Levantine cuisine · Meat & Kebab

Maqanek (Lamb Sausages)

Small lamb-and-beef sausages seasoned with cinnamon and allspice, pan-fried and glazed with pomegranate syrup.

Ingredients · for 4 servings

• 300 g ground lamb
• 300 g ground beef
• 2 garlic cloves
• 1 tsp cinnamon
• 1 tsp allspice
• 1/2 tsp nutmeg
• 3 tbsp pomegranate syrup
• 1 lemon
• 3 tbsp olive oil
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Finely grate the garlic and knead vigorously with the ground lamb and beef, cinnamon, allspice, nutmeg, 1.5 tsp salt and pepper for 4–5 minutes, until the mixture binds and turns tacky.
2. With damp hands, roll into 24 finger-thick sausages about 6 cm long.
3. Chill the sausages for 1 hour so they firm up and hold their shape while frying.
4. Heat the olive oil until very hot in a wide pan and fry the sausages in two batches, 6–8 minutes each, turning to brown all over – the pan must not be overcrowded.
5. Pour in the pomegranate syrup and the lemon juice and toss for 1–2 minutes, until the sausages turn a dark, glossy color and the sauce has reduced to a sticky glaze.
6. Sprinkle with finely chopped parsley and serve hot straight from the pan as a mezze.