𝕃𝕖𝕓𝕒𝕟𝕖𝕤𝕖 𝕄𝕒𝕜𝕒𝕟𝕖𝕜 (𝕤𝕒𝕦𝕤𝕒𝕘𝕖𝕤)

These are our homely favourite sausages we call makanek or ma’aneh (k is dropped) that’s made of warm spices such as allspice, cinnamon, nutmeg & cloves mixed with minced meat of lamb or lamb & beef & pine nuts added for crunch. These are filled using sheep’s natural casing.

These tend to be served along with other little plates as part of a mezzé, and if on its own, it’s great with French fries & side salad - the sauce is a great sour savoury gravy to the chips! Serves 2-4 people.

If you cannot find the Lebanese sausages, try alternatives like slim Cumberland or chipolata or regular lamb sausages & cook it the same way.

𝐘𝐨𝐮 𝐍𝐞𝐞𝐝:
500g Lebanese sausages or alternative
Juice of 2 fat lemons
50ml water
1 tbsp flavourless oil
Optional - 1 tbsp pomegranate molasses

Use a large frying pan 🍳

🌭Separate & cut sausages (if tied together) into single portions.
🍳In frying pan over medium-high heat, allow to warm through & add oil. Don’t need too much as fat content from sausages will have enough fat to come out whilst cooking.
⏳Allow sausages to sizzle for 10 mins until cooked through & browned all over.
🍋Squeeze the juice out of the fat lemons. In small jug or manual citrus juice squeezer, add the water & pour the whole thing into the frying pan. Allow to bring up to boiling point & lower heat to simmer.
🍒Optional - add pomegranate molasses if you acquire more savoury sweet taste. Mummy Najat doesn’t like it when I add it 🫣 but it is delicious!
⏳Simmer for another 5-10 mins until the sauce appears to be richer in colour. Transfer to a serving dish to keep warm.

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