Sujuk (also sucuk, soudjouk or soujouk) is a dry, fermented, heavily spiced sausage of the Turkish, Caucasian, Balkan, Middle Eastern and Central Asian kitchens, made from ground beef — sometimes water buffalo, lamb or a beef-and-lamb mix — packed with fat, garlic, cumin, sumac, red and black pepper and often fenugreek, stuffed tight into a casing and air-dried into a firm, dark-red, flattened horseshoe. Unlike Western dry salami it is usually sliced and fried or grilled before eating, sizzling out its own spiced fat — most famously with eggs as sucuklu yumurta.