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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Apple and Honey flavored Roasted Turkey

When I was in Ethiopia, I was not introduced to Turkey meat and I never cooked it. The first year in the United States, I roasted chicken with some other dishes and celebrated Thanksgiving. The following year, my best friend Carole gave me her recipe. Initially, I followed hers and gradually changed to my own. This is one of my family favorite roasted Turkey:

Ingredients:

1 (20 lb/9 kg) whole turkey
1/2 cup unsalted butter, softened or 3 tablespoons vegetable oil
4 cups vegetable broth or chicken broth
2 cups apple juice or apple cider
2 red apples (sliced)
4 lemons
2 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons black pepper
1 bunch fresh thyme
Salt and black pepper to taste

Preparation:

1st Step: Place the turkey as wrapped in the refrigerator for a day or two to defreeze;

2nd Step: Unwrapped the turkey and place outside in a big pot; cover it with cold water, change the water every 30 minutes (it will take at least six hours to thaw);

3rd Step: Stick your hand in the cavity and remove any organs, or "things" you may find inside of the turkey cavity and trim excess fat;

4th Step: Under cold water, rub the turkey gently with your fingers to make sure it is clean;

5th Step: When the Turkey is clean, soak it with two squeezed lemon juice for 30 minutes and rinse the turkey, and pat dry with paper towels.

6th Step: Place the turkey, breast side up on roasting pan with rack;

7th Step: Into main cavity, sprinkle squeezed fresh lemon juice; add lemon peels and 1 bunch fresh thyme cavity. Fill the turkey body (main) cavity with apple slices;

8th Step: Tuck wings; tie legs together;

9h Step: Mix the paprika, garlic, black pepper and salt;

10th Step: Rub the skin and the cavity with the softened butter or oil, and season well with the mixed spices;

11th Step: Combine the apple juice, honey and the chicken or vegetable stock; stir until honey dissolves;

12th Step: Pour 3 cups of the mixed stock into the bottom of the roasting pan;

13th Step: Cover the turkey with an aluminum foil making it like a tent;

14th Step: Preheat oven to 350° F

15th Step: Place turkey in oven and start roasting; remove aluminum foil after 2 ½ hours;

16th Step: Cover the turkey generously with the juices on the bottom of the pan; repeat glazing every 20 minutes. Whenever the drippings evaporate, add stock to moisten them, about 1 cup at a time;

17th Step: Roast until turkey is deep brown and thermometer inserted into thickest part of thigh registers 180°F, it will take 2 ½ to 3 hours.

18th Step: Transfer the turkey to a large cutting board; remove the stuffing (the Apple slices, lemon peels and thyme) and let it stand for at least 20 minutes before carving. Serve it warm.

10-12 Servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/348877. For vitamin content please click on "Print Recipe" on aforementioned site.

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Chicken Vegetable with Noodles

This dish is very tasty and my family always enjoys it.

Ingredients:

1 lb (½ kg) chicken breast
½ lb(¼ kg) pasta noodles or thin spaghetti
1 lemon or lime
3 tablespoons extra-virgin olive oil or sesame oil
1 teaspoon fresh garlic or garlic powder
1 red onion (sliced)
1 cup chicken broth or water
2 scallions (trimmed and sliced)
2 sweet peppers (red and yellow)
2 tomatoes
2 carrots (peeled)
A pinch of ginger (minced)
1 tablespoon teriyaki or soy sauce
½ teaspoon fresh basil (diced)
½ teaspoon chili pepper (berbere) or ½ teaspoon red crushed red pepper.
A pinch of black pepper
Salt to taste.

Preparation:

1st Step: remove fat, clean and soak the chicken breast in lemon/lime;

2nd Step: Boil the tomatoes; remove skin and seed. Mince well;

3rd Step: Slice the the rest of the vegetables in medium length;

4th Step: Rinse, pat and shred the chicken breast;

5th Step: Heat the oil in a frying pan; add ginger and chicken; stir fry for 5 minutes;

6th Step: Add carrots, onions, garlic to the chicken. Stir for 5 minutes;

7th Step: Add the minced tomatoes, broth or water, scallions, basil and red hot pepper to the chicken. Stir for 5 minutes;

8th Step: Add the teriyaki or soy sauce. Stir for 5 minutes. Black pepper and salt to taste;

9th Step: Meanwhile, boil water in large pot, add noodles. Cook for 5-7 minutes (al dente) or follow instruction on the package;

10th Step: Mix the chicken and the noodle in lower heat for 2 minutes. Serve it warm.

