Sujuk

[Qarama]

Sujuk (Turkish: 'sucuk'; Bulgarian: суджук; Russian: суджук; Serbian/Croatian/Bosnian sudžuk/cyџyk; Armenian սուջուխ "yershig"; Arabic سجق "sujuq"; Greek: σουτζούκι "sootsookee"; Kyrgyz: чучук"chuchuk"; Kazakh: шұжық "shuzhyq") is a dry, spicy sausage eaten from the Balkans to the Middle East and Central Asia.

It consists of ground meat (usually beef, in Kazakhstan and Kyrghyzstan made from horse meat), 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 must be eaten cooked (when raw, it is very hard and stiff). It is often cut into slices and cooked without additional oil, its own fat being sufficient to fry it. At breakfasts, it is used in a way similar to bacon or spam. They are fried in a pan, often with eggs, accompanied by a hot cup of sweet black tea. In Bulgaria, raw, sliced sujuk is often served as an appetizer with raki or other high alcoholic drinks.

Sujuk is also commonly used as a topping on savoury pastries in Iraq, Syria, Palestine and Lebanon; sujuk shawarma is also occasionally found. In these countries, it is often regarded as an Armenian speciality.Akin to sujuk shawarma, sujuk döner was also introduced in Turkey in late 1990s.

http://www.erdogduet.com/images/urun_sucuk.jpg

[Qarama]

http://farm1.static.flickr.com/156/406870383_5f68fabc21_o.jpg
http://www.cumhuriyetsucuk.com/imgs/sucuklu_ymrt.gif
http://www.balikesir.gen.tr/urunler/zamanlokantasi43h.jpg

[Qarama]

http://www.turizm.net/images/cookbook/c58kidneybeanpastirma.jpg
White kidney bean with pastirma (or sucuk)

Ingredients:

* 500 gr. kidney beans
* 6 table spoons butter
* 250 gr. pastirma or sucuk
* 4 onions
* 1 table spoon tomato paste
* salt
* 8 cups meat stock
* 500 gr. tomatoes

Preparation:

Soak the beans in salted water overnight. Wash and boil in plenty of water until they are tender. Strain and place in a saucepan.

Peel the onions and chop finely. Melt the butter in a saucepan. Add the onions and saute for 3 minutes. Then add the sucuk or pastirma and cook over a low heat until the meat is tender. Add tomato paste and cubed tomatoes and stir. Add the stock, salt and kidney beans and close the lid, cook for 30 minutes, simmering, and serve.

You may cook the kidney beans, with sucuk, pastrrma, meat or on it their own.

[Karolina]

BASTIRMA!!! or as we Armenians call it, sujuq is incrediably good! I can tell you that if you are craving salt you need to give it a shot and try you some sujuq..the taste is unforgettable. In Armenian cuisine is usually used as an appetizer along with sausage ( kolbasa), cheese, various deli meats.

~ karolina.

[Qarama]

turkish advertising for sujuk and sausages with cute little girl :D
YouTube - Very Smart little girl in turkish commercial.

[Temur]

qarama sen hele bi at sucuğu ye o kokuyu burnuna зek bir sonra senle yine sucuk hakkında konuşuruz.

[Qarama]

qarama sen hele bi at sucuğu ye o kokuyu burnuna зek bir sonra senle yine sucuk hakkında konuşuruz.

:D i want to taste camel sujuk in western Turkey they sell them but till now it was not nasip to me

[Kaptan-i Derya]

time to eat sujuk :D

[Oyaji]

Karolina, I think you armenians mixed up these two different types of turkic meat products :D

"Basturma" is a dry and pressed meat. Ooriginally it is supposed to be pressed. The word "bostirma" itsef means pressed. Possibly history of the product is that when nomadic turko-mongols traveled on their horses they put pieces of meat (horse meat?) under their saddle, so after a while the meat was pressed, dry and had that special taste :D

"Qazi" is a horse meat sausage (can be freshly boiled or dry), which is originally made from special parts of horse meat: from the horse rib area or smth.

