Makanek

Makanek are Lebanon's small, intensely spiced lamb sausages — one of the most ancient prepared meats in the Levant, with recipes documented in medieval Arabic cookbooks. Stuffed with finely ground lamb, pine nuts, cinnamon, allspice, and seven-spice baharat, they are far more aromatic than their compact size suggests. At a Lebanese meze table, they are grilled or pan-fried and arrive sizzling in a pool of pomegranate molasses and lemon juice. They are a centrepiece of the Easter and festive mezze spread.

Serves: 4

Ingredients

• 600 g (1.3 lb) finely ground lamb shoulder (20% fat)
• 50 g (2 oz) pine nuts, roughly chopped
• 1 small onion, grated and squeezed dry
• 1 tsp ground cinnamon
• 1 tsp Lebanese seven-spice baharat
• ½ tsp ground allspice
• ½ tsp ground cumin
• ¼ tsp ground nutmeg
• ¼ tsp cayenne pepper
• 1 tsp salt, ½ tsp black pepper
• 1 tbsp rose water
• Thin lamb casings, soaked and rinsed (or skip casings and form into small patties)

Pan Sauce and Garnish

• 2 tbsp (30 ml) pomegranate molasses
• 1 tbsp (15 ml) lemon juice
• 1 tbsp (15 ml) olive oil
• Fresh flat-leaf parsley, chopped
• Pomegranate seeds

Instructions

1. Combine lamb, pine nuts, grated onion, all spices, salt, pepper, and rose water. Mix with your hands 3 minutes until cohesive. Fry a small test patty and adjust seasoning — makanek should be warmly spiced and fragrant.
2. Thread casing onto a thin sausage-stuffer nozzle and fill loosely, twisting into small links about 8 cm (3 inches) long. Tie ends. Refrigerate 1 hour.
3. Prepare a charcoal grill or cast-iron pan to medium-high heat. Grill makanek 8–10 minutes, turning every 2 minutes, until cooked through and the casings are blistered and caramelised.
4. Warm pomegranate molasses, lemon juice, and olive oil in a small pan. Pour over the hot sausages as they leave the grill.
5. Pile on a serving plate. Scatter parsley and pomegranate seeds over. Serve at once with warm khobz, radishes, spring onions, and Lebanese arak.

Cook's Notes: Rose water is authentic and essential — it perfumes the meat without sweetness. Pine nuts should be very finely chopped so they meld into the filling. If making patties instead of links, cook 3–4 minutes per side. Makanek freeze excellently before cooking.