Makanek with Pomegranate Molasses

Ingredients

• 500g (1.1 lb) ground lamb 500g (1.1 lb) ground lamb
• 250g (0.55 lb) ground beef 250g (0.55 lb) ground beef
• 1 small onion, finely chopped 1 small onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1/4 cup pomegranate molasses 1/4 cup pomegranate molasses
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 5g, 3g
• Protein: 25g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   In a large bowl, combine the ground lamb, ground beef, chopped onion, minced garlic, ground cinnamon, ground allspice, ground nutmeg, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small sausages, about 2 inches long and 1/2 inch thick.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the sausages and cook for about 8-10 minutes, turning occasionally, until they are browned and cooked through.
4. 4.
   Remove the sausages from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
5. 5.
   In a small saucepan, heat the pomegranate molasses over low heat until warmed through.
6. 6.
   Arrange the cooked sausages on a serving platter and drizzle them with the pomegranate molasses sauce.
7. 7.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Ground lamb and beef — Make sure to use lean ground meat for a healthier version of Makanek. If desired, you can also substitute the lamb with ground chicken or turkey.
• Pomegranate molasses — Look for pomegranate molasses in Middle Eastern grocery stores or online. If unavailable, you can make your own by reducing pomegranate juice with a bit of sugar and lemon juice.

Tips & Tricks

• For an extra burst of flavor, add a pinch of sumac to the pomegranate molasses sauce.
• Serve Makanek with a side of creamy hummus and fresh tabbouleh salad for a complete Lebanese meal.
• If you prefer a spicier version, add a dash of cayenne pepper to the sausage mixture.
• Makanek can also be grilled or baked in the oven for a healthier alternative to pan-frying.
• Leftover Makanek can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve Makanek as an appetizer or part of a mezze platter. Accompany it with warm pita bread, fresh vegetables, and a selection of dips such as hummus, baba ganoush, and tzatziki.

Presentation advice

Arrange the cooked sausages on a platter, drizzle them with the pomegranate molasses sauce, and garnish with fresh parsley. For an elegant touch, sprinkle some pomegranate seeds over the sausages.