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| Soujouk 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. | Soujouk 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. | ||
| Akin to soujouk ], soujouk ] was introduced in ] in late ] |
Akin to soujouk ], soujouk ] was also introduced in ] in late ]. | ||
| {{cuisine-stub}} | {{cuisine-stub}} | ||
Revision as of 13:01, 7 September 2006
Soujouk (sucuk in Turkish, суджук in Bulgarian, yershig in Armenian, سجق (sujuq) in Arabic) 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 calf 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 also introduced in Turkey in late 1990s.
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