Ma’ahani

Ma’ahani

Spicy Lebanese sausages with pine nuts

By
From
Saha
Makes
20 sausages
Photographer
Matt Harvey

Many Middle Eastern butchers make their own version of these sausages and they are a popular addition to the mezze table. Don’t buy minced lamb from the supermarket as it is far too fatty. Buy a piece of lamb shoulder or round and mince it yourself at home. Just make sure you ask your butcher for meat that isn’t too lean – you do need some fat. You don’t need to use casings, which is good as they can be hard to find. Simply roll the mixture into skinless sausages. Make them the day before you plan to cook them to let the flavours develop.

Ingredients

Quantity Ingredient
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon sweet paprika
1 teaspoon nutmeg
1 teaspoon ground black pepper
1/2 teaspoon ground cloves
1/2 teaspoon mahlab
500g minced lamb
red wine, splashed
salt
40g pine nuts
olive oil, for frying
lemon juice, squeezed
lemon wedges

Method

  1. Stir all the spices together. Add to the minced lamb with a good splash of red wine. Mix thoroughly and season with a little salt. Pinch off a small piece of meat and fry. Taste and adjust seasoning to taste. Stir in the pine nuts so they are evenly distributed in the sausage mixture. Cover and refrigerate overnight.
  2. To make the ma’ahani, wet your hands and roll the mixture into little even-sized chipolata sausage shapes.
  3. To cook, fry in oil until coloured. Add a good squeeze of lemon juice to the pan and toss the sausages briefly. Serve with fresh Arabic bread and lemon wedges.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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