Ethiopian Barley Porridge (Genfo)

Ingredients
3 cups barley flour
4 cups water
1 cup milk
3 tablespoons butter or olive oil
2 tablespoons chili pepper (berebere) or (Awaze)
¼ teaspoon salt

Preparation

1st Step: In a medium saucepan, bring to boil water, milk, 1 tablespoon of butter or oil and salt;

2nd Step: Pour and set aside one cup of the boiling liquid for later use;

3rd Step: Put the barley flour into the boiling liquid; with round spatula, stir continuously until no lumps (10 minutes);

4th Step: Gradually pour the remaining liquid into the pot and continue to stir until the porridge is thick and silky; remove from heat (15 minutes);

5th Step: In a round and deep serving bowls spread oil or melted butter;

6th Step: Divide and scoop the porridge into four portions and place it on the greased bowls;

7th Step: With spoon or spatula shape the porridge into a ball. Then, make a round hole in the center of the porridge; fill up the hole with oil or butter, berebre or awaze. Serve immediately.
4 Servings


Note:
-You can make Geno using wheat flour.
-You will find the barely flour in Ethiopian groceries

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Ethiopian Corn Cereal (YeBekolo Qiniché)

Ingredients:

2 cups cracked Corn
2 tablespoon purified butter (NitirKebe)* or
3 tablespoon olive oil
1 medium shallot or red onion
4 cups or more water
½ cup milk (optional)
¼ teaspoon garlic powder
¼ teaspoon black pepper
1/8 teaspoon turmeric powder
Salt to taste

Preparation:

1st Step: Thinly chop the onion; in a medium pot saute the onion with one tablespoon of oil for 5 minutes or until tender;

2nd Step: To the saute onion add, 3 cups of water, milk, 1 tablespoon butter or 2 tablespoon oil, garlic, black pepper, turmeric powder, salt;

3rd Step: Rinse the cracked Corn, add to the spiced boiling pot; in a lower heat, cook it for 20 to 25 minutes or until it absorbs the water, stir continuously and gently;

4th Step: Remove from heat; add the remaining butter or olive oil and mix it very well; serve it immediately or keep it in the fridge, warm it when needed.

* Click here to prepare Purified/Clarified Butter (Nitir Kebe)

For nutritional facts of this recipe please visit http://www.recipezaar.com/431170. For vitamin content please click on "Print Recipe" on aforementioned site.

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Ethiopian Lightly Spiced Bread

Ethiopians bake many kinds of breads. This bread is my favorite one.

Ingredients:

3 lbs all purpose flour or Semolina
½ oz or 1 tablespoon highly active dry yeast
1 teaspoon baking powder
½ cup vegetable oil or corn oil
¼ teaspoon bishop weeds or ground coriander *
2 tablespoon awaze (mild red pepper paste)
¼ teaspoon garlic
½ teaspoon black pepper
¼ teaspoon cardamom (Korerima)*
½ teaspoon salt
Warm water (as required)

Preparation:

1st Step: Starter - Mix the yeast with one glass of warm water and wait until rises; or use sourdough starter;

2nd Step: Place the flour in a big bowl, add the yeast mixture and the baking powder; blend it with hand by adding the warm water gradually, until the dough is smooth and elastic; Keep it for 45 min. to rise;

3rd step: Combine, oil, awaze, cardamom, coriander or bishop weeds, salt, black pepper, garlic with 1 cup of warm water, blend the dough well with hand;

4th Step: Cover the bowl and allow rising until triple in bulk, (takes 45-60);

5th Step: After the dough has risen enough, transfer the dough to a deep baking round or square pan; spread the dough evenly on the pan;

6th Step: Allow to rise for another 15-25 minutes;

7th Step: Preheat oven, bake at 350 degree for 45-60 minutes. Use wooden stick to test if the bread is ready;

8th Step: When done, remove the bread from the baking pan and set on a rack to cool.

* You will find the spices mentioned here in Ethiopian or Indian shops/groceries

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Ethiopian Barley and Flax Instant Meal (Besso Betelba)

Barley and Flax Besso is a kind of cereal which is perfect for breakfast or snack.

