gmt":"2022-12-22T12:40:39","guid":{"rendered":"https:\/\/ethnojunkie.com\/?p=18465"},"modified":"2023-01-26T10:07:42","modified_gmt":"2023-01-26T15:07:42","slug":"albanian-suxhuk-in-the-bronx","status":"publish","type":"post","link":"https:\/\/ethnojunkie.com\/?p=18465","title":{"rendered":"Albanian Suxhuk in the Bronx"},"content":{"rendered":"

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The holidays are upon us: time for my annual pilgrimage to Little Italy in the Belmont section of the Bronx. Needless to say, I gathered more than my share of calorie-laden Italian goodies, but I was focused on Albanian treats as well. Within that neighborhood there is a thriving community of Albanian markets and restaurants (check out my review of the not-to-be-missed \u00c7ka Ka Q\u00ebllu<\/a>) and this year\u2019s visit provided the unequivocally best Albanian suxhuk I\u2019ve ever had the pleasure of overeating.<\/p>\n

In the markets, it\u2019s relatively easy to find this sausage dried and prepackaged (you might see sudzuka, sujuk, or sudzuk) but I was fortunate to find this soft, store-made version at Scalinada Euro Food Market, 667 East 187th Street, that ruined me forever for the prepackaged stuff. It\u2019s a modest little store and the owner was extremely helpful in providing info and answering my questions.<\/p>\n

I purchased one hot link and one sweet; they\u2019re fully cooked and can be eaten as-is at room temperature or pan-fried. Since I don\u2019t have a favorite, I made up a plate of some slices of sweet and hot, both fried and not, along with some kashkaval, sheep\u2019s milk cheese that I thought would make a good accompaniment. Some fresh bread and a little salad completed the picture.<\/p>\n

My Albanian friend, Mela, taught me \u201cfaleminderit,\u201d the word for thank you, which put a smile on the owner\u2019s face almost as big as the one on mine when I first tasted this remarkable suxhuk!<\/p>\n

Now I need to head back to their butcher case for mish (meat) and qebapa, aka qofte, finger-sized skinless sausages made from ground meat, seasoned with onion, garlic, herbs and crushed red pepper, ready for grilling.<\/p>\n

And no, I\u2019m not going to wait until next year!
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In Little Italy, of course. Read on…. Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":3336,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[111],"class_list":["post-18465","post","type-post","status-publish","format-standard","hentry","category-good-eats","tag-albanian"],"_links":{"self":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/18465","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/users\/3336"}],"replies":[{"embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18465"}],"version-history":[{"count":7,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/18465\/revisions"}],"predecessor-version":[{"id":18468,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/18465\/revisions\/18468"}],"wp:attachment":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18465"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18465"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18465"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}