📝 About This Recipe
Makanek are the crown jewel of the Lebanese mezze table, beloved for their complex blend of warm spices and signature snap. These small, hand-linked beef and lamb sausages are deeply aromatic, featuring a profile of cinnamon, cloves, and nutmeg balanced by a bright, tangy glaze. Sautéed until golden and finished with a rich pomegranate reduction, they offer an irresistible contrast of savory meat and sweet-tart sauce that defines Levantine soul food.
🥗 Ingredients
The Sausage Meat
- 500 grams Ground Beef (high quality, 20% fat content)
- 250 grams Ground Lamb (finely ground)
- 2 meters Sheep Casings (narrow diameter, cleaned and soaked)
- 3 tablespoons Ice Cold Water (to help emulsify the fat)
The Spice Blend (Makanek Spice)
- 1.5 teaspoons Salt (fine sea salt)
- 1 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Cinnamon (ground)
- 1/2 teaspoon Nutmeg (freshly grated)
- 1/4 teaspoon Cloves (ground)
- 1/2 teaspoon Ginger (ground)
- 1/2 teaspoon Mahlab (optional, for a cherry-almond aroma)
- 1/4 cup Pine Nuts (toasted and lightly crushed)
For Cooking and Glazing
- 2 tablespoons Olive Oil (extra virgin)
- 3 tablespoons Pomegranate Molasses (high quality, tart variety)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 cloves Garlic (minced into a paste)
For Garnish
- 2 tablespoons Fresh Parsley (finely chopped)
- 2 tablespoons Pomegranate Arils (for a pop of color and crunch)
👨🍳 Instructions
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1
In a large chilled mixing bowl, combine the ground beef and ground lamb. It is essential the meat stays cold to prevent the fat from melting prematurely.
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2
Add the salt, black pepper, cinnamon, nutmeg, cloves, ginger, and mahlab to the meat mixture. Mix thoroughly with your hands for 3-5 minutes until the meat becomes slightly tacky.
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3
Slowly incorporate the ice-cold water and the toasted pine nuts. The water helps create a juicy emulsion. Knead until the pine nuts are evenly distributed.
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4
Using a sausage stuffer or a funnel, gently thread the sheep casing onto the nozzle. Stuff the meat mixture into the casings, being careful not to overfill, which might cause bursting during cooking.
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5
Twist the long sausage into links about 2-3 inches (5-7 cm) long. Prick any visible air bubbles with a sterilized needle.
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6
If time permits, refrigerate the links uncovered for 2 hours or overnight. This 'dries' the skin slightly, ensuring a better snap when bitten.
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7
Heat the olive oil in a large heavy-bottomed skillet over medium heat. Place the sausages in the pan, working in batches if necessary to avoid overcrowding.
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8
Sauté the sausages for 6-8 minutes, turning them frequently until they are beautifully browned and cooked through.
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9
Add the minced garlic to the pan and cook for just 30 seconds until fragrant, ensuring it doesn't burn.
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10
Pour in the pomegranate molasses and lemon juice. Stir gently to coat every sausage in the liquid.
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11
Allow the sauce to bubble and reduce for 2-3 minutes until it thickens into a glossy, dark syrup that clings to the sausages.
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12
Transfer the sausages and all the pan juices to a warm serving platter. Garnish generously with fresh parsley and pomegranate arils.
💡 Chef's Tips
Always use a mix of beef and lamb; the lamb fat provides the authentic flavor and silky mouthfeel characteristic of Lebanese cuisine. If you don't have a sausage stuffer, you can form the meat into small, finger-shaped patties (skinless sausages) and cook them the same way. Do not skip the pomegranate molasses; it is the defining ingredient that balances the heavy spices with necessary acidity. To ensure the spice level is to your liking, fry a tiny piece of the meat mixture in a pan and taste it before stuffing the casings.
🍽️ Serving Suggestions
Serve with warm, fluffy pita bread to soak up the precious pomegranate pan juices. Accompany with a side of creamy Hummus or Baba Ganoush for a classic mezze spread. A crisp Fattoush salad provides a refreshing, crunchy contrast to the rich, spiced meat. Pair with a glass of Lebanese Arak (diluted with water and ice) or a bold red wine like a Cabernet Sauvignon.