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|
 LebaneseMakanek | |
| Alternative names | Na'anik[1] |
|---|---|
| Type | Sausage |
| Place of origin | Levant |
| Main ingredients | Lamb, beef |
Makanek (Arabic:مَقَانِق,romanized: maqāniq orمُقَانِق,muqāniq), also known asNakanik (نَقَانِق,naqāniq), is a type of Levantinesausage. It is made from a combination of spiced ground meat (traditionally lamb and beef) filled into a sheep casing.[2] The casing is then fried to create a crispy sausage. The dish can be spiced with pine nuts, cumin, cloves, cinnamon, nutmeg, vinegar, and may be cooked with wine.[3] Traditionally, Makanek is served withpomegranate molasses.[4][5]Makanek often consumed asmeze or sandwiches, typically alongside pickles.[6][7] Makanek are especially popular in Lebanon; Makanek made by Lebanese Christians may include pork and wine in their makanek,[1] whereas Muslims usually do not.[8]
The 10th Century cookbookKitab al-Tabikh byAbbasid authorIbn Sayyar al-Warraq contained an entire chapter dedicated to recipes forlaqāniq (لقانق), which are described as sausages made with small intestines.[9]
The wordnakanik (نقانق) is ultimately borrowed throughAramaic from theLatinlucanica.[10][11] The word is often translated into English as "sausage", despite it being seen as distinct.[6]
