Talk:Sujuk

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Origin

Sucuk is not an armenian specialty, it was never was and it will never be. It is genuinely Turkish and best sucuk is made around Afyon where you can never see any kind of Armenian influence.

Sujuk is an Armenian specialty, and it does have many Armenian influences, and you were saying the best Sujuk is made in Afyon, this is a matter of personal opinion, I think my grandpa makes the best sujuk but I am not going to put it up there.

Anyways we need a more accurate picture for Sujuk, the one we originally have does not represent it that well. —Preceding unsigned comment added by 76.174.192.171 (talk) 03:52, 29 October 2007 (UTC)[reply]

Sujuk

The name of this particular delicacy should be reverted back to Sucuk. The Turkish name of this delicacy is not Sujuk, as wrongly stated in the "Name" section. In USA, and possibly in Canada, Middle Eastern, Turkish, and Balkan food joints awkwardly change the name of their food to an English friendly version so that they are easily understood by the public, an encyclopedia however is not a restaurant menu and the original name of the delicacy should be preserved. I do not know the pronunciation indicators well enough but simply saying Sucuk ((US: English: /sudge-huc/)) would be sufficient. Sujuk is not even a good pronunciation it is more like su-dge-uk (dge as in ju-dge)

I moved the article name to "Sujuk" so that it corresponds to the English pronunciation. (Saguamundi)

Hmm... Not really that simple... --Emir Ali Enç (talk) 22:32, 10 November 2009 (UTC)[reply]

http://www.google.com/search?client=safari&rls=tr-tr&q=Sucuk&ie=UTF-8&oe=UTF-8

http://www.google.com/search?hl=tr&safe=off&client=safari&rls=tr-tr&q=Sujuk&btnG=Ara&lr=&aq=undefined&oq=

Requested move

The following discussion is an archived discussion of the proposal. Please do not modify it. Subsequent comments should be made in a new section on the talk page. No further edits should be made to this section.

Not moved. Vegaswikian (talk) 20:57, 17 November 2009 (UTC)[reply]

Sujuk → Sucuk — As per the above discussion. --Emir Ali Enç (talk) 22:44, 10 November 2009 (UTC)[reply]

Oppose This isn't just a Turkish dish you know… innotata (Talk | Contribs) 00:28, 11 November 2009 (UTC)[reply]

Oppose it's spelled "sujok" in restaurants around here (ofcourse they happen to be Lebanese restaurants, since there don't seem to be many Turkish joints in most places, but in my part of Canada, it's "sujok") 05:10, 11 November 2009 (UTC) —Preceding unsigned comment added by 65.94.252.195 (talk)

You may have a point but you must come with valid sources and arguments proving that it predates the Ottoman Empire... The Armenians make a wonderful variety of it, so do the Bulgarians, but any educated one among them can tell you where it comes from...

Is your part of Canada -the whole world-? Wow I'd love to live in that "part" of the World... And the Lebanese got it from who? Did they invent it? Guess how the Armenians and Arabs HERE in Turkey spell it... It's too bad we're so few of us defending our case... Btw, have you seen the links above? Why don't you try it with the funny "sujok" spelling also in the "Al Taïb" style... ;)

--Emir Ali Enç (talk) 09:42, 11 November 2009 (UTC)[reply]

- Comment why does it matter in English where something originated? Why does it matter what it says in Armenian, since Armenian is not English either. Why does it matter what it says in Turkey? Turkey's not even an English speaking country. 76.66.197.2 (talk) 06:42, 15 November 2009 (UTC)[reply]

Support It is a Turkish preparation at the base, Turkey is the number one market for it, as of consumption & production. It's ancestors, as "qelbese" come from Central Asia, it is clearly not a Caucasian or Balkan recipe. --81.213.220.76 (talk) 09:54, 11 November 2009 (UTC)[reply]

Support as per originality... Well by the way, the article is VEEERY bad, and confusing. I'll overhaul it as soon as I am done with Cağ kebabı... Why don't you guys try, instead of protesting, to take it to a clearer level, such as börek or döner??? Let's make it an article where there would be significant history under a different tab, and the preparation in different countries under a different one etc. --Emir Ali Enç (talk) 10:01, 11 November 2009 (UTC)[reply]
- Comment you're not supposed to vote twice. 76.66.197.2 (talk) 06:42, 15 November 2009 (UTC)[reply]

- - Reply I did not, one is the proposal, the other is the vote. Anyways, I voted once. Emir. --88.238.72.218 (talk) 10:06, 16 November 2009 (UTC)[reply]

The above discussion is preserved as an archive of the proposal. Please do not modify it. Subsequent comments should be made in a new section on this talk page. No further edits should be made to this section.

Yershig

As far as I know, "երշիկ" (yershig) in armenian stands for any kind of dry sausage and not only sujuk. The Armenian (from diaspora at least) say "Sudjur", but I don't know how to spell it. --Kremtak (talk) 20:05, 15 March 2008 (UTC)[reply]

Sujuk is not a word of Farsi origin

All the so-called 'sources' speculating about the word of origin from Farsi is nonsense. Steingass doesn't give the etymology of the word and Nishanyan is just a hotel manager, writer, traveler, journalist and AMATEUR linguist, so stop your ridiculous claims. —Preceding unsigned comment added by Torebay (talk • contribs) 07:21, 24 February 2010 (UTC)[reply]

Please prove your claim from other sources you consider more reliable. Wikipedia information may be based only on published sources, not on opinions of wikipedians. Mukadderat (talk) 20:32, 24 February 2010 (UTC)[reply]

-Torebay is right here! The word "Sucuk" is derived from the old Turkic word "Suchuq". Already in use at a time, where Turks still where Nomads in Asia. Pink (talk) 20:03, 14 February 2011 (UTC)[reply]

Short description

I changed this to sausage of Turkic origins, but we don't identify foods by where they are eaten. Sujuk is not only eaten in the Balkans, Middle East and Central Asia. It's eaten in the United States also and most likely other countries as well. Some of the foods have more murkier origins that are hard to pin down like chi kofte - (in particular vegetarian variations) - but the sources I've seen for this subject, though sparse, identify sucuk as having Turkic origins (along with other forms of pre-Islam sausages including blood sausages.) I'm checking to see if I can find more about this to add to the article.Seraphim System ^(talk) 20:05, 17 July 2018 (UTC)[reply]

Horse sujuk in Bulgaria?

We use it the same in Bulgaria. "Majarov" and "Orehite" are some of the most popular brands and although the beef sujuk is most popular? I am great fan as Bulgarian and appreciate horse sujuk as well. The Mad Hatter (talk)

Origin

It originates from Iran before the Mongol invasion. In the poems of the 10th and 11th centuries, it is recorded in the older form "Zevanj".Also, Suγut is not Turkish, it is derived from Iranian "Soγdu" or "Soxtu". After the invasion of Turks and Mongols to Iran, Iranian cuisine changed. Some forgotten foods whose names can only be found in dictionaries today.46.143.96.48 (talk) 07:18, 23 August 2024 (UTC)[reply]