4 Servings.

For nutritional facts of this recipe please visit http://www.recipezaar.com/324220. For vitamin content please click on "Print Recipe" on aforementioned site.

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Beef-Tomato Steak

Ingredients:

1 lb (½ kg) beef tenderloin/boneless sirloin
1 onion (thinly sliced)
½ tablespoon butter
2 tomatoes (seeded, sliced)
1 bunch rosemary or 2 teaspoons dry rosemary
2 green onions/scallions (chopped)
2 garlic cloves (mashed)
½ teaspoon garlic powder
2 tablespoons extra-virgin olive oil or vegetable oil
2 teaspoon red chili powder (Berbere)
1 tablespoon sherry or red wine (optional)
¼ teaspoon Italian seasonings
1 hot green pepper (seeded and sliced)
Salt and black pepper to taste

Preparation:

1st Step: Cut the beef in tiny slices; marinate with butter, chili pepper, wine or sherry and Italian seasonings (keep it in fridge for ½ an hour if preferred);

2nd Step: Heat 1 tablespoon of oil in frying pan with the fresh garlic; add the beef and rosemary. Cook until lightly brown (10 minutes); remove from heat;

3rd Step: Sauté the onion and scallions with one tablespoon until tender;

4th Step: Add the sliced tomatoes to the onion; Stir-fry for 2 minutes;

5th Step: Combine the vegetable with the beef by lightly straining the beef broth; keep the beef broth;

6th Step: To the beef-tomato steak, sprinkle the garlic powder, black pepper and salt; Add the beef broth, if needed; mix well (cook for 2 minutes);

7th Step: Add the sliced hot green peppers; lightly mix and remove from heat. Serve it hot.

4 servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/317391. 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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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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Chicken-Pasta Soup

Ingredients:

½ lb (¼ kg) chicken breasts
½ cup pasta (pastina, rotini, etc.)
2 stalks celery (chopped)
2 carrots (peeled and chopped)
3 scallions/green onions (diced)
5 cups chicken broth or 5 cups water
1½ tablespoon olive oil or vegetable oil
¼ teaspoon white pepper
½ teaspoon fresh basil
¼ Italian seasoning
½ teaspoon Tabasco sauce (if desired)
½ teaspoon fresh parsley (diced)
¼ teaspoon garlic powder
Salt to taste

Preparation:

1st Step: Cut the chicken breasts in chunk; rinse the chicken in cold water with fresh lemon juice;

2nd Step: In a medium pot, boil water; add the chicken pieces; cook it for 10 minutes; strain the chicken and cut it in small pieces;

3rd Step: Meanwhile, sauté green onions, celery, carrots with oil until tender; add four cups of chicken broth or water, garlic, basil; Italian seasoning; boil the sauce for five minutes;

4th Step: To the boiling sauce, add the chicken, pastas, white pepper, Tabasco sauce and salt to taste. Cook the soup for 20-25 minutes or until simmer;

5th Step: Sprinkle the parsley, remove from heat and serve hot.

4 servings

P.S. If desired sprinkle Parmesan cheese.

For nutritional facts of this recipe please visit http://www.recipezaar.com/320528. For vitamin content please click on "Print Recipe" on aforementioned site.

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Lamb Chops and Vegetables Dish

A family dinner dish that gives all !!

Ingredients:

6 pieces (4 oz each) lamb chops (trimmed)
2 stalk leeks (chopped)
2 green onions/scallions (roughly chopped)
4 small-size shallots (peeled and roughly chopped)
2 stalks celery (chopped)
3 red sweet peppers (sliced in four pieces each)
6 small-size carrots (peeled)
6 red potatoes (peeled and cut in halves)
¼ cup red dry wine
4 garlic cloves (sliced)
a pinch of rosemary
½ teaspoon thyme
1 teaspoon fresh parsley (chopped)
1 teaspoon red chili pepper powder or cayenne pepper
3 tablespoons extra-virgin olive oil
1 cup beef or vegetable broth
Salt and Pepper to taste

Preparation:

1st Step: In a non-stick saucepan, fry the lamb chops on both sides until brown with a pinch of rosemary;

2nd Step: Add to the lamb chops, garlic, oil, all vegetables; sauté for five minutes;

3rd Step: Pour the wine and beef broth to the lamb chops saucepan; add red chili pepper, thyme, salt and black pepper;

4th Step: Place the saucepan in a preheat 400 degree oven; bake it covered for 20 minutes; uncover and bake for 30 minutes or until the liquid is absorbed and the vegetables are tender;

5th Step: Remove from heat; sprinkle the fresh parsley and serve it hot.

