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.
Welcome
Yeshinbera Assa Wot (Chickpeas Cookies Sauce)
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 (freshly squeezed)
½ cup olive oil
1¼ teaspoon garlic powder
1¼ teaspoon dried Parsley
1¼ teaspoon dried basil
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon Dijon mustard
¼ cup red wine vinegar (if more acetic acid needed)
Preparation:
1st 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.
2nd step: Pour in the vinegar, and mix vigorously until well blended. Store tightly covered and 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.
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: Remove the skin from the fish, pat dry;
2nd Step: Chop the fish into very small cubes using a very sharp knife;
3rd Step: Mix the olive oil, shallot, awaze, lemon juice, black pepper and salt;
4th Step: Add the fish cubes, mix it well and garnish it with sliced green peppers;
5th 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 drysherry, 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, chop the carrots, potatoes, squash, peppers, shallot as desired;
7th Step: Mix one tablespoon of oil with rosemary, 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.
* You may use trout or flounder or sea bass or any other kind of fish.
4 Servings
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.
My Ethiopian Cooking: Spicy Cheese Dip
Ingredients:
2lb farmers cheese (unsalted)
2 tablespoons clarified butter (Nitir Kebe) **
2 teaspoons Mitimita (cayenne-type hot 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 law heat, melt the butter; remove from heat; add Mitmita (cayenne pepper), false 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, you may 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.
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, etc…)
1½ tablespoon extra-virgin olive oil or vegetable oil
1 tablespoon scallion/green onions (finely chopped)
½ tablespoon white dry wine or vinaigrette
1 tablespoon lemon juice
2 tablespoon low-fat sour cream (if desired)
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, the 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. Serve it cold. Keep in fridge.
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)
Teff is tiny ancient grain grown in Ethiopia. Injera is mostly a product of teff flour. However, injera 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 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.
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.
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 tablespoon fresh lemon juice
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 saucepan; add red chili pepper, thyme, lemon juice, 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.
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.
Beef-Pepper Steak
My family favorite simple and tasty beef steak.
Ingredients:
1 lb beef tenderloin/boneless sirloin
3 sweet 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)
¼ teaspoon Italian seasonings
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.
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.
Purée Vegetable Soup
Nutritious Soup for vegans, vegetarians and Lent observers.
Ingredients:
1 tomato (seeded, chopped)
1 potato (peeled, chopped)
2 stalks celery (chopped)
2 Leeks (cut below the dark green part, chopped)
2 carrots (peeled, chopped)
1 cup cauliflower (cut into small florets)
1 sweet red pepper (seeded, chopped)
1 teaspoon fresh basil (diced)
2 zucchini (chopped)
½ teaspoon fresh parsley (diced)
½ teaspoon garlic powder or fresh garlic (diced)
½ teaspoon chili pepper powder (berbere)
3 tablespoons extra-virgin olive oil
2 bay leaves
6 cups water
Black pepper and Salt to taste
Preparation:
1st Step: Rinse well all vegetables before chopping;
2nd Step: Put all chopped vegetables, basil, fresh garlic, two tablespoons of oil in a big pot; Add 6 cups of water or more; cover and cook for 30 minutes;
3rd Step: Strain the water from the cooked vegetables; set aside the vegetable stock (it will be about 4 cups);
4th Step: Purée (mash) the cooked vegetables in a blender or food processor;
5th Step: In a lower heat, bring to boil three cups of the vegetable stock; add one tablespoon of oil;
6th Step: Pour the blended vegetables to the pot; add chili powder (berbere), garlic powder, black pepper, salt and bay leaves; if desired add one cup of vegetable stock; cook for 15 minutes;
7th Step: Remove from heat; sprinkle fresh parsley and serve it hot.
5 servings
For nutritional facts of this recipe please visit http://www.recipezaar.com/320790. For vitamin content please click on "Print Recipe" on aforementioned site.
Broccoli-Macaroni Salad
Simple pasta and vegetable salad for vegans and Lent observers.
Ingredients:
2 bunch broccoli (cut off the stems and break up the florets, rinse)
1lb macaroni (twist, penne, etc.) - no egg
1 red bell pepper (seeded, rinsed, sliced)
1 yellow or orange bell pepper (seeded, rinsed, sliced)
3 scallion/green onions (trimmed, rinsed, chopped)
3 tablespoons extra-virgin olive oil or vegetable oil
6 garlic cloves, thinly (rinsed, sliced)
1 teaspoon honey mustard
2 teaspoon vinaigrette or lemon juice
½ teaspoon fresh basil (rinsed, diced)
½ teaspoon fresh parsley (rinsed, diced)
Salt and black pepper to taste
Preparation:
1st Step: Boil water, add the macaroni; cook it for 15 minutes (al dente);
2nd Step: Boil water, add the broccoli florets, cook for 5 minutes, drain and rinse with cold running water; drain well;
3rd Step: Place the broccoli in a serving dish;
4th Step: Sauté the garlic with one tablespoon oil in a medium heat;
5th Step: Add scallion and peppers; Stir-fry for 2 minutes;
5th Step: Mix the broccoli with the Sauté vegetables;
6th Step: Mix one tablespoon oil, basil, vinegar or lemon, honey mustard, salt and black pepper; whisk it well until the mixture is smooth;
7th Step: At room temperature, combine the broccoli and macaroni; pour the salad dressing; toss it well. Keep it in fridge.
