Al Falamanki

Al Falamanki

Beirut, Lebanon

Al Falamanki occupies 25,000 square feet of grounds in the Sodeco district of Achrafieh, open 24 hours a day. The space was built to feel like a village courtyard transplanted into the city — large trees, outdoor seating, and an in-house bread oven that supplies the table through every hour of the day and night. The breakfast spread is the reason most people come: labneh, fresh khubz, manakish, olives, fresh tomatoes, and a full selection of hot mezze including makanek sizzling in its pomegranate molasses sauce. It is not destination food in the sense of a chef-driven kitchen. The draw is availability, atmosphere, and the reliability of a spread that has not changed in decades. A second branch in Raouche adds a sea view.

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Sausages served here

Makanek

Makanek

Beirut, Lebanon

Makanek are small Lebanese spiced sausages, stuffed into sheep casings and twisted into finger-length links of about 5 to 7 centimetres each. The meat is ground beef and lamb combined, with lamb tail fat or beef suet providing the 20 to 30 percent fat content that the recipe requires. The spice blend runs warm rather than hot: coriander, paprika, black and white pepper, nutmeg, clove, and cinnamon, sharpened with a splash of red vinegar. Pine nuts go in whole, not ground, so each sausage carries occasional pockets of sweetness. Makanek arrive at the table pan-fried, still sizzling, glazed with pomegranate molasses in a small copper or earthenware bowl. They are mezze food: eaten with Lebanese flatbread, alongside labneh, olives, and tomatoes.

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