Sucuk is a dry, spicy sausage which is eaten from the Balkans to the Middle East and Central Asia.


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.[1]


Sucuk consists of ground meat (usually beef but pork or lamb are used in some recipes and horse meat in Kazakhstan and Kyrgyzstan[2]), 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.

See also


  1. ^ Hasan Eren (1999), Türk Dilinin Etimolojik Sözlüğü, Ankara, p. 376
  2. ^ Using horse parts that are cheaper than those used for the Central Asian kazy, which is made the same way as sucuk, but is more expensive.