Ethiopian Spicy Peas Powder Stew (Yeater Shiro Wot)

Spicy Peas Powder Stew (Yeater Shiro Wot) is a healthy dish for all and adding low-fat sour cream makes it delicious.

Ingredients:

½ cup spiced peas powder
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
1 tablespoon chili pepper powder -Berbere (if spiced peas are not available)
¼ teaspoon false cardamom*
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; or mix the powder with cold water in a bowl and pour to the boiling water; mix it well; Stir continuously; add the rest of the 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. with sour cream as a side dish.

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.

Serving 4 persons

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).

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

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 false cardamom powder (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.

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 pound) 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

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 chicken breast
½ lb 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 false 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 pound 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:

4 lbs 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 false cardamom
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 top round beef (freshly cut)
6 teaspoons Mitmita *
4 tablespoons purified/clarified butter (Nitir Kebe) **
1 teaspoon false 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, false 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 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 (4oz) 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

My Ethiopian Cooking: Mild Lamb Stew (Yebeg Alicha)

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 false cardamom (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 false cardamom, 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 (Smoothie)

In Ethiopian, barley is one of the top cereal grains and it is used in many ways. The lightly roasted barely (Yebeseo Dukete) is used as cereal and as a drink. Since I started mixing and blend it with fruits, I liked it more. It is simple to prepare and satisfying as breakfast or snack.

Ingredients:

½ cup roasted barley flour (Yesbeso 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.

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

Tuna-Vegetable Salad

Easy, quick to prepare and juicy fish salad.

Ingredients:

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.

For nutritional facts of this recipe please visit http://www.recipezaar.com/343385. For vitamin content please click on "Print Recipe" on aforementioned site.

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.

Pasta with Vegetable Sauce

This vegetable pasta dish is simple. It is a practical cuisine for vegetarians, vegans and for those who observe Lent.

Ingredients:

1lb spaghetti (without dairy and eggs)
2 tomatoes
1 onion

2 carrots (peeled)
1 eggplant
1 red sweet pepper
8 oz can tomato sauce
1 tablespoon sun-dried tomato or tomato paste
3 stalks celery
1teasspoon basil (minced)
1 teaspoon garlic powder or minced garlic cloves
4 bay leaves
3 tablespoon extra-virgin olive oil or vegetable oil
1/2 tablespoon red chili pepper (berbere) or
½ tablespoon crushed red pepper
Salt and black pepper to taste

Preparation:

1st Step: Clean, rinse and chop the vegetables;

2nd Step: Coat the chopped eggplants with half tablespoon of oil and black pepper; bake them uncovered for 10 minutes;

3rd Step: Sauté the onion with oil; add all ingredients except the eggplant and crushed red pepper; cook the vegetables for 10 minutes;

4th Step: Add the eggplant, crushed hot pepper; cook for five minutes; remove from heat;

5th Step: Boil the spaghetti (al dente) for 6-7 minutes; strain; serve it hot with the vegetable sauce.

6 Servings

P.S. This Vegetable Sauce could be used with rice and for garnishing baked fish.

For nutritional facts of this recipe please visit http://www.recipezaar.com/297421. For vitamin content please click on "Print Recipe" on aforementioned site.

Lentils Vegetable Soup

Ingredients:

1 cup lentils
½ onion (finely chopped)
1 tomato (seeded and diced)
2 carrots (peeled and diced)
2 stalks celery (trimmed and diced)
3 tablespoon extra-virgin olive oil or vegetable oil
1 teaspoon garlic powder
1 teaspoon fresh ginger juice or vinaigrette
4 cup vegetable broth
½ teaspoons white pepper
½ teaspoon chili powder (Berbere)
4 cups or more water
Salt and black pepper to taste

Preparation:

1st Step: Sauté the onions, carrots, celery with olive oil for 10 minutes by gradually adding half cup of water;

2nd Step: Add to the sauté onions, diced tomatoes, hot red pepper powder and stir for five minutes; add 3 cups of water, leave it to boil;

3rd Step: Rinse the lentils with cold water;

4th Step: To the boiling sauce, add lentils, ginger juice, white pepper and two cups of vegetable broth; reduce the heat to medium; cook for 35 to 40 minutes until the lentils are very soft;

5th Step: Using a cooking stick, puree the soup in its pot or transfer to a food processor, blend the lentils until smooth; and bring it back to its saucepan;

6th Step: Add the rest of the vegetable broth or water as need; then in a lower heat stir the soup for 10 minutes. Add salt and black pepper. Remove from heat. Garnish it with fresh parsley, basil or cheese of your choice.

