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Ethiopian Recipes |
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Flaxseed Beverage Honey Wine Bread-1 Bread-2 Bread-3 Spice Mix-1 Spice Mix-2 Spice Mix-3 Spiced Clarified Butter Soup-1 Soup-2 Stew-1 Stew-2 Stew-3 Lentils Fried Snack Sheba Sauce Cheese Salad-1 Salad-2 Wat-Spice Chicken Wat-1 Chicken Wat-2 Beef Wat Lamb Wat Steak Mild Chicken Beef & Greens Prune Dish Telba (Ethiopian flaxseed beverage)Source: http://www.whats4eats.com/recipes.r_bevtelba.html Serving 4-6 Heat a cast-iron skillet over low heat. Add flaxseed and dry roast, stirring for about 5-10 minutes. Remove from heat and cool. Place flaxseed in a spice grinder and grind to a powder. Sieve into a bowl. Add water and stir. Let set for about 10-20 minutes to allow solids to settle out. Strain into a pitcher. Add honey and chill. Notes: Telba Firfit: Mix telba with broken up pieces of injera bread and heat. Serve as a side dish. Telba is a mild laxative Tej (Honey Wine)Source: http://www.sas.upenn.edu/African_Studies/Cookbook/Ethiopia.html#INJERA Yield: approximately 1 quart Tej is the Ethiopian wine made from "honey raw with comb" cooked with hops (Gesho), and it takes a special talent to make it. We simulated Tej for our Ethiopian dinner as follows: Combine: Be sure it is very cold. Whatever white wine you use should not have strong characteristic taste of its own. A mild white wine of the Soave or Riesling type thinned with water and to which honey is added is as close to Tej as one can get without going through the fermentation process. (You may be able to find honey wine ready to use. Ask at your local liquor store. If not available proceed as above.)
Injera, quick (Ethiopian crepe)Source: http://www.whats4eats.com/recipes/r_st_injeraquick.html
Heat a large cast-iron skillet over a medium-low flame. Wipe with a paper towel soaked in a little oil. Mix all dry ingredients together well. Stir in club soda and mix to a smooth batter. Should have the thin consistency of a pancake batter. Pour about 1/2 cup of the batter at a time into the skillet and spread with a spatula to make as large a crepe as possible. Let bake in the skillet till all bubbles on the top burst and begin to dry out, about 2-3 minutes. Carefully turn the injera and bake on second side another minute or two. Try not to brown the injera. Remove the injera to a warm platter and repeat with the rest of the batter, wiping the skillet clean with the paper towel each time. After the batter is used up, brush each injera all over with the lemon juice. Serve immediately, or hold covered in a warm oven. Note: This recipe approximates the true injera, which is made from a fermented sourdough. Most recipes don't call for the lemon juice, but I find it necessary to supply the essential sour flavor that injera adds to a meal. You can substitute buckwheat flour for the whole wheat flour if you like. Or you can just use all white flour. If you can find teff flour at a health food store, by all means use it. Yemarina Yewotet Dabo (Ethiopian spiced honey bread)Source: http://www.whats4eats.com/recipes/r_br_yemarinadabo.html Servings: 1 large loaf Form the dough for this bread into any shape you like. A braid looks very nice. You can also brush the top of the dough with an egg beaten with a little milk for a nice shiny brown crust. Note: When this loaf gets stale it makes great French toast. INJERA (Bread)Source: http://www.sas.upenn.edu/African_Studies/Cookbook/Ethiopia.html#INJERA Yield: 5 9-inch pancakes Bring a 10-inch skillet or a handled griddle pan to medium heat uniformly over the flame. Do not let the pan get too hot. Spread 1/2 t. OIL over the pan with a brush. Fill a measuring cup (with spout) or a large cream pitcher with batter. Pour the mixture on the hot pan or griddle in a thin stream starting from the outside and going in circles to the center from left to right. As soon as it bubbles uniformly all over remove from heat. Pancakes should be 9 inches in diameter. Place the pan in an oven at 325' for about 1 minute until the top is dry but not brown. Arrange the five pancakes overlapping each other so as to completely cover a fifteen-inch tray, thus forming the Injera "tablecloth." This unleavened bread of Ethiopia is really a huge pancake made by the women in special large pans with heavy covers. The Tef batter is saved from an earlier baking and added to the new batter to give it a sourdough quality. It is poured at a thin consistency and baked covered so that the bottom of the pancake does not brown. The top should be full of air holes before the pancake is covered. The heavy cover steams the pancake so that when it is finished it looks like a huge thin rubber sponge. Since Tef is not available here, we had to find a way to simulate Injera in our test kitchen. The combination of buckwheat flour mix and biscuit mix seems to produce the closest substitute. Making it is easy, but getting the Injera texture takes a bit of experimentation, first, because not all pancake mixes are alike and secondly, it is important to cook the pancake at just the right temperature. This takes a bit of practice.
