Ingredients with Measurements:
- 1 lb makanek sausages
- 1 lb mushrooms, sliced
- 2 onions, sliced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp cinnamon
- 1/4 cup water
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the sliced onions and cook for 5 minutes, stirring occasionally, until they start to soften.
3. Add the sliced mushrooms and cook for another 5 minutes, stirring occasionally, until they release their moisture and start to brown.
4. Add the makanek sausages to the skillet and cook for 10-15 minutes, stirring occasionally, until they are browned on all sides and cooked through.
5. In a small bowl, mix together the salt, black pepper, paprika, cumin, and cinnamon.
6. Sprinkle the spice mixture over the makanek and vegetables, and stir to coat evenly.
7. Pour the water into the skillet and stir to deglaze the bottom of the pan.
8. Reduce the heat to low and let the makanek and vegetables simmer for 5-10 minutes, until the sauce has thickened and the flavors have melded together.
9. Serve hot, garnished with fresh herbs if desired.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat for cooking the vegetables and sausages, low heat for simmering the sauce.
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 20g
Carbohydrates: 10g
Protein: 20g
Sodium: 700mg
Substitutions for ingredients:
- Makanek sausages can be substituted with any other type of sausage, such as Italian or chorizo.
- Mushrooms can be substituted with any other type of mushroom, or omitted altogether.
- Onions can be substituted with shallots or leeks.
Variations:
- Add diced tomatoes or tomato sauce to the skillet for a richer, more tomato-based sauce.
- Add chopped garlic or ginger to the skillet for extra flavor.
- Add chopped bell peppers or zucchini to the skillet for extra vegetables.
Tips and tricks:
- Make sure to slice the mushrooms and onions thinly so they cook evenly.
- Use a non-stick skillet or wok to prevent the sausages from sticking to the bottom.
- If the sauce is too thick, add a little more water to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a skillet over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the makanek and vegetables in a large bowl or platter, garnished with fresh herbs.
Garnishes:
Fresh parsley, cilantro, or mint.
Pairings:
- Serve with pita bread or rice for a complete meal.
- Pair with a side salad or roasted vegetables for extra nutrition.
Suggested side dishes:
- Greek salad
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the sausages are not cooked through after 10-15 minutes, cover the skillet with a lid and let them steam for a few minutes until cooked through.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the sausages to an internal temperature of 160°F to ensure they are fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Makanek is a traditional Lebanese sausage made with lamb or beef, flavored with spices like cinnamon and allspice.
Flavor profiles:
Savory, slightly sweet, and spicy.
Serving suggestions:
Serve as a main dish for a weeknight dinner or as part of a larger spread for a party or gathering.
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Region: Lebanese