8th Step: At the time of serving, sprinkle the parsley.
4 servings
For nutritional facts of this recipe please visit http://www.recipezaar.com/339629. For vitamin content please click on "Print Recipe" on aforementioned site.
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.
Barley and Fruit Juice (Yebeso Dukete Smoothie)
.JPG)
Ingredients:
½ cup roasted barley flour (Yebeso 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 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.
Tuna-Vegetable Salad
.JPG)
.JPG){kind=link}
6 ounces tuna canned in fresh water
1 tomato (seeded)
1 sweet red pepper (seeded)
2 green onions/scallions
2 tablespoon fresh lemon juice
2 teaspoon olive oil or vegetable oil
½ teaspoon red chili powder (berbere)
¼ teaspoon garlic powder
1 hot green pepper (seeded)
Salt and black pepper to taste
Preparation:
1st Step: Open the canned tuna; place it on tight strainer, rinse once with cold water; put it in serving dish and flake finely;
2nd Step: Chop thinly the tomato, scallions, sweet pepper and hot pepper;
3rd Step: Prepare the salad dressing - mix the lemon juice, oil, red chili pepper powder, garlic, black pepper and salt; Whisk it well;
4th Step: Combine the tuna and vegetable with the salad dressing; mix it well; keep it in fridge until serving time. Serve it with lettuce, injera, pitta bread or as a sandwich.
4 servings
P.S. If red chili pepper is unavailable, use minced parsley or basil to garnish the tuna salad.
Spinach Dish
This Spinach dish is simple and instant.
Ingredients:
1 lb fresh spinach (washed, stems removed and lightly dry)
2 green onions/scallions (diced)
2 tablespoon extra-virgin oil or vegetable oil
4 garlic cloves (sliced) or ½ teaspoon garlic powder
½ teaspoon Italian seasoning or parsley
2 hot green peppers (seeded and sliced)
2 tablespoons water
Black pepper and salt to taste
Preparation:
1st Step: Sauté the onions and garlic with oil in a medium pot for 2 minutes;
2nd Step: Add 2 tablespoons water, black pepper and salt. Stir for 1 minute;
3rd Step: Lower the heat, add spinach, stir for five minutes; add the Italian seasoning or parsley, remove from heat before it releases water;
4th Step: Add the peppers, mix and cover it. Serve it cold or hot.
6 servings
For nutritional facts of this recipe please visit http://www.recipezaar.com/350905. For vitamin content please click on "Print Recipe" on aforementioned site.
Grilled Salmon with Vegetables
My favoriate, tasty and healthy fish dish.
Ingredients:
1½ lbs fresh salmon
2½ tablespoons extra-virgin olive oil
3 yellow sweet peppers (seeded, cut in halves)
3 red sweet peppers (seeded cut in halves)
3 medium sweet potatoes or yam (peeled, sliced encircles)
2 medium zucchini (peeled, sliced encircles)
¼ teaspoon garlic powder
1 tablespoon white wine
1 teaspoon teriyaki sauce
¼ teaspoon chili powder (berbere)
1 teaspoon rosemary
1 lemon or lime
Salt and black pepper to taste
Preparation:
1st Step: Rinse the salmon with cold water and fresh lemon juice, pat dry;
2nd Step: Marinate the salmon with one tablespoon of oil, one teaspoon of fresh lemon juice, wine, teriyaki sauce, red pepper powder, garlic powder, black pepper; Keep it in fridge for 15-20 minutes;
3th Step: Mix all the vegetables; coat the vegetables with 1½ tablespoon of oil, rosemary, a pinch of red pepper, black pepper and salt;
4th Step: Lay the salmon and vegetables individually on a grill or broiler rack;
5th Step: In a preheat 400 degree oven grill or broil the salmon and the vegetables for 20 -25 minutes.
6th Step: Bring the grilled salmon to a platter and place the vegetables around it.
Serve it warm.
4 Servings
For nutritional facts of this recipe please visit http://www.recipezaar.com/321540. For vitamin content please click on "Print Recipe" on aforementioned site.
Rice-Vegetable Dish
One complete tasty dish.
Ingredients:
1 cup basmati rice or brown rice
½ red onion (peeled, diced)
2 carrots (peeled, diced)
1 leek (diced)
1 stalk celery (trimmed, diced)
½ cup whole sweet corn (kernels)
¼ teaspoon garlic powder
¼ teaspoon curry powder
2 tablespoon extra virgin olive oil or vegetable oil
2 cups water (or more)
1 teaspoon teriyaki sauce (if desired)
2 cups vegetable stocks
rosemary leaves or thyme or parsley
Salt and black pepper to taste
Preparation:
1st Step: In a medium pot, sauté the onion, garlic with oil until tender; add ½ cup of water, the Leek, carrots, celery; stir-fry for 5 minutes;
2nd Step: To the stirred vegetables, add 1½ cups of water, curry, teriyaki sauce and boil;
3rd Step: Rinse the rice and add to the boiling mixture; add the vegetable stock; cover and cook the rice in a lower heat for 15 minutes or until the rice absorbsw the liquid;
4th Step: Combine the corn and the boiling rice; mix well and simmer slowly for 2-3 minutes;
5th Step: Add the fresh herbs, salt and black pepper; mix well and remove from heat. Serve it hot.
4 Servings.
For nutritional facts of this recipe please visit http://www.recipezaar.com/330672. For vitamin content please click on "Print Recipe" on aforementioned site.