Serve it hot or cold. Keep it in the fridge.

Serving four persons

For nutritional facts of this recipe please visit http://www.recipezaar.com/298261. For vitamin content please click on "Print Recipe" on aforementioned site.

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.

Ethiopian Spicy Chickpeas Stew (Yeshinbra Shiro Wot)

My Ethiopian Cooking: Spicy Chickpeas Stew (Yeshinbra Shiro Wot)

Ingredients:

½ cup spiced chickpeas powder *
3 cups of water (as required)
½ cup red onions or shallots (finely chopped)
1 tablespoon hot chili pepper powder (Berbere, if more spicy required)
4 tablespoon extra-virgin olive oil or vegetable oil
½ teaspoon garlic powder
¼ teaspoon false cardamom*
Salt and black pepper to taste

Preparation:

1st Step: Sauté the onion with oil, adding gradually half cup of water until tender; If the chickpeas are not spiced add the hot chili powder and stir for five minutes;

2nd Step: Add one cup of water and boil;

3rd Step: To the boiling sauce, sprinkle the chickpeas powder by stirring continuously until smooth and add one cup of water; stir continuously, (if needed add half cup of water); cook the stew for 25 minutes; then add, false cardamom, black pepper and salt; cook until simmers.

Serve it cold or warm with Injera, pita bread.

Keep it in the fridge.

Serving 4 persons

P.S. (a)If preferred, mix the chickpeas powder with one or more cup of cold water in a bowl and pour to the boiling sauce; mix it well; stir continuously.
(b) If needed, you may add 1 tablespoon 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/296355. For vitamin content please click on "Print Recipe" on aforementioned site.

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.

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.

Ethiopian Ground Beef Mild Stew (Minchet-Abesh Alicah)

Mild and tasty Ethiopian dishe.

My Ethiopian Cooking: Ground Beef Mild Stew (Minchet-Abesh Alicha)

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 false cardamom *
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, bishop weeds, 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.

Vegetable-Rice Soup

This is one of my favorite soup recipes that I cook for my family during Lent.

Ingredients:

1 tomato (seeded, diced)
2 scallions or green onions
2 stalks celery (chopped)
2 carrots (peeled, chopped)
1 cup cauliflower (cut into small florets)
1 sweet pepper (seeded and diced)
4 tablespoons extra-virgin olive oil or vegetable oil
3 tablespoons white rice
1 teaspoon fresh basil (diced)
1 zucchini (chopped)
½ teaspoon fresh parsley (diced)
½ teaspoon fresh garlic (minced)
6 cups water or 6 cups vegetable stock
¼ teaspoon black pepper
Salt to taste

Preparation:

1st Step: In cooking pot, sauté carrots, celery, scallion, cauliflower with 2 tablespoon of oil and garlic till tender;

2nd Step: Add the vegetable stock or water; 2 tablespoons of oil and boil it for 5 minutes;

3rd Step: To the boiling vegetables, add rice, zucchini, sweet pepper, basil and parsley;

4th Step: In a medium heat, cook the soup for 45 minutes; add black pepper and salt.

Serve it hot.

P.S. if you are not a vegan, you may add cream or plain yogurt. If you wish spicy soup, you may add chili powder (berbere) or Tabasco sauce.

4 servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/356950. For vitamin content please click on "Print Recipe" on aforementioned site.

Spicy Grilled Fish Fillets

Fish spiced with Ethiopian chili powder (berbere).

