Plan your gastronomic visit to Athens including visits to producers, walking food tours, cooking lessons and day trips related to gastronomy

Soutzouki

Soutzouki: Spiced ground meat (beef/lamb) with garlic, cumin, and peppers. Rested 24 hours, stuffed in casing.

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.

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