Ingredients:

2 cups barley flour (Yebeso Duket)
4 tablespoon flax seed powder
2 tablespoons clarified butter (Nitir Kebe) or
2 ½ tablespoons olive oil
½ teaspoon Mitimita (cayenne-type hot pepper)*
1 cup boiling water
½ teaspoon cardamom (Korerima)*
Salt (if needed)

Preparation:

1st Step: Boil water, remove from heat, combine it with butter or oil, mitmita, cardamom, and salt;

2nd Step: Place barley flour in bowl, gradually add the spicy marinated liquid and blend it well with spatula to avoid lump.

3rd Step: Using a tight sifter, spread the flax seeds powder over the blended barley and mix it well. Put it in individual serving plates and serve it with milk or orange juice.

Servings 2

Notes:

• Barley flour (Besso): If roasted barely flour is unavailable (a) Take 3 cups of barley seeds, soak and remove inedible outer skin (b) lightly roast the seeds for 10 minutes (c) grind the seeds (c) add ½ teaspoon roasted garlic powder and ¼ teaspoon ginger powder and salt to taste; grind it more; keep it in a tight container, store it in fridge; use it whenever needed.
• Flax seeds: Lightly roast the flax seeds, grind it; keep it in a tight container, use it immediately or keep it in the fridge for a day or two.

Click here to prepare Purified/Clarified Butter (Nitir Kebe)

* You will find the spices mentioned here in Ethiopian or Indian shops/groceries

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Ethiopian Oat Cereal (YeAjja Qiniché)

YeAjja Qiniché is a breakfast meal easy to prepare and fulfilling.

Ingredients:

2 cups cracked oats
2 tablespoon purified butter (NitirKebe)* or
4 tablespoon olive oil
2 cups or more water
1½ cup milk (optional)
¼ teaspoon garlic powder
¼ teaspoon black pepper
1/8 teaspoon turmeric powder
2 tablespoon raisins
Salt to taste

Preparation:

1st Step: Rinse the cracked oats very well;

2nd Step: in a medium cooking pot, boil water; add milk, 1 tablespoon butter or 2 tablespoon oil, garlic, black pepper, turmeric powder, salt.

3rd Step: In the spiced boiling pot, add the cracked oats and cook it in a lower heat;

4th Step: After 15 minutes of cooking the oats, sprinkle the raisins and cook it for another 5 to 10 minutes or until it absorbs the water, stir continuously and gently;

5th Step: Remove from heat; add the remaining butter or olive oil and mix it very well; serve it immediately or keep it in the fridge, serve it warm.

Serving 4 persons

* Click here to prepare Purified/Clarified Butter (Nitir Kebe)

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Spiced Collard Green (YeGomen Kitfo)

This simple vegetable side-dish is appetizing and nutritious.

Ingredients:

1 lb collard green
2 teaspoons Mitmita *
4 tablespoons extra-virgin olive oil or
1½ tablespoon purified/clarified butter (Nitir Kebe) **
½ teaspoon cardamom powder (korerima) *
½ teaspoon garlic powder or fresh garlic (diced)
Salt and pepper to taste
Water as required

Preparation:

1st Step: Separate the leaves, cut and discard the end stems, wash well in cold water. Then finely chop the leaves. Soak it in cold water;

2nd Step: Boil 8 cups of water in a large pot and add the collard green, whenever needed add boiled water and cook it for 20 minutes or until tender or until it absorbs all water.

3rd Step: Step: In medium pot, on a lower heat melt the butter, remove from heat, add mitmita, cardamom, garlic, black pepper, salt. If oil is used, no need warm, just mix it with the rest of ingredients;

4th Step: Combine the cooked collard green with the spicy butter or oil; using fork and spoon, mix it until completely marinated.

5th Step: Serve it with Injera, pita bread or any bread of your choice.

* You will find these spices in Ethiopian or Indian shops/groceries
** Please click here to see how to prepare Purified/Clarified Butter (Nitir Kebe)

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Sardines Wot (Sardines Stew)

Sardines Stew is my sister Haimi's favorite dish.

Ingredients:

12oz sardines (4 canned)
1 cup shallot or red onions (finely chopped)
1 ½ tablespoons hot red chili powder (berbere)
2 tablespoon tomato sauce
3 tablespoons vegetable or olive oil
4 garlic cloves (diced)
¼ teaspoon ginger powder
¼ teaspoon black pepper
¼ teaspoon cardamom powder
1½ cup water
Salt (if needed)

Preparation:

1st Step: Cook the onion with 1 tablespoon of oil and ½ cup of water (by gradually adding the water); stir and sauté continuously until it is very soft.