Ingredients:

1 lb fish fillets (base, halibut, flounder, etc)
2 teaspoon hot red chili pepper powder (berbere)
3 tablespoon extra-virgin olive oil or vegetable oil
½ cup breadcrumbs (finely crushed)
½ cup buttermilk
1 fresh lemon
¼ teaspoon ground allspice
Salt to taste (if required)

Preparation:

1st Step: Cut the fish fillets four pieces; squeeze the lemon; rinse the fillets with fresh lemon juice; pat dry;

2nd Step: Mix the hot red chili pepper powder; ground allspice, breadcrumbs;

3rd Step: Rub the fillets with two tablespoon of oil;

4th Step: Dip the fillets in the buttermilk and then into the breadcrumbs, covering all sides;

5th Step: On a grill rack, lay the fish fillets side by side; lightly coat the fillets with one tablespoon of oil; keep the fillets standing until coating sticks;

6th Step: In a preheat 400 oven, grill the fillets for 20 minutes or until golden brown; or in a medium heat, on a greased pan, fry the fillets turning sides, until golden brown.

Serve it warm.

4 servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/353533. For vitamin content please click on "Print Recipe" on aforementioned site.

Roasted Sweet Potatoes with Bell Peppers

Ingredients:

1 lb sweet potatoes
4 bell peppers (red, yellow or orange)
1 teaspoon dry rosemary (crushed thinly)
2 tablespoons extra-virgin olive oil or vegetable oil
¼ red chili powder (berbere) or cayenne pepper
Salt and black pepper to taste

Preparation:

1st Step: Peel and rinse the sweet potatoes, cut in slices or as desired;

2nd Step: Rinse the bell peppers and cut in slices or as desired;

3nd Step: Mix the oil, chili pepper, black pepper and salt;

4th Step: Marinate the sweet potatoes and bell peppers with the mixed dressing for 2-5 minutes;

5th Step: Place the potatoes on a broiler or non-stick baking pan; sprinkle the rosemary and mix;

6th Step: In a 350 degree preheat oven, broil or bake the potatoes and peppers for 20 - 25 minutes.

Serve it hot or cold.

6 Servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/293582. For vitamin content please click on "Print Recipe" on aforementioned site.

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.

Ethiopian Sunflower Seeds Juice

Sunflower Seeds Juice is a healthy and tasty drink especially for vegans and Lent observers.

My Ethiopian Cooking: Sunflower Seed Juice

Ingredients:

2 cups sunflower seeds
Head of rue (Tena Adam) or ginger root (peeled, sliced)
honey or sugar (as required)
4 cups water

Preparation:

1st Step: rinse the sunflower seeds with cold water;

2nd Step: In a cooking pot, cover the sunflower seeds in cold water; boil for 15 minutes or until soft;

3rd Step: Strain in colander and discard the liquid; place the sunflower seeds in a food processor (blender), add 4 cups of cold water; grind and mash until all the seeds are crushed;

4th Step: Strain and pour the sunflower juice into a container; add head of rue or ginger root; cover and keep it in fridge.

5th Step: For one glass of sunflower juice, add 1 teaspoon of honey or ½ teaspoon of sugar; mix it well and drink.

P.S. Always shake the container to mix the sunflower juice before pouring into a glass.

4 Servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/355035. For vitamin content please click on "Print Recipe" on aforementioned site.

Ethiopian Instant Bread (Chéchébsa or Kita Firfir)

Chéchébsa or Kita Firfir is a spiced bread; simple to prepare and delicious; served as breakfast or snack with cafe au lait (coffee with milk).

My Ethiopian Cooking: Instant Bread with Spiced Butter (Chéchébsa)

Ingredients:

1½ cups wheat flour or Teff flour
½ cup barley flour
3 tablespoons purified/clarified butter
¼ teaspoon false cardamom
1 teaspoon baking powder
1 tablespoon chili pepper powder (Berbere)
Salt and black pepper to taste
2 cups water or more

Preparation:

1st Step: Place the wheat/teff, barley flour and baking powder in a bowl; mix it well; add to the flour a small amount of water, blend it with hand, gradually adding water, kneading it well until the dough is smooth and elastic; you may use a food processor;

2nd Step: In a non-stick medium pancake pan, place the dough; make it flat to cover the pan; using fork, make some small holes; cook it in a lower heat on both sides until golden and crusty;

3rd Step: Melt the butter in a lower heat; mix with chili pepper (berbere), false cardamom, black pepper and salt;

4th Step: Remove the pan-baked bread (Kita) from the heat, cut it in very small pieces;

5th Step: Mix the melted-spiced butter and the bread pieces until well combined. Serve it hot.

