Makanek with Pomegranate Molasses
Recipes with Makanek
The standard Lebanese mezze preparation: pan-fried in their own fat, finished with lemon and pomegranate molasses. Served sizzling in the pan, with flatbread alongside.
Prep Time
5 min
Cook Time
15 min
Servings
4
Difficulty
Easy
Ingredients
- 500g makanek
- 1 tbsp neutral oil
- 4 tbsp fresh lemon juice
- 3–4 tbsp pomegranate molasses (debs el remmen)
- Lebanese flatbread to serve
Steps
Arrange the sausages in a single layer in a wide skillet. Add the oil and cover the pan. Cook over low heat for 8 to 10 minutes — the fat renders and the sausages shrink slightly.
Remove the lid and raise heat to medium-high. Cook 3 to 4 minutes, turning regularly, until the sausages are browned all over and the pan juices have concentrated.
Pour in the lemon juice. It will spit; let it reduce for 1 minute.
Drizzle the pomegranate molasses over everything. Toss to coat — it will thicken into a dark, glossy sauce in about 30 seconds. Tip into a serving bowl with all the pan juices. Serve immediately with bread.
Tips
The molasses goes in last — after the sausages are browned and the pan nearly dry. Added early, it burns and turns bitter. The low-heat start is not optional: it renders the fat before the casing crisps.