Sucuk

Homemade (dried) Turkish kangal sucuk

Industrially produced Turkish parmak sucuk

Homemade Kosovar sucuk, cut

Sucuk [ ˈsuʤuk ] (from Arabic سجق, DMG suǧuq ) is a strongly spiced raw sausage made of beef or veal and lamb that of South Eastern Europe over the Turkey up in various Arab countries and now also in Europe is widespread. It is spiced with salt , pepper , cayenne pepper , allspice , cumin , garlic and other ingredients as well as with industrially produced Turkish parmak sucuk with glutamate (flavor enhancer), air-dried and sometimes also smoked.

Sucuk is usually eaten warm, usually cut into slices and fried in its own fat, e.g. B. for breakfast with eggs , flatbread and tea . As a snack it can be grilled, similar to kebab , served in bread or used as a filling for gozleme or pies .

to form

Sucuk comes in three forms:

as Kangal -Sucuk (Turkish for "Kringel"), comparable to a ring salami
as Parmak -Sucuk (Turkish for "finger"), usually two parallel, roughly finger-length straight sausages
as Büfe -Sucuk (Turkish for "buffet"), a single Parmak sucuk that is about two to three times longer

Parmak sucuk is usually hotter than Kangal sucuk.

Notation

Spelling and pronunciation vary in different countries: Turkish sucuk , Kurdish sûçuk, Bulgarian суджук; Armenian yershig , սուջուխ; Arabic سجق [suʤuq]; Albanian suxhuk ; Greek σουτζούκι soutzouki ; Kazakh шұжық schuschyq ; Kyrgyz чучук Tschutschuk ; Serbo-Croatian sudžuk .

Individual evidence

↑ Γεώργιος Μπαμπινιώτης (Georgios Babiniotis): Λεξικό της Νέας Ελληνικής Γλώσσας (Lexicon of the Modern Greek Language) . 2nd Edition. Κέντρο Λεξικολογίας, 2005, ISBN 960-86190-1-7 , p. 1628 .

[1] Γεώργιος Μπαμπινιώτης (Georgios Babiniotis): Λεξικό της Νέας Ελληνικής Γλώσσας (Lexicon of the Modern Greek Language) . 2nd Edition. Κέντρο Λεξικολογίας, 2005, ISBN 960-86190-1-7 , p. 1628 .