📝 About This Recipe
Makanek are the crown jewel of the Lebanese mezze table, distinguished by their unique blend of warm spices like cinnamon, nutmeg, and cloves. These petite, Halal beef and lamb sausages are traditionally sautéed until golden and then deglazed with a luscious, tangy pomegranate molasses reduction. The result is a perfect harmony of savory, sweet, and tart flavors that burst with every bite, offering a true taste of Beirut’s vibrant culinary scene.
🥗 Ingredients
The Sausages
- 500 grams Halal Makanek Sausages (lamb and beef blend in natural sheep casing)
- 1 tablespoon Olive Oil (extra virgin)
- 1 tablespoon Unsalted Butter (for a rich, 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 fine paste)
- 2 tablespoons Water (to thin the glaze slightly)
Garnish & Serving
- 2 tablespoons Toasted Pine Nuts (lightly browned in butter)
- 1/4 cup Fresh Pomegranate Arils (for a pop of color and crunch)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 3-4 loaves Warm Pita Bread (cut into triangles)
👨🍳 Instructions
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1
Begin by separating the Makanek links if they are attached, taking care not to pierce the casings so the juices remain trapped inside during cooking.
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2
Place a large, heavy-bottomed skillet or a traditional Lebanese copper pan over medium-high heat and add the olive oil.
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3
Once the oil is shimmering, add the Makanek in a single layer. Do not overcrowd the pan; work in batches if necessary to ensure even browning.
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4
Sear the sausages for 5-7 minutes, turning them frequently with tongs until they are beautifully browned on all sides and cooked through.
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5
While the sausages are browning, whisk together the pomegranate molasses, lemon juice, minced garlic, and water in a small bowl.
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6
Once the sausages are fully cooked, reduce the heat to medium-low. Use a spoon to remove any excess rendered fat from the pan, leaving about a tablespoon for flavor.
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7
Add the tablespoon of butter to the pan and let it melt and foam slightly around the sausages.
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8
Pour the pomegranate molasses mixture over the sausages. The liquid will bubble and hiss as it hits the hot pan.
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9
Simmer the mixture for 2-3 minutes, tossing the sausages constantly so they become coated in a thick, dark, and glossy syrup.
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10
Once the sauce has reached a syrupy consistency that clings to the meat, remove the pan from the heat immediately to prevent the sugar in the molasses from burning.
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11
Transfer the sausages and every drop of the sauce to a shallow serving bowl or rimmed plate.
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12
Garnish generously with the toasted pine nuts, fresh pomegranate arils, and chopped parsley.
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13
Serve immediately while sizzling hot with plenty of warm pita bread to soak up the exquisite sauce.
💡 Chef's Tips
Always use high-quality pomegranate molasses; if it's too thin or tastes only of sugar, the dish will lack its signature depth. Do not prick the sausages with a fork while cooking, as this lets the flavorful fats and spices escape, resulting in a dry texture. If you cannot find pre-made Makanek, you can use ground lamb mixed with '7-spice' (Sabaa Baharat), cinnamon, and pine nuts, though the casing is traditional. Toasting the pine nuts in a little butter just before serving adds a professional, nutty aroma that elevates the entire dish. Adjust the tartness by adding an extra squeeze of lemon at the very end if your molasses is particularly sweet.
🍽️ Serving Suggestions
Pair with a creamy Hummus or Mutabbal to balance the acidity of the pomegranate sauce. Serve alongside a crisp Fattoush salad with plenty of sumac for a refreshing contrast. A glass of chilled Arak (diluted with water and ice) is the traditional Lebanese beverage pairing for this mezze. Include a side of pickled wild cucumbers (Kabees) and fresh mint leaves to cleanse the palate between bites. For a full feast, serve as part of a spread featuring Batata Harra (spicy potatoes) and Kibbeh Nayyeh.