Ma’anek are a traditional mezza served throughout Lebanon. They are quite small, pack a punch and are usually filled with beef and lamb, chilli and pine nuts in a sheep's casing. In Tripoli, the ma’anek are tossed in a pomegranate and garlic, lemon sauce and served with Lebanese bread to mop up the juices.






Skill level

Average: 5 (1 vote)


  • 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

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.


Serves 4-6 as a mezza

  1. 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.
  2. Meanwhile, place the garlic, lemon juice, pomegranate molasses and a pinch of salt in a large bowl and stir to combine. Set aside.
  3. Heat the ghee in a small frying pan over medium heat. Fry the pine nuts until golden.
  4. 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.


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