Maqaneq, spicy Lebanese lamb and beef sausages doused in lemon juice or sweet pomegranate molasses, is commonly served with a hot meze spread. Here, the tiny sausages are nestled in a bed of runny eggs for a lazy, rich, belly-warming breakfast. Traditionally, the sausages would be in casings, but shaping your own skinless version at home allows you to mince the meat with whatever spices you prefer. Word of advice: Make sure you have some Arabic bread on hand to soak up every last trickle of sunshine on your plate.Spiced Naked Mini SausagesExtracted from The Jewelled Kitchen © Bethany Kehdy 2016 published by Nourish Books, London. Paperback, $19.95.
Put the beef and lamb in a mixing bowl with the salt, ginger, coriander, white pepper, nutmeg, chilli, mahlab (if using), cloves, garlic, pine nuts and white wine. Mix well, cover and leave to marinate in the fridge for at least 24 hours, or up to 72 hours if you are preparing ahead.
When ready to cook, begin shaping the meat mixture into small, finger-like sausages about 2 inches long and 1 inch wide, or the size of an English cocktail sausage. You should be able to make about 40.
Heat the oil in a wide, heavy-bottom frying pan over high heat until the oil is sizzling, then add the sausages. Reduce the heat to medium and cook the sausages for 5 to 7 minutes, tossing them gently every once in a while until cooked through. Add the lemon juice, if using.
Carefully break one egg at a time over the sausages, keeping some space between each egg, though it’s fine if they just touch. You may need to do this in two separate frying pans. Let them settle for the first minute, then tilt the pan a few times to get the egg whites running before basting the eggs with the juice from the pan so they cook through. Season to taste with salt and pepper.
Cook for a further minute until the eggs have set to your liking, then sprinkle with sumac. Transfer the eggs and sausages to plates and serve with tomato slices, fresh greens, and warm Arabic bread, if you like.