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| Soujouk must be eaten cooked (when raw, it is very hard and stiff). It is often cut into slices and cooked without additional oil, its own fat being sufficient to fry it. Eggs are complementary to soujouk. | Soujouk must be eaten cooked (when raw, it is very hard and stiff). It is often cut into slices and cooked without additional oil, its own fat being sufficient to fry it. Eggs are complementary to soujouk. | ||
| Soukouk is also commonly used as a topping on savoury pastries in ] and ]; soujouk ] is also occasionally found. In these countries, it is often regarded as an Armenian speciality. | Soukouk is also commonly used as a topping on savoury pastries in ] and ]; soujouk ] is also occasionally found. In these countries (] and ]), it is often regarded as an Armenian speciality. | ||
| {{food-stub}} | {{food-stub}} | ||
Revision as of 13:26, 6 January 2006
Soujouk (Sucuk in Turkish) or sujuq is a type of sausage eaten in many countries. For example, it is common in Turkish and Armenian cuisine. It consists of ground meat, with various spices including cumin, 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.
Soujouk must be eaten cooked (when raw, it is very hard and stiff). It is often cut into slices and cooked without additional oil, its own fat being sufficient to fry it. Eggs are complementary to soujouk.
Soukouk is also commonly used as a topping on savoury pastries in Syria and Lebanon; soujouk shawarma is also occasionally found. In these countries (Syria and Lebanon), it is often regarded as an Armenian speciality.
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