6 Servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/301947. 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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Beef-Pepper Steak

My family favorite simple and tasty beef steak.

Ingredients:

1 lb beef tenderloin/boneless sirloin
3 bell peppers: red, yellow or orange (seeded and cut into thinly strips)
1 onion (thinly sliced)
½ tablespoon butter
½ Tomato (seeded, diced)
1 bunch rosemary or 1 teaspoon dry rosemary
2 green onions/scallions (chopped)
2 garlic cloves (mashed) & ½ teaspoon garlic powder
2 tablespoons extra-virgin olive oil or vegetable oil
2 teaspoon hot red chili powder (Berbere)
2 tablespoons sherry or wine (if preferred)
2 hot green peppers (seeded and sliced)
Salt and black pepper to taste

Preparation:

1st Step: Cut the beef in tiny slices; marinate with butter, chili pepper, diced tomato, wine or sherry and Italian seasonings; keep it in fridge for ½ an hour;

2nd Step: Heat 1 tablespoon of oil in frying pan with the fresh garlic; add the beef and rosemary. Cook until lightly brown; Remove from heat;

3rd Step: Sauté the onion and scallions with one tablespoon until tender;

4th Step: Add the peppers to the onion; Stir-fry for 2 minutes;

5th Step: Combine the vegetable with the beef by lightly straining the beef broth. Keep the beef broth;

6th Step: To the beef-pepper steak, sprinkle the garlic powder, black pepper and salt; Add the beef broth, if needed; Mix well (cook for 5 minutes);

7th Step: Add hot green peppers, mix and remove from heat. Serve it hot.

4 servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/333577. For vitamin content please click on "Print Recipe" on aforementioned site.

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Spicy Roasted Chicken

Delicious roasted chicken spiced with Ethiopian chili powder (berbere).

Ingredients:

4lbs whole chicken
1teaspoon chili powder (Berbere)
3 tablespoons extra-virgin olive oil or vegetable oil
2 tablespoons dry wine or dry sherry
¼ teaspoon garlic powder
½ teaspoon oregano
½ teaspoon basil
¼ teaspoon black pepper
¼ teaspoon salt
2 lemons or limes

Preparation:

1st Step: Remove fat; clean the chicken inside and outside with cold water; soak the chicken for 15 minutes with cold water, lemon or lime juice and a pinch of salt;

2nd Step: Meanwhile, preheat oven to 400 degree;

3rd Step: Mix the oil, red chili pepper powder, wine, garlic, black pepper and salt;

4th Step: Pat the chicken to dry; rub the chicken with some of the spiced mixture inside and outside;

5th Step: Put in the rest of the spiced mixture between the skin and the meat using thin flat wooden stick;

6th Step: Sprinkle oregano and basil all over the chicken;

7th Step: Tight the legs, tuck in the wings and place the chicken in the roasting pan breast up side; roast the chicken for 30 minutes; reduce the heat to 350 degree and continue roasting for another 30-40 minutes.

Keep it outside for 10 minutes to settle before cutting.
Serving 4
For nutritional facts of this recipe please visit http://www.recipezaar.com/Spicy-Roasted-Chicken-343918. For vitamin content please click on "Print Recipe" on aforementioned site.

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Couscous with Chicken

Couscous are small grains made of semolina, wheat flour, salt and water. The origin is Northern African. Couscous are delicate grains requires only lightly steaming. I was introduced to couscous when I was in West Africa. Since then, I enjoy cooking and eating it. It could be prepared with meat, vegetables, or with fruits as dessert.

