🌭 Makanek
Makanek are small Lebanese lamb sausages, pan-fried until browned and finished with lemon juice and pomegranate molasses, which form a tangy, glossy glaze. They are scattered with toasted pine nuts and served hot as part of a mezze spread. The taste is savoury, spiced and sharp.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g makanek (lamb sausages)
- Juice of 1 lemon
- 2 tbsp pomegranate molasses
- 20 g pine nuts
Method
- Toast the pine nuts in a dry pan until golden; set aside.
- Fry the sausages in the same pan over medium heat for 8–10 minutes until browned, pouring off excess fat.
- Add the lemon juice and pomegranate molasses and toss until glossy.
- Serve hot topped with the pine nuts.
How to make it lighter
- Pour off the rendered fat before adding the glaze.
- Treat it as a mezze: a few sausages, about 100–150 g, per person.
- Pair with fresh vegetables and herbs on the side.
History
Makanek are a traditional mezze item in Lebanon and are also eaten in Syria. Today they are a fixture on Lebanese restaurant mezze menus.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →