What is the sujuk?

Sujuk, which is also sometimes spent, is a kind of dry salami, which is usually attributed to Turkish cuisine. Despite its origin in Turkey, it is also consumed in many other countries, including those in the Middle East, Central Asia and the Balkans. The key features of the suction is its dryness, the fact that it is somewhat salty and its high fat content. The spices most often used to flavor sausages include red pepper, cumin and sumac. As with many other types of cured meat, the skim can be integrated into breakfast or meals served for lunch and evening meals. In some cases, pork is used to fill the slide. However, this occurs only in countries that are not Muslin. There are some countries that use horse meat for this type of sausage. Regardless of the type of meat that is set, a high part of the fat is usually included in the sausage. While some recipes may only require a slight amount of red pepper, others may require a large amount. It is tATO component that determines the spicy sausage. The amount of other spices used affects the intensity of the taste.

The sujuk is dry sausage, so it is also quite hard. For this reason, it is often cooked before it is consumed. There are also a number of cooked meals to which the sujuk is added. Due to the high fat content in sausage, it can often be fried in a pan without adding oil or butter. When sausage is fried in this way in itself, it is often served for breakfast. It can be accompanied by eggs and black tea, which is often sweetened with large sugar.

Boiled sejuk can also be added to the sandwiches along with tomatoes and garlic sauce. This meal is particularly common in Lebanon. There are several places where the slot is served raw. In Bulgaria, sausage is cut and serves as an appetizer without further preparation. When served in this way, sausage is often accompanied by drinks that have a high alcohol contentlu.