Makanek with casings:

Soak the casings for 1 hour in cold water and a few drops of vinegar, then rinse them out completely under running water. Work with them while they are still wet. It is easier to control.

In a bowl combine together the salt, coriander powder, paprika, ground nutmeg, cumin powder, grated black pepper, grated white pepper, clove powder and red vinegar. Add the minced meat and the pine nuts and stir well to homogenize the mix.

Pull out a funnel and wet a bit, take one casing at a time and attach it to the tip of the funnel (it is a delicate process, so please be patient) fill the funnel with the meat and gently hold the casing in place on the funnel (or ask someone to hold it for you) applying just enough pressure. Exert pressure on the meat with one of your fingers to push the meat to the casing, watch the video tutorial. The meat mixture will start filling the casing. Hold the end of the casing and draw it out as it fills. When you get the end of the casing tie a simple knot.

As the casing fills, it forms a cable. You’ll want it to be firm, but not so hard, overfilling will cause the casing to burst. If this happens, cut the casing where the tear is, and tie it off at both ends. Then proceed filling the rest of the casing still on the stuffing tube. If the tail isn’t long enough to tie a knot, squeeze out the last meat end from the casing and add it back to the ground meat mixture to use in the second batch of makanek.

Decide the desire makanek link length, (usually 5 cm), press down lightly and begin to twist, twist well, continue twisting the link for an additional complete rotation. Go over until the entire coil has been made into links. Now your makanek are ready to go to the frying pan.

Portion the meat to 10 equal mounds, transfer one mound of the meat, to a piece of plastic wrap, shape it into a long rope single sausage about 3/4 inch in diameter and place it on the near edge of the plastic wrap. Try to create links using your hand to cut the meat rope to individual mini makanek. Smooth each with your hands, they won’t be as perfect in shape as the ones incased. Refrigerate for a minimum of 24 hours and a maximum of 48, this will help keep your makanek more firm.

Transfer your makanek to a skillet (the naked makanek should be cold right from the fridge) but please don’t crowd the skillet, or you can divide the makanek in two wide skillets. Add a drizzle of oil, and cook covered over low heat for about 10 minutes; the meat and fat inside the makanek will cook and some shrinkage may occur, because here the meats themselves are holding in the juices not the casing. Raise the heat to high, allowing the juices to considerably evaporate, add some lemon juice and drizzle a generous amount pf pomegranate molasses. Enjoy.