Sucuk is a dry, spicy sausage which is eaten from the Balkans to the Middle East and Central Asia.
Video Sujuk
Name
The Turkish name sucuk (ultimately from Persian: ?????) has been adopted largely unmodified by other languages in the region, including Albanian: suxhuk; Arabic: ????, translit. sujuq; Armenian: ???????, su?ux; Bulgarian: ??????, sudzhuk; Greek: ?????????, sutzúki; Macedonian: ?????, sud?uk; Romanian: sugiuc; Russian: ??????, sudzhuk; Serbian/Croatian/Bosnian sud?uk /cy?yk. Cognate names are also present in other Turkic languages, e.g. Kazakh: ?????, shujyq; Kyrgyz: ?????, chuchuk.
Maps Sujuk
Ingredients
Sucuk 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.
- Regional varieties of sucuk
Confection
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 sucuk"
References
Source of the article : Wikipedia
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