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Sujuk or sucuk (/suːˈd͡ʒʊk/) is a dry, spicy and fermented sausage which is consumed in several Turkish, Balkan, Middle Eastern and Central Asian cuisines.Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly used in Turkey, Bosnia and Herzegovina, Albania, Armenia, Georgia, Bulgaria, Kazakhstan, and Kyrgyzstan.
Smyrna meatballs, known as soutzoukakia Smyrneika (Greek: σουτζουκάκια σμυρναίικα) or İzmir köfte (), is a Greek and Turkish dish of spicy oblong meatballs with cumin and garlic served in tomato sauce.
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...
Sucuk, a dried salami-like sausage, can be added to the pan after the peppers have softened. [10] This adds some flavor to the oil; the sucuk can be removed from the pan before the tomatoes are added to avoid overcooking, but this is not necessary. The tomatoes become very soft and the mix not be too watery when the eggs are added.
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The BBC Pronunciation Unit, also known as the BBC Pronunciation Research Unit, is an arm of the British Broadcasting Corporation (BBC) comprising linguists (phoneticians) whose role is "to research and advise on the pronunciation of any words, names or phrases in any language required by anyone in the BBC". [1]
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