Difference between revisions of "Sujuk"

Latest revision as of 15:17, 27 April 2025

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.<ref>Hasan Eren (1999), Türk Dilinin Etimolojik Sözlüğü, Ankara, p. 376</ref>

Ingredients

Sujuk consists of ground meat (usually beef, but pork or 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 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.

• Regional varieties of sujuk
• 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:Reflist

Template:Sausage