|Photo: Lebanese sausages (makanek) recipe|
The kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese sausages (makanek) Recipe. Enjoy the Arabic Cuisine and learn how to make Lebanese sausages (makanek).
Mezze is more than just food, it’s a way of life. Learn secrets to the art of grazing with this tasty recipe.
Ingredients (serves 4)
500g makanek (see note) or merguez sausages (see note)
2 tbs pomegranate molasses
Using your index finger and thumb, press firmly through a sausage at the halfway point to separate the meat, then twist the sausage casing to make 2 smaller sausages (if using merguez sausages, twist at two even points to form 3 smaller sausages). Using kitchen scissors, cut at the twist to separate. Repeat with remaining sausages.
Preheat a chargrill pan or barbecue to medium and cook sausages, turning occasionally, for 8 minutes or until cooked through. Transfer sausages to a bowl, add pomegranate molasses and stir to combine.
Place makanek on a platter and serve immediately.
Serves 4-6 as a mezze.
Pomegranate molasses is from selected supermarkets and delis.
Merguez sausages are typically North African in origin. They are usually made from lamb or beef, or a mixture of both, and are spiced with chilli and harissa, which gives them a red colour. Available from selected butchers.
If you can’t find makanek or merguez sausages, substitute lamb, beef or pork sausages; the pomegranate molasses will make the dish taste as authentic.
Makanek is a type of Lebanese sausage made from a mixture of beef, lamb and sometimes pork. A comforting spicy staple in winter, these are cooked on the barbecue or fried in their own juices and then seasoned with lemon juice or pomegranate molasses for a thick, delicious gravy to mop up with flat bread. Serve them with lemon wedges to squeeze over if you like them extra tangy!
MasterChef – February 2011, Page 74
Recipe by Kamal Mouzawak