Great Recipes

Ethiopian Food Recipes

Find great Ethiopian Recipes @ 123easyaspie.com.

Q: Could you please give me some Ethiopian recipes?
thank you. Please don’t look off the internet, I’m asking people who cook this cuisine at home.

A: Doro Wat Chicken (Ethiopian)
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Lbs Frying Chicken Cut Into 8 Pieces
Juice Of One Lime
5 Cups Thinly Sliced Red Onions
1/2 Cup Spiced Butter — * See Note
1/2 Cup Berbere Sauce — * See Note
1/2 Cup Dry Red Wine
2 Cloves Garlic — Crushed
2 Tsp Cayenne
1/2 Tsp Grated Fresh Ginger
1/2 Cup Water
Salt To Taste
4 Hard Boiled Eggs — Peeled
1/2 Tsp freshly ground

This was my first taste of Ethiopian food – loved this so much that it
has led me to try other Ethiopian recipes

Marinate the chicken pieces in the lime juice for hour. In a heavy
saucepan saute the onions in 2 tbsp of the spiced butter. Cover the pot and cook the onions over low heat until they are very tender but not browned. Add the remaining butter to the pot along with the Berbere sauce, wine, garlic, cayenne and ginger. Add 1/2 cup of water and mix well. Bring to a simmer and add the chicken pieces. Cook, covered, for 30-40 minutes or until the chicken is tender, adding more water as necessary to keep the sauce from drying out. When the chicken is tender, add salt to taste. Add the eggs and heat through. Top with the black pepper prior to serving.

*note – recipes for the spiced butter and Berbere sauce are included in this group of recipes
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Ethiopian Flat Bread (Injera)
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–In A Large Bowl, Mix—–
3 Cups Self-Rising Flour
1/2 Cup Whole Wheat Flour
1/2 Cup Cornmeal — or masa harina
1 T Active Dry Yeast — (one package)
3 1/2 Cups Warm Water

Let set in large bowl, covered, an hour or longer, until batter rises and
becomes stretchy. It can sit as long as 3-6 hours. When ready, stir batter
if liquid has settled on bottom. Then whip in blender, 2 cups of batter at
a time, thinning it with 1/2 – 3/4 cup water. Batter will be quite thin.

Cook in non-stick frypan WITHOUT OIL over medium or medium-high heat. Use
1/2 cup batter per injera for a 12-inchpan or 1/3 cup batter for a 10-inch pan.
Pour batter in heated pan and quickly swirl pan to spread batter as thin as
possible. Batter should be no thicker than 1/8-inch. Do not turn over.
Injera does not easily stick or burn. It is cooked through when bubbles
appear all over the top. Lay each injera on a clean towel for a minute or two,
then stack in covered dish to keep warm. Finished injera will be thicker than
a crepe, but thinner than a pancake.

To serve, overlap a few injera on a platter and place stews on top (I think
most kinds of spicy bean or veggie stews/curries would be great with this.
For Ethiopian food, the spicier the better). Or lay one injera on each dinner
plate, and ladle stew servings on top. Give each person three or more injera,
rolled up or folded in quarters, to use for scooping up the stews.

I calculated that if you make 15 12-inch injeras, each would be about 120
calories, 3% CFF. For a more authentic injera, add 1/2 cup teff flour (teff is
a kind of millet) and reduce the whole wheat flour to 1/4 cup.

NOTES:

Injera, a spongy crepe-like bread (slightly sour), is almost always eaten with Ethiopian stews. If you’ve been to an Ethiopian restaurant, they probably used the injera as both plate and utensils. The injera are layered on a round table and the stews are piled on top — then more injera are used to scoop up and eat the stew. And of course once the stew is gone the injera underneath it are
suffused with all the yummy juices. It takes a while to cook up each injera but it’s really easy. Ethiopian Flat Bread (Injera) — makes 15-20 12-inchi injera
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Abish (Ethiopia)
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 fluid ounces vegetable oil
1 large onion — diced
1 tablespoon grated root ginger
1 tablespoon finely chopped garlic
2 tomatoes — diced
1 pound lean, minced beef
salt — to taste
3 eggs — beaten
1 tablespoon turmeric
1 tablespoon butter with 1 tbs. chopped parsley
extra parsley for garnishing
8 ounces goat’s cheese, grated — optional

