Soujookh

Combine lean ground chuck, salt, curry powder, cloves, kimion, black pepper, cinnamon, allspice, paprika, and crushed garlic in a large mixing bowl.

Mix the meat and spices thoroughly by hand for 8–10 minutes until the mixture becomes sticky and holds together when pressed, developing a cohesive paste-like consistency.

Divide the mixture into portions and shape each into a thick cylinder or rope approximately 1–1.5 inches in diameter and 4–6 inches long.

Arrange the shaped soujookh on a lightly oiled baking sheet, spacing them about 1 inch apart.

Broil or pan-fry the soujookh over medium-high heat for 12–15 minutes, turning occasionally to brown all sides evenly until cooked through.

Transfer the cooked soujookh to a serving platter and let rest for 2–3 minutes.

Serve warm as an appetizer, optionally with flatbread, fresh vegetables, or yogurt on the side.