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| '''Soujouk''' (''sucuk'' in ], ''суджук'' in ], ''yershig'' in ]) or '''sujuq''' is a type of ] eaten in many countries. For example, it is common in ], ], ] and ]. It consists of ground ], with various ]s including ], ],], and ], 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''' (''sucuk'' in ], ''суджук'' in ], ''yershig'' in ]) or '''sujuq''' is a type of ] eaten in many countries. For example, it is common in ], ], ] and ]. It consists of ground ], with various ]s including ], ],], and ], 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. | ||
| The turkish Soujouk is usually made out of ] meat. | |||
| 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. At ]s, it is used in a way similar to ] or ]. They are fried in a pan, often with eggs, accompanied by a hot cup of sweet ]. | 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. At ]s, it is used in a way similar to ] or ]. They are fried in a pan, often with eggs, accompanied by a hot cup of sweet ]. | ||
Revision as of 19:05, 9 August 2006
Soujouk (sucuk in Turkish, суджук in Bulgarian, yershig in Armenian) or sujuq is a type of sausage eaten in many countries. For example, it is common in Armenian cuisine, Turkish, Iraqi cuisine and Bulgarian. 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. The turkish Soujouk is usually made out of horse meat. 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. At breakfasts, it is used in a way similar to bacon or spam. They are fried in a pan, often with eggs, accompanied by a hot cup of sweet black tea.
Soujouk is also commonly used as a topping on savoury pastries in Syria and Lebanon; soujouk shawarma is also occasionally found. In these countries, it is often regarded as an Armenian speciality.
Akin to soujouk shawarma, soujouk döner was introduced in Turkey in late 1990s but the dish failed to attain popularity.
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