BerbereSource: http://www.elca.org/dgm/country_packet/ethiopia/recipes.html Makes about 1 ½ cups In a heavy saucepan or cast iron skillet, toast the following over low heat for 4 to 5 minutes: ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice. Shake or stir to keep from burning. Add the salt, cayenne pepper, paprika and black pepper and continue toasting, stirring constantly, 10 to 15 minutes. Note: Cool and store in tightly covered glass jars. It will keep well in the refrigerator for about 6 months. Recipes from The Africa News Cookbook: African Cooking for Western Kitchens , by Africa News Service, 1985, p. 131 and p. 3. Berbere (Spice) 2Source: http://www.interlog.com/~john13/recipes/ethiopia.htm Servings: 1 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. Niter Kebbeh (Seasoning)Source: http://www.interlog.com/~john13/recipes/ethiopia.htm Servings: 1 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 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. Niter Kibbeh (Ethiopian spiced clarified butter)Source: http://www.whats4eats.com/recipes/r_mi_niterkibbeh.html Servings: about 2 cups Add butter to a small saucepan and melt over low heat. Add all other ingredients and simmer on lowest possible heat for about 1 hour. Pour the clear golden liquid off the top leaving all solids in the bottom of the pan. Strain through cheesecloth if necessary. Discard solids. Store in the refrigerator or freezer and use as needed. Notes: Niter kibbeh is a ubiquitous cooking medium in Ethiopian cuisine. It adds an incomparable flavor to dishes. However, if you like you can substitute oil or butter or a combination of oil and butter. Clarified butter is best. The spices and amounts are not set in stone, so don't get upset if you don't have all of them
Vegetable Alecha (Vegetable Soup)Source: http://www.sas.upenn.edu/African_Studies/Cookbook/Ethiopia.html#INJERA Yield: 8 portions The Copts in Ethiopia have many fast days on which they are not permitted to eat meat. Vegetables Alechas and Wats are substituted on these days. (The Wat differs from the Alecha in that it is made with a spice called Ber-beri or Awaze.) In a 4-quart saucepan: Cook for 10 minutes covered. Cover and cook for 10 minutes. Add 8 Cabbage Wedges, 1 inch wide. Sprinkle with Salt and Pepper. Cook until vegetables are tender. Correct the Seasoning. Place in an attractive bowl and portion out uniformly.
Yemiser W'et (spicy lentil soup)Source: http://www.interlog.com/~john13/recipes/ethiopia.htm Servings: 8 Rinse and cook the lentils. Meanwhile sauté the onions and garlic in the niter kebbeh, until the onions are just translucent. Add the berbere, cumin, and paprika and sauté 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 sauté. 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. Yetakelt W'et (spicy mixed vegetable stew)Source: http://www.interlog.com/~john13/recipes/ethiopia.html Servings: 6 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. Sauté the onions, garlic, berbere, and paprika in the Niter Kebbeh for 2 minutes. Add the beans, carrots, and potatoes and continue to sauté 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 taste 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. Yataklete Kilkil (Ethiopian gingered vegetable stew)Source: http://www.whats4eats.com/recipes/r_ve_yatakilkil.html Servings: 4-6 Place potatoes, carrots and green beans in a large saucepan. Cover with water and add 2 t salts. Bring to a boil and simmer till all vegetables are cooked through, about 10-20 minutes. Drain and set aside. Place onions, garlic, ginger and pepper in a food processor or blender and puree. In a large saucepan, heat oil, butter or niter kibbeh over medium heat. Add onion puree and sauté until moisture evaporates and onions lose their raw aroma. Do not brown. Add cooked vegetables, water, cardamom and salt and pepper. Stir well and simmer on low heat 15-30 minutes. Notes: You may steam the vegetables instead of boiling them to conserve nutrients.
