serves
4-6
prep
20 minutes
cook
20 minutes
difficulty
Easy
serves
4-6
people
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 500 g Lebanese ma’anek sausages (found in most Lebanese Butchers)
- 2 tbsp neutral oil
- 2 garlic cloves, minced
- ½ lemon, juice
- 3 tbsp pomegranate molasses
- salt, to taste
- 1½ tbsp ghee
- 30 g pine nuts
- pomegranate seeds, to garnish
- handful chopped parsley, to garnish
- Lebanese bread, to serve
Serves 4-6 as a mezza
Instructions
- Using a fork, puncture the sausages 2-3 times to allow their juices to release when cooking. Heat a wok or frying pan over high heat. Add the oil, then the sausages and fry until golden.
- Meanwhile, place the garlic, lemon juice, pomegranate molasses and a pinch of salt in a large bowl and stir to combine. Set aside.
- Heat the ghee in a small frying pan over medium heat. Fry the pine nuts until golden.
- Once the sausages are cooked, remove with a slotted spoon, add to the pomegranate molasses dressing and toss to coat. Transfer the ma’anek to a shallow bowl and garnish with the toasted pine nuts, pomegranate seeds and parsley. Serve immediately with Lebanese bread.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
