Soujouk Armenian fermented sausage

What distinguishes Armenian soujouk from Turkish sucuk or Lebanese-Armenian variants?

• Spice profile: Armenian soujouk may include fenugreek, arak, and mustard, while Turkish sucuk is distinguished by sumac. Lebanese versions might add nutmeg ^[2]. All share a base of cumin, red pepper, black pepper, paprika, and Aleppo pepper ^[2].
• Meat and fat: Both Armenian and Turkish soujouk are primarily beef ^[1]. Turkish sucuk can be made with completely lean meat (no added fat) ^[2]. Lebanese variants may use different meats and spices ^[1].
• Preparation and serving: Armenians typically grill soujouk and serve it in a sandwich with pickles, tomatoes, and onions ^[1]. Turkish sucuk is often fried with eggs or used as a pizza topping ^[1]. Lebanese-Armenian variants may be fried until crispy (“Damascene Sujuk”) or served as pastries (“Sujuk Fatayer”) ^[1].
• Fermentation/drying: Armenian soujouk at Garo’s Deli is aged and dried for 30 days ^[3]. Turkish sucuk fully ferments in eight days and must be cooked before eating ^[2].

Which LA delis make house soujouk and how is it served?

• Garo’s Deli (Los Angeles) offers a “Soujouk Armenian Sausage” sandwich made with 100% beef filet mignon aged and dried for 30 days, served on a 10-inch French baguette with Swiss cheese, tomato, and pickles ^[3]. The provided sources do not mention other LA delis making house soujouk, nor do they describe it being served fried with eggs, in lahmacun, or sliced as meze at this deli. The sources only describe general serving methods (grilled in sandwiches, fried with eggs, pizza topping) without linking them to specific LA delis ^[1].