Makanek
From Wikipedia, the free encyclopedia
 Lebanese Makanek | |
| Alternative names | Na'anik[1] |
|---|---|
| Type | Sausage |
| Place of origin | Levant |
| Main ingredients | Lamb, beef |
Makanek (Arabic: مَقَانِق, romanized: maqāniq or مُقَانِق, muqāniq), also known as Nakanik (نَقَانِق, naqāniq), is a type of Levantine sausage. 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 with pomegranate molasses.[4][5] Makanek often consumed as meze 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 cookbook Kitab al-Tabikh by Abbasid author Ibn Sayyar al-Warraq contained an entire chapter dedicated to recipes for laqāniq (لقانق), which are described as sausages made with small intestines.[9]
