Makanek also known as ma’ahani sausage is a small Lebanese sausage. As Muslims do not eat pork or consume alcohol a reliable recipe should not include such ingredients. Using weak spirits like wine is usually permitted in cooking.

Beef800 g1.76 lb
Lamb200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt15 g2-1/2 tsp
Pepper2.0 g1 tsp
Cumin1.0 g1/2 tsp
Nutmeg1.0 g1/2 tsp
Cinnamon0.5 g1/4 tsp
Pine nuts15 g1/2 oz
Vinegar15 ml1 Tbsp
White wine15 ml1 Tbsp
  1. Grind meats through 1/4” (6 mm) plate.
  2. Cool for 30 minutes in a freezer then grind through 1/8” (3 mm) plate.
  3. Mix salt and spices with wine and vinegar. Pour over ground meat, add pine nuts and mix all well together.
  4. Stuff into 26 mm sheep casings forming 5” (12 cm) links.
  5. Refrigerate.
  6. Cook before serving by frying or grilling.

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