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
Welcome
Ethiopian Barley Porridge (Genfo)
Ethiopian Mild Red Chili Pepper Powder (YeAwaze Duket)
Mild Red Chili Pepper Powder (YeAwaze Duket) is one of the main ingredients of Ethiopian cooking.
Ingredients:
10 lbs Hot long red chili peppers
3 lbs Fresh cloves garlic
2 lbs Ginger roots
½ cup Sacred basil (besobla)
½ cup Cardamom (korerima)*
2 tablespoons Cloves
3 tablespoons Cinnamon
¼ cup Bishop weeds (netch azmud)*
1 cup Shallot or red onion
1½ cup Salt
Water as required
Preparation:
1st Step: Cut the peppers and remove all the seeds; keep the seeds aside;
2nd Step: Rinse the peppers 3 to 4 times and dry under the sun until crunchy; pound the peppers;
3rd Step: Peel and chop the onion and ginger, peel the garlic; mix with bishop weed, scared basil; add the spices to the pepper and pound again.
4th Step: Add to the spiced pepper one cup of water. Keep it tight in a container for a day.
5th Step: The next day, Put mixture under the sun to completely dry;
6th Step: Lightly warm and grind cinnamon, cloves, cardamom and salt.;
7th Step: Mix all ingredients together and take it to the mill house. Keep the Awaze powder in a tight container preferably in fridge.
* You will find these spices in Ethiopian or Indian shops.
For nutritional facts of this recipe please visit http://www.recipezaar.com/431511. For vitamin content please click on "Print Recipe" on aforementioned site.
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.
Vegetable Stuffed Whole Fish
This recipe was adopted from a friend long time ago when I was in West Africa, where fish is fresh, straight from Atlantic Ocean.
Ingredients:
4-6 lb Whole fish (Red Snapper, Bass or any firm meaty whole fish )
¼ cup fresh lemon juice
2 cloves garlic (diced)
1 medium onion
½ teaspoon paprika
½ teaspoon chili pepper powder (berbere)
2 medium carrots
1 stalk celery
1/2 teaspoon parsley flakes
1 leek
2 medium potatoes
2 medium bell peppers
1 tomato
1 tablespoon white wine
3 tablespoons Vegetable or Olive oil
½ tablespoon margarine or butter (melted)
Salt and black pepper to taste
Fresh parsley or thyme
Preparation:
1st Step: Rinse the fish and the stomach cavity cleaned with lemon juice. Pat it dry with paper towel and put it on flat platter;
2nd Step: Thinly chop all vegetables;
3rd Step: Sauté the vegetables for 10 minutes with 2 tablespoons of oil, chili pepper powder, paprika, parsley, season with salt and black pepper; add the wine, keep it outside to marinate;
4th Step: Meantime, mix 1 tablespoon olive oil, melted butter; 2 tablespoons lemon juice and rub the fish inside and outside; season with salt and pepper;
5th Step: Wrap the head and tail of the fish with foil; Fill the cavity with stuffing mixture and close with skewers or sew; brush outside fish with the butter, oil and lemon mixture; Place fish on roasting rack or pan; bake it at 375 degree for 40 to 50 minutes; Remove from heat and place it on a flat platter;
6th Step: Carefully unleash the skewers or the string; brush it with leftover lemon mixture and garnish it with fresh parsley or thyme and place on the dining table; when time to eat cut it with sharp knife.
4-6 servings.
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
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.
* You will find the spices mentioned here in Ethiopian or Indian shops/groceries
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)
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)
Sardines Wot (Sardines Stew)
Sardines Stew is my sister Haimi's favorite dish during Lent. I adopted it from her.
Ingredients:
4 (3.5 oz) canned sardines
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.
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.
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.
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.
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.
Flax and Mango Cold Soup
Nutritious soup and easy to prepare.
