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|Alternative names||Sucuk, sudjuk, sudžuk, sudzhuk|
|Region or state||Middle East, Central Asia, Balkans|
|Main ingredients||Ground meat (usually beef), cumin, sumac, garlic, salt, red pepper|
|Cookbook: Sujuk Media: Sujuk|
The name sujuk has been adopted unmodified in the languages of the region including Bulgarian: суджук, sudzhuk; Russian: суджук, sudzhuk; German: sudschuk; Albanian: suxhuk; Romanian: sugiuc; Serbian/Croatian/Bosnian sudžuk /cyџyk; Macedonian: суџук, sudžuk; Armenian: սուջուխ, suǰux; Arabic: سجق, sujuq; Greek: σουτζούκι, soutzouki. Cognate names are present in many Turkic languages: Kyrgyz: чучук, chuchuk; Kazakh: шұжық, shujyq.
Sujuk consists of ground meat (usually beef but pork or lamb are used in some recipes and horse meat in Kazakhstan and Kyrgyzstan), with various spices including fenugreek, 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.
The confection called sucuk, cevizli sucuk, soutzoukos or churchkhela has a similar shape but is made of grape must and walnuts.