DORO WAT (Chicken Stew)Source: http://www.sas.upenn.edu/African_Studies/Cookbook/Ethiopia.html#INJERA Yield: 8 portions Blend the seasonings into the onions. Add 1 cup Water. Soak: 1 3-lb. Chicken cut in 1-inch pieces, bones left on and including neck and gizzards, in 2 cups Water to which ¼ cup Lemon Juice has been added, for 10 minutes. Drain the water from each piece of chicken. Add chicken to onion mixture, stirring it through. Cover. Simmer over low heat until chicken is tender. Add more water, if necessary, to bring to stew texture (or if Wat is watery, thicken with 2 tablespoons of flour dissolved in 2 tablespoons of water). Add 8 Peeled Hard Boiled Eggs a few minutes before serving. Note: In Ethiopia , about 4 tablespoons of Ber-beri, Ethiopian red pepper, is used in each recipe. It is extremely hot. In our adaptation, we use cayenne pepper and paprika (which is not Ethiopian) to bring it to the characteristic dark color and flavor. Even cayenne pepper should be used sparingly. Mesir Wat (Ethiopian red lentil puree)Source: http://www.whats4eats.com/recipes/r_be_mesirwat.html Servings: 4-6 Puree onion, garlic, and ginger in a food processor or blender. Heat oil, butter or niter kibbeh in a large, heavy-bottomed saucepan. Add turmeric, paprika and cayenne pepper and stir rapidly to color oil and cook spices through, about 30 seconds. Add onion puree and sauté on medium heat until excess moisture evaporates and onion loses its raw aroma, about 5-10 minutes. Do not burn. Add lentils and water. Bring to a boil and simmer till lentils are cooked through and fall apart, about 30-40 minutes. Add water if necessary to keep from drying out. Stir in salt and pepper to taste and serve. Notes: Shiro Wat: use split green peas instead of lentils. Shiro wat is an Ethiopian Jewish dish. Substitute yellow lentils if you like. DABO KOLO (Little Fried Snacks)Source: http://www.sas.upenn.edu/African_Studies/Cookbook/Ethiopia.html#INJERA They will look like flat peanuts, and are served as a snack or with cocktails; and like peanuts, once you start eating them you can't stop. In a 1-quart bowl: Knead together and add WATER, spoonful by spoonful, to form stiff dough. Knead dough for 5 minutes longer. Tear off a piece the size of a golf ball. Roll it out with palms of hands on a lightly floured board into a long strip 1/2 inch thick. Snip into 1/2-inch pieces with scissors. Spread about a handful of the pieces on an ungreased 9-inch frying pan (or enough to cover bottom of pan). Cook over heat until uniformly light brown on all sides, stirring up once in a while as you go along. Continue until all are light brown. Sheba SauceCombine: 1 cup Ketchup Marinate the tomato mixture in the sauce. Serve in sauce dishes without lettuce or drain well and place in the center of the Injera. IAB Cottage Cheese and YogurtSource: http://www.sas.upenn.edu/African_Studies/Cookbook/Ethiopia.html#INJERA Yield: 1 quart Iab is a white curd cheese very much like the Greek feta. Special herbs are added (and sometimes chopped vegetables) which give it its characteristically acid taste. Since the cheese used in Ethiopia is not available here, this recipe is an attempt to simulate lab. In a 1-quart bowl: Combine: 1 lb. Small Curb Cottage Cheese or Farmer Cheese 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 on the Injera before each guest. CHEF KURT LINSI'S QUEEN OF SHEBA SALADSource: http://www.sas.upenn.edu/African_Studies/Cookbook/Ethiopia.html#INJERA Yield: 8 small salads Chef Linsi serves this salad when he prepares an Ethiopian dinner, as he feels that a salad is lacking in the Ethiopian presentation. It's pretty hot too, so be careful with the hot-pepper sauce and hot chilies. In a 1-quart bowl: Make Sheba Sauce. Ethiopian Lentil SaladSource: http://wuzzle.org/ethio.html
Cook lentils as directed. But do not overcook. Drain and rinse and place in bowl. Combine with remaining ingredients but tomato. Toss gently. Place in refrigerator. Stir occasionally while salad is chilling. Add garnish and serve. Notes: wheat crackers, bread sticks and rye crisps.
Basic Ethiopian "Wat"Source http://www.hotpaste.com/recipes.php For a party of about 6: Chop 6 good-sized onions and the cloves of one head of garlic. Put them into a heavy, 12" covered casserole, without oil or water . At high heat, stir constantly until the onions appear translucent. Add one cup of olive oil. Lower heat to medium, and simmer uncovered about 10 minutes. Add 1/2 Tablespoon of Tektonic Hot Paste, or 1 Tablespoon of Tektonic Savory Paste, and stir until completely blended. Stirring all the while, add: Reduce heat to low and simmer 10 minutes. Add 12 oz. tomato paste and stir until completely blended. Simmer 10 minutes. By now your "wat" has a rich, red color and a flavor to match! All in all, about 1 hour may have been expended in the preparation. Below are some dishes you may produce using this "wat".