Heat oil in pan and saute onion till golden. Stir in ginger, garlic,
tomatoes, mince and salt. Cook on low 15 – 20 min., stirring regularly to
prevent burning. Combine eggs with mixture in pan and cook 10 min.
Remove from heat. Add turmeric and seasoned butter and top with parsley
and cheese. Serve with rice or fresh bread; mix with steamed corn and eat
by itself; or use it to stuff other vegetables.
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Amhari – Atklit, Tigre – Alz’e (Ethiopian Vegetable Bowl)
Serving Size : 8 Preparation Time :0:00
Categories : African Vegetables Ethiopian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 large onions
4 large carrots
3 potatos
1/4 white cabbage
1/4 cup oil
1 head garlic
1/2 Teaspoon ground ginger
1/2 Teaspoon turmeric
1/2 Teaspoon black pepper
1 Teaspoon salt
4 cups water

Peel all vegetables , cut into small cubes. peel and mash the garlic.
Heat oil in a large pan and add vegetables. cover and saute 2-3 minutes.
Add the ginger, turmeric, pepper and salt and mix well.
Add the water , stir and cook over very low flame for 30-40 minutes.
Serve hot.
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Q: Are there any simple Ethiopian recipes I could make?

A: Eritrean / Ethiopian Beef Stew — Tsebhi Sga or Key Wet

3 medium red onions
1/2 cup spicedbutter(also know as tesmi or kbe)
1/4 cup chili paste(also know as d’lk, a hot chili mixed with water, oil and spices)
1 cup cannedcrushed tomatoes
2 lbs beef(preferably a beef brisket or any cut of your favorite beef)
water
Directions
1Chop onions into small fine pieces.
2Heat a shallow deep pan, about 3 to 4 inches deep.
3Add half of the spiced butter.
4Once butter is melted add the chopped onions and cook it until the onion is caramelized.
5Be sure not to burn the onions, keep stirring!
6Add the chili paste to the cooked onions.
7Mix it well by adding a drop of water at a time as needed.
8Cook for about 15 minutes by adding a drop of water as you stir to stop it from drying.
9Add tomatoes and cook for about 30 minutes more stirring it often and adding a drop of water as needed to prevent it from drying out.
10Cut beef into small bite sizes, about ½ inch cubes.
11Add beef to the cooking paste and cook covered for about 20 minutes or until it is cooked fully.
12Add the remainder of the spiced butter and mix well.
13Let cook of about 5 more minutes.
14Depending on your personal desire, you may add more water to bring it to the consistency you like.

Q: Looking for Caribbean/ PuertoRican/ Ethiopian recipes??? ?
Well as for the Caribbean dishes, I’ve been wanting to make some official Jamaican or Haitian rice and peas, but all the recipes online are pretty generic. I tried some a few times with yardies I’ve met from NY, and it was soooooo goood. Also, I want to make some official jerk chicken or maybe escovich mahi though I heard to make real BBQ jerk chicken you need to smoke the barbecue with pimento wood?
The PuertoRican dish Im looking for is some awesome gandule rice, the type I had was kinda on the wet side, yummm. Pasteles are awesome too, but I already know it must be hard to make.
Ethiopian food, I have never tried, I guess I have to go to DC to try some, I heard Ethiopian food is big in DC, and I heard on the food channel that it is HELLA GOOD…
thanks both of you guys for your help, the answers are both very helpful

A: Pasteles are a lot of work…but worth it
http://www.geocities.com/Heartland/5217/pasteles.htm
This is a great youtube on how to make arroz con gandules

http://www.youtube.com/watch?v=6xqshU0kiA4

Q: Ethiopian food-easy recipes needed!?
I’ve recently tried Ethiopian food and I loved it-(at a restaraunt). Anyone out there that can recommend some at home recipes to try that are not too difficult to make?
Thanks..
Serious answers please. If you’ve never tried it, don’t insult the culture.