Chéchébsa (Kita Firfir) is served as breakfast or snack.

Serving 3 persons.

For nutritional facts of this recipe please visit http://www.recipezaar.com/362215. For vitamin content please click on "Print Recipe" on aforementioned site.

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.

Ethiopian Mild Split Lentil Stew

Simple to cook, mild and tasty dish for vegans and lent observers.

My Ethiopian Cooking: Mild Split Lentil Stew (Yemser Alicha)

Ingredients:

1 cup split lentils
3 tablespoon extra-virgin olive oil or vegetable oil
1 onion (thinly chopped)
5 ½ cups water
¼ teaspoon turmeric or curry *
4 fresh garlic cloves (diced) or 1 teaspoon garlic powder
¼ teaspoon ginger powder or 1 teaspoon fresh ginger root juice
¼ teaspoon white pepper powder or black pepper
1 hot green pepper(seeded, sliced)
Salt to taste

Preparation:

1st Step: Bring to boil 4 cups of water in a medium pot. Rinse the lentils with fresh water and add to it. Cook it for 5 minutes;

2nd Step: Remove the foam with spoon and discard. Lightly drain the extra water in a container or a cup;

3rd Step: Meanwhile sauté the onion with ½ cup of water and oil for 5 minutes or until tender;

4th Step: To the cooked onion, add ½ cup of water, garlic, ginger, white pepper, curry or turmeric. Stir for 5 minutes;

5th Step: Combine the lentils and the sauce. Mix well. If more water needed, use the water which is set aside. Cook the Stew for 15 minutes until it simmers.

6th Step: Add salt, hot green pepper and mix it well. Remove from heat. Serve it warm or cold.

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

For nutritional facts of this recipe please visit http://www.recipezaar.com/327834. For vitamin content please click on "Print Recipe" on aforementioned site.

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.

Vegetable Fried Rice

Ingredients:

1 cup basmati rice
1 tomato (seeded and cores removed)
1 shallot
1 green onion/scallion
1 red sweet pepper (seeded)
3 tablespoons extra-virgin olive oil or vegetable oil
3 eggs (beaten)
1 clove garlic (diced)
1 tablespoon soy sauce
2 bay leaves
Black pepper to taste

Preparation:

1st Step: Boil two cups of water with bay leaves; rinse the rice and add to the boiling water; discard the bay leaves; cook the rice in a lower heat until tender and let the rice absorbs the water;

2nd Step: Chop all the vegetables;

3rd Step: With one tablespoon of oil lightly cook and scramble the eggs;

4th Step: In another pan sauté the shallot, green onions, garlic, sweet peppers, with two tablespoon of oil;

5th Step: Combine the sauté vegetables, tomatoes, soy sauce and black pepper with the rice; stir-fry for five minutes or until the rice is well covered;

6th Step: Add the scrambled eggs to the rice, mix it well and serve it hot.

Serving 4

For nutritional facts of this recipe please visit http://www.recipezaar.com/366200. For vitamin content please click on "Print Recipe" on aforementioned site.

Ethiopian Cream of Oatmeal (Yeaja Atimit)

My Ethiopian Cooking: Cream of Oatmeal (Yeaja Atimit)

Ingredients:

1 cup oat flour or 2 cups coarse-cut oats
1 cup milk
1 tablespoon honey or sugar
2 teaspoon purified butter (if desired)
4 cups water

Preparation:

Oat flour cream: mix the flour with cold water and milk; bring to boil; stir continuously; boil for 20 minutes until smooth and creamy; add butter, honey or sugar; stir well; remove from heat; drink it hot.

Coarse-cut oats cream: soak the oats with six cups of cold water for two to three hours; blend and strain the liquid into a boiling pot; add milk; stir continuously and boil for 20 minutes until smooth and creamy; add butter, honey or sugar, stir well; remove from heat; drink it hot.