Ingredients:

2 cups couscous *
4 skinless chicken breasts
3 tomatoes (chopped) or 12 oz can crushed tomatoes
1 medium onion, (finely chopped)
2 tablespoon extra-virgin olive oil or vegetable oil
1 cup chicken broth
2 medium carrots (peeled, cut in small pieces)
1 medium Zucchini (chopped)
3 bay leaves
3 whole cloves, crushed
¼ teaspoon cinnamon
¼ teaspoon turmeric or curry
¼ teaspoon hot red chili powder (berbere) cayenne pepper
Salt and black pepper to taste

Preparation:

1st Step: Clean the chicken breasts with cold water, lemon/lime and a pinch of salt;

2nd Step: Rinse the chicken breasts and pat dry; cut as desired;

3rd Step: Sauté the onion with oil until tender;

4th Step: Add to the the onion, the chicken breasts, cloves, cinnamon; stir-fry until the chicken turns to golden brown;

5th Step: Put on the chicken, the tomatoes, red chili pepper, curry or turmeric, carrots, zucchini; cook for five minutes;

6th Step: Add the chicken broth, bay leaves, salt and black pepper; Cook for 15 minutes;

7th Step: Meanwhile, prepare the couscous following direction from the package;

8th Step: In a serving dish, place the chicken and sauce in the middle and the couscous around it. Serve it warm.

P.S. Couscous grains are delicate requires only lightly steaming.

For nutritional facts of this recipe please visit http://www.recipezaar.com/296613. For vitamin content please click on "Print Recipe" on aforementioned site.

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Chicken Curry Dish

Chicken Curry is Indian dish. Long time ago, I tasted it in my friend's house and since then I am cooking it with my own twist.

Ingredients:

6 chicken breasts
1/4 cup butter
1 onion (finely chopped/diced)
1 tomato (diced)
½ teaspoon fresh garlic or garlic powder
½ teaspoon curry powder
¼ cardamom powder
1 tablespoon tomato paste
a pinch of ginger powder
¼ teaspoon hot red chili pepper (berbere)
4 small cinnamon stick
4 bay leaves
12-15 oz plain yogurt
1 cup of water
1 lime or lemon
Black pepper and Salt to taste

Preparation:

1st Step: Clean the chicken breasts with fresh water, lemon/lime and a pinch of salt;

2nd Step: Rinse the chicken breasts and pat dry; make 2 light slits on each piece;

3rd Step: In a low heat, melt the butter; add onion, garlic and sauté till tender;

4th Step: Add the chicken breasts to the onion; stir and cook until the chicken turns golden brown (10 minutes);

5th Step: Meanwhile, mix with one cup of water, the diced tomato, tomato paste, red chili pepper powder, curry, cinnamon stick, cloves, bay leaves, ginger, cardamom. Add it to the chicken and mix well. Cook for 15 minutes or till the water is reduced;

6th Step: Remove cinnamon sticks and bay leaves; add the plain yogurt to the chicken. Stir and cook it for 5 minutes.

Serve it warm with rice.

4 servings.

For nutritional facts of this recipe please visit http://www.recipezaar.com/353107. For vitamin content please click on "Print Recipe" on aforementioned site.

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Chicken and Beans Casserole

A family dish that gives all.

Ingredients:

8 chicken legs or chicken breasts
12 oz canned red beans
1 tomato (chopped)
10 oz tomato sauce
1 tablespoon sun-dried tomatoes (diced)
4 carrots (peeled, sliced as desired)
1 shallot or red onion (chopped)
3 red potatoes (peeled, sliced as desired)
6 garlic cloves (diced) or 1 teaspoon garlic powder
2 celery ribs (chopped)
½ tablespoon hot red pepper or crushed red pepper flakes
2 teaspoons basil (diced)
4 bay leaves
2 tablespoons wine
4 tablespoons extra-virgin olive oil or vegetable oil
¼ teaspoon black pepper
Salt to taste

Preparation:

1st Step: Clean the chicken: Remove skin from the legs and fat; soak the chicken for 10 minutes in cold water with lemon or lime juice and a pinch of salt;

2nd Step: Rinse the chicken and pat dry, on the chicken legs make 2 one inch light slits on each leg;

3rd Step: On a lightly greased pan, stir-fry the chicken until lightly dry;

4th Step: In a medium saucepan, mix the chicken pieces with red chili powder, garlic, oil, wine, black pepper; cover tightly; put it in the fridge for 20 minutes to marinate;

5th Step: Combine the marinated chicken with the onions, potatoes, carrots, celery, all tomatoes, basil, bay leaves and a pinch of salt;

6th Step: In a preheat 400 degree oven, cover and bake the chicken for 20 minutes;

7th Step: Add the beans; mix well; cover and bake for 20 minutes; uncover and bake for 10 minutes.

