File:Sucuk-1.jpg · Wikimedia Commons · See Wikimedia Commons
sujuk
Sign in to saveAlso known as sucuk
Sujuk, sugou or sucuk (/suːˈd͡ʒʊk/) is a dry, spicy and fermented sausage which is consumed in several Anatolian, Balkan, Middle Eastern and Central Asian cuisines. Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly used in Turkey, Egypt, Sudan, Armenia, Azerbaijan, Bosnia and Herzegovina, Albania, Georgia, Bulgaria, Kazakhstan, and Kyrgyzstan.
Key facts
- Food.name
- Sujuk
- Food.image
- Sucuk-1.jpg
- Food.image_size
- 250px
- Food.caption
- Parmak sucuk
- Food.alternate_name
- Sucuk, suxhuk, sudjuk, sudžuk, sudžuka, sudzhuk, sugiuc, sodjouk, soudjuk
- Food.region
- Central Asia
- Food.type
- Sausage
- Food.main_ingredient
- Ground meat (usually beef, lamb), cumin, garlic, salt, red pepper
via Wikipedia infobox
~5 min read
Encyclopedic overview
8 sectionsContents
- Etymology
- Origin
- Production
- Nutrition
- Dishes prepared with sujuk
- Geographical indication
- See also
- References
Sujuk, sugou or sucuk (/suːˈd͡ʒʊk/) is a dry, spicy and fermented sausage which is consumed in several Anatolian, Balkan, Middle Eastern and Central Asian cuisines. Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly used in Turkey, Egypt, Sudan, Armenia, Azerbaijan, Bosnia and Herzegovina, Albania, Georgia, Bulgaria, Kazakhstan, and Kyrgyzstan.
==Etymology== The Turkish word sucuk is derived from Old Turkic suğut or sugut, a term attested in medieval Turkic sources. Later forms, such as Persian zijak, represent borrowings rather than the source of the Turkish term.
Excerpted from Wikipedia’s “sujuk” article, available under the CC BY-SA 4.0 licence.