Ethiopian Cracked Wheat Cereal (Qiniché)

My Ethiopian Cooking: Cracked Wheat Cereal (Qiniché)

Ingredients:

2 cups cracked wheat
1-2 tablespoon purified butter (Nitir Kebe)*
3 cups water
1½ cup milk or rice milk
A pinch of turmeric or curry powder
Salt to taste

Preparation:

1st Step: In a non-stick cooking pot, combine and boil water; milk or rice milk, one tablespoon of butter, turmeric or curry, and salt;

2nd Step: Rinse the cracked wheat with cold water; add it to the boiling liquid; lower the heat, stir occasionally to prevent from sticking; cook for 20 minutes or until liquid is absorbed and the cereal is soft;

3rd Step: Remove from heat, add one tablespoon of butter (if desired).

Serve it hot as breakfast, snack or as a side dish.

P.S. If preferred, you may use cracked oats.

* Please click here to see how to prepare Purified Butter (Nitir Kebe)

Salmon Baked with Vegetables

Ingredients:

1 lbs fresh salmon
2 tablespoon extra-virgin olive oil
1 yellow and 1 red or orange pepper
1 medium tomato
1 medium squash
2 stalks celery
1 green onion/scallion
2 cloves garlic diced and ¼ teaspoon garlic powder
¼ teaspoon basil minced
1 tablespoon white wine (if desired)
1 teaspoon teriyaki sauce or ¼ teaspoon red hot pepper powder
Salt and Pepper to taste

Preparation:

1st Step: Rinse the salmon in fresh lemon juice and cold water, pat dry and place it in baking pan;

2nd Step: Chop all vegetables in desired shape, mix it with oil, wine and all spices;

3rd Step: Spread the mixture on the salmon and turn it around twice, spread the vegetable on the top of the salmon;

4th Step: Heat the oven to 400 degree and bake the salmon covered for 20 minutes. Remove the cover and keep it in the oven for another five minutes.

Serve it with Rice or pasta

Sardine-Vegetable Salad

Ingredients:

2 4oz Sardines (in oil or water)
2 green onions/scallions
1 hot green pepper (seeded)
½ medium tomato (seeded)
½ medium sweet red pepper (seeded)
½ tablespoon extra-virgin olive oil or vegetable oil *
1 tablespoon fresh lemon juice
¼ teaspoon basil
¼ teaspoon parsley
Black pepper to taste

Preparation:

1st Step: Chop thinly the scallions, tomato, sweet pepper and hot green pepper;

2nd Step: Prepare the salad dressing - mix the lemon juice, oil, basil, parsley, black pepper; Whisk it well;

3rd Step: Open the canned sardines; drain the water or oil;

4th Step: In a serving dish, combine the sardines and vegetables with the salad dressing; mix gently. Keep it in fridge until serving time.

Serve it with lettuce, Injera, pita bread or as a sandwich.

P.S. Sardines are already salty, so no salt added. If the sardines are canned in oil, add less oil to the dressing.

Swiss Chard Dish

Ingredients:

1 lb Swiss chard
2 green onions/scallion (chopped)
1 leek (chopped)
2 tablespoons extra-virgin oil or vegetable oil
½ teaspoon garlic powder
2 tablespoons water
¼ teaspoon dry basil
1 hot green pepper (seeded and sliced)
Black pepper and salt to taste

Preparation:

1st Step: Wash the Swiss Chard, chop and slightly dry with salad spinner or towel paper;

2nd Step: Sauté the onion, leek, garlic with oil in a medium pot for 2 minutes;

3rd Step: Add water, basil, black pepper and salt. Cook it for a minute;

4th Step: Add the Swiss chard, lower the heat, mix it well (3 minutes); Remove from heat before it releases water;

5th Step: Add the hot sliced pepper, mix and cover it. Serve it cold or hot.

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 sweet peppers (seeded, chopped as desired)
1 red onion or shallot (chopped as desired)
4 tablespoon olive oil
4 garlic cloves (diced)
1 teaspoon thyme
1teaspoon chili pepper powder (berbere)
1 teaspoon Rosemary
½ teaspoon black pepper
Salt to taste

Preparation:

1st Step: Cut the meat in cubes;

2nd Step: Mix the wine, oil, garlic, thyme, rosemary, 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: Mix the chopped vegetables with the marinated meat;

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

Serve it hot.