"Sujuk" is also a sausage but made of any other parts of horse (as opposed to special parts like ribs).

Anyway this is how kazakhs categorize Qazi and Sujuk, and it seems reasonable to me.

I absolutely loved kazakh Qazi. They make it really simple, their recipe is simple: good horse meat only from special parts of horse (rib area), ground pepper, salt, and optionally garlic. The good thing in Almaty markets: you can walk in the meat section, choose horse meat and ask them to stuff it in the sausage right there, according to your taste!

Unfortunately Uzbek ready-made Qazi they sell in the markets has who-knows-what-meat (forget about the special parts of horse) :D Also kazakhs say that uzbeks spoil Qazi by putting too many spices, like cumin and stuff.

On the contrary Kazakh Qazi has the pure taste of Horse meat - I agree with kazakhs although I'm uzbek myself :D

On the other hand, a friend of mine from "Qazichilar Mahallasi" (neibourhood of Qazi-makers) in Tashkent says that only the goofs buy ready-made qazi from the streets. Made-to-order Qazi is much different :D

[Qarama]

some Pasdirma pictures
http://www.bahsettinabi.com/wp-content/iddaa/uploads/2006/09/pastirma.jpg
http://www.erdogduet.com/images/urun_pastirma.jpg
http://www.turizm.net/images/cookbook/c58kidneybeanpastirma.jpg
^^big picture

sucuk and pastirma :)
http://www.bigglook.com/biggmenu/images/pastirma_sucuk.jpg

[LIBRA]

lichno manga yoqadi sujuk! =)

[fidis]

yummy...bizaga ham bir tayyorlab bersez-chi shundan :D

[Prinzessin]

Sujuk (Turkish: 'sucuk'; Bulgarian: суджук; Russian: суджук; Serbian/Croatian/Bosnian sudžuk/cyџyk; Armenian սուջուխ "yershig"; Arabic سجق "sujuq"; Greek: σουτζούκι "sootsookee"; Kyrgyz: чучук"chuchuk"; Kazakh: шұжық "shuzhyq") is a dry, spicy sausage eaten from the Balkans to the Middle East and Central Asia.

It consists of ground meat (usually beef, in Kazakhstan and Kyrghyzstan made from horse meat), 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 must be eaten cooked (when raw, it is very hard and stiff). It is often cut into slices and cooked without additional oil, its own fat being sufficient to fry it. At breakfasts, it is used in a way similar to bacon or spam. They are fried in a pan, often with eggs, accompanied by a hot cup of sweet black tea. In Bulgaria, raw, sliced sujuk is often served as an appetizer with raki or other high alcoholic drinks.

Sujuk is also commonly used as a topping on savoury pastries in Iraq, Syria, Palestine and Lebanon; sujuk shawarma is also occasionally found. In these countries, it is often regarded as an Armenian speciality.Akin to sujuk shawarma, sujuk döner was also introduced in Turkey in late 1990s.

http://www.erdogduet.com/images/urun_sucuk.jpg

I've never heard about sujuk before :uups: Is it possible to buy it only in Turkish shops?

[melo]

I've never heard about sujuk before :uups: Is it possible to buy it only in Turkish shops?

Are you sure you are from Central Asia? :P

[Prinzessin]

Are you sure you are from Central Asia? :P
Now I'm not :lol:

[Qarama]

I've never heard about sujuk before :uups: Is it possible to buy it only in Turkish shops?

http://www.edafoods.com/images/meatproducts_17.gif
ever been in a turkish market? :)
the brands which sell Sujuk in Europe are:
"Egetürk"
"EfePasa"
"Namli"
"Bagdat"
and many more

[Prinzessin]

http://www.edafoods.com/images/meatproducts_17.gif
ever been in a turkish market? :)


To tell the truth, I've never been there either :uups: I can't find any turkish shop or market in my city :?