Dressed Lebanese sausages

Ma’anek are a traditional mezza served throughout Lebanon. They are quite small, pack a punch and are usually filled with beef and lamb, chilli and pine nuts in a sheep's casing. In Tripoli, the ma’anek are tossed in a pomegranate and garlic, lemon sauce and served with Lebanese bread to mop up the juices.

Credit: Adam Liaw

• serves

  4

• prep

  20 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 500 g Lebanese ma’anek sausages (found in most Lebanese Butchers)
• 2 tbsp neutral oil
• 2 garlic cloves, minced
• ½ lemon, juice  
• 3 tbsp pomegranate molasses
• salt, to taste
• 1½ tbsp ghee
• 30 g pine nuts
• pomegranate seeds, to garnish
• handful chopped parsley, to garnish
• Lebanese bread, to serve

Serves 4-6 as a mezza

Instructions

1. Using a fork, puncture the sausages 2-3 times to allow their juices to release when cooking. Heat a wok or frying pan over high heat. Add the oil, then the sausages and fry until golden.
2. Meanwhile, place the garlic, lemon juice, pomegranate molasses and a pinch of salt in a large bowl and stir to combine. Set aside.
3. Heat the ghee in a small frying pan over medium heat. Fry the pine nuts until golden.
4. Once the sausages are cooked, remove with a slotted spoon, add to the pomegranate molasses dressing and toss to coat. Transfer the ma’anek to a shallow bowl and garnish with the toasted pine nuts, pomegranate seeds and parsley. Serve immediately with Lebanese bread.
   
   

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.