A: Cinnamon Crepes With Caramel Sauce and Pecans

This unusual Ethiopian dessert is very rich and utterly delicious! This is so worth the time it takes.

1 quart milk
4 teaspoons cornstarch
1/8 teaspoon baking soda
1 1/4 cups sugar
2 1/2 inches cinnamon sticks
5 tablespoons butter or margarine
1 cup pecans, coarsely chopped
12 dessert crepes (see note)
6 servings
1 hour 25 minutes 10 mins prep

1. Note: use Basic Whole Wheat French Crepes, adding 2 tbls sugar, or crepe recipe of your choice with 1/2 tsp ground cinnamon and 1/8 tsp ground cloves added to the batter.
2. In a small bowl, combine 1 tbls.
3. of the milk, the cornstarch, and baking soda.
4. Set aside.
5. In a large heavy saucepan, bring the remaining milk to a boil over moderate heat.
6. Remove the pan from the heat and stir in the cornstarch mixture.
7. (The milk will bubble up.) Return to the heat, reduce the heat to low, and stir in the sugar and cinnamon.
8. Simmer, uncovered, for 30 minutes, stirring occasionally.
9. Remove the cinnamon stick and continue to simmer, stirring frequently, until the sauce is very thick-about 30 minutes more.
10. Set aside.
11. Meanwhile, melt the butter in a 7-inch skillet over moderate heat.
12. Add the pecans, and saute, stirring frequently, until the nuts are toasted and the butter is browned-about 10 minutes.
13. Remove from the heat.
14. With a slotted spoon, remove the nuts and set aside.
15. Reserve the butter.
16. Preheat the oven to 325*F.
17. Place a crepe with the more attractive side down, brush with the browned butter, and put 1 tbls.
18. of caramel in the center.
19. Fold the crepe in half, pressing gently to spread out the filling; then fold it in half again to form a wedge.
20. Brush the edges with butter and place the crepe in a buttered, 13″x9″x2″ baking dish.
21. Repeat, overlapping the crepes slightly in the pan.
22. *Atthis point the dessert can be stored.
23. Cover the crepes with foil and place the nuts in a tightly covered container.
24. Cool the sauce to room temperature, then cover tightly.
25. Refrigerate all for up to 24 hours.
26. *.
27. Bake the crepes, uncovered, until heated through-8 to 10 minutes.
28. Meanwhile, heat the remaining sauce over low heat, stirring frerquently, until warmed through-about 5 minutes.
29. Drizzle the caramel over the crepes, then sprinkle with the pecans.
30. Serves 6.
31. Enjoy!

Q: Looking for Ethiopian Sambusa recipes?
When used to livein San Diego where there was an Ethiopian community so quite a few restaurants with authentic food. One guy there used to sell strictly Sambusas at the local farmer’s market and there were a few flavors: beef, chicken, lamb, and lentil.

The thing though was that how they were spiced really complex and the flavors were amazing.

Does anyone know of any really good Sambusa recipes that are nice & spicy? (Just the filling, not the pastry).

Thanks!!

A: 1 cup brown lentils
1/2 tsp cayenne
1/2 cup water
1 tsp cinnamon
1/2 cup green bell pepper diced
3/4 cup onions finely chopped
salt and ground black pepper to taste
2 garlic cloves minced
3 tbl olive oil
8 won-ton wrappers
2 tsp sweet Hungarian paprika
1 egg yolk beaten with 1 tbl water
1 tsp fresh ginger root grated peeled
1 tsp coriander seed ground
oil for deep-frying

YIELDS 16 PASTRIES

Rinse the lentils and bring them to a boil in the water. Reduce the heat, cover, and simmer for 45 minutes. Meanwhile, saute the onions and garlic in the olive oil until the onions are translucent. Add the spices and chopped green peppers and simmer, covered, for 3 minutes, stirring often.

