| Revision as of 14:50, 6 December 2006 editSaguamundi (talk | contribs)2,086 editsm moved Soujouk to Sujuk: The word is of Turkish origin← Previous edit | Revision as of 14:53, 6 December 2006 edit undoSaguamundi (talk | contribs)2,086 editsmNo edit summaryNext edit → | ||
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'''Sujuk''' (''sucuk'' in ], ''суджук'' in ], ''սուջուխ'' (''soujoukh'') 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 |
The Turkish Sujuk is usually made out of ] meat. | ||
| Sujuk 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 ]. In Bulgaria, raw, sliced sujuk is often served as an appetizer with ] or other high alcoholic drinks. | |||
| Sujuk is also commonly used as a topping on savoury pastries in ] and ]; sujuk ] is also occasionally found. In these countries, it is often regarded as an Armenian speciality. | |||
| There is also a sweet called |
There is also a sweet called sujuk, which is made from walnuts sewn onto a string, and dipped in thickened white grape juice and dried. | ||
| Akin to |
Akin to sujuk ], sujuk ] was also introduced in ] in late ]. | ||
| {{meat-stub}} | {{meat-stub}} | ||
Revision as of 14:53, 6 December 2006
Sujuk (sucuk in Turkish, суджук in Bulgarian, սուջուխ (soujoukh) 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 Sujuk is usually made out of calf meat. Sujuk 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. In Bulgaria, raw, sliced sujuk is often served as an appetizer with Rakia or other high alcoholic drinks.
Sujuk is also commonly used as a topping on savoury pastries in Syria and Lebanon; sujuk shawarma is also occasionally found. In these countries, it is often regarded as an Armenian speciality.
There is also a sweet called sujuk, which is made from walnuts sewn onto a string, and dipped in thickened white grape juice and dried.
Akin to sujuk shawarma, sujuk döner was also introduced in Turkey in late 1990s.
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