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Lebanon
مقانق
Short lamb and beef sausages spiced with cinnamon and pine nut, fried and finished with lemon or pomegranate molasses.
Kayseri, Lebanon
Sucuq
A dry, spicy fermented sausage made from ground beef mixed with tail fat, garlic, cumin, and red pepper, stuffed into casings and air-dried. First mentioned in the 11th century by Mahmud al-Kashgari, sucuk is sliced and grilled, fried with eggs for breakfast, or added to dishes like bean stews. Afyonkarahisar is renowned for its sucuk production tradition.