Lebanese lamb sausages (Maqaneq)

1. Knead the minced lamb with the allspice, cinnamon, pepper, salt and crushed garlic, then mix in the pine nuts; chill for 30 minutes to firm up.

2. With wet hands roll the mixture into finger-thick sausages 6-7 cm long.

3. Heat the olive oil in a large frying pan and fry the sausages over medium-high heat, turning, for 6-8 minutes until browned on all sides.

4. At the end squeeze the juice of one lemon into the pan and toss the sausages in it for half a minute to coat.

5. Transfer to a plate and pour the pan juices over.

6. Cut the remaining lemon into wedges, place alongside and serve with pita and hummus.

Tip: Maqaneq are the spiced, lemony little sausages of the Lebanese mezze table, traditionally stuffed into thin lamb or beef casings. At home they are easy to make without casings, rolled by hand; a pinch of nutmeg or cloves makes them even more aromatic.