Sujuk

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

Sujuk
Turkish parmak sucuk
Alternative namesSucuk, sudjuk, sudžuk, sudzhuk
TypeSausage
Region or stateMiddle East, Central Asia, Balkans
Main ingredientsGround meat (usually beef), cumin, garlic, salt, red pepper

Name

The Turkish name sucuk has been adopted largely unmodified by other languages in the region, including Gagauz: sucuk; Albanian: suxhuk; Arabic: سجق‎, romanized: sujuq; Armenian: սուջուխ, suǰux; Bosnian sudžuka; Bulgarian: суджук, sudzhuk; Greek: σουτζούκι, sutzúki; Macedonian: суџук, sudžuk; Romanian: sugiuc; Russian: суджук, sudzhuk; Serbian/Croatian 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).[4][5][6]

Dishes prepared with sujuk

Thin slices of sujuk can be pan-fried in a bit of butter, while larger pieces may be grilled. Sucuklu yumurta, which literally means "eggs with sujuk", is commonly served as a Turkish breakfast dish.[7] Sucuklu yumurta is a simple dish of fried eggs cooked together with sujuk,[8] but sujuk may also be added to other egg dishes like menemen (which is similar to shakshouka but with scrambled eggs instead of poached).[9][10]

Sujuk can be added to many dishes including fava bean stew (kuru fasulye), filled phyllo dough pastries (burek) and as a topping for pizza or pide.[11][12]

  • Eggs with sujuk
  • Bread with sujuk

See also

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. Angela Jianu; Violeta Barbu, eds. (2018-06-14). Earthly Delights. Brill. p. 115. ISBN 978-90-04-36754-8.
  4. John Gregory-Smith (2018). Turkish Delights: Stunning regional recipes from the Bosphorus to the Black Sea. UK: Hachette. ISBN 978-08-57-83596-3.
  5. Н. Н. Пальгов; ‎М. Ш. Ярмухамедов (1970). Казахстан (in Russian). Москва: Мысль. p. 138.
  6. Виктор Кадыров (2019). Кыргызстан. Традиции и обычаи киргизов (in Russian). Москва: Litres. p. 53. ISBN 978-50-41-88963-0.
  7. Emina, Seb; Eggs, Malcolm (2013-03-14). The Breakfast Bible. Bloomsbury Publishing. ISBN 978-1-4088-3990-4.
  8. "Sucuklu Yumurta Nasıl Yapılır?". Sabah. Retrieved 2018-07-17.
  9. Khong, Rachel; Peach, Lucky (2017). Lucky Peach All about Eggs. Crown Publishing Group. ISBN 978-0-8041-8775-6.
  10. Rutherford, Tristan; Tomasetti, Kathryn (2011). National Geographic Traveler: Istanbul & Western Turkey. National Geographic Books. ISBN 978-1-4262-0708-2.
  11. Sarlık, E. Emel; Sarlık, Mehmet (1995). IV. Afyonkarahisar Araştırmaları Sempozyumu Bildirileri: 29-30 Eylül 1995, Afyonkarahisar. Hazer Ofset Matbaacılık Gazetecilik Limited Şti.
  12. Pelin Karahan'la Nefis Tariflerundefined (Director). Sucuklu Pide Tarifi. Event occurs at 869 seconds. Retrieved 2018-07-17.
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