📝 About This Recipe
Makanek are the crown jewel of the Lebanese Hot Mezze table, beloved for their unique blend of warm spices like cinnamon and nutmeg paired with a signature tangy finish. These small, hand-linked beef and lamb sausages are traditionally sautéed until golden and then glazed in a luscious, tart pomegranate reduction. The result is a sophisticated balance of savory, sweet, and sour notes that perfectly captures the vibrant spirit of Beirut’s culinary scene.
🥗 Ingredients
The Sausages
- 500 grams Makanek Sausages (authentic Lebanese spiced beef/lamb sausages, separated)
- 1 tablespoon Olive Oil (extra virgin)
- 1 tablespoon Unsalted Butter (for a glossy finish)
The Glaze
- 1/4 cup Pomegranate Molasses (high quality, thick variety)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 cloves Garlic (minced into a paste)
- 2 tablespoons Water (to thin the glaze if needed)
Garnish and Serving
- 2 tablespoons Pine Nuts (toasted until golden brown)
- 2 tablespoons Fresh Pomegranate Arils (for a burst of freshness)
- 1 tablespoon Fresh Parsley (finely chopped)
- 2-3 loaves Warm Pita Bread (for dipping in the sauce)
👨🍳 Instructions
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1
Begin by separating the Makanek sausages if they are linked together, being careful not to pierce the casings.
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2
In a small bowl, whisk together the pomegranate molasses, freshly squeezed lemon juice, and the minced garlic paste until smooth.
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3
Place a large, heavy-bottomed skillet or a traditional Lebanese copper pan over medium-high heat.
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4
Add the olive oil to the pan. Once shimmering, add the Makanek sausages in a single layer, ensuring they aren't overcrowded.
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5
Sear the sausages for 5-7 minutes, turning them frequently with tongs, until they are beautifully browned and cooked through.
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6
If the sausages have released an excessive amount of fat, carefully spoon out the excess, leaving about a tablespoon in the pan for flavor.
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7
Reduce the heat to medium-low and add the tablespoon of butter, swirling the pan as it melts and foams.
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8
Pour the pomegranate molasses mixture over the sausages. It will bubble and sizzle immediately.
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9
Toss the sausages continuously for 2-3 minutes to coat them thoroughly. The sauce should thicken into a dark, syrupy glaze that clings to the meat.
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10
If the sauce becomes too thick or sticky, add the 2 tablespoons of water to loosen it to your desired consistency.
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11
Taste the sauce—it should be a perfect harmony of tart and sweet. Adjust with a pinch of salt if necessary.
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12
Transfer the glazed sausages and all the pan juices to a shallow serving bowl or a small mezze plate.
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13
Immediately sprinkle the toasted pine nuts and fresh pomegranate arils over the top.
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14
Finish with a dusting of chopped parsley for color and a fresh herbal note.
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15
Serve piping hot with plenty of warm pita bread to soak up the incredible pomegranate sauce.
💡 Chef's Tips
If you cannot find pre-made Makanek, you can use high-quality beef breakfast links and season the sauce with extra cinnamon, cloves, and nutmeg. Avoid overcooking the sausages; they should be juicy on the inside, not dry or rubbery. Always toast your pine nuts in a dry pan over low heat just before serving for the best crunch and aroma. Ensure your pomegranate molasses is 100% pomegranate juice with no added sugar for the most authentic tart flavor. Use a cast-iron skillet if possible to achieve a superior, even sear on the delicate casings.
🍽️ Serving Suggestions
Serve as part of a traditional Hot Mezze spread alongside Batata Harra (spicy potatoes) and Fried Kibbeh. Pair with a crisp, chilled Lebanese white wine like a Ksara Blanc de Blancs or a refreshing Arak on ice. Accompany with a side of creamy Hummus; the pomegranate glaze tastes divine when swirled into the chickpeas. Provide a side of pickled wild cucumbers (Kabees) to cut through the richness of the meat. For a lighter meal, serve the sausages over a bed of vermicelli rice with a side of Fattoush salad.