World Library  
Flag as Inappropriate
Email this Article


A variant of Turkish sucuk.
Alternative names Шужук, sudzhuk
Type Sausage
Place of origin Turkey, Central Asia, Middle East
Main ingredients Ground meat (usually beef, , cumin, sumac, garlic, salt, red pepper
Cookbook: Sujuk 

Sujuk, often spelled sucuk, is a dry, spicy sausage of Turkish origin which is eaten from the Balkans to the Middle East and Central Asia.

Sujuk consists of ground meat (usually beef, but pork is used in non-Muslim countries and horse meat in Kazakhstan and Kyrgyzstan[1]), with various spices including cumin, sumac, garlic, salt, and red pepper, fed into a sausage casing and allowed to dry for several weeks. It can be more or less spicy; it is fairly salty and has a high fat content.

Sujuk is usually eaten cooked (when raw, it is very hard and stiff), cut into slices, without additional oil, its own fat being sufficient to fry it. At breakfast, it is used in a way similar to bacon or spam. It is fried in a pan, often with eggs (e.g. as breakfast in Turkey), accompanied by a hot cup of black tea. Sujuk is sometimes cooked with haricot bean or incorporated into pastries at some regions in Turkey. In Bulgaria, raw, sliced sujuk is often served as an appetizer with rakia or other high alcoholic drinks. In Lebanon, cooked sliced sujuk is made into sandwiches with mayo, pickles, mint and tomato.

Sujuk is also commonly used as a topping on savoury pastries in Iraq, Syria, Egypt, Palestine, Israel and Lebanon; sujuk shawarma is also occasionally found. Akin to sujuk shawarma, sujuk döner is also common in Turkey.


  • Name 1
  • Confection 2
  • See also 3
  • References 4


The Turkish name "sucuk" has been adopted unmodified in the languages of the region including Bulgarian: суджук, sudzhuk; Russian: суджук, sudzhuk; German: sudschuk; Albanian: suxhuk; Romanian: sugiuc; Serbian/Croatian/Bosnian sudžuk /cyџyk; Macedonian: суџук, sudžuk; Armenian: սուջուխ, suǰux; Arabic: سجق, sujuq‎; Greek: σουτζούκι, soutzouki. And, of course it is well-known among Turkic peoples: Kyrgyz: чучук, chuchuk; Kazakh: шұжық, shujyq.[2]


The confection called sucuk, cevizli sucuk, soutzoukos or churchkhela has a similar shape, but is made of grape must and walnuts.

See also


  1. ^ Using horse parts that are cheaper than those used for the Central Asian kazy, which is made the same way as sujuk, but is more expensive.
  2. ^ Hasan Eren (1999), Türk Dilinin Etimolojik Sözlüğü, Ankara, p. 376
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.

Copyright © World Library Foundation. All rights reserved. eBooks from Project Gutenberg are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.