Horse meat & Sujuk - Unionpedia, the concept map

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Difference between Horse meat and Sujuk

Horse meat vs. Sujuk

Horse meat forms a significant part of the culinary traditions of many countries, particularly in Eurasia. Sujuk or sucuk (/suːˈd͡ʒʊk/) is a dry, spicy and fermented sausage which is consumed in several Balkan, Middle Eastern and Central Asian cuisines.

Beef

Beef is the culinary name for meat from cattle (Bos taurus).

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Bresaola

Bresaola is air-dried, salted beef (but it can also be made of horse, venison and pork) that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour.

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Central Asia

Central Asia is a subregion of Asia that stretches from the Caspian Sea in the southwest and Eastern Europe in the northwest to Western China and Mongolia in the east, and from Afghanistan and Iran in the south to Russia in the north.

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Kazakhstan

Kazakhstan, officially the Republic of Kazakhstan, is a landlocked country mostly in Central Asia, with a part in Eastern Europe.

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Kyrgyzstan

Kyrgyzstan, officially the Kyrgyz Republic, is a landlocked country in Central Asia, lying in the Tian Shan and Pamir mountain ranges.

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Qazı

Qazı (қазы, qazı, قازى; казы; Казы-карта, Kazy-karta; قازئلئق, قازی, qazi) — is a traditional sausage-like food of Bashkirs, Kazakhs, Tatars, Kyrgyz, Uzbeks and other Turkic or Central Asian ethnic groups.

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Salami

Salami is a cured sausage consisting of fermented and air-dried meat, typically pork.

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