Makanik (Lebanese Sausages)

Name: Makanik (Lebanese Sausages)
Prep time: 5 min
Cook time: 10 min
Yield: 4-6
Cuisine: Middle Eastern

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roubashahin.com.au

Sides Breakfast Mains

Lebanese Makanik sausages cooked slowly until golden, then coated in a tangy pomegranate molasses glaze and topped with pine nuts and parsley.

PREP TIME

5 minutes

COOK TIME

10 minutes

SERVES

4-6

About this recipe

Makanik (also known as Ma’anet) are traditional Lebanese sausages made with minced meat, garlic, and warm spices like cinnamon, nutmeg, and allspice. They’re rich, aromatic, and often served as part of a mezze spread or alongside fried potatoes and pickles.

In this recipe, the sausages are cooked slowly over low heat without any added oil. The fat naturally renders out, creating the perfect base for the sweet-tangy pomegranate molasses sauce that follows. It’s a simple technique that brings out all the depth and warmth of this beloved Lebanese dish.

If you enjoy these flavours, you’ll also love my Lamb Shawarma and Kafta Wrap — both capture the same comforting, homestyle spirit.

Ingredients

1 kilogram Makanik (Lebanese sausages)
½ cup pomegranate molasses
¼ cup water (adjust to taste)
4 tablespoons pine nuts, fried or toasted
2 tablespoon fresh parsley, finely chopped
Lemon wedges, to serve

Notes from Rouba

A good Makanik won’t pop. If yours does, prick them gently — it just means there’s extra fat or moisture inside.
Pomegranate molasses thickness varies between brands. Add water gradually until you get the right consistency.
Serving idea: Serve with warm Lebanese bread, fried potatoes, or pickles — a classic combination that never fails.
Use a non-stick pan and cook the Makanik over low heat — no oil needed.

Method

Step 1. Cook the Makanik

Place the Makanik sausages in a non-stick pan over low heat. There’s no need to add oil — let the sausages cook gently in their own fat. As they heat, the fat will slowly render out. Move the pan occasionally to cook them evenly. They’ll take around 10 minutes to brown beautifully and cook through.

If your sausages start to pop, gently prick them with a skewer. Good-quality or homemade Makanik usually won’t burst.

Step 2. Make the Sauce

While the sausages cook, dilute the pomegranate molasses with water in a small bowl. Adjust the thickness to your liking — add more water for a lighter sauce.

Step 3. Combine and Serve

Once the Makanik are cooked, pour off the excess fat from the pan. Return the sausages to low heat and pour in the diluted pomegranate molasses. Stir to coat and let the sauce bubble briefly. Transfer to a serving dish and top with fried pine nuts and parsley. Finish with a drizzle of fresh lemon juice.

A Few Things You’ll Want to Know

Do I need oil to cook Makanik?
No — just use a non-stick pan and cook over low heat. After about five minutes, you’ll see the fat start to render. Keep turning them until they’re evenly browned and cooked through (around 10 minutes).

Why did my sausages pop?
If they start to pop, prick them gently with a skewer. It can also mean your heat’s a little too high — good-quality Makanik usually cook quietly and release their fat slowly.

Should I keep the fat in the pan?
Once cooked, pour out the excess fat before adding the pomegranate molasses. Too much fat can make the sauce heavy and greasy instead of tangy and glossy.

How diluted should the pomegranate molasses be?
That’s really up to you. Some like it thick and sticky so it clings to the sausages, others prefer it lighter and a bit more tangy. Adjust with a little water until it tastes just right to you.