2nd Step: Add ½ cup of water, chili powder, tomato sauce, garlic, ginger, black pepper and 2 tablespoons oil boil; stir and cook for 10 minutes and add ½ cup water and cook for 2 minutes;

3rd Step: Open the sardines, strain and discard the oil or water which comes with it; add the sardines in the stew and stir and cook for 10 minutes. Add cardamom powder and stir. Remove from heat.

4th Step: Serve it warm or cold as dipping sauce.

Serving 4.

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Teff Injera (Ethiopian flat-thin bread)

Teff is tiny ancient grain grown in Ethiopia and Injera is mainly a product of Teff.

Ingredients:

4 ½ lbs (2kg) Teff flour
1 teaspoon dried yeast
water (as required)

Preparation:

1st Step: Starter - mix the yeast with one cup of warm water; keep until rises;

2nd Step: Meantime, sift the Teff into a big bowl, mix it by hand with cold water, or blend it lightly in a food processor; add the starter and mix it well;

3rd Step: Pour the dough in a medium tall container; add water generously; cover and set aside overnight to ferment;

4rd Step: The second day, discard the water from the dough; add fresh water to it generously and keep it outside for another 24 hours.

5th Step: The third day, discard the water from the dough;

6th Step: In a medium pot, boil 3 cups of water; add one cup of the fermented dough, mix it well with spatula for 10 minutes or until it is thick; mix it with the fermented dough; add water as required. It should be thinner than pancake dough.

7th Step: Preheat a flat large skillet or Ethiopian Injera pan (Mettade), leave it on low fire when baking, take ½ cup or less dough, pour it in circle starting from the edge. Bake it for 30 -40 seconds. As Injera is delicate, remove from the pan carefully, put it on a flat surface or a flat platter to cool; depending on the size of skillet, you may get 20 to 30 Injera.

8th Step: Serve it at room temperature. Keep it outside for a day or two. If need, put them in the fridge; microwave each Injera for 40 seconds before serving.

Note:

- Teff flour is available in health store or in Ethiopian groceries.
- Use the dried yeast as a starter only the first time you prepare the dough, otherwise you keep one cup fermented dough in the fridge to use it as a starter.
- If you prefer less sour Injera, you may bake the Injera 24 hours after your prepare the dough.

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Ethiopian Whole Chickpeas Mild Stew (Yeshinbera Alicha Fitfit)

This is a yummy side-dish. It looks like soup and served with Injera cut in pieces. I always prepare it when I have a big gathering during Lent time.

Ingredients:

2 cups dried chickpeas
1 cup onion (thinly chopped)
1 cup vegetable or corn oil
6 cloves garlic (diced) or 1 teaspoon garlic powder
¼ teaspoon cardamom powder (korerima) *
¼ teaspoon turmeric *
1 teaspoon yellow mustard or 1 tablespoon fresh ginger-root juice
¼ teaspoon black pepper
2 long hot green peppers, seeded and sliced
6 cups of water
Salt to taste

Preparation:

1st Step: Cook the onion with 2 tablespoons of oil and one cup of water (by gradually adding the water); stir and sauté continuously until it is very soft. Add five cups of water, boil it for five minutes;

2nd Step: Rinse and add the chickpeas, cook it for 15 minutes;

3nd Step: Add oil, garlic, turmeric, black pepper, mustard or ginger; mix it well and cook for 20 minutes or until the chickpeas are soft;

4th Step: Add salt and cardamom powder, remove from heat and add the green sliced pepper.
At room temperature, keep it in the fridge.

5th Step: Cut the Injera in pieces and place them in a serving bowl; pour the chickpeas mild stew and mix it gently. Serve it cold.

Note:
* You will find these spices in Ethiopian or Indian shops/groceries.
-If you prefer the chickpeas in a can, it would take less time to cook but rinse it well.
-You may use dried yellow peas instead of the chickpeas.
-To make the dried chickpeas soft and tender, it would be advisable to soak them for at least a day before cooking.

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Ethiopian Chickpeas Fish Stew (Yeshinbera Assa Wot)

This is one of Ethiopian exotic dish. The literal meaning of Yeshinbra Assa is chickpeas fish but there is no fish inside the dish except the design which looks like fish. We prepare this dish, when we have a special occasion during Lent time. It is my mother's favorite dish.

