View source for Sujuk

{{Refimprove|date=August 2007}}
{{Infobox prepared food
|name             = Sujuk
|image            = [[File:Sucuk-1.jpg|250px]]
|caption          = A variant of Turkish sucuk
|alternate_name   = Sucuk, sudjuk, sudžuk, sudzhuk
|country          =
|region           = Middle East, Central Asia, Balkans
|creator          = 
|course           =
|type             = [[Sausage]]
|served           =
|main_ingredient  = [[Ground meat]] (usually [[beef]]), [[cumin]], [[sumac]], [[garlic]], [[salt]], [[capsicum|red pepper]]
|variations       =
|calories         =
|other            =
}}
'''Sujuk''' is a dry, spicy [[sausage]] which is eaten from the [[Balkan cuisine|Balkans]] to the [[Middle Eastern cuisine|Middle East]] and [[Central Asian cuisine|Central Asia]].

==Name==
The name ''sucuk'' has been adopted unmodified in the languages of the region including {{lang-bg|суджук}}, ''sudzhuk''; {{lang-ru|суджук}}, ''sudzhuk''; {{lang-de|sudschuk}}; {{lang-al|suxhuk}}; {{lang-ro|sugiuc}}; [[Serbo-Croatian|Serbian/Croatian/Bosnian]] sudžuk /cyџyk; [[Macedonian language|Macedonian]]: ''суџук'', ''sudžuk''; {{lang-hy|[[wikt:սուջուխ|սուջուխ]], ''suǰux''}}; {{lang-ar|سجق, ''sujuq''}}; {{lang-el|σουτζούκι}}, ''soutzouki''. Cognate names are present in many [[Turkic languages]]: {{lang-ky|чучук}}, ''chuchuk''; {{lang-kz|шұжық}}, ''shujyq''.<ref>[[Hasan Eren]] (1999), ''Türk Dilinin Etimolojik Sözlüğü'', Ankara, p. 376</ref>

==Ingredients==
Sujuk consists of [[ground meat]] (usually [[beef]], but [[pork]] or [[lamb and mutton|lamb]] are used in some recipes and [[horse]] meat in [[Kazakhstan]] and [[Kyrgyzstan]]<ref>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.</ref>), with various [[spice]]s including [[fenugreek]], [[cumin]], [[sumac]], [[garlic]], [[salt]], and [[capsicum|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.

<gallery mode="packed" heights="180px" caption="Regional varieties of sujuk">
File:Sudzhuk from Armenia 2.JPG|''Suǰux'' from [[Armenian cuisine|Armenia]]
File:Sudjuk.jpg|''Sudzhuk'' from [[Bulgarian cuisine|Bulgaria]]
File:Sucuk_(1).jpg|Home-made ''suxhuk'' from [[Kosovan cuisine|Kosovo]]
</gallery>

==Confection==
{{main|churchkhela}}
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]]
* [[Smyrna meatballs|Soutzoukakia]], spicy meatballs in sauce whose name means literally "little sujuk"

==References==
{{reflist}}

{{Sausage}}

[[Category:Appetizers]]
[[Category:Sausages]]
[[Category:Albanian cuisine]]
[[Category:Armenian cuisine]]
[[Category:Azerbaijani cuisine]]
[[Category:Bosnia and Herzegovina cuisine]]
[[Category:Bulgarian sausages]]
[[Category:Central Asian cuisine]]
[[Category:Greek cuisine]]
[[Category:Iraqi cuisine]]
[[Category:Kazakhstani cuisine]]
[[Category:Kosovan cuisine]]
[[Category:Kyrgyz cuisine]]
[[Category:Macedonian cuisine]]
[[Category:Middle Eastern cuisine]]
[[Category:Ottoman cuisine]]
[[Category:Turkish cuisine]]