Remove the pan from the heat. When the lentils are tender, combine them with the sauteed vegetables. Season with salt and pepper.
Cut the won ton wrappers in half to form rectangles. Place a wrapper vertically on a flat surface and brush it with the beaten egg mixture. Put a rounded tablespoon of the filling on the lower end of one of the rectangles. Fold the left bottom corner up and over the filling until it meets the right edge of the wrapper and forms a triangle. Next, flip the filled triangle up and over, folding along its upper edge. Then fold it over to the left on the diagonal. Continue folding until you reach the end of the wrapper and have formed a neat triangular package. Repeat this process with the other won ton wrapper rectangles. Deep-fry each pastry until golden in 2 or 3 inches of oil heated to 360F. You can keep the fried sambussas in a warm oven until they are all prepared and ready to be served. Sambussas are best eaten hot.

Q: Ethiopian recipes needed..!?
I have searched online….and I am really a bit paranoid about how authentic they are…does any one have a good authentic recipe….I really like the lentil n the cabbage dish.

Thanks!
Doc Hudson…save your rant for some other category…

A: Kitfo
(yum my favorite)

*Grounded Raw Beef
*Ethiopian Butter
*Mitmita ( Ethiopian Spice)

Get a pot
Put the Ethiopian Butter in first
then Meat and Mitmita
and stir till all meat is brown
and small

Enjoy with Injera

Its a Gurage cuisine
I’ve seen my mom cook it

Good luck

Q: Teff free Injera (Ethiopian bread) Recipe?
I want to make the spongy bread served as an edible plate in Ethiopian restaurants. The problem is, all the recipes I can find on-line require Teff, and Ethiopian grain that I can’t find in the area.
Does anyone know of a good Injera recipe that doesn’t require Teff?

A: This recipe replaces teff with millet flour, easily found in a health foods store or co-op.

INGREDIENTS
1 tablespoon active dry yeast
5 cups warm water (110 degrees F/45 degrees C)
1 teaspoon honey
3 cups finely ground millet flour
1/4 teaspoon baking soda

DIRECTIONS
Dissolve yeast in 1/4 cup of the millet water. Allow to proof and add the remainder of the water and the flour. Stir until smooth and then cover. Allow to stand at room temperature for 24 hours.
Stir the batter well and mix in the baking soda.
Heat a large non-stick skillet over medium heat. Pour about 1/3 cup of the batter into the pan in a spiral pattern to cover the bottom of the pan evenly. Tilt the pan to quickly even out the batter. Cover the pan and allow to cook for about 1 minute. The bread should not brown but rather rise slightly and very easy to remove. It is cooked only on one side. This top should be slightly moist. Remove to a platter and cool. Stack the cooked breads on a plate.

Q: ethiopian vegetable (vegan suitible) recipes?
I wanted to make an ethiopian dinner for me, my sister (we r both vegans), and my husband sometime. I’ve been to an ethiopian restraunt twice & LOVED it! I’m so socked its not as popular as chinese food is ^^… I know a few recipes, like the teff flatbread injera, gomen wat, and fasolia… any others?
thankx
I don’t eat animal bi-products, that is what vegan means, sorry, I didn’t explain that better ^^ but thankx anyways

A: Yemiser W’et (spicy lentil stew)

Servings: 8

1 c Dried brown lentils
1 c Onion; finely chopped
2 Cloves garlic; minced
1/4 c Niter Kebbeh
1 tsp Berbere
1 tsp Cumin seeds; ground
1 tsp Paprika; sweet Hungarian
2 c Tomato; finely chopped
1/2 c Tomato paste
1 c Vegetable stock or water
1 c Green peas; fresh or frozen
Salt to taste
Black pepper; fresh, to tst
3 Batches Injera bread
Plain yogurt or cottage cheese
Rinse and cook the lentils.

Meanwhile saute the onions and garlic in the niter kebbeh, until the onions are just translucent. Add the berbere, cumin, and paprika and saute for a few minutes more, stirring occasionally to prevent burning. Mix in the chopped tomatoes and tomato paste and simmer for another 5 to 10 minutes. Add 1 cup of vegetable stock or water and continue simmering.

When the lentils are cooked, drain them and mix them into the saute. Add the green peas and cook for another 5 minutes. Add salt and black pepper to taste.