Ingredients
2 mangoes
3 tablespoons ground flax seeds
½ teaspoon chili pepper (berbere)
2 cups water
1 tablespoon rum (or more)
4 ice cubes
2 tablespoons cream cheese (optional)
Preparation
1st Step: Lightly roast the flax seeds and grind it;
2nd Step: Peel and cut the mangoes into small pieces;
3rd Step: Combine the mango, flax, chili pepper, water and ice cubes in a blender or food processor;
4th Step: Add rum and blend it well.
5th Step: Place the soup in bowls with ½ tablespoon cream cheese in the middle of each bowl. Serve cold.
4 servings
For nutritional facts of this recipe please visit http://www.recipezaar.com/410514. For vitamin content please click on "Print Recipe" on aforementioned site.
Vegetable Sauce
This vegetable sauce is a practical dish for vegetarians, vegans and for those who observe Lent.
Ingredients:
2 medium tomatoes
1 onion
2 carrots (peeled)
1 red bell pepper
8 oz can tomato sauce
1 tablespoon sun-dried tomato or tomato paste
3 stalks celery
2 stalk green onion/scallion
1teaspoon basil (minced)
1 teaspoon garlic powder or minced garlic cloves
4 bay leaves
3 tablespoon extra-virgin olive oil or vegetable oil
1 teaspoon red chili pepper (berbere)
1 teaspoon paprika
Salt and black pepper to taste
Preparation:
1st Step: Clean, rinse and chop the vegetables;
2nd Step: In a big cooking pan, mix all ingredients together except salt and black;
3rd Step: Cook it for 20 minutes;
4th Step: Add black pepper and salt to taste; cook for five minutes; remove from heat.
P.S. The sauce could be used with rice; for garnishing baked fish or meat and as a dipping sauce.
For nutritional facts of this recipe please visit http://www.recipezaar.com/390861. For vitamin content please click on "Print Recipe" on aforementioned site.
Salad dressing
This is my daily salad dressing.
Ingredients:
½ cup lemon juice
½ cup olive oil
1 teaspoon garlic powder
1½ teaspoon dried Parsley
1¼ teaspoon dried basil
½ teaspoon black pepper
½ teaspoon salt
½ teaspoon onion powder
½ teaspoon Dijon mustard
Preparation:
1st step: Squeeze the lemons;
2nd Step: In a large container or dip bowl, mix together the lemon juice, olive oil, garlic powder, parsley. basil, black pepper, salt, onion powder, and Dijon mustard.;
3rd Step: Mix vigorously until well blended, pour in a bottle and keep it tightly covered in fridge;
4th Step: Whenever needed, spread on salad at room temperature.
For nutritional facts of this recipe please visit http://www.recipezaar.com/389111. For vitamin content please click on "Print Recipe" on aforementioned site.
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.
Fish Steak Tartar (Yeasa Kitfo)
Fish is my favorite dish. I started preparing, serving and eating fish steak tartar over 25 years ago when I was in Senegal (West Africa) where fish was very fresh, direct from Atlantic Ocean. Fish Steak Tartar is a delicious appetizer dish.
Ingredients:
2 lb tuna or salmon or halibut (fresh, top quality fish like in a sushi restaurant)
2½ tablespoons extra-virgin olive oil
1 tablespoon shallot or red onion (finely chopped)
1 tablespoon awaze (mild red chili pepper paste)**
1 lemon or lime
1 hot green pepper (thinly sliced)
Black pepper to taste
Preparation:
1st Step: Finely chopped the onion; and thinly sliced green pepper; squeeze the lemon or lime;
2nd Step: Mix the olive oil, shallot, awaze, lemon juice, black pepper and salt;
3rd Step: Remove the skin from the fish, pat dry;
4th Step: Chop the fish into very small cubes using a very sharp knife;
5th Step: Add the fish cubes, mix it well and garnish it with sliced green peppers;
6th Step: Keep it in fridge for few minutes and serve it cold.
6 servings
P.S. You may use Mitmita instead of Awaze but without lemon juice.