Ingredients

4 cups spiced chickpeas flour
4 cups red onions or shallots (thinly chopped)
1 ½ cups hot red chili powder (berbere) *
5 cups water or more
2 cups vegetable or corn oil
1 tablespoon fresh garlic or 1 teaspoon garlic powder
1 teaspoon cardamom (korerima)*
¼ teaspoon black cumin*
½ teaspoon fresh ginger-root juice
Salt and black pepper to taste

Preparation
1st Step: In a medium bowl, combine the spiced chickpeas flour, salt, and ½ cup of oil; gently mix the ingredients together adding water slowly until the dough is smooth;

2nd Step: Spread the dough on a baking sheet using cookie scooping tools; shape them as fish or as desired;

3rd Step: Bake the chickpeas cookies for 25 minutes or until golden brown;

4th Step: In meantime, in medium pot, sauté the onion using one cup of water by adding two tablespoons each time until the onion is golden brown and soft;

5th Step: Add one cup of water to the cooked onion, hot red chili powder, garlic, ginger, black cumin, and stir it well; add 1½ cups of oil, stir for 15 minutes;

6th Step: Add three cups of water (or more if need); Cook for 15 minutes;

7th Step: To the boiling sauce, add the baked chickpeas cookies; stir and cook, in a lower heat, for 20 minutes or until it simmers;

8th Step: Add cardamom, salt and black pepper to taste. Remove from heat.

9th Step: Keep it in the refrigerator and serve it cold with Injera (Ethiopian Flat Bread) or bread of your choice.

Serving 10 or more.

* You will find these spices in Ethiopian or Indian shops/groceries.

For nutritional facts of this recipe please visit http://www.recipezaar.com/415801. For vitamin content please click on "Print Recipe" on aforementioned site.

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Ethiopian Hummus (Elibet)

The broad beans paste is an appetizing and appealing side-dish. In Ethiopia, broad beans are cooked in many ways. This is one of my favorite dishes.

Ingredients:

3 cups dried broad Beans* (baqueella)
1 cup Sunflower seeds (Suff)
4 tablespoons lemon juice)
4 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil
5 cups or more water

Preparation:

1st Step: Rinse the sunflower seeds with cold water; in a cooking pot, cover it in cold water; boil for 15 minutes or until soft; strain in colander, discard the liquid; place the sunflower seeds in a food processor (blender), add 5 cups of cold water; grind and mash until all the seeds are crushed; strain and pour the sunflower juice into a cooking pot;

2nd Step: Rinse the broad beans and add to the sunflower juice; cook it for 30 minutes or until it is very soft.

3rd Step: Place the cooked beans in a blender or food processor. Add garlic, oil, salt, lemon, 1 cup or more the boiled sunflower liquid, and two cube ice. Blend it for 4-5 minutes until thoroughly mixed and smooth.

4th Step: Place the Elibet (Hummus) in serving bowl or in a container; Serve it immediately with Injera, pita bread or any bread of your choice. Keep the rest in fridge.
*As broad beans come in green, beige or brown, use the beige to get the creamy color.
Serving 6.
For nutritional facts of this recipe please visit http://www.recipezaar.com/416617 . For vitamin content please click on "Print Recipe" on aforementioned site.

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Ethiopian Spicy Peas Powder Stew (Yeater Shiro Wot)

Spicy Peas Powder Stew (Yeater Shiro Wot) is a healthy dish for all served with Injera (Ethiopian flat bread). Low-fat sour cream as a side dish makes it delicious.

Ingredients:

½ cup spiced peas powder
1 ½ tablespoon chili pepper powder -Berbere (if spiced peas are not available
1 red onion (finely chopped)
4 or 5 tablespoons extra-virgin olive oil or vegetable oil
3 cups or more water
½ teaspoon garlic powder
¼ teaspoon cardamom powder (Korerima)*
Salt and black pepper to taste
1 cup low-fat sour cream

Preparation:

1st Step: Sauté the onion with oil, adding gradually half cup of water (5 to 10 minutes);

2nd Step: If the peas are not spiced add the chili powder and stir for five minutes; Add one cup of water, leave it boil;

3rd Step: To the boiling sauce, sprinkle the peas powder by stirring continuously until smooth and add one cup of water; or mix the powder with cold water in a bowl and pour to the boiling water; mix it well; Stir continuously; If more water is required, add hot water and cook in a lower heat for at least 20-25 minutes;

4th Step: Add false cardamom and cook for 2 minutes;

5th Step: Add black pepper and salt to taste and cook until it simmers very well.

