Sujuk

Sucuk [ suʤuk ] (in Turkish ) is a strongly flavored sausage with beef or veal and lamb, which is of South-Eastern Europe to Turkey and in various Arab countries and now also widely used in Europe. It is seasoned with salt, pepper, cayenne pepper, allspice, cumin, garlic and other ingredients sharp, air-dried and smoked in part.

Sucuk is usually eaten warm, usually sliced ​​and fried in its own fat, for example, for breakfast with eggs, pita bread and tea. As a snack, they can be grilled, like pizza, are served in bread or used as a filling for pies or Gözleme.

Molding

Sucuk is available in three forms: as Kangal Sucuk ( Turkish for " markers" ), comparable to a Ringsalami than Parmak - Sucuk ( for " finger " ), usually two parallel connected about a finger long straight sausages and finally as Büfe - Sucuk ( for buffet), an approximately two to three times longer single - Parmak Sucuk. Parmak - Sucuk is sharper than Kangal Sucuk usually.

Spelling

In the different countries vary spelling and pronunciation: Turkish, Bulgarian Sucuk, суджук; Armenian yershig; Arab سجق [ suʤuq ]; Albanian suxhuk; Greek σουτζούκι soutzouki; Kazakh шұжық schuschyq; Kyrgyz чучук tschutschuk; Serbo-Croatian Sudzuk.