Sujuh is one of the traditional types of sausages in Armenia. Sujuk is a dry, spicy sausage which is eaten from the Balkans to the Middle East and Central Asia. Sujuk consists of ground meat (usually beef, but pork or lamb are used in some recipes and horse meat in Kazakhstan and Kyrgyzstan), with various spices including fenugreek, cumin, sumac, garlic, salt, and red pepper, fed into a sausage casing and allowed to dry for several weeks. It can be more or less spicy; it is fairly salty and has a high fat content.
The name sucuk has been adopted unmodified in the languages of the region including Armenian: սուջուխ, Bulgarian: суджук, sudzhuk; Russian: суджук, sudzhuk; German: sudschuk; Albanian: suxhuk; Romanian: sugiuc; Serbian/Croatian/Bosnian sudžuk /cyџyk; Macedonian: суџук, sudžuk; suǰux; Arabic: سجق, sujuq; Greek: σουτζούκι, soutzouki.
The confection called sucuk, cevizli sucuk, soutzoukos or churchkhela has a similar shape, but is made of grape must and walnuts.