Hot appetizers · The home kitchen
Makanek
Makanek are small sausages that fit naturally into a shared hot mezze spread. Here, onion and tomato soften into a light sauce, and lemon adds a bright finish around the warm spices of the sausage. Purchased raw beef or lamb makanek make this a practical home preparation for serving with bread. This is an original home-style interpretation inspired by the menu’s ingredients, rather than Beiruty’s restaurant formula. Quantities are written for a domestic kitchen so you can prepare the dish confidently and adjust the final seasoning to your own taste. The independent recipe linked below provides another cook’s perspective and useful background for exploring this style of food at home.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Makanek recipe
- Serves
- 4
- Prep
- 15 min
- Cook
- 20 min
- Rest / chill
- 0 min
- Total
- 35 min
Ingredients
- 400 g raw beef or lamb makanek mini sausages
- 100 g onion, finely sliced
- 200 g tomatoes, chopped
- 15 ml olive oil
- 45 ml lemon juice
- 60 ml water
- 1/4 tsp black pepper
Method
Heat oil in a wide skillet and soften onion 5 minutes.
Add mini sausages and brown on all sides for 5 minutes. Stir in tomatoes and water, cover and simmer 8–10 minutes until sausage reaches 71°C/160°F.
Uncover, add lemon and pepper and simmer 2 minutes to coat sausages in a light sauce. Serve with bread.
Make it your own.
- Use small sausages of even thickness.
- Add lemon near the end for a brighter finish.