curing meat. how to make balkans salami. Sucuk, sujuk or sudzhuk is a cured (dry) sausage, spicy and with a lot of garlic, consumed in the Balkans, the Middle East and Central Asia. Countries that were part of the Ottoman Empire.
It is usually made with meat from cattle or sheep, but there are versions with horse meat. It is well seasoned with various spices, including cumin, aleppo pepper, sumac, garlic and salt. In natural casing and air dried for several weeks. It has high fat content.
There are several ways to consume sucuk, it can be consumed raw, fried or cooked. It can be cut into slices and cooked without adding oil, as it is already greasy. In some countries it is eaten for breakfast, fried with eggs and served with a cup of tea. Sucuk is also used in meals with beans. It is also cooked and cut to be used in sandwiches with garlic and tomato sauce.
Sucuk is also commonly used in pies in Iraq, Syria, Israel and Lebanon. The sucuk shawarma can also be found.
The name sucuk comes from Turkish but is known by different names in the various regions where it is consumed.
Albania: suxhuk;
Armenia: սուջուխ, suǰux;
Bulgaria: суджук, sudzhuk;
Greece: σουτζούκι, sutzúki;
Macedonia: суџук, sudžuk;
Romania: sugiuc;
Russia: суджук, sudzhuk;
Serbia / Croatia / Bosnia: sudžuk, cyџyk.