Homemade cachir with olives and smoked paprika

Ingredients

• 500 g Chicken or turkey cutlets (Coarsely chop before blending)
• 3 cuillères à soupe Extra fine semolina (Helps bind the stuffing)
• 50 ml Olive oil (Can be replaced with sunflower oil or a mix of both)
• 3 unités Eggs (Medium-sized eggs)
• 8 unités Pitted green olives (Optional, arrange in two rows along the sausage)
• 60 g Melted cheese like Vache Kiri (or Tartino) (Cut into small dice before adding)
• 1 cuillère à café Garlic powder
• 1 cuillère à café Cumin
• 1 cuillère à café Black pepper
• 1 cuillère à café Salt
• 1 cuillère à café Smoked paprika (For the characteristic smoky flavor)

Instructions

1. Cut the meat

   Cut the chicken or turkey cutlets into coarse pieces on the cutting board.

   Time: PT5M

2. Blend the stuffing

   In the blender, add the meat pieces, olive oil, spices (salt, smoked paprika, pepper, cumin, garlic powder), the semolina, the eggs and the melted cheese. Blend until a smooth purée forms.

   Time: PT5M

3. Shape the sausage and add the olives

   Lay two sheets of cling film on the work surface. Place the stuffing in the center, lightly wet your hands, then shape a long sausage. Arrange the pitted green olives in two rows along the sausage.

   Time: PT10M

4. Wrap in film and aluminum

   Tightly roll the cling film around the sausage, tighten the ends and tie a knot on each side. Then wrap everything in two sheets of aluminum foil, ensuring the package is smooth and airtight.

   Time: PT5M

5. Steaming

   Place the aluminum packet in the steamer basket. Steam for 45 minutes.

   Time: PT45M

6. Cooling

   Remove the cachir from the basket, let it cool completely in the refrigerator for at least 3 hours before slicing.

   Time: PT3H

7. Slice and serve

   Open the aluminum, use kitchen scissors or a slicer to cut the cachir into thin slices (not too thin, not too thick). Serve on a baguette with a bit of Kiri cheese and, if desired, a drizzle of arissa.

   Time: PT5M

Nutrition Facts

Calories

378

Protein

30 g

Carbohydrates

10 g

Fat

22 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken or turkey cutlets: Ground chicken, Ground turkey
• Instead of Extra fine semolina: Fine breadcrumbs, Bread powder
• Instead of Olive oil: Sunflower oil
• Instead of Eggs: Organic eggs
• Instead of Pitted green olives: Black olives, Capers
• Instead of Melted cheese like Vache Kiri (or Tartino): Cream cheese, Melted cheese like Philadelphia
• Instead of Garlic powder: Fresh grated garlic
• Instead of Cumin: Curry powder
• Instead of Black pepper: White pepper
• Instead of Salt: Sea salt
• Instead of Smoked paprika: Mild paprika, Sweet pepper, Hot pepper (small amount), Arissa

Equipment Needed

• Chef's knife
• Cutting board
• Immersion blender or regular blender
• Mixing bowl
• Cling film
• Aluminum foil
• Steamer basket (cuit‑vapeur)
• Pot or saucepan for steaming
• Kitchen scissors
• Meat slicer (optional)

Critical Steps — Do Not Skip

• Blend the stuffing until a smooth, homogeneous texture is achieved.
• Wrap the sausage very tightly in cling film then aluminum foil.
• Steam for exactly 45 minutes.
• Cool in the refrigerator for at least 3 hours before slicing.

Chef Tips from the Video

• Moisten your hands with cold water to shape the sausage without it sticking.
• Use a double layer of cling film to prevent the stuffing from sticking to the film.
• For a smokier flavor, add a pinch of liquid smoke or hickory wood powder.

Troubleshooting

Storage

Refrigerator: Keep the aluminum-wrapped until up to 5 days.

Freezer: Pack in a freezer bag and keep up to 1 month.

Room temperature: Do not store at room temperature.

Make-Ahead Tips

• Prepare the stuffing and shape the sausage the day before; keep refrigerated before cooking.
• The cachir can be cooked ahead and sliced when serving.
• The slices keep well when wrapped in plastic film and chilled.