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The Turkish name sucuk has been adopted largely unmodified by other languages in the region. Soutzouki consists of ground meat (usually beef or lamb), black pepper, Aleppo pepper, whole garlic cloves, red pepper powder, and cumin are added to the meat before it is ground.
The ground meat is allowed to rest for approximately 24 hours before the sausage casing is stuffed with the spiced meat mixture.
