Sujuk or sucuk is a dry, spicy and fermented sausage which is consumed in several Balkan, Middle Eastern and Central Asian cuisines. Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but horse meat is also often used in Turkey, Armenia, Bulgaria, Kazakhstan and Kyrgyzstan.
Sucuk
Turkish sausage produced in the region from the Balkans to the Middle East and Central Asia
Characteristic of:
Albanian cuisine
Armenian cuisine
Azerbaijani cuisine
Balkan cuisine
Bosnia and Herzegovina cuisine
Bulgarian cuisine
Caucasian cuisine
Central Asian cuisine
Croatian cuisine
Georgian cuisine
Greek cuisine
Iraqi cuisine
Kazakhstani cuisine
Kurdish cuisine
Kyrgyz cuisine
Macedonian cuisine
Middle Eastern cuisine
Ottoman cuisine
Romanian cuisine
Serbian cuisine
Turkish cuisine
Also known as:
Wikidata ID:
Q1432724
References:
Dupes
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