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My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here:  

Sumac and Urfa spiced Middle Eastern sausage rolls

In this post sausage roll, the ultimate British pub favorite, is fused with Middle Eastern herbs and spices such as allspice, dried mint, sumac, and Urfa peppers. The flavor profile is similar to that of the famous Turkish Adana kebab. Although dark meat ground turkey is used in the recipe, the traditionally utilized pork mince can be readily substituted.
2 puff pastry sheets (10 by 15 inches)
1 beaten egg + 1 TBSP melted butter to brush
Sesame or poppy seeds or Urfa to sprinkle on top
Turkey Sausage (recipe follows)

Turkey sausage:
1.1 Pounds (~500 gr) 80/20 ground turkey, cold
3/4 cup freshly ground bread crumbs
1 TSP salt
1 TBSP tahini (or mayonnaise)
1 TBSP sumac
1 TBSP Urfa pepper (or Ancho chili powder)
½ TSP dried mint
½ TSP granulated garlic
¼ TSP allspice powder
¼ TSP cardamom powder
Mix all the sausage ingredients. Refrigerate for at least 30 minutes in order for the mixture to firm up.
Spread the puff pastry sheets on a tray. Cut each pastry sheet into two crosswise halves and spread a quarter of the sausage on each and roll-up like sushi. Cut each big roll into 2-inch sausage rolls.  Brush the rolls with the egg and butter mixture and sprinkle with sesame or poppy seeds. In the pictures, Urfa pepper is used.
Bake in a preheated 400F (250C) oven for 20 minutes.