Sujuk

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.

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.

Sujuk consists of ground meat (usually beef or lamb, but horse meat is often used in Kazakhstan and Kyrgyzstan).

• Regional varieties of sujuk

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. Sucuklu yumurta is a simple dish of fried eggs cooked together with sujuk, but sujuk may also be added to other egg dishes like menemen (which is similar to shakshouka but with scrambled eggs instead of poached).

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.