Sujuk

This article is part of the series
Turkish cuisine Türk mutfağı
Ingredients Vegetables Bean Bell pepper Eggplant Leek Lentil Spinach Tomato Herbs & Spices Almond Black pepper Chestnut Cinnamon Cumin Garlic Hazelnut Mint Nut Onion Oregano Paprika Parsley Pistachio Red pepper Thyme Urfa pepper Walnut
Breads Bazlama Lavaş Nokul Pide Poğaça Simit Tandır bread Yufka
Soups Chorba (main article) Ezogelin İşkembe Mercimek Tarhana
Appetitizers & Salads Meze (main article) Baba ganuş Beyaz cheese Cacık Çiğ köfte Çoban salad Dolma Humus İçli köfte İmam bayıldı Kaşar cheese Kaşkaval cheese Kısır Kokoreç Lavaş cheese Mihaliç cheese Pastirma Pilaki Piyaz Sarma Sucuk Şakşuka Tulum cheese Yoğurt
Dishes Börek Bulgur Çiğ börek Çılbır Erişte İzmir köfte Karnıyarık Keşkek Lâpa Mantı Menemen Musakka Perdeli pilav Pilav Soğan dolma Yahni
Grilled meats Kebab (main article) Adana kebab Alanya kebab Alinazik kebab Beyti kebab Cağ kebabı Döner kebab İskender kebab Köfte Patlıcanlı kebab Şiş kebab Şiş tavuk
Beverages Non-alcoholic beverages Ayran Boza Cola Turka Mırra Pekmez Rize Tea Salep Şalgam Şıra Turkish coffee Turkish tea Beers Beer in Turkey (main article) Efes Tekel Distilled beverages Kımız Rakı
Wines Turkish wine (main article) Adakarası Boğazkere Çalkarası Kalecik Karası Öküzgözü Papazkarası
Desserts Turkish desserts (main article) Acıbadem kurabiyesi Aşure Bülbül yuvası Cezerye Dondurma Ekmek kadayıfı Güllaç Helva Keşkül Kurabiye Künefe Lokma Macun Marron glacé Pekmez Pişmaniye Quince dessert Sütlaç Sütlü Nuriye Tavuk göğsü Tulumba Turkish delight Zerde
Instruments Cezve Mangal Oklava Sac Semaver Tandır
Related cuisines Balkan Caucasian Central Asian Greek Iranian Levantine Middle Eastern Mongolian Ottoman
Turkey portal

Sujuk, also soudjouk (from Turkish: sucuk) is a dry, spicy sausage in Turkish cuisine eaten from the Balkans to the Middle East and Central Asia.

Sujuk consists of ground meat (usually beef, but pork is used in non-Muslim countries and horse meat in Kazakhstan and Kyrgyzstan), with various spices including cumin, sumac, garlic, salt, and red pepper, fed into a sausage casing and allowed to dry for several weeks. It can be more or less spicy; it is fairly salty and has a high fat content.

Sujuk may be eaten cooked (when raw, it is very hard and stiff). It is often cut into slices and cooked without additional oil, its own fat being sufficient to fry it. At breakfast, it is used in a way similar to bacon or spam. It is fried in a pan, often with eggs (e.g. as breakfast in Egypt), accompanied by a hot cup of sweet black tea. Sujuk is sometimes cooked with haricot bean or incorporated into pastries at some regions in Turkey. In Bulgaria, raw, sliced sujuk is often served as an appetizer with rakia or other high alcoholic drinks. In Lebanon, cooked sliced sujuk is made into sandwiches with garlic sauce and tomato.

Sujuk is also commonly used as a topping on savoury pastries in Iraq, Syria, Egypt, Israel and Lebanon; sujuk shawarma is also occasionally found. Akin to sujuk shawarma, sujuk döner was also introduced in Turkey in late 1990s.

Name

The Turkish name sucuk ([sudʒuk], derived from Old Turkic suchuq) has been adopted unmodified in the languages of the region: Bulgarian: суджук, sudzhuk; Russian: суджук, sudzhuk; Albanian: suxhuk; Romanian: sugiuc; Serbian/Croatian/Bosnian sudžuka (or sujuka)/cyџyka; Macedonian: суџук, sudžuk; Armenian: սուջուխ, suǰux; Arabic: سجق, sujuq‎; Greek: σουτζούκι, soutzouki. And of cause it is well known among turkic peoples: Kyrgyz: чучук, chuchuk; Kazakh: шұжық, shujiq.

Confection

There is also a sausage-shaped confection called sujuk, (Armenian: walnut sujuk / ընկույզով, քաղցր սուջուխ, pestil cevizli sucuk (Turkey), soutzoukos (Greece), or churchkhela (Georgia); it is made from walnuts sewn onto a string, and dipped in thickened grape jelly manufactured from concentrated grape juice and some starch and then dried.

• 

  250px|Turkish variant, called 'parmak' sucuk

• 

  Sujuk

• 

  Sujuk made in Gorna Oryahovitsa, Bulgaria.

See also

• Kazy
• Salame
• Soutzoukakia, spicy meatballs in sauce whose name means literally 'little sujuk'
• Mahan (sausage) (ru:Махан (колбаса)) a sausage of crimean tatars