Soujouk sounds awesome! I imagine the string cheese is used because it’s similar in consistency to Armenian cheese, but lacks the heavy black peppery flavor of Armenian cheese, so would meld better with the soujouk, pepperoncini and tomatoes.
I love soujouk. I first came across it when I lived in Southern California and came across an Armenian restaurant in Anaheim called Ararat (on Katella Avenue). This was in the 1990’s and I’ve loved it ever since. Here in Kalamazoo, MI, there’s a Lebanese restaurant called Shawarma King and it’s among their sandwich specialties, made much the old-style way just as at Ararat. Drop by each place for a try.
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