6th Step: Serve it cold or warm with Injera, pita bread or any bread. Sour cream as a side dish makes it more delicious.

P.S. If needed, you may add 2 tablespoons of purified butter (Nitir Kebe) instead of the oil.

* You will find these spices in Ethiopian or Indian shops/groceries.

For nutritional facts of this recipe please visit http://www.recipezaar.com/389121. For vitamin content please click on "Print Recipe" on aforementioned site.

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Ethiopian Beef Jerky and Split Lentils Stew (Quwanta-Miser Wot)

This was my grandgather's favorite dish. It is a delicious dish with Injera (Ethiopian flat bread).

Ingredients:

1 cup split red lentils
1 cup small pieces of Beef Jerky (Quwanta)*
2 tablespoon chili pepper (Berbere)
1 red onion or shallot (thinly chopped)
2 tablespoon extra-virgin or vegetable oil
2 tablespoon purified/clarified butter (Nitir kebe) **
4 glove garlic (diced) or 1 teaspoon garlic powder
¼ cardamom powder (korerima) if available ***
Black pepper and salt to taste

Preparation:

1st Step: Boil the beef jerkey in three cups of water till tender;

2nd Step: Sauté the onion with ½ cup of water and two tablespoons of oil for 5 minutes or until tender;

3rd Step: To the cooked onion add half cup of water, chili powder (berbere), butter, garlic and black pepper. Stir for 10 minutes;

4th Step: To the boiling sauce, add half cup of water, beef jerky and cook for 10 minutes;

5th Step: Meanwhile, bring to boil 4 cups of water in a medium pot. Rinse the lentils with fresh water and add to it. Cook for 5 minutes;

6th Step: Remove the foam with spoon from the lentils and discard . Lightly drain the extra water in a container or a cup;

7th Step: Combine the lentils and the beef jerky sauce. Mix well. If more water is needed, use the set-aside water. Cook the stew for 20 minutes or until it simmers;

8th Step: Add false cardamom and salt to taste. Remove from heat. Serve it warm with Injera, pita bread etc.

6 Servings

P.S. If Ethiopian Beef Jerky (Quwanta) is not available, fried beef without any grease will be tasty too.

*Click here to prepare Ethiopian Beef Jerky (Quwanta)
** Click here to prepare Purified/Clarified Butter (Nitir Kebe)
*** You will find these spices in Ethiopian or Indian shops/groceries
For nutritional facts of this recipe please visit http://www.recipezaar.com/348191. For vitamin content please click on "Print Recipe" on aforementioned site.

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Ethiopian Spicy Cheese Dip

Spicy, delicious and appetizing side-dish.

Ingredients:

2lb farmers cheese (unsalted)
2 tablespoons clarified butter (Nitir Kebe) **
2 teaspoons Mitimita (cayenne pepper) **
¼ teaspoon garlic powder
¼ teaspoon cardamom powder (Korerima) *
¼ teaspoon White pepper

Preparation:

1st Step: In a bowl, flake the cheese with forks;

2nd Step: In small pot, on a lower heat, melt the butter; remove from heat; add Mitmita (cayenne pepper), cardamom, white pepper and garlic powder;

3rd Step: Pour the melted spiced butter on the cheese; mix well until completely marinated;

4th Step: Keep it in the fridge and serve it cold.


8 Servings

* You will find these spices in Ethiopian or Indian shops/groceries
** Please click here to see how to prepare Clarified Butter (Nitir Kebe)

P.S. If home-made cheese is needed, boil 2 gallons of buttermilk at a lower heat, with a pinch of salt and one lemon juice, stirring continuously. leave it to cool, strain and discard the water; keep it in fridge.
For nutritional facts of this recipe please visit http://www.recipezaar.com/347075. For vitamin content please click on "Print Recipe" on aforementioned site.

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Ethiopian Spiced Beef Jerky (Quwanta)

Spiced Beef jerky (Quwanta) is served as snack or appetizer. It is my husband's favorite snack.