To serve Yemiser W’et, spread layers of injera on individual plates. Place some yogurt or cottage cheese alongside a serving of w’et on the injera and pass more injera at the table. To eat, tear off pieces of injera, fold it around bits of stew, and, yes, eat it with your fingers.
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Yetakelt W’et (spicy mixed vegetable stew)

Servings: 6

1 c Onions; finely chopped
2 Garlic cloves; minced
1 tb Berbere
1 tb Sweet Hungarian paprika
1/4 c Niter Kebbeh
1 c Green beans; cut into thirds
1 c Carrots; chopped
1 c Potatoes; cubed
1 c Tomatoes; chopped
1/4 c Tomato paste
2 c Vegetable stock
Salt and black pepper to tst
1/4 c Parsley; fresh, chopped
2 Batches Injera
Plain yogurt or cottage cheese

Note: Try making this dish and Yemiser W’et for the same meal. In Ethiopia, it is customary to offer several stews at one time, and people eat some of each kind.

Saute the onions, garlic, berbere, and paprika in the Niter Kebbeh for 2 minutes. Add the beans, carrots, and potatoes and continue to saute for about 10 minutes, stirring occasionally to prevent burning. Add the chopped tomatoes, tomato paste, and the vegetable stock. Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender.

Add salt and pepper to taset and mix in the parsley.

Serve with injera and yogurt or cottage cheese following the same serving and eating procedure as for Yemiser W’et.
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Injera (Ethiopian Flat Bread)

Servings: 1

1 3/4 c Flour; unbleached white
1/2 c Self-rising flour
1/4 c Whole wheat bread flour
1 pk Dry yeast
2 1/2 c Water; warm
1/2 tsp Baking soda
1/2 tsp Salt

Combine the flours and yeast in a ceramic or glass bowl. Add the warm water and mix into a fairly thin, smooth batter. Let the mixture sit for three full days at room temperature. Stir the mixture once a day. It will bubble and rise.

When you are ready to make the injera, add the baking soda and salt and let the batter sit for 10-15 minutes.

Heat a small, nonstick 9-inch skillet. When a drop of water bounces on the pan’s surface, take about 1/3 cup of the batter and pour it in the skillet quickly, all at once. Swirl the pan so that the entire bottom is evenly coated, then return to heat.

The injera is cooked only on one side and the bottom should not brown. When the moisture has evaporated and lots of “eyes” appear on the surface, remove the injera. Let each injera cool and then stack them as you go along.

If the first injera is undercooked, try using less of the mixture, perhaps 1/4 cup, and maybe cook it a bit longer. Be sure not to overcook it. Injera should be soft and pliable so that it can be rolled or folded, like a crepe.
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INJERA (Flat bread)

This recipe is quicker and much less complicated.

Servings: 8

4 c Self-rising flour
1 c Whole wheat flour
1 tsp Baking powder
2 c Club soda

Combine flours and baking powder in a bowl. Add club soda plus about 4 cups water. Mix into a smooth, fairly thin batter. Heat a large, non-stick skillet. When a drop of water bounces on the pan’s surface, dip enough batter from the bowl tocover the bottom of the skillet, and pour it in quickly, all at once. Swirl the pan so that the entire bottom is evenly coated, then set it back on the heat.

When the moisture has evaporated and small holes appear on the surface, remove the injera. It should be cooken only on one side, and not too browned. If your first one is a little pasty and undercooked, you may need to cook a little longer or to makethe next one thinner. But, as with French crepes, be careful not to cook them too long, or you’ll have a crisp bread that may be tasty but won’t fold around bits of stew. Stack the injera one on top of the other as you cook, covering with a clean cloth to prevent their drying out.
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Berbere Veg Stew

Servings: 1

2 tsp Cumin seeds
4 Whole cloves
3/4 tsp Cardamom seeds
1/2 tsp Whole black peppercorns
1/4 tsp Whole allspice
1 tsp Fenugreek seeds
1/2 tsp Coriander seeds
8 To 10 small dried red chiles
1/2 tsp Grated fresh ginger root OR
(1 tsp dried)
1/4 tsp Turmeric
1 tsp Salt
2 1/2 tb Sweet Hungarian paprika
1/8 tsp Cinnamon
1/8 tsp Ground cloves

In a small frying pan, on medium-low heat, toast the cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly. Remove the pan from the heat and cool for 5 minutes.

