Sujuk
From Kazakhstan Encyclopedia
Template:Refimprove Template:Infobox prepared food Sujuk is a dry, spicy sausage which is eaten from the Balkans to the Middle East and Central Asia.
Name
The name sucuk has been adopted unmodified in the languages of the region including Template:Lang-bg, sudzhuk; Template:Lang-ru, sudzhuk; Template:Lang-de; Template:Lang-al; Template:Lang-ro; Serbian/Croatian/Bosnian sudžuk /cyџyk; Macedonian: суџук, sudžuk; Template:Lang-hy; Template:Lang-ar; Template:Lang-el, soutzouki. Cognate names are present in many Turkic languages: Template:Lang-ky, chuchuk; Template:Lang-kz, shujyq.[1]
Ingredients
Sujuk consists of ground meat (usually beef, but pork or lamb are used in some recipes and horse meat in Kazakhstan and Kyrgyzstan[2]), 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.
- Sudzhuk from Armenia 2.JPG
Suǰux from Armenia
- Sudjuk.jpg
Sudzhuk from Bulgaria
- Sucuk (1).jpg
Home-made suxhuk from Kosovo
Confection
Template:Main The confection called sucuk, cevizli sucuk, soutzoukos or churchkhela has a similar shape, but is made of grape must and walnuts.
See also
- Kazy
- Lukanka
- Soutzoukakia, spicy meatballs in sauce whose name means literally "little sujuk"
References
Template:Sausage
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