From the grill & main dishes · The home kitchen
Soujouk or Makanek Bite
Spiced sausage, sharp pickles and creamy garlic sauce make a compact filling for thin markook bread. Soujouk and makanek differ in seasoning and shape, so choose the version you enjoy and follow the package guidance. A quick toast gives these sharing bites a neat exterior without drying out the filling. This is a home-style interpretation of the menu idea, with measured ingredients and a method suited to an ordinary kitchen. It is not Beiruty’s proprietary restaurant formula. Read the complete method before starting, measure the ingredients first, and use the texture and temperature cues alongside the clock. The external guide offers another cook’s perspective; its seasoning and presentation may differ from this version.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Soujouk or Makanek Bite recipe
- Serves
- 4
- Prep
- 20 min
- Cook
- 15 min
- Rest / chill
- 0 min
- Total
- 35 min
Ingredients
- 500 g raw beef soujouk or makanek sausages
- 1 tbsp olive oil
- 2 tbsp water
- 4 large markook breads
- 80 g mayonnaise
- 2 small garlic cloves, finely grated
- 1 tbsp lemon juice
- 120 g pickled cucumber, cut into strips
Method
Mix mayonnaise, garlic and lemon juice in a small bowl. Cover and refrigerate while cooking the sausage.
Heat oil in a skillet over medium heat. Add sausages and water, cover and cook for 5 minutes. Uncover and continue cooking for 7–10 minutes, turning regularly, until browned and the center reaches 160°F/71°C for raw beef sausage. Follow any higher temperature stated on the package.
Transfer cooked sausages to a clean board and cut into manageable pieces. Spread each bread with one quarter of the garlic sauce.
Divide sausage and pickles among the breads. Fold in the sides, roll snugly and toast seam-side down in a clean dry skillet for 1–2 minutes per side.
Cut the warm wraps into bite-size pieces and serve immediately.
Make it your own.
- Confirm whether the purchased sausage is raw or ready to eat and follow its label.
- Prick only if the package directs it; unnecessary punctures release juices.
- If using poultry sausage, cook it to 165°F/74°C.