Spiced Naked Mini Sausages

Preparation info
  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in
The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

This maqaneq recipe is an ideal winter breakfast dish; just make sure you have some Arabic bread on hand to soak up every last trickle of sunshine on a plate. Traditionally, the sausages would be in casings, but shaping your own makes them more home kitchen friendly.


  • 200 g/7 oz finely minced/ground beef
  • 200 g/


  1. Put the beef and lamb in a mixing bowl with the salt, ginger, ground coriander, white pepper, nutmeg, chilli, mahlab, if using, cloves, garlic, pine nuts and white wine. Mix well, cover and leave to marinate in the refrigerator for 24 hours (or up to 72 hours if you are preparing ahead).
  2. When ready to cook, begin shaping the meat mixture into small, finger-like