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Makanek (Arabic: مَقَانِق or Arabic: مُقَانِق), also known as Nakanik (Arabic: نَقَانِق), 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. [1] The casing is then fried to create a crispy sausage.
Lebanese beer - Lebanese beer ranges from classic pilsners to innovative craft brews. [156] [157] Mate – a caffeine-rich infused drink consumed frequently in Shouf and Aley. It was thought to have been brought from Argentina, where it’s important ingredients are grown, by immigrants in the Lebanese diaspora returning home. [158]
Whether you're making a Cajun-inspired dish or whipping up pasta, here are 11 homemade seasoning blends you can make yourself to save you time and money from having to buy them at the store.
Some of the knafeh recipes in the cookbook call for layering the thin pancake with fresh cheese, baked, and topped with honey and rose syrup. [ 23 ] [ 4 ] Ibn al-Jazari gives an account of a 13th-century Mamluk period market inspector who rode through Damascus at night ensuring the quality of knafeh, qatayif, and other foods associated with ...
Baba ghanoush [1] (بابا غنوج)—a dip made from baked, mashed eggplant mixed with lemon, garlic, olive oil and various seasonings; Chickpea salad [3] or salatat hummus (سلطة حمص)—an Arab salad with cooked chickpeas, lemon juice, garlic, tahini, salt, olive oil, and cumin
Aug. 6—It's a labor of love centered on faith, food and family. A lot of hard work goes into preparing the traditional fare for St. Joseph Melkite Greek-Catholic Church's biggest fundraiser of ...
Breakfast sausage patties, frying in a pan Breakfast sausage links as part of a full breakfast. Breakfast sausage (or country sausage) is a type of fresh sausage, typically made from pork, that is a common breakfast food in the United States. [1] In the United States, the predominant flavorings used for seasoning are black pepper and sage.
The ingredients found in a fermented sausage include meat, fat, bacterial culture, salt, spices, sugar and nitrite. Nitrite is commonly added to fermented sausages to speed up the curing of meat and also impart an attractive colour while preventing the growth of the Clostridium botulinum bacteria which causes botulism .
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