Makanek
Tiny, intensely spiced lamb sausages pan-fried in pomegranate molasses until they caramelize and blister — sour and sweet and savory in every bite, always served alongside eggs for a mountain breakfast.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 500 grams makanek sausages
- 2 tablespoons pomegranate molasses
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 2 tablespoons, chopped flat-leaf parsley
Instructions
- Prick sausages all over with a fork to prevent bursting.
- Heat olive oil in a heavy pan over medium heat. Add sausages in a single layer — do not crowd.
- Cook for 8–10 minutes, turning regularly, until browned on all sides and cooked through.
- Add pomegranate molasses and lemon juice to the pan. Toss quickly to coat — the molasses will bubble and caramelize within 30–45 seconds.
- Transfer immediately to a serving dish. The caramelized coating will harden as it cools — serve within 5 minutes.
- Scatter chopped parsley over the top. Serve with pita bread and eggs.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Makanek?
Tiny, intensely spiced lamb sausages pan-fried in pomegranate molasses until they caramelize and blister — sour and sweet and savory in every bite, always served alongside eggs for a mountain breakfast.
Where is Makanek from?
Makanek comes from Lebanese Mountains. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Makanek vegetarian?
No — as written, Makanek includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of fresh lemon juice in Makanek?
The fresh lemon juice called for here is part of the traditional recipe and gives Makanek its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Makanek?
In a Lebanese appetizers spread, Makanek is served as part of a mezze table — alongside warm pita or markook bread, other small dishes, and fresh vegetables. It also works as a starter before a larger meal.
Can I make Makanek ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.