Lebanese spiced lamb sausages pan-fried with lemon and pine nuts — mezze perfection.
Makanek are small, intensely spiced Lebanese lamb sausages, infused with cinnamon, allspice, nutmeg, and often a touch of rose water or pomegranate molasses. Pan-fried and finished with a squeeze of lemon, they are a beloved mezze staple eaten with pita bread, pickles, and olives. Their small size and explosive flavor make them addictive.
Serves 6
Combine lamb, pine nuts, cinnamon, allspice, nutmeg, pepper, salt, and pomegranate molasses. Mix well and refrigerate 30 minutes.
Shape into small sausages about 5cm long and 2cm thick. Traditionally encased in thin lamb casing, but can be shaped without.
Fry in olive oil over medium-high heat, turning until browned on all sides, about 8–10 minutes. Add lemon juice at the end and toss.
Serve hot with pita, pickles, and lemon wedges.
Don't overcook — they should stay juicy inside.
The pine nuts are non-negotiable for authentic flavor.
Add a pinch of chili for heat.
Use beef if lamb is unavailable.
Refrigerate raw for up to 2 days. Freeze before cooking.
Makanek are a cornerstone of Lebanese charcuterie and mezze, handmade by butchers across Beirut and the Lebanese mountains.
Traditional versions use thin lamb casing but they can be shaped as small patties or cylinders without casing.
Per serving (200g) · 6 servings total
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