Ingredients:

5 lbs (2 kg) beef- top or bottom round
2 tablespoon chili powder (berbere) or mild chili pepper paste (Awaze)
3 tablespoons dry wine or sherry
1tablespoon olive oil or vegetable oil
¼ teaspoon cardamom powder (Korerima)
½ teaspoon black pepper
A pinch of salt

Preparation:

1st Step: Remove fat; cut the meat in long strips with zigzag shapes;

2nd Step: Mix chili pepper powder (berbere) or (Awaze), wine, oil, false cardamom, black pepper and salt;

3rd Step: Marinate the meat with mixed dressing;

4th Step: Place the meat on food dehydrator or jerky maker; cover and dehydrate until crisp dry;

5th Step: Break the dried meat in small pieces; keep the pieces in a tight glass jar.

10 Serving.

P.S. Adding Quwanta (Beef Jerky) while cooking vegetables or legumes give good flavor.

For nutritional facts of this recipe please visit http://www.recipezaar.com/321136. For vitamin content please click on "Print Recipe" on aforementioned site.

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Teff and Barley Injera (Ethiopian flat-thin bread)

Injera is mostly a product of teff flour. However, it is also prepared mixing teff with other grains such as barley, wheat, sorghum or rice.

Ingredients:

4 lbs teff flour *
1 lb barley flour
1 teaspoon dried yeast
1 cup self-rising flour
water (as required)

Preparation:

1st Step: Starter - mix the yeast with one cup of warm water; keep until rises; or use sourdough starter;

2nd Step: Combine in a large container the teff and barley flour with cold water or mix lightly in a blender;

3rd Step: Add the starter and mix it well; add water generously; cover it tight; keep it outside to ferment;

4rd Step: The second day, pour and discard the water; add same amount of fresh water to the dough; keep it tight;

5th Step: The third day, pour and discard the water; blend the self-rising flour with three cups of cold water; mix it with the fermented dough; add water as required. This time it should be thinner than pancake dough. Keep it outside for 15 minutes to rise;

6th Step: Warm a flat pancake pan, or skillet, or a specialized electric stove; pour the dough in circle shape in small amount; bake it for 30 -45 seconds.

7th Step: Depending on the size of skillet, you will get 20 to 30 injeras.

8th Step: If less sour taste preferred, bake it the second day.

* You may find teff flour in health store.

For nutritional facts of this recipe please visit http://www.recipezaar.com/324696. For vitamin content please click on "Print Recipe" on aforementioned site.

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Ethiopian Beef Steak Tartar (Kitfo)

My Ethiopian Cooking: Steak Tartar (Kitfo)

Kitfo is one of the typical dishes of Ethiopian cooking. The main ingredients of Kitfo is beef, clarified butter and mitmita. Mitmita is a very spicy pepper powder which is made of cayenne-type tiny dark-orange chili peppers seasoned with spices such as cloves, cardamom seed and salt.

Ingredients of the Steak Tartar (Kitfo):

2 lb (1 kg) beef top round (freshly cut)
6 teaspoons or more Mitmita *
4 tablespoons purified/clarified butter (Nitir Kebe) **
1 teaspoon cardamom powder (korerima) *
¼ teaspoon garlic powder (optional)
Salt and black pepper to taste (optional)

Preparation:

1st Step: Cut the meat in small pieces; remove fat and seams;

2nd Step: In a food processor put small amount of the meat at a time, spread some mitmita, grind until meat is finely chopped; using a fork, remove any residue of fat and seams; place the spicy ground meat in a dish; repeat the process until all required meat is done.

3rd Step: In small pot, on a lower heat melt the butter, add the remaining mitmita, cardamom, (garlic, black pepper, salt, if needed); remove from heat;

4th Step: Combine the spicy ground meat with the spicy butter; using fork and spoon, mix it until completely marinated.

5th Step: Place it in a lightly warm serving dish, serve it immediately with Injera or bread. If preferred, sauté the marinated meat for two to three minutes.

6 Servings

Note: As Steak Tartar is uncooked dish, choice of first class quality meat and cleanliness is important.

* You will find these spices in Ethiopian or Indian shops/groceries
** Please click here to see how to prepare Purified/Clarified Butter (Nitir Kebe)

For nutritional facts of this recipe please visit http://www.recipezaar.com/353928. For vitamin content please click on "Print Recipe" on aforementioned site.

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Ethiopian Mild Lamb Stew (Yebeg Alicha)

Lamb (Yebeg0) Alicha is my favorite dish. It reminds me of my childhood.

