| Revision as of 13:01, 7 September 2006 edit.o. (talk | contribs)44 editsNo edit summary← Previous edit | Revision as of 04:27, 10 September 2006 edit undo85.105.139.64 (talk)No edit summaryNext edit → | ||
| Line 1: | Line 1: | ||
| ⚫ | Sucuk | ||
| '''Soujouk''' (''sucuk'' in ], ''суджук'' in ], ''yershig'' in ], سجق (''sujuq'') 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 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 also introduced in ] in late ]. | |||
| {{cuisine-stub}} | |||
| ⚫ | |||
| ] | |||
| ] | |||
| ] | |||
| ] | |||
Revision as of 04:27, 10 September 2006
Sucuk