The Turkish name sucuk – which is ultimately of Persian origin – has been adopted largely unmodified by other languages in the region, including Albanian: suxhuk; Arabic: سجق, translit. sujuq; Armenian: սուջուխ, suǰux; Bulgarian: суджук, sudzhuk; Greek: σουτζούκι, sutzúki; Macedonian: суџук, sudžuk; Romanian: sugiuc; Russian: суджук, sudzhuk; Serbian/Croatian/Bosnian sudžuk /cyџyk. Cognate names are also present in other Turkic languages, e.g. Kazakh: шұжық, shujyq; Kyrgyz: чучук, chuchuk.
Sucuk consists of ground meat (usually beef but pork or lamb are used in some recipes and horse meat in Kazakhstan and Kyrgyzstan), with various spices including fenugreek, 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.
The confection called sucuk, cevizli sucuk, soutzoukos or churchkhela has a similar shape but is made of grape must and walnuts.