* You will find these spices in Ethiopian shops/groceries
** click here to find awaze recipe
For nutritional facts of this recipe please visit http://www.recipezaar.com/374384. For vitamin content please click on "Print Recipe" on aforementioned site.
Sweet and Spicy Vegetarian Stuffing
This fruit and vegetable casserole is a delicious side-dish.
Ingredients:
6 cups cornbread cubes
4-5 tablespoons or more olive oil or vegetable oil
1 red onion (peeled, diced)
1 red potato (peeled, diced)
1 carrot (peeled, diced)
1 apple (peeled, diced)
1 leek (diced)
1bell pepper (seeded, diced)
1 stalk celery (diced)
½ teaspoon garlic powder
1½ teaspoon chili powder (berbere)
2 cups vegetable stock
1 cup apple juice
½ cup orange juice
Salt and black pepper to taste
Preparation:
1st Step: With four tablespoons of water, sauté the onion, leek, apples and bell peppers until soft; add the olive oil, vegetable stock, chili powder (berbere) and garlic. Cook it for 10 minutes;
2nd Step: In a bowl, place bread cubes; mix with the cooked vegetable;
3rd Step: In a lower heat warm the apple juice and orange juice;
4th Step: Pour the juice gradually to the stuffing and mix it well;
5th Step: Season stuffing with salt and pepper; if it is dry, add vegetable stock;
6th Step: Heat the oven to 350 degree;
7th Step: Place the stuffing in a baking dish; cover it with foil. Bake the stuffing for 20-25 minutes;
8th Step: Uncover and bake for five minutes. Serve it warm.
10 Servings.
For nutritional facts of this recipe please visit http://www.recipezaar.com/349968. For vitamin content please click on "Print Recipe" on aforementioned site.
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
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.
Broiled Whole Fish and Vegetables
This recipe is simple but delicious.
Ingredients:
2 red snapper (1½ lb each) *
2 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil or 4 tablespoons vegetable oil
2 tablespoons white wine or dry sherry
½ teaspoon garlic
½ teaspoon basil
¼ teaspoon oregano
6 carrots (peeled)
4 red potatoes
2 squash (scrubbed)
2 sweet peppers (seeded)
1 shallot or red onion (peeled)
1 teaspoon rosemary
salt and black pepper
Preparation:
1st Step: Clean the inside and outside of the fish with lemon; rinse the fish with cold water; pat dry; place the fish on a baking sheet;
2nd Step: Mix 3 tablespoons of oil with the lemon juice, basil, oregano, garlic, wine or dry sherry, salt and black pepper;
3rd Step: Place the fish on a baking pan; brush the fish with the mixture inside and outside; spread the rest of the mixture inside and on top of the fish;
4th Step: Heat the oven to 350 degree, bake the fish covered for 20 minutes;
5th Step: Transfer and place the fish in a single layer on a greased broiler pan; broil the fish for 15 minutes;
6th Step: At the same time, peel and chop as desired the shallot, carrots, potatoes, squash (scrubbed), peppers(seeded);
7th Step: Mix one tablespoon of oil with rosemary,a pinch of salt and marinate the vegetables;
8th Step: On a non-stick baking pan, at 350 degree roast the vegetables for 20 minutes;
9th Step: Place the broiled fish and the vegetables on a platter and serve it warm.
4 servings.
* You may use trout or flounder or sea bass or any other kind of fish.
For nutritional facts of this recipe please visit http://www.recipezaar.com/319457. For vitamin content please click on "Print Recipe" on aforementioned site.
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.
Stir-fried Cauliflowers
Delicious side-dish.
