Spiced Lebanese Makanek Sausages with Pomegranate Molasses

Name: Spiced Lebanese Makanek Sausages with Pomegranate Molasses
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: 500g ground beef or lamb; 1 tablespoon ground allspice; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 2 cloves garlic, minced; 1 small onion, finely chopped; 2 tablespoons fresh parsley, chopped; Salt and black pepper to taste; 1 cup pomegranate juice; 2 tablespoons sugar; 1 tablespoon lemon juice

Authentic Middle Eastern Flavors with a Sweet-Tart Finish

These delicious sausages are infused with traditional Lebanese spices and a hint of sweetness from pomegranate molasses. Perfect for an exotic appetizer or a flavorful addition to any main course.

1 h 30 min
4
Intermediate

Ingredients

For the Sausages

500g ground beef or lamb

1 tablespoon ground allspice

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

2 cloves garlic, minced

1 small onion, finely chopped

2 tablespoons fresh parsley, chopped

Salt and black pepper to taste

For the Pomegranate Molasses

1 cup pomegranate juice

2 tablespoons sugar

1 tablespoon lemon juice

Preparation

Marinating the Sausages

Combine Ingredients

In a large bowl, combine the ground meat with allspice, cinnamon, nutmeg, garlic, onion, parsley, salt, and pepper.

Mix Thoroughly

Mix thoroughly until all ingredients are well incorporated.

Marinate

Cover and refrigerate for at least 1 hour (or overnight for enhanced flavor).

For a more intense flavor, allow the sausages to marinate overnight in the refrigerator.

Preparing the Pomegranate Molasses

Combine Ingredients

In a small saucepan, combine pomegranate juice, sugar, and lemon juice.

Reduce to Syrup

Cook over medium heat, stirring occasionally, until the mixture reduces by half and becomes syrupy (about 20 to 25 minutes).

Ensure the molasses does not burn by stirring frequently and monitoring the heat.

Cool

Allow to cool and set aside.

Use freshly squeezed lemon juice for a brighter flavor.

Cooking Process

Sautéing

Heat a drizzle of oil in a skillet over medium heat and cook the sausages until browned on all sides and cooked through, about 12-15 minutes.

Glazing

In the final few minutes of cooking, brush the sausages with the prepared pomegranate molasses, allowing them to caramelize slightly.

Resting

Remove from heat and let the sausages rest for 5 minutes before serving.

Plating & Serving