Origin of Sucuk – Explained Briefly

Sucuk (Turkish: sucuk, also sudžuk/suxhuk in Balkan languages) is an air-dried, spiced beef sausage. It originated from preservation methods of the Turkic peoples (drying/salting/fermenting) and spread at least by the Ottoman era throughout Anatolia, the Balkans, the Caucasus, and the Middle East. In Turkey, Kayseri is considered a particularly well-known region of origin. Traditionally, beef (sometimes with lamb) is seasoned with garlic, cumin, paprika/chili, pepper, and salt, stuffed into natural casings, fermented, and dried—hence the typical robust flavor and long shelf life. Sucuk is lightly fried in slices (breakfast), eaten in Menemen, Pide, or as a grill side dish, and is halal-suitable due to its beef base. Note: Not to be confused with the similarly named Armenian/Georgian sweet confection "sujuk" (nut-grape paste chain).