2 medium head cauliflowers
4 eggs (optional)
1½ cup milk or rice milk
½ cup white all purpose flour
1 cup vegetable oil
2 garlic cloves (sliced)
¼ teaspoon Salt
¼ black pepper
Preparation:
1st Step: Cut the cauliflower into florets and discard the leaves; rinse with cold water;
2nd Step: Boil water in a large pot; add salt and the cauliflowers; Cook it for two minutes and drain;
3rd Step: Beat the eggs and milk very well; add a pinch of salt and the black pepper; slowly add the flour and blend it till smooth; OR mix the rice milk, the flour, black pepper, salt and beat until smooth;
4th Step: Dip the cauliflower florets with the mixture until each floret is coated well;
5th Step: In a large non-stick pan, in a medium heat sauté the garlic with one tablespoon of oil for a minute; remove garlic; add the rest of the oil;
6th Step: When the oil is hot, place the whole florets piece by piece on the pan; stir well for two minutes or until lightly brown; remove from heat/oil with straining spoon. Serve it warm.
Six servings
For nutritional facts of this recipe please visit http://www.recipezaar.com/345954. For vitamin content please click on "Print Recipe" on aforementioned site.
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.
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.
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.
Salmon-Pasta Salad
Simple and delicious fish salad.
Ingredients:
½ lb fresh salmon
6 oz pasta (shells, rotini, penne, ziti)
1½ tablespoon extra-virgin olive oil or vegetable oil
1 tablespoon scallion/green onions
½ tablespoon white dry wine or vinaigrette
1 tablespoon lemon juice
2 tablespoon low-fat sour cream
½ teaspoon oregano or thyme
1 teaspoon fresh parsley (minced)
Salt and black pepper to taste
Preparation:
1st Step: Rinse the salmon fillet with lemon and cold water; pat dry with paper towel;
2nd Step: Marinate the salmon fillet with ½ tablespoon of oil, lemon juice and black pepper;
3rd Step: At 350 degree, broil the salmon for 15 minutes; keep it outside; at room temperature, place it in the fridge;
4th Step: Meanwhile, boil water, add the pasta, cook it for 15 minutes or al dente; rinse in cold water and drain; keep it in fridge;
5th Step: Prepare the salad dressing - mix the oil, vinaigrette or wine, Oregano or thyme, scallions (finely chopped), sour cream, black pepper and salt; whisk it well;
6th Step: Add the salad dressing to the pasta; toss well until the pasta is well covered;
7th Step: Break the broiled salmon fillet into small pieces; combine fillet pieces with the pasta salad;
8th Step: On a serving platter, place the salmon-pasta salad and sprinkle parsley. Keep it in fridge. Serve it cold.
4 Servings
For nutritional facts of this recipe please visit http://www.recipezaar.com/308095. For vitamin content please click on "Print Recipe" on aforementioned site.
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.
Scrambled Eggs with Vegetables
Tasty meal as breakfast or brunch with lighty toasted bread, fruit salad and coffee or tea.
Ingredients:
8 large eggs
¼ shallot or red onion
1 green onion/scallion
1 tomato
½ medium sweet red pepper (seeded)
1 potato (peeled)
1 carrot (peeled)
1½ tablespoon extra-virgin olive oil or vegetable oil
½ tablespoon butter
¼ cup milk
¼ teaspoon black pepper
Salt to taste
Preparation
1st Step: Clean and thinly chop all vegetables;
2nd Step: Sauté the onion, scallion, potatoes, carrots with the oil until tender;
3rd Step: Add, butter, sweet pepper, tomatoes; stir-fry for two minutes;
4th Step: In a bowl beat together the eggs (8 white and four yolks), milk with salt and black pepper;
5th Step: Pour the eggs on the sauté vegetables, hot pepper if desired, cook for 7 minutes by mixing and crushing till the eggs are scrambled to the size of the vegetable.
P.S. If baking is desired. place the saute vegetables on lightly greased baking pan, pour the egg mixture, sprinkle some parmesan cheese; preheat the oven to 350 degree and bake it for 10-12 minutes.
Serve it hot.
Serving four persons
For nutritional facts of this recipe please visit http://www.recipezaar.com/329249. For vitamin content please click on "Print Recipe" on aforementioned site.
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.