Kumru

Method

1. Put a heavy frying pan or ridged grill pan over medium heat with no fat at all. Lay in 50 g of sucuk, sliced 4 mm thick on the diagonal, and fry 2 minutes a side until the edges curl into little cups and a slick of red fat has rendered out. Lift the slices onto a plate and leave the fat in the pan.
2. Drop 25 g of salami into the sucuk fat and give it 30 seconds a side, just until the slices dome and colour at the rim. Set them with the sucuk.
3. Split the kumru roll horizontally without cutting all the way through. Press both cut faces into the fat left in the pan and toast for 1 minute, until golden, then spread the top half with 1 tsp of softened butter.