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Alternative names Sucuk, sudjuk, sudžuk, sudzhuk Similar Pastirma, Kofta, Börek, Salami, Menemen | ||
Sujuk made at home w umai dry
Sujuk is a dry, spicy sausage which is eaten from the Balkans to the Middle East and Central Asia.
Contents
- Sujuk made at home w umai dry
- Armenian sausage soujouk sujuk recipe part 1 of 2
- Name
- Ingredients
- Confection
- References
Armenian sausage soujouk sujuk recipe part 1 of 2
Name
The 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.
Ingredients
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.
Confection
The confection called sucuk, cevizli sucuk, soutzoukos or churchkhela has a similar shape, but is made of grape must and walnuts.
