{"id":3861,"date":"2024-09-05T22:42:52","date_gmt":"2024-09-05T22:42:52","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=3861"},"modified":"2025-09-19T20:49:20","modified_gmt":"2025-09-19T20:49:20","slug":"makanek","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/makanek\/","title":{"rendered":"Makanek"},"content":{"rendered":"

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 \u2014 a satisfying appetizer or meal served in a bowl accompanied with Lebanese bread.<\/p>\n

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Is it too tough to make makanek at home? No, it is not! It may take a few attempts but it is totally doable at home.<\/strong><\/h3>\n

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\u2019s 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:\u00a0 professional or the novice version.<\/p>\n

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What goes with the minced meat to make makanek?<\/h2>\n

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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.<\/p>\n

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Prepare the mixture.<\/strong><\/h2>\n

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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.<\/p>\n

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Who doesn\u2019t like the classic look of makanek ropes or links?<\/h2>\n

Pipe the meat<\/h2>\n

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,\u00a0watch the video tutorial.<\/strong>\u00a0The 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 rope. You\u2019ll 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 funnel. If the tail isn\u2019t 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.<\/p>\n

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Twisting makanek coil into links!\u00a0It is best to make the links while the casing is still wet and pliable.<\/strong><\/h2>\n

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Decide the desire sausage 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.<\/p>\n

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Heat the oil in a large skillet, add the makanek and saut\u00e9 over medium heat for about 8 to 9 minutes, making sure to flip every few seconds. At this point the makanek starts to render its fats and juices, stir in the freshly squeezed lemon juice, cook for an additional 1 minute and drizzle with a generous amount of pomegranate molasses, toss the makanek around so that they are all fully coated, serve it with Lebanese bread and enjoy warm.<\/p>\n

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The pomegranate molasses added at the end creates a delicious gravy\u00a0that gives the makanek a very subtle hint of\u00a0sweet and tangy flavor.<\/b><\/p>\n

Looking for more Lebanese meat-based recipes, we got you covered.<\/h3>\n