Makanek
Lebanese Spiced Lamb Sausages
Authentic Lebanese makanek are small, intensely flavored lamb sausages, pan-fried to a perfect crisp and then coated in a sweet and tangy pomegranate molasses glaze. Toasted pine nuts add a delightful crunch, making this a popular dish for breakfast or as part of a mezze spread.
🧂 Ingredients
- 400 g Lebanese lamb sausages (makanek)(Look for these at Middle Eastern or specialty butchers. If unavailable, you can substitute with good quality lamb sausages, though the flavor profile will differ.)
- 2 tbsp Pomegranate molasses(This is a thick, syrupy reduction of pomegranate juice, offering a concentrated sweet and sour taste.)
- 30 g Pine nuts(Optional, but highly recommended for texture.)
- 2 tbsp Lemon juice(Freshly squeezed is best.)
- 1 tbsp Olive oil(For frying, if the sausages don't release enough fat.)
👨🍳 Instructions
- 1
Prepare the sausages: Using a fork or a sharp paring knife, gently prick each sausage a few times. This allows excess fat to render out during cooking, preventing them from bursting and ensuring a crispier exterior.
⏱️ 2 minutes - 2
Toast the pine nuts (if using): In a small, dry skillet over medium-low heat, toast the pine nuts, stirring frequently, until they are lightly golden and fragrant, about 3-5 minutes. Be careful, as they can burn quickly. Remove from skillet immediately and set aside.
⏱️ 5 minutes - 3
Cook the sausages: Heat a large skillet over medium-high heat. Add the pricked sausages. Cook for about 10-12 minutes, turning occasionally, until they are evenly browned on all sides and cooked through. If the sausages are lean and not releasing much fat, add the tablespoon of olive oil.
⏱️ 12 minutes - 4
Glaze the sausages: Reduce the heat to medium. Pour the pomegranate molasses and lemon juice over the sausages in the skillet. Stir gently to coat each sausage evenly. Continue to cook for another 2-3 minutes, allowing the glaze to thicken slightly and cling to the sausages, creating a glossy finish.
⏱️ 3 minutes - 5
Serve: Transfer the glazed makanek to a serving platter. Sprinkle generously with the toasted pine nuts. Serve immediately with crusty bread, pita, or alongside a fresh salad.
⏱️ 1 minute
💡 Pro Tips
- ✓The pomegranate molasses provides a signature sweet and tangy flavor that balances the richness of the lamb.
- ✓Toasted pine nuts add a crucial textural contrast and nutty aroma.
- ✓Makanek are versatile and perfect for a hearty breakfast, a light lunch, or as part of a traditional Lebanese mezze (appetizer) spread.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a more intense pomegranate flavor, increase the amount of pomegranate molasses slightly.
- Omit the pine nuts for a nut-free version.
- Add a pinch of red pepper flakes to the glaze for a hint of heat.