Discard the stems from the chiles. In a spice grinder or with a morter and pestle, finely grind together the toasted spices and the chiles. Mix in the remaining ingredients.

Store Berebere refrigerated in a well-sealed jar or a tightly closed plastic bag.
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Niter Kebbeh

Servings: 1

1 lb butter; unsalted
1/4 c onions; chopped
2 cloves garlic; minced
2 tsp Ginger; grated, peeled, fresh
1/2 tsp Turmeric
4 Cardamom seeds; crushed
1 Cinnamon stick
2 Cloves; whole
1/8 tsp Nutmeg
1/4 tsp Ground fenugreek seeds
1 tb Basil; fresh OR (1 tsp dried)

In a small saucepan, gradually melt the butter and bring it to bubbling. When the top is covered with foam, add the other ingredients and reduce the heat to a simmer. Gently simmer, uncovered, on low heat. After about 45 to 60 minutes, when the surface becomes transparent and the milk solids are on the bottom, pour the liquid through a cheesecloth into a heat-resistant container. Discard the spices and solids.

Covered tightly and stored in the refrigerator, Niter Kebbeh will keep for up to 2 months.

Note: A good quality olive or other oil may be substituted for the butter.

Q: Any body know any easy Ethiopian Desserts? Recipes would be wonderful!!?
THANKS!!!

A: Ethiopian Fruit Salad
1 ripe mango, peeled and cut in pieces
1 small ripe papaya, peeled and cut in pieces
1 navel orange, peel removed and cut in sections
1 1/2 cups seedless grapes
1 banana, sliced

Combine all the cut up fruit.
Add the banana at the last minute.

Cottage Cheese and Yogurt
Yield: 1 quart
IAB is a white cured cheese very much like the greek feta. Special herbs are added(and sometimes chopped vegetables)which gives it its characteristically acid taste. Since the cheese used in Ethiopia is not avaialble here, this recipe is an attempt to simulate lab.

In a 1-quart bowl:

Combine: 1 lb. SMALL-CURD COTTAGE CHEESE OR FARMER CHEESE
4 Tbs. YOGURT
1 Tbs. GRATED LEMON RIND
1 tsb. SALAD HERBS
2 Tbs. CHOPPED PARSELY
1 tbs. SALT
1/4 tsb. BLACK PEPPER
The mixture should be moist enough to spoon but dry enough to stay firm when served. Drain off excess liquid. One or two heaping tablespoons of lab is placed before each guest.

( check link for more recipes)

Q: What’s that Ethiopian bread that’s flat like a tortilla, but sour like sourdough? Any good recipes for it?

A: From Wikipedia:

Injera or Enjera is a pancake-like bread made out of teff flour. It is traditionally eaten in Ethiopia, Somalia (where it is also called lahoh) and Eritrea. The flour is mixed with water and allowed to ferment for a few days. It is then ready to fry into large flat pancakes. A variety of stews, and sometimes salad, are placed upon the injera for serving. Using one’s right hand, small pieces of injera are torn and used to grasp the stews and salads for eating. Injera is thus simultaneously food, utensil, and plate.

Science of bread recipe is here: http://www.exploratorium.edu/cooking/bread/recipe-injera.html

Q: Anybody have any Ethiopian vegetarian recipes?
where do you get these ingedients???
ok, i see the recipes

A: Yemiser W’et (spicy lentil stew)

Categories: Vegetarian, Ethiopian, Sundays, Moosewood, Stew

Servings: 8
# 1 c Dried brown lentils
# 1 c Onion; finely chopped
# 2 Cloves garlic; minced
# 1/4 c Niter Kebbeh
# 1 tsp Berbere
# 1 tsp Cumin seeds; ground
# 1 tsp Paprika; sweet Hungarian
# 2 c Tomato; finely chopped
# 1/2 c Tomato paste
# 1 c Vegetable stock or water
# 1 c Green peas; fresh or frozen
# Salt to taste
# Black pepper; fresh, to tst
# 3 Batches Injera bread
# Plain yogurt or cottage cheese

Rinse and cook the lentils.

