Makanek (lebanese Mini Sausages)

"Do you love makanek? These Lebanese-style mini-sausages that are part of the mezze spread in every Lebanese restaurant, are sauteed with a bit of oil and cooked in their own juices, seasoned with lemon juice and finished with a generous drizzle of pomegranate molasses, providing the makanek with a thick, terrific brown gravy — a satisfying appetizer or meal served in a bowl accompanied with Lebanese bread. Busy cooks in Lebanon usually buy makanek from their local butcheries encased and hanged in strings ready to be cooked in a skillet at any minute, including the last minute. But how about learning the procedure of stuffing makanek into casings? I believe that it’s a highly respected culinary art and a safe food to make and consume at home because of the added effect of salt and vinegar. Makanek in their raw stage can be can be refrigerate and consumed within 3 days or alternatively, freeze for 3 months. In this post I have provided you with two ways to make makanek, one with casings, which is the classic and professional form, or a shortcut made with naked makanek where no casing is involved, yes less tedious, not as good looking as the original, but the taste is still good. It is totally up to you to choose either way the: professional or the novice version."

Preparation Time1 hr

Cooking MethodSkillet