Jan 30, 2014 · These tiny sausages called makanek are made with lamb or beef or a combo and are spicy without being hot; they are redolent of clove, ginger, cinnamon, nutmeg, black and white pepper, and lots of other spices to the butcher’s discretion.

Makanek also known as ma’ahani sausage is a small Lebanese sausage. As Muslims do not eat pork or consume alcohol a reliable recipe should not include such ingredients. Using weak spirits like wine is usually permitted in cooking. Grind meats through 1/4” (6 mm) plate. Cool for 30 minutes in a freezer then grind through 1/8” (3 mm) plate.

Sep 5, 2024 · Makanek are mini -style sausages from Lebanon, made of minced seasoned beef or lamb that are stuffed into a casing.

Mar 2, 2011 · 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.

Makanek (Arabic: مَقَانِق or Arabic: مُقَانِق), also known as Nakanik (Arabic: نَقَانِق), is a type of Levantine sausage. It is made from a combination of spiced ground meat (traditionally lamb and beef) filled into a sheep casing. [1] . The casing is then fried to create a crispy sausage.

Makanek are small Lebanese sausages made with lamb, beef, or a combination of both. The sausages are seasoned and spiced with cumin, cinnamon, nutmeg, pine nuts, vinegar, and white wine. The combination of ground meat and spices is stuffed into sheep casings.

Nov 21, 2024 · Preparation Steps. Prepare the sausage casings: Soak the natural sausage casings in water for about 30 minutes to make them pliable. Rinse them thoroughly under cold water. Mix the meat: In a large bowl, combine the ground beef, ground lamb, chopped onion, minced garlic, toasted pine nuts, and spices (seven spice blend, salt, black pepper, and …

May 11, 2023 · Maqaneq is a type of sausage that is common on the hot meze table. The taste varies according to the butcher who has prepared them. However, if you feel ambitious, you can make them from scratch. MAKES: 35 PIECES. INGREDIENTS: 18 ounces (500 g) lean beef; 18 ounces (500 g) lamb brisket; 18 ounces (500 g) lamb fat; 1 tablespoon cinnamon; 1 ...

When it comes to Lebanese sausage, there are plenty of dishes that can complement its rich flavor. Here are a few of my favorite dishes to serve alongside this delicious sausage: …

Apr 28, 2010 · Nakanek, or Makanek as known in Lebanon and most Levantine restaurants around the world (maqaniq is an alternative spelling) is a small thin lamb sausage. It uses sweet fragrant spices as opposed to the hot spices used in Sujuk. Pine nuts is an essential ingredient in these sausages and adds a nice crunch and a subtle sweet flavour.