Serve it warm.

For nutritional facts of this recipe please visit http://www.recipezaar.com/332155. For vitamin content please click on "Print Recipe" on aforementioned site.

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Ethiopian Ground Beef Mild Stew (Minchet-Abesh Alicah)

Mild and tasty Ethiopian dish.

Ingredients:
1lb ground lean beef
1 cup onion (thinly chopped)
½ cup clarified/purified butter **
¼ cup white wine (if preferred)
1 teaspoon garlic powder or garlic cloves (diced)
¼ teaspoon cardamom powder (korerima)*
¼ ginger powder or 1 tablespoon fresh ginger juice
¼ teaspoon turmeric or curry *
¼ teaspoon white pepper powder
4 cup water (boiled)
Salt to taste

Preparation:

1st Step: In medium pot sauté the onion using one cup of boiled water by adding two tablespoon each time until the onion is soft and golden brown;

2nd Step: In the cooked onion, add one cup boiled water, purified butter, garlic, ginger, wine and turmeric. Cook for 5 minutes;

3rd Step: On a baking pan, spread the ground beef and cook it in oven or stir-fry until brown;

4th Step: Sprinkle the stir-fry ground beef in the sauce; mix well; add two cups boiled water; cover and cook it for 20 minutes or until simmers;

5th Step: Add to the stew white pepper, salt and false cardamom; cook it for 5 minutes; remove from heat.

Serve it hot with Injera, rice, bread or as desired.

6 Servings

* You will find these spices in Ethiopian or Indian shops/groceries
** Please click here to see how to prepare Purified Butter (Nitir Kebe)
For nutritional facts of this recipe please visit http://www.recipezaar.com/355730. For vitamin content please click on "Print Recipe" on aforementioned site.

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Pasta al Forno (Seared Lasagna)

Pasta al Forno (Seared Lasagna) is one of my favorite Italian dishes which I like to cook for my family and friends.

Ingredients:

14 lasagna noodles
3 cups pasta sauce (beef and tomato home-made sauce)*
¼ teaspoon oregano
1½ cup milk
A pinch of nutmeg
A pinch of garlic
3 tablespoons all purpose flour
3 medium-size eggs
2 tablespoons butter
½ lb farmers cheese (unsalted)
½ pound mozzarella (sliced)
1 cup Parmesan (grated)

Preparation:

1st Step: Prepare a white creamy sauce: mix ¼ cup water and the flour; whisk it well ; in a lower heat, stir and cook; add butter; keep stirring to avoid lumps; cook it for 2-3 minutes; add the milk, few drops at a time; add the nutmeg; a pinch of garlic; stir continuously until the sauce is smooth and creamy (7-10 minutes);

2nd Step: Cook the lasagna noodles following direction from the package. Strain the cooked noodles; separating each, place them on paper towel or baking sheet;

3rd Step: Warm the pasta sauce if it was prepared in advance; mix it with oregano;

4th Step: Break the eggs in a bowl; add one tablespoon of water, a pinch of black pepper; beat the eggs thoroughly with a fork;

5th Step: Preheat oven to 400 degree;

6th Step: In a non-stick baking pan, spread ½ cup pasta sauce and lay down (3-4) lasagna noodles depending on the baking pan;

7th Step: Over the noodles spread (a) the eggs mixture (b) creamy white sauce (c) pasta sauce (d) cheese (e) pasta sauce (f) noodles. Repeat the placing order until the noodles are finished; then, at the top, spread the pasta sauce; lay the sliced fresh mozzarella;

8th Step: Cover and bake for 40 minutes; Uncover and bake it for 10 minutes more;

9th Step: Remove from oven; Keep it outside for 5 minutes to settle before cutting.

Serving 6 persons.

*Please click here to see my recipe for Meat Pasta Sauce

For nutritional facts of this recipe please visit http://www.recipezaar.com/321402. For vitamin content please click on "Print Recipe" on aforementioned site.

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Ground Beef Pasta Sauce

Simple and delicious pasta sauce which can be used as dipping sauce too.

