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, garlic, salt, red pepper

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

Name

The Turkish name sucuk (ultimately from Persian: سوجک‎) has been adopted largely unmodified by other languages in the region, including Albanian: suxhuk; Arabic: سجق‎, translit. sujuq; Armenian: սուջուխ, suǰux; Bulgarian: суджук, sudzhuk; Greek: σουτζούκι, sutzúki; Macedonian: суџук, sudžuk; Romanian: sugiuc; Russian: суджук, sudzhuk; Serbian/Croatian/Bosnian sudžuk /cyџyk. Cognate names are also present in other Turkic languages, e.g. Kazakh: шұжық, shujyq; Kyrgyz: чучук, chuchuk.[1][2]

Preparation, varieties

There was considerable variety in sausage preparation during the Middle Ages; though offal was never used in Ottoman sausages, it was a common ingredient in the many varieties of sausage prepared throughout Medieval Romania.[3]

Sujuk consists of ground meat (usually beef or lamb, but horse meat is often used in Kazakhstan and Kyrgyzstan). Black pepper, aleppo pepper, whole garlic cloves, red pepper powder, and cumin are added to the meat before it is ground. The ground meat is allowed to rest for approximately 24 hours before the sausage casing is stuffed with the spiced meat mixture.[4]

Confection

Tatlı sucuk or cevizli sucuk is a dessert made from thickened grape juice and walnuts.[5]

See also

  • Kazy
  • Lukanka
  • Makhan, a horsemeat sausage
  • Soutzoukakia, spicy meatballs in sauce whose name means literally "little sucuk"

References

  1. ↑ Hasan Eren (1999), Türk Dilinin Etimolojik Sözlüğü, Ankara, p. 376
  2. ↑ Csato, Eva Agnes; Csató, Éva Ágnes; Isaksson, Bo; Jahani, Carina (2005). Linguistic Convergence and Areal Diffusion: Case Studies from Iranian, Semitic and Turkic. Psychology Press. ISBN 978-0-415-30804-5.
  3. ↑ Earthly Delights. Brill. 2018-06-14. p. 115. ISBN 978-90-04-36754-8.
  4. ↑ atvundefined (Director). Evde sucuk nasıl yapılır? - atv Ana Haber. Retrieved 2018-07-17.
  5. ↑ Isin, Mary (2013-01-08). Sherbet and Spice: The Complete Story of Turkish Sweets and Desserts. I.B.Tauris. p. 1. ISBN 978-1-84885-898-5.
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