sujuk
🇹🇷 A dish from Turkey
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.
What gives it away
| 🥘Main ingredients | ground beef or lamb, animal fat, garlic, cumin, paprika, salt |
|---|---|
| 🔥Cooking method | fermented and dry-cured, then sliced and fried |
| 👅Flavour & style | spicy, savoury, garlicky and tangy from fermentation |
| 🕒When it’s eaten | eaten at breakfast or as a snack, often pan-fried with eggs |
More food from Turkey
Frequently asked questions
Where does sujuk come from?
sujuk is a dish that originated in Turkey.
What is sujuk?
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.