Ingredients:

½ lb lean ground beef
2 tomatoes (diced)
1 onion (minced)
1 carrot (minced)
2 stalks celery (minced)
1 teaspoon garlic powder or minced garlic cloves
1½ tablespoon extra virgin olive oil or vegetable oil
½ tablespoon tomato paste
6 oz tomato sauce
1 teaspoon chili powder (berbere) or crushed hot pepper
½ teaspoon paprika
4 bay leaves
½ teaspoon basil
1 cup water or more
Black pepper and salt to taste

Preparation:

1st Step: In a medium pot, mix the meat, onion, garlic and in a lower heat sauté for 5 minutes;

2nd Step: To the cooking meat, add the celery, fresh tomatoes, tomato paste, tomato sauce, chili powder or crushed pepper, paprika, carrot; in a lower heat, stir well for 5 minutes;

3rd Step: Add to the sauce, water, bay leaves and basil; cook the sauce for 20 minutes or until simmers;

4th Step: Add black pepper and salt; mix well; remove from heat.

Serve it warm with pasta or rice. Keep it in fridge.

6 Servings.

For nutritional facts of this recipe please visit http://www.recipezaar.com/354096. For vitamin content please click on "Print Recipe" on aforementioned site.

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Marinated Beef Steak

Ingredients:

4 (6oz) fillet Mignon or sirloin beef
4 cloves garlic (sliced)
1 tablespoon extra-virgin oil or vegetable oil
½ teaspoon hot red chili pepper powder
1 tablespoon dry wine or dry sherry
2 bunch rosemary or 1 teaspoon dry rosemary
Salt and black pepper to taste

Preparation:

1st Step: Slightly pierce the meat and insert the sliced garlic;

2nd Step: Mix the ingredients; coat the meat and marinate in a tight plastic bag or container; keep it in fridge for 30 minutes to an hour;

3rd Step: Remove from the plastic bag, in non-stick frying pan (skillet), fry the meat for one minute each side in order to preserve the meat juice;

4th Step: Place the meat in a baking pan and at 375 degree oven broil it for 20 minutes.

5th Step: Keep it outside for 2-5 minutes to settle before carving.

Serving 4.

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Grilled Lamb Shish Kebab

This tenderized grilled meat is my favorite dish. It is great for any occasion.

Ingredients:

2lb boneless lamb leg
½ cup red wine
2 Bell peppers
1 red onion or shallot
4 tablespoon olive oil
1 teaspoon garlic powder
1½ teaspoon chili pepper powder (berbere)
½ teaspoon black pepper
Salt to taste

Preparation:

1st Step: Cut the meat in cubes or as desired;

2nd Step: Mix the wine, oil, garlic, chili pepper, black pepper and salt; whisk well;

3rd Step: In a dip bowl, Combine the meat and the mixture; Keep it in the fridge for an hour to marinate;

4th Step: Cut the vegetables as desired and gently mix the vegetables with the marinated meat;

5th Step: Thread the meat and the vegetables on skewers; grill or broil for 12-15 minutes.

Serve it hot.

6 Servings

If using wooden skewers, be sure to soak them in water at least one hour before adding using them.

For nutritional facts of this recipe please visit http://www.recipezaar.com/355201. For vitamin content please click on "Print Recipe" on aforementioned site.

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Ethiopian Spicy Fried Beef Stew

My Ethiopian Cooking: Spicy Fried Beef Stew (Tibs Wot)

Ingredients:

3 lbs beef (bottom or top round)
1 ½ cup purified butter **
4 cups red onion or shallots
1¼ cup hot red chili powder (berbere)
1 tablespoon fresh garlic or 1 teaspoon garlic powder
1 tablespoon red wine (optional)
½ teaspoon fresh ginger-root juice
¼ teaspoon black cumin *
1 teaspoon cardamom powder (korerima) *
4 cups boiled water
Salt and black pepper to taste

Preparation:

1st Step: Thinly chop the onions;

2nd Step: Cut the meat, chop in desired shapes; rinse with cold water; drain the meat well;

3rd Step: In larger frying pan, stir-fry the meat, without grease, for 15 minutes or until dry and tender;

4th Step: In medium pot, sauté the onion until golden brown using one cup of water by adding two tablespoon 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, red wine, and stir it well; add the purified butter and stir well (10 minutes);

6th Step: Add tw0 cups or more water; Cook for 10 minutes;

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

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

Serve it warm. Keep in the fridge.

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

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