Baku Kitchen! An independent reference of traditional food

Sucuk

dry-cured beef sausage heavy with cumin, garlic and red pepper; fried with eggs

Turkey Charcuterie & cured

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

Fermented dry sausage of the wider Turkic world; Kayseri and Afyonkarahisar are the recognised Turkish production centres.

Frequently asked questions

What is Sucuk?

Sucuk is a charcuterie & cured from Turkey: dry-cured beef sausage heavy with cumin, garlic and red pepper; fried with eggs. Fermented dry sausage of the wider Turkic world; Kayseri and Afyonkarahisar are the recognised Turkish production centres.

Made with

beefgarlicspices

Cooked

cureddried

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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