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{{Infobox prepared food<br />
|name = Sujuk<br />
|image = [[File:Sucuk-1.jpg|250px]]<br />
|caption = A variant of Turkish sucuk<br />
|alternate_name = Sucuk, sudjuk, sudžuk, sudzhuk<br />
|country =<br />
|region = Middle East, Central Asia, Balkans<br />
|creator = <br />
|course =<br />
|type = [[Sausage]]<br />
|served =<br />
|main_ingredient = [[Ground meat]] (usually [[beef]]), [[cumin]], [[sumac]], [[garlic]], [[salt]], [[capsicum|red pepper]]<br />
|variations =<br />
|calories =<br />
|other =<br />
}}<br />
'''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]].<br />
<br />
==Name==<br />
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><br />
<br />
==Ingredients==<br />
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.<br />
<br />
<gallery mode="packed" heights="180px" caption="Regional varieties of sujuk"><br />
File:Sudzhuk from Armenia 2.JPG|''Suǰux'' from [[Armenian cuisine|Armenia]]<br />
File:Sudjuk.jpg|''Sudzhuk'' from [[Bulgarian cuisine|Bulgaria]]<br />
File:Sucuk_(1).jpg|Home-made ''suxhuk'' from [[Kosovan cuisine|Kosovo]]<br />
</gallery><br />
<br />
==Confection==<br />
{{main|churchkhela}}<br />
The confection called ''sucuk'', ''cevizli sucuk'', ''soutzoukos'' or ''churchkhela'' has a similar shape, but is made of grape must and walnuts.<br />
<br />
==See also==<br />
* [[Kazy]]<br />
* [[Lukanka]]<br />
* [[Smyrna meatballs|Soutzoukakia]], spicy meatballs in sauce whose name means literally "little sujuk"<br />
<br />
==References==<br />
{{reflist}}<br />
<br />
{{Sausage}}<br />
<br />
[[Category:Appetizers]]<br />
[[Category:Sausages]]<br />
[[Category:Albanian cuisine]]<br />
[[Category:Armenian cuisine]]<br />
[[Category:Azerbaijani cuisine]]<br />
[[Category:Bosnia and Herzegovina cuisine]]<br />
[[Category:Bulgarian sausages]]<br />
[[Category:Central Asian cuisine]]<br />
[[Category:Greek cuisine]]<br />
[[Category:Iraqi cuisine]]<br />
[[Category:Kazakhstani cuisine]]<br />
[[Category:Kosovan cuisine]]<br />
[[Category:Kyrgyz cuisine]]<br />
[[Category:Macedonian cuisine]]<br />
[[Category:Middle Eastern cuisine]]<br />
[[Category:Ottoman cuisine]]<br />
[[Category:Turkish cuisine]]</div>Jobas