Ingredients:

2 lb lamb chops (ribs and meat)
¼ cup purified butter **
2 cups white onion (thinly chopped)
1 tablespoon fresh garlic or 2 teaspoon garlic powder
1 tablespoon fresh ginger-root juice or ¼ teaspoon ginger powder
1 teaspoon cardamom powder (korerima) *
¼ teaspoon bishop weed *
¼ teaspoon turmeric *
2 long hot chili peppers, seeded and sliced
6 cup boiled water
Salt to taste

Preparation:

1st Step: Cut the ribs in smaller sizes and the meat in small strips, wash it with cold water;

2nd Step: Boil water in large pot; add the cleaned ribs and the meat; cook it for 10 minutes and strain;

3rd Step: In medium heat, cook the onion with two cups of water (adding the water gradually); stir continuously until tender (10-15 minutes);

4th Step: Add the butter, garlic, ginger-root juice, bishop weed and cook for five minutes.

5th Step: Add the ribs and the meat; stir for five minutes; put four cups of water and turmeric; cover and cook for 30 minutes;

6th Step: Add cardamom (korerima), salt to taste and cook to simmer;. at the end, add the hot peppers and remove from heat.

Serving 6 persons

* You will find these spices in Ethiopian or Indian shops
** Please click here to see how to prepare Purified Butter (Nitir Kebe)
For nutritional facts of this recipe please visit http://www.recipezaar.com/321660. For vitamin content please click on "Print Recipe" on aforementioned site.

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Ethiopian Split Pea Mild Stew (Yeater Kek Alicha)

My Ethiopian Cooking: Split Pea Mild Stew (Yeater Kek Alicha)
Simple dish for vegans, vegetarians and Lent observers

Ingredients:

1 cup yellow split peas (rinsed)
2 red onions (diced)
½ cup olive oil or vegetable oil
4 cups water
¼ teaspoon bishop weed powder *
½ teaspoon fresh garlic or garlic powder
¼ teaspoon ginger powder
¼ teaspoon turmeric powder*
1 hot green pepper (seeded and sliced)
Salt and black pepper to taste

Preparation:

1st Step: In a medium pot, bring to boil 3 cups of water; add the rinsed split peas; Cook it for 20 minutes or more;

2nd Step: Meanwhile, in medium heat cook the onion with one tablespoon of oil and one cup of water (by gradually adding the water); stir and sauté continuously until it is very soft. You may add more water if needed. (10 minutes);

3nd Step: Add to the cooked onion, half cup of water, the rest of the oil, garlic, bishop weed, ginger and turmeric; Cook for five minutes;

4th Step: Strain the water from the cooked peas, set aside the water;

5th Step: Add the cooked peas to the onion; mix well and cook it for 5 minutes; add one cup of the set-aide water, salt and black pepper. Cook for another 10 minutes or until simmers;

6th Step: Add the sliced hot pepper and remove from heat. You may serve it cold or warm with Injera or bread of your choice.

Serving 4 persons.

* You will find these spices in Ethiopian or Indian shops.

For nutritional facts of this recipe please visit http://www.recipezaar.com/320148. For vitamin content please click on "Print Recipe" on aforementioned site.

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Barley and Fruit Juice (YeBesso Dukete Smoothie)

In Ethiopian, barley is one of the top cereal grains. The lightly roasted barely (YeBesso Dukete) is used as cereal and as a drink. Blending it with fruit makes it more tasty. It is satisfying as breakfast or snack.

Ingredients:

½ cup roasted barley flour (YeBesso Dukete)*
2 mangoes or 2 pears (peeled, seeded)
1 teaspoon honey or ½ teaspoon sugar
2 cups of cold water
4 ice cubes

Preparation:

1st Step: If roasted barely flour is unavailable (a) Take 3 cups of barley seeds, soak and remove inedible outer skin (b) lightly roast the seeds for five minutes (c) grind the seeds (c) add ½ teaspoon roasted garlic powder and ¼ teaspoon ginger powder and grind it more (d) keep it tight in a container and store it in fridge;

2nd Step: Chop the fruits;

3rd Step: Pour 2 cups of cold water in a blender, add ½ of the barely flour, fruits, honey and ice cubes; Blend it well; Serve it cold.

3 servings

* Roasted Barely flour (Yebeso Dukete) is available in Ethiopian groceries.

For nutritional facts of this recipe please visit http://www.recipezaar.com/349161. For vitamin content please click on "Print Recipe" on aforementioned site.

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