6 Servings

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

Ethiopian Mild Red Chili Pepper Paste (Awaze)

My Ethiopian Cooking: Mild Red chili Pepper Paste (Awaze)

Ingredients:

1 cup mild red chili pepper powder (awaze powder)*
2 tablespoons olive oil
½ teaspoon garlic powder
¼ cup dry red wine or dry sherry or Tej (Ethiopian honey wine)
½ cup water
1 tablespoon fresh lemon juice
¼ teaspoon false cardamom * or black cardamom
½ tablespoon fresh ginger juice
¼ teaspoon black pepper powder
Salt to taste


Preparation:

1st Step: In small bowl, mix the chili pepper, garlic powder, false cardamom, black pepper;

2nd Step: Add to the chili pepper mixture, wine, oil, lemon, ginger juice, water and salt to taste; whisk it well;

3rd Step: Keep in the fridge; Serve it cold;

4th Step: Awaze Dip is used with steak; in meat sandwich, withInjera dipping sauce and in tuna salad.

P.S. Awaze powder is prepared from red chili pepper (berbere) but without the seeds and with spices such as ginger, garlic, false cardemom.

If Awaze (mild chili pepper powder) is unavailable, you may use hot red chili pepper powder.

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

Shrimp with Vegetable Sauce

Ingredients:

1 lb large fresh shrimp
2 cup basmati rice (cooked)
2 tomatoes (seeded, diced)
¼ teaspoon hot red chili powder
1 tablespoon sun-dried tomato
2 scallion/green onions (chopped)
1 red sweet pepper (seeded, chopped)
1 tablespoon soy sauce
2 tablespoon extra-virgin oil or tablespoon sesame oil
½ tablespoon butter (if desired)
1 tablespoon fresh lemon juice
3 clove garlic (peeled, halved)
1 teaspoon finely chopped fresh parsley,
1 teaspoon finely chopped fresh basil
Salt and black pepper to taste

Preparation:

1st Step: Remove shell, tail and sand vein; rinse the shrimps with fresh lemon juice and cold water;

2nd Step: Fry the shrimp with garlic, butter or one tablespoon oil until firm, pink and curled (5 minutes); remove from the pan;

3rd Step: Sauté the vegetables with 1 tablespoon of oil, ginger, two tablespoon of water, the sun-dried tomatoes, one tablespoon lemon, red chili powder, basil, parsley, salt and pepper; Stir for 5 minutes or until tender;

4th Step: Lower the heat, combine the shrimps, the vegetables sauce and soy sauce; stir well (5 minutes); Remove from heat;

5th Step: Serve the shrimp hot with the cooked rice.

If desired, sprinkle Parmesan cheese when serving.

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 (thinly chopped)
1¼ cup hot red chili powder (berbere)
1 tablespoon fresh garlic or 1 teaspoon garlic powder
1 tablespoon red wine (if preferred)
½ teaspoon fresh ginger-root juice
¼ teaspoon black cumin *
1 teaspoon false cardamom (korerima) *
4 cups boiled water
Salt and black pepper to taste

Preparation:

1st Step: Cut the meat, chop in desired shapes; rinse with cold water; drain the meat well;

2nd Step: In larger frying pan, stir-fry the meat, without grease, for 15 minutes or until dry and tender;

3th 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;

4th 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);

5th Step: Add tw0 cups of water (or more if need); Cook for 10 minutes;

6th Step: To the boiling sauce, add the fried meat; in a lower heat, stir and cook for 20 minutes or until it simmers;

7th 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)

Ethiopian Sunflower Seeds Dipping Sauce

My Ethiopian Cooking: Sunflower Seeds Dipping Sauce (Yesuf Fitfit)

Sunflower Seeds Dipping Sauce (Yesuf Fitfit) is one of the side-dishes of Ethiopia, usually prepared during Lent. It is used with Injera (Ethiopian flat bread). There are many ways of preparing a dish from the sunflower seeds and this is one of my recipes.

