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Beef Soudjouk (sucuk)

Ikbal     10oz.
$8.99
Sucuk consists of ground meat (usually beef 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. Sucuk should 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 accompanied by a hot cup of sweet black tea. Sucuk also uses a meal material with haricot bean or in 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. It is an essential for Turkish Food culture.

Beef Soudjouk (sucuk)

Ikbal     1lb.
$12.99
Sucuk consists of ground meat (usually beef 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. Sucuk should 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 accompanied by a hot cup of sweet black tea. Sucuk also uses a meal material with haricot bean or in 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. It is an essential for Turkish Food culture.

Butcher Style Beef Sausage (Kasap Sucuk)

Merve     1lb.
$12.99
Out of stock
Sucuk consists of ground meat (usually beef 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. Sucuk should 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 accompanied by a hot cup of sweet black tea. Sucuk also uses a meal material with haricot bean or in 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. It is an essential for Turkish Food culture.

Deli Style Dried Beef Sausage (Mild)

Ohanyan's     1.5lb.
$15.99
Beef Soujouk (Mild) Delicious Fried with eggs. Excellent as Hors D'oeuvres. Perfect for sandwiches. Bar-B-Q with Melted Cheese. Great Pizza Topping. Ohanyan's dried beef sausage is made from savory Mediterranean spices. It is uniquely distinguishable from many of the competitor’s products. Ohanyan’s Soujouk is manufactured from select quality beef and characterized by a spicy bold and well-seasoned taste. Available in two forms—mild or hot & spicy.

Dried Beef Sausage (Hot)

Merve     1lb.
$12.99
Sucuk consists of ground meat (usually beef 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. Sucuk should 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 accompanied by a hot cup of sweet black tea. Sucuk also uses a meal material with haricot bean or in 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. It is an essential for Turkish Food culture.

Dried Beef Sausage (Hot)

Ohanyan's     1.20lb.
$13.99
Beef Soujouk (Mild) Delicious Fried with eggs. Excellent as Hors D'oeuvres. Perfect for sandwiches. Bar-B-Q with Melted Cheese. Great Pizza Topping. Ohanyan's dried beef sausage is made from savory Mediterranean spices. It is uniquely distinguishable from many of the competitor’s products. Ohanyan’s Soujouk is manufactured from select quality beef and characterized by a spicy bold and well-seasoned taste. Available in two forms—mild or hot & spicy.

Dried Beef Sausage (Mild)

Ohanyan's     1lb.
$12.99
Beef Soujouk (Mild) Delicious Fried with eggs. Excellent as Hors D'oeuvres. Perfect for sandwiches. Bar-B-Q with Melted Cheese. Great Pizza Topping. Ohanyan's dried beef sausage is made from savory Mediterranean spices. It is uniquely distinguishable from many of the competitor’s products. Ohanyan’s Soujouk is manufactured from select quality beef and characterized by a spicy bold and well-seasoned taste. Available in two forms—mild or hot & spicy.

Dried Beef Sausage (Mild)

Merve     1lb.
$12.99
Sucuk consists of ground meat (usually beef 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. Sucuk should 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 accompanied by a hot cup of sweet black tea. Sucuk also uses a meal material with haricot bean or in 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. It is an essential for Turkish Food culture.

Finger Sucuk (Hot)

Nema     1lb.
$13.99
Soudjouk, or sucuk, is a dry sausage made with 100% beef and unique Mediterranean spices. It is one of the most common items in the Turkish cuisine, especially for breakfast. Be ready to host guests from your neighborhood since no one is going to resist this smell. You can serve soudjouk alone or with eggs for breakfast. It is also a great topping for your pizza. Using it as an ingredient with beans is another brilliant idea. All you need to do is just slice it and heat it up.

Finger Sucuk (Mild)

Nema     1lb.
$13.99
Soudjouk, or sucuk, is a dry sausage made with 100% beef and unique Mediterranean spices. It is one of the most common items in the Turkish cuisine, especially for breakfast. Be ready to host guests from your neighborhood since no one is going to resist this smell. You can serve soudjouk alone or with eggs for breakfast. It is also a great topping for your pizza. Using it as an ingredient with beans is another brilliant idea. All you need to do is just slice it and heat it up.

Hot Soudjouk (Sucuk)

Ikbal     10oz.
$8.99
Sucuk consists of ground meat (usually beef 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. Sucuk should 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 accompanied by a hot cup of sweet black tea. Sucuk also uses a meal material with haricot bean or in 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. It is an essential for Turkish Food culture.

Hot Soudjouk (Sucuk)

Ikbal     1lb.
$12.99
Sucuk consists of ground meat (usually beef 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. Sucuk should 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 accompanied by a hot cup of sweet black tea. Sucuk also uses a meal material with haricot bean or in 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. It is an essential for Turkish Food culture.

Hot Soujouk (Sucuk)

Apikoglu     1lb.
$13.99
It consists of ground meat 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. Sucuk must 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, accompanied by a hot cup of sweet black tea. Sucuk also uses a meal material with haricot bean or in pastries at some regions in Turkey. In Bulgaria, raw, sliced sucuk is often served as an appetizer with raki or other high alcoholic drinks. In Lebanon, cooked sliced sucuk is made into sandwiches with garlic sauce and tomato.

Mild Soujouk

Apikoglu     1lb.
$13.99
It consists of ground meat 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. Sucuk must 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, accompanied by a hot cup of sweet black tea. Sucuk also uses a meal material with haricot bean or in pastries at some regions in Turkey. In Bulgaria, raw, sliced sucuk is often served as an appetizer with raki or other high alcoholic drinks. In Lebanon, cooked sliced sucuk is made into sandwiches with garlic sauce and tomato.