Doro (Chicken) WatSource: http://www.hotpaste.com/recipes.php Cut up one whole chicken into 8 to 10 pieces, and discard all skin and fat. Make a few lengthwise slits in each piece, and marinade about 6 hours, in fresh lemon juice and white wine. Add the pieces one by one to the basic "wat", a very low heat, turning often to coat each thoroughly. Slow cooking will help give rich flavor to the meat. Hard boil 10 eggs. Shell and make 4 or 5 lengthwise slits around each egg, being careful not to cut into the yolk. Add the eggs to the "wat" turning them gently in among the chicken pieces. Cook about 1 hour, stirring from time to time, until the chicken is cooked through.
Siga (Beef) WatSource: http://www.hotpaste.com/recipes.php Turn OFF the heat under your basic "wat". Add 1 1/2 lb. lean, ground beef, a little at a time, mashing thoroughly until it is completely integrated with the "wat". Turn the heat to very low and continue mashing to ensure the ground meat does not clump. You want your "siga wat' to be thick and smooth, not grainy. Stir until well blended, then turn off heat and let stand.
Doro Wat (Ethiopian chicken stewed in red pepper paste)Source: http://www.whats4eats.com/recipes/r_po_dorowat.html
Doro wat is perhaps the best-known Ethiopian dish. It is traditionally very spicy, but adjust the amount of cayenne to your liking. Chicken breast can be used, but the result won't be as tender and moist. If you don't have red wine, just use 1 c of water or stock. Sik Sik Wat: Substitute 2 lbs of cubed stewing beef for the chicken. Proceed with the recipe Vegetable Wat: Substitute 2 lbs of small zucchini, halved and quartered. Proceed with the recipe, but cut cooking time to when zucchini is cooked through and soft. Lamb and fish may also be substituted.
SEGA WAT (Ethiopian Lamb)Source: http://www.sas.upenn.edu/African_Studies/Cookbook/Ethiopia.html#INJERA Yield: 8 portions Proceed as above but use 2 lbs. of lamb (from leg) instead of chicken and only 1 cup of chopped onions. The lamb is cut in l/2-inch cubes, the water is not added, and the lamb is sautéed on all sides until quite dry and well done.
KITFO (Ethiopian Tartar Steak)Source: http://www.sas.upenn.edu/African_Studies/Cookbook/Ethiopia.html#INJERA Yield: 8 portions Doro AlichaSource: http://www.marga.org/food/recipes/doro.html
This is a mild Ethiopian chicken dish. As with other Ethiopian dishes, it uses a lot of butter, but it's great for special occasions. I like to cook two or three different Ethiopian dishes, and serve them on a big tray with white rice, a simple salad and plain yogurt. Use injera to scoop up the food from the common plate. 6 onions Wash the chicken parts and soak in water with the lime. In a large pot, fry the onions without fat until tender. Add butter and stir. Add about 1/2 cup of water and the wine. Add spices. Add the chicken. Cook for about 45'. Add more water if necessary, and cook until done, and until the sauce is reduced (though it'll have to cool down to solidify a little).Add four eggs and serve. (I personally skip the eggs) Note: You can make this dish into the much more delicious (and spicy!) doro wat, chicken stew, by adding up to one cup of berbere (a pepper mixture). Unfortunately berbere is a pain in the behind to make. It's sold at some ethnic stores (try Middle Eastern ones), but probably not everywhere. To make the spiced butter, melt 1 lb of butter in a pot. Skim the foam as it forms, until the butter is pretty much clear. You can also by clarified butter at some ethnic food stores (again, try Middle Eastern ones). Mix a small piece of chopped ginger with 1 clove of garlic (minced) and a couple of slices of chopped onion. Add to the butter. Add one tsp of fenugreek, 1/4 tsp cumin, 1/2 tsp basil, 1/4 tsp cardamon seeds, 1 tsp of oregano and a pinch of turmeric. Stir and simmer for about 15'. Let the spices settle, and then drain.
Gomen SegaSource: http://wuzzle.org/ethio.html
Clean and chop mustard greens. Place them in large pot and simmer for 10 minutes. Do not add water. Enough water clings to greens in cleaning process. Drain and set aside. In Dutch oven, sautés beef, onion, peppers and salt and pepper until beef is brown. Add mustard greens and remaining ingredients. Cook for 1 hour or until liquid in pan has evaporated.
Prunes With Almonds and RaisinsSource: http://www.stratsplace.com/rogov/israel/dragons_hot_sauce.htm 1 lb. (450 gr.) soft prunes, pitted In a saucepan mix the prunes, almonds, raisins, cloves, wine, cinnamon and sugar. Bring the mixture to a boil, stirring regularly. Reduce the flame and continue cooking and stirring until the mixture thickens. Remove the cloves and transfer the other ingredients to a medium sized dessert dish. Place the dish in the center of the table and serve hot with small dessert spoons so that each guest may help him or herself. Ideally served with mint tea or strong Turkish coffee.
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