Sujuk
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A variant of Turkish sucuk
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| Alternative names | Sucuk, sudjuk, sudžuk, sudzhuk |
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| Type | Sausage |
| Place of origin | Central Asia, Middle East |
| Main ingredients | Ground meat (usually beef), cumin, sumac, garlic, salt, red pepper |
Sujuk is a dry, spicy sausage which is eaten from the Balkans to the Middle East and Central Asia.
Ingredients[edit]
Sujuk consists of ground meat (usually beef, but pork or lamb are used in some recipes and horse meat in Kazakhstan and Kyrgyzstan[1]), 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.
Name[edit]
The Turkish name sucuk 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.[2]
Confection[edit]
The confection called sucuk, cevizli sucuk, soutzoukos or churchkhela has a similar shape, but is made of grape must and walnuts.
See also[edit]
- Kazy
- Soutzoukakia, spicy meatballs in sauce whose name means literally "little sujuk"
References[edit]
- ^ Using horse parts that are cheaper than those used for the Central Asian kazy, which is made the same way as sujuk, but is more expensive.
- ^ Hasan Eren (1999), Türk Dilinin Etimolojik Sözlüğü, Ankara, p. 376