Sujuk

Sujuk

A variant of Turkish sucuk
Alternative names	Sucuk, sudjuk, sudžuk, sudzhuk
Type	Sausage
Region or state	Middle East, Central Asia, Balkans
Main ingredients	Ground meat (usually beef), cumin, sumac, garlic, salt, red pepper

Sujuk is a dry, spicy sausage which is eaten from the Balkans to the Middle East and Central Asia.

The name sucuk has been adopted unmodified in the languages of the region including Bulgarian: суджук, sudzhuk; Russian: суджук, sudzhuk; German: sudschuk; Albanian: suxhuk; Romanian: sugiuc; Serbian/Croatian/Bosnian sudžuk /cyџyk; Macedonian: суџук, sudžuk; Armenian: , suǰux; Arabic: سجق, sujuq‎‎; Greek: σουτζούκι, soutzouki. Cognate names are present in many Turkic languages: Kyrgyz: чучук, chuchuk; Kazakh: шұжық, shujyq.

Sujuk consists of ground meat (usually beef, but pork or lamb are used in some recipes and horse meat in Kazakhstan and Kyrgyzstan), with various spices including fenugreek, cumin, sumac, 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.