When the lentils are cooked, drain them and mix them into the saute. Add the green peas and cook for another 5 minutes. Add salt and black pepper to taste.

Categories: Vegetarian, Ethiopian, Sundays, Moosewood, Stew

Servings: 6
# 1 c Onions; finely chopped
# 2 Garlic cloves; minced
# 1 tb Berbere
# 1 tb Sweet Hungarian paprika
# 1/4 c Niter Kebbeh
# 1 c Green beans; cut into thirds
# 1 c Carrots; chopped
# 1 c Potatoes; cubed
# 1 c Tomatoes; chopped
# 1/4 c Tomato paste
# 2 c Vegetable stock
# Salt and black pepper to tst
# 1/4 c Parsley; fresh, chopped
# 2 Batches Injera
# Plain yogurt or cottage cheese

Note: Try making this dish and Yemiser W’et for the same meal. In Ethiopia, it is customary to offer several stews at one time, and people eat some of each kind.

Add salt and pepper to taset and mix in the parsley.

Serve with injera and yogurt or cottage cheese following the same serving and eating procedure as for Yemiser W’et.
Injera (Ethiopian Flat Bread)

Categories: Vegetarian, Ethiopian, Sundays, Moosewood, Bread

Servings: 1
# 1 3/4 c Flour; unbleached white
# 1/2 c Self-rising flour
# 1/4 c Whole wheat bread flour
# 1 pk Dry yeast
# 2 1/2 c Water; warm
# 1/2 tsp Baking soda
# 1/2 tsp Salt

When you are ready to make the injera, add the baking soda and salt and let the batter sit for 10-15 minutes.

Here is an alternative to the _Sundays At Moosewood_ recipe for injera. It’s quicker and much less complicated.

Categories: Ethiopian, African, Bread

Servings: 8
# 4 c Self-rising flour
# 1 c Whole wheat flour
# 1 tsp Baking powder
# 2 c Club soda

Categories: Vegetarian, Ethiopian, Sunday, Moosewood, Spice

Servings: 1
# 2 tsp Cumin seeds
# 4 Whole cloves
# 3/4 tsp Cardamom seeds
# 1/2 tsp Whole black peppercorns
# 1/4 tsp Whole allspice
# 1 tsp Fenugreek seeds
# 1/2 tsp Coriander seeds
# 8 To 10 small dried red chiles
# 1/2 tsp Grated fresh ginger root OR
# (1 tsp dried)
# 1/4 tsp Turmeric
# 1 tsp Salt
# 2 1/2 tb Sweet Hungarian paprika
# 1/8 tsp Cinnamon
# 1/8 tsp Ground cloves

Discard the stems from the chiles. In a spice grinder or with a morter and pestle, finely grind together the toasted spices and the chiles. Mix in the remaining ingredients.

Store Berebere refrigerated in a well-sealed jar or a tightly closed plastic bag.
Niter Kebbeh

Categories: Vegetarian, Ethiopian, Sundays, Moosewood, Seasoning

Servings: 1
# 1 lb butter; unsalted
# 1/4 c onions; chopped
# 2 cloves garlic; minced
# 2 tsp Ginger; grated, peeled, fresh
# 1/2 tsp Turmeric
# 4 Cardamom seeds; crushed
# 1 Cinnamon stick
# 2 Cloves; whole
# 1/8 tsp Nutmeg
# 1/4 tsp Ground fenugreek seeds
# 1 tb Basil; fresh OR (1 tsp dried)

Covered tightly and stored in the refrigerator, Niter Kebbeh will keep for up to 2 months.

Note: A good quality olive or other oil may be substituted for the butter.

