Fenugreek, Red Chili, Cumin, Salt, Black Pepper, Cinnamon, Ginger, Nutmeg, Clove.
Simple recipe to make Soujouk:
Mix 2lb ground meat and 1tbsp seasoning mix, until smooth. Set aside for 1 hour. Stuff into 28-32mm sheep casings, making 18" (45 cm) links, and tie with twine. Place the sausages on a newspaper in a well vented place with a flat board on top of them. Keep until the meat firms up and turns dark red (24-48hours). Remove weight and hang the sausages to dry in a cool, well ventilated area. After 4 days, the sausages are ready to eat. Slice sausage into 1/2 inch thick slices and fried with eggs. Garnish with tomatoes and a drizzling of garlic sauce, serve in a pita.