16 April, 2013
Makanek (or M’ani’)
For 1/2 kg of sausages
- 425 g of ground beef
- 75g of ground lamb (with more fat than usual)
- 1/4 cup of pine nuts
- 1/4 tsp of dried coriander seeds, crushed
- 1/4 tsp of powdered garlic
- 1/4 tsp of ground nutmeg
- 1/4 tsp of cumin (fresh ground seeds is best)
- 1/4 tsp of black pepper
- 1/4 tsp of white pepper
- 1/8 tsp ground cloves
- 1/4 tsp of “halba” seed spice ( Fenugreek spice that you can find at any lebanese grocery)
- 1/4 cup of white wine
- 1 tsp of cognac
- 1/2 tsp of white vinegar
- 3/4 tsp of salt
Partially freeze the meats and grind them altogether very finely in a food processor.
Mix all the spices together and sprinkle over the meat. Mix into the meat paste.
Add in the wine, cognac, vinegar and pine nuts and mix again in the food processor for about 5 more minutes.
This step is optional:
(If you skip it, just shape the paste as fingers and fry them).
Stuff in to sheep casings and link them about 5 inches long.
Sausages are then grilled or fried.