Sujuk, also soudjouk (from Armenian: Սուջուխ) is a dry, spicy sausage in Armenian and Turkish cuisine eaten from the Balkans to the Middle East and Central Asia.

Sujuk consists of ground meat (usually beef, but pork is used in non-Muslim countries and horse meat in Kazakhstan and Kyrgyzstan), 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 may 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 breakfast, it is used in a way similar to bacon or spam. It is fried in a pan, often with eggs (e.g. as breakfast in Egypt), accompanied by a hot cup of sweet black tea. Sujuk is sometimes cooked with haricot bean or incorporated into pastries at some regions in Turkey. In Bulgaria, raw, sliced sujuk is often served as an appetizer with rakia or other high alcoholic drinks. In Lebanon, cooked sliced sujuk is made into sandwiches with garlic sauce and tomato.

Silvena Rowe (born in Plovdiv, Bulgaria) is a British chef, food writer, television personality and restaurateur.

Rowe was born in Plovdiv, Bulgaria to a Bulgarian mother and a Turkish father. Rowe's father, who was a newspaper editor of the largest Bulgarian newspaper, Bulgarianised his name due to Bulgaria's communist government. He instilled in Rowe a love of cooking and passed down the traditions of the Ottoman cuisine. At the age of 19, she moved to London. Silvena cooked in the kitchen of the Notting Hill bookshop Books for Cooks, which led her to cook for Princess Michael of Kent, Ruby Wax and Tina Turner. She also met Malcolm Gluck and the two began to write a regular food column for The Guardian newspaper. In 2007, she was the food consultant on David Cronenberg’s 2007 film Eastern Promises. She has become a regular guest on the BBC's Saturday Kitchen and ITV's This Morning. In 2007, her book Feasts won the Glenfiddich Food and Drink Award. After her fathers death she wanted to rediscover her heritage so she travelled through Turkey, Syria, Lebanon and Jordan tracing her Ottoman roots; this resulted in her cookbook Purple Citrus and Sweet Perfume.