Makanek Recipe and Ingredients: What Makes This Lebanese Sausage Special

Makanek, also known as Na’anik, is a cherished Lebanese sausage that embodies the rich flavors of Levantine cuisine. These small, spiced sausages are typically made from a blend of ground lamb and beef, seasoned with aromatic spices, and often enjoyed as part of a mezze spread or grilled for a delightful main course.

What Is Makanek Made Of?

Makanek is traditionally crafted using:

• Ground Meat: A mixture of lamb and beef, providing a balance of richness and flavor.
• Pine Nuts: These add a subtle crunch and nutty taste, enhancing the sausage's texture.
• Spices: A blend of cumin, cinnamon, nutmeg, cloves, and black pepper imparts a warm, aromatic profile.
• Vinegar: Red vinegar is commonly used to add a tangy depth to the flavor.
• Casings: Natural sheep casings are typically used to encase the seasoned meat mixture.

These ingredients come together to create a sausage that is both flavorful and aromatic, reflecting the culinary traditions of Lebanon.

Easy Makanek Recipe

Servings: 4

Prep Time: 1 hour

Cook Time: 11 minutes

Ingredients:

• 1 kg (2 lb 4 oz) ground beef or lamb (30% fat)
• 1/3 cup pine nuts
• 1 teaspoon coriander powder
• 1 teaspoon paprika
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cumin powder (optional)
• 1/2 teaspoon freshly grated black pepper
• 1/2 teaspoon freshly grated white pepper
• 1/4 teaspoon clove powder
• 1/4 cup red vinegar
• 1 tablespoon salt (adjust to taste)
• 2 tablespoons canola or sunflower oil (for frying)
• 1/3 cup pomegranate molasses
• 4 tablespoons freshly squeezed lemon juice
• Edible sheep’s casings (ask your butcher to provide it)

Instructions:

1. Prepare the Casings: Soak the casings in cold water with a few drops of vinegar for 1 hour. Rinse thoroughly under running water. It's easier to work with them while still wet.
2. Mix the Ingredients: In a large bowl, combine the ground meat with pine nuts, coriander powder, paprika, ground nutmeg, cumin powder, black and white pepper, clove powder, and salt. Add the red vinegar and mix well until all ingredients are evenly incorporated.
3. Stuff the Casings: Using a funnel or sausage stuffer, carefully stuff the meat mixture into the prepared casings. Twist the sausages at regular intervals to form links. Tie the ends securely with kitchen twine.
4. Cook the Makanek: Heat the oil in a large skillet over medium heat. Add the sausages and sauté for about 8 to 9 minutes, turning occasionally, until they are browned and cooked through.
5. Add Flavor: Stir in the freshly squeezed lemon juice and cook for an additional minute. Drizzle the pomegranate molasses over the sausages, tossing them to ensure they are evenly coated.
6. Serve: Transfer the cooked Makanek to a serving dish. Serve hot with Lebanese bread and enjoy!

Serving Suggestions:

Makanek is traditionally served as part of a mezze platter.

• Pita bread or Lebanese flatbread
• Hummus
• Tabbouleh or fattoush salad
• Pickled vegetables
• A drizzle of pomegranate molasses for added sweetness and tang.

Explore Al Farah Gourmet’s wide range of fresh, high-quality Middle Eastern ingredients delivered right to your doorstep.

Start cooking your favorite traditional dishes today with the best products from Al Farah.

Visit our website or contact us now to discover our full selection and special offers!