Q: An Ethiopian recipe called ‘buticha”?
Does anyone have a recipe for an Ethiopian vegetarian dish called ‘buticha’ [spelled phonetically]? It is made with ground fava beans, onions and some jalapenos and has the texture of mashed potatoes on the plate. I’ve had it several times at a favorite Ethiopian restaurant but am no longer near that place.

A: Buticha is “Hummus” Dip, just add chili oil to it and you’re on your way

Q: Recipes for an easy vegetarian Ethiopian meal?
Hi, I am looking for some easy Ethiopian dishes that are vegetarian that I can serve to a total of 4 people. I was thinking something like a bean/lentil dish, a cabbage or curry dish, potato dish, and another bean dish…all served on the spongy bread. I would like to only spend 1-3 hours in preparation/cooking time if that is possible!

Any ideas?? Thank you so much! ((remember, this is to be vegetarian and easy to make))

A: Ethiopian Alecha Wats

This is a lovely vegetarian version of an Ethiopian classic. A Wat is an ethiopian staple. This serve 4 people.

200 g onions, chopped
4 tablespoons oil
3 teaspoons berbere, spice
4 carrots, peeled and cut into 3cm slices
4 green bell peppers, de-seeded and quartered
700 ml water
180 ml passata (tomato sauce)
2 teaspoons salt
1/2 teaspoon ground ginger
4 potatoes, cut into thick slices
2 tomatoes, blanched, skinned and cut into 8 wedges each
8 cabbage, wedges 3cm at the widest part
salt and pepper

Add the oil and onions to a large saucepan and fry until the onions have softened, add berbere, fry for a minute then add the carrots, green peppers, water, tomato sauce, salt and ground ginger. Bring to a simmer and cook for 10 minutes before adding the potatoes and tomatoes. Cover and cook for 10 minutes before adding the cabbage. Season to taste and cook until the vegetables are completely tender (about 25 minutes).
Portion out into bowls and serve

Q: Ethiopian Salad Dressing recipe?
For those of you from Toronto, I’m talking about the Green Salad from the Ethiopian House. What the heck is in that dressing? there’s a secret ingredient that I just can’t place.

A: * 1 medium tomato, “finely” chopped
* 1-2 spring onions “finely” sliced
* 1/2 hot green pepper, minced (Jalapeno works well with this recipe. I remove the seeds with a knife and remember not to touch them.)
* 3 Tbsps. fresh lemon juice
* 3 Tbsps. extra-virgin olive oil
* 2 garlic cloves, minced
* 3 Tbsps. fresh parsley, chopped
* 1/4 tsp. ginger, minced (not powdered)
* Salt and freshly ground black pepper to taste

# Salad Dressing:
# Combine olive oil, lemon juice, salt and pepper, garlic, ginger and parsley.
# Add salt and freshly ground pepper to taste.
# Whisk well.
# Mix the dressing with tomato, spring onion, and hot pepper;

Q: Any good recipes??
Anybody know any good Ethiopian recipes??
Where do I get Fenugreek, and Berbere??

A: Hi, here is one receipe for you. Try it and tell me how is it. I am sure you will like it.

DORO WAT
Categories: Chicken, Ethiopian
Yield: 6 servings

3 lb Chicken
2 c Onion; chopped
2 T Garlic; minced
2 T Lemon juice
2 ts Salt
2 ts Ginger, fresh; chopped
1/2 ts Fenugreek
1/2 ts Cardamom
1/4 ts Nutmeg
1/4 c Butter or niter kebbeh
3/4 c ;Water
1/4 c Wine, white, dry
1/4 c Berbere sauce
2 T Paprika
4 Egg; hard boiled

Cut chicken into serving pieces and pat dry. Combine onion, garlic, lemon juice, salt, ginger, fenugreek, cardamom, nutmeg, and butter or niter kebbeh in a saucepan. Simmer two to three minutes. Add the water, wine, berbere sauce, and paprika. Cook briskly for three to five minutes or until sauce is the consistency of cream. Add the chicken pieces. Cover tightly and simmer 15 minutes. Pierce eggs with tines of a fork and add to the pan. Cover and cook 15 minutes more, or until chicken is tender.

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