Sujuk

istanbul street food | turkish bacon - sujuk and kofta with bread | turkey street food

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• published: 23 Apr 2016
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Sujuk (Turkish: sucuk) is a dry, spicy sausage of Turkic origin which is eaten from the Balkans to the Middle East and Central Asia. Sujuk consists of ground meat (usually beef, but pork or lamb are used in some recipes and horse meat in Kazakhstan and Kyrgyzstan[1]), 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 Turkish name sucuk has been adopted unmodified in the languages of the region including Bulgarian: суджук, sudzhuk; Russian: суджук, sudzhuk; German: sudschuk; Albanian: suxhuk; Romanian: sugiuc; Serbian/Croatian/Bosnian sudžuk /cyџyk; Macedonian: суџук, sudžuk; Armenian: սուջուխ, suǰux; Arabic: سجق, sujuq‎; Greek: σουτζούκι, soutzouki. Cognate names are present in many Turkic languages: Kyrgyz: чучук, chuchuk; Kazakh: шұжық, shujyq KOFTA Kofta (see § Naming for other terms) is a family of meatball or meatloaf dishes found in South Asian, Middle Eastern, Balkan, and Central Asian cuisine. In the simplest form, koftas consist of balls of minced or ground meat—usually beef, chicken, lamb, or pork—mixed with spices and/or onions. In South Asia and the Middle East, koftas are usually made from lamb, beef, mutton or chicken, whereas Greek, Cypriot, and Balkan versions may use pork, beef or mixture of the three. In India, vegetarian varieties include koftas made from potato, calabash, paneer, or banana. In Europe, kofta is served as fast food as a type of kebab. Koftas in India are usually served cooked in a spicy curry/gravy and are eaten with boiled rice or a variety of Indian breads. In Iran, Iraq and Azerbaijan, koftas are served with a spiced gravy, as dry variations are considered to be kebabs. Shrimp and fish koftas are found in South India, West Bengal, some parts of the Persian Gulf, and parts of Egypt. The meat is often mixed with other ingredients, such as rice, bulgur, vegetables, or eggs to form a smooth paste. They can be grilled, fried, steamed, poached, baked or marinated, and may be served with a rich spicy sauce. Koftas are sometimes made from fish or vegetables rather than red meat, especially in India; deep-fried kofta made from shrimp is known in Egypt.[1] Variations occur in North Africa, the Mediterranean, the Balkans, and India. According to a 2005 study done by a private food company, there were 291 different kinds of kofta in Turkey. [2] In the Arab world, kufta is usually shaped into cigar-shaped cylinders. Early recipes (included in some of the earliest known Arabic cookbooks) generally concern seasoned lamb rolled into orange-sized balls, and glazed with egg yolk and sometimes saffron. This method was taken to the West and is referred to as "gilding" or "endoring". Many regional variations exist, notable among them include the unusually large Azerbaijani (Iranian) Tabriz kuftesi, having an average diameter of 20 cm, (8 in).[3] and despite its association with Iran. Koftas were introduced in South Asia following the Turkic conquests in the region, particularly by the Mughals. Koftas in South Asian cuisine are normally cooked in a spiced gravy, or curry, and sometimes simmered with hard-boiled eggs. Kofta dishes are very popular with immigrants from South Asia to the United Kingdom, and are widely available from many South Asian restaurants. Vegetarian koftas are eaten by a large population in India. The British dish Scotch egg may have been inspired by the Mughlai dish Nargisi kofta ("Narcissus kofta"[5]), where hard-boiled eggs are encased in a layer of spicy kofta meat.[6] In Bengal, a region of eastern India, koftas are made from prawns, fish, green bananas, cabbage or meat, such as minced goat meat. In Kashmir, mutton is often used in the preparation of koftas, as opposed to beef or lamb. In Lebanon, kafta is usually prepared by mixing the ground beef with onion, parsley, allspice, black pepper and salt.[7] In Morocco, kufta may be prepared in a tagine. In Israel, they are usually made of beef, chicken, lamb or a mixture of chicken and beef with allspice, parsley, mint, onion, black pepper and salt and are fried in olive oil or cooked in tomato or pomegranate stews. Israeli fish kufta is made of minced fish, coriander, dried peppers (bell peppers and chili peppers), onion, black pepper and salt and is usually cooked in a tomato stew with chickpeas or white beans. In Pakistan, kofta is made from ground beef with onion, spices and salt. Nargisi kofta with hard boiled egg encased in spicy kofta are also popular. In Greece and Cyprus, kofta is usually fried and eaten with tzatziki or yogurt. In the Balkans, kofta is usually made from pork, beef or veal, or a mixture of the three. They are usually served as a meze with tarator.