Dish

Makanek

Makanek is made by mixing ground lamb or beef with spices, including cinnamon, allspice, and nutmeg, and then stuffing the mixture into sausage casings. The sausages are then cooked in a flavorful broth until tender and juicy. The dish is typically served with a side of hummus and pita bread.

Asian cuisine› Arab cuisine› Levantine cuisine› Lebanese cuisine

Sausage

Origins and history

Makanek is a traditional Lebanese dish that has been enjoyed for centuries. The dish is believed to have originated in the city of Tripoli, where it was a popular street food. Over time, the dish became popular throughout the country and is now enjoyed by people all over the world.

Dietary considerations

Makanek is a great option for those following a low-carb or keto diet, as it is high in protein and low in carbs. However, it may not be suitable for those with a lamb or beef allergy or sensitivity.

Variations

There are many variations of makanek, with some recipes calling for different types of meat or spices. Some recipes also use different types of casings, such as sheep or hog casings, instead of beef casings. Additionally, some recipes call for the addition of pine nuts or other flavorings to the mixture.

Presentation and garnishing

Makanek is typically served on a platter, garnished with fresh herbs or spices. The sausages can also be sliced and arranged on a platter for a more visually appealing presentation.

Tips & Tricks

When making makanek, be sure to use high-quality meat and spices for the best flavor. Additionally, be sure to cook the sausages in a flavorful broth to ensure that they are tender and juicy.

Side-dishes

Makanek is typically served with a side of hummus and pita bread, but it can also be used as a topping for salads or sandwiches. It pairs well with a variety of condiments, including tahini, hot sauce, or garlic sauce.