Merguez

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Merguez

Merguez /mɛərˈɡɛz/ is a red, spicy mutton- or beef-based fresh sausage in North African cuisine. It is also popular in the Middle East, and Europe, having become particularly popular in France by the closing decades of the twentieth century.

Merguez is a fresh sausage made with lamb, beef, or a mixture stuffed into a lamb-intestine casing. It is heavily spiced with cumin and chili pepper or Harissa, which gives it its characteristic piquancy and red color, as well as other spices such as sumac, fennel, and garlic.

Merguez is usually eaten grilled or with couscous. Dried merguez is used to add flavor to tagines. It is also eaten in sandwiches and with french fries.

Etymology[edit]

The word was borrowed by French in the 19th century from the Maghrebi Arabic مرقاز mirkāz or مركاز mirqāz 'sausage'; the hesitation between k and q probably reflecting the pronunciation /ɡ/, for which there is no standard Arabic spelling.[1] It is first attested in Andalusian Arabic in the 12th century, as mirkās or merkās.[2][3] One author connects the word to the Spanish morcilla or morcon.[3]

See also[edit]

Notes[edit]

  1. ^ Pellat, Encyclopaedia of Islam, 2nd edition
  2. ^ Oxford English Dictionary, Third Edition, 2001, s.v. merguez
  3. ^ a b Trésor de la langue française, s.v. merguez no direct link

References[edit]

External links[edit]