Ingredients:

2 cup sunflower seeds
3 cups water or more
2 tomatoes (finely chopped)
1 hot green pepper (finely chopped)
2 scallions/green onions (finely chopped)
1 tablespoon extra-virgin olive oil
¼ teaspoon garlic powder
1 tablespoon fresh lemon juice
¼ teaspoon ginger root powder or 1 teaspoon ginger juice
½ teaspoon fresh basil (minced)
Salt and black pepper to taste

Preparation:

1st Step: Rinse the sunflower seeds with cold water;

2nd Step: In a cooking pot, cover the sunflower seeds in cold water; boil for 15 minutes or until soft;

3rd Step: Drain and place the cooked sunflower seeds in a food processor; add three cups of cold water; blend until all the seeds are crushed;

4th Step: Strain the sunflower sauce into a container; discard the sunflower sediments; cover the container and keep it in fridge to cool;

5th Step: Combine the finely chopped vegetables with lemon, oil, basil, garlic, ginger, salt and black pepper; mix it well;

6th Step: Add the vegetable mixture into the sunflower sauce container, mix well and keep in the fridge.

7th Step: Break Injera (Ethiopian bread) in small pieces; dip the pieces in the sunflower-vegetable sauce; or use it as dipping sauce for all kinds of bread.

Serve it cold. Keep the sunflower sauce in fridge.

Serving 6 persons

For nutritional facts of this recipe please visit http://www.recipezaar.com/295916. For vitamin content please click on "Print Recipe" on aforementioned site.

Ethiopian Spicy Chicken Stew (Doro Wot)

My Ethiopian Cooking: Spicy Chicken Stew (Doro Wot)

Spicy Chicken Stew (Doro Wot) is one of the main elements of Ethiopian Cooking.

Ingredients:

4 chicken drumsticks, 4 chicken breasts , 4 chicken thighs
6 cup red onion or shallots (thinly chopped)
1½ cups red chili powder (berbere) *
1½ cup purified butter (Nitir Kebe)**
6 cloves garlic peeled and minced
1 teaspoon garlic powder
¼ teaspoon black cumin *
¼ bishop weed powder *
½ cup red wine (if preferred)
1 teaspoon false cardamom powder *
¼ black pepper powder
6 cup boiled water
2 limes or lemon
Salt to taste
8 eggs

Preparation:

1st Step: Remove skin, fat and trim the end bones from the chicken pieces; wash the pieces three times in cold water with piece of lemon/lime; soak in fresh cold water with fresh sliced pieces of limes/lemons and a pinch of salt (10 minutes);

2nd Step: In medium pot cook the onion using two cups of water by adding one tablespoon each time until the onion is golden brown and soft (20-25 minutes);

3rd Step: Add one cup of water to the cooked onion, bebere (red chili powder), garlic, bishop weed, black cumin, red wine, and stir it well for 5 minutes; add the purified butter and mix it very well (10 minutes);

4th Step: Remove lime/lemon and rinse the chicken pieces again with fresh water and pat dry, make 2 one inch slits very lightly on each piece (to marinate the chicken pieces); add the pieces to the stew (10 minutes);

5th Step: Add three cups of water; cover the lid and stir the stew more often. After 15 minutes add the rest of the spices - false cardamom, black pepper and salt; mix them well. Cook it for another 30 minutes. Remove from heat.

6th Step: Meanwhile, boil the eggs for 15 minutes; Remove the shell;

7th Step: Add the hard-boiled eggs to the chicken stew. Remove the stew from heat.

Serve it hot with Injera (Ethiopian Flat Bread) or, any kind of bread.

Serving 8 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/319770. For vitamin content please click on "Print Recipe" on aforementioned site.

Flax Seeds Dipping Sauce

This dipping sauce is one of Ethiopian flax seeds recipes. It is served with injera or bread as a snack or breakfast.

Ingredients:

1 cup flax seeds
1 teaspoon chili powder (berbere or ½ teaspoon mitmita)
½ teaspoon cinnamon
2 tablespoon extra-virgin olive oil
1 cup cold water or more
a pinch of garlic powder
salt and black pepper to taste

Preparation:

1st Step: Grind the flax seeds into fine powder; sift if needed;

2nd Step: Combine the flax powder with cinnamon, garlic, salt, black pepper, cold water, red chili pepper or honey and oil; whisk it well; if needed add more water; whisk it again until smooth and thick;

3rd Step: Cover tightly and keep it in the fridge. Serve it cold with bread of your choice.

If preferred, you may add 1 tablespoon of honey and ½ teaspoon cinnamon instead of the chili powder.

P.S. Roasting the flax seeds not required. But make sure that the flax seeds are crisp dry.

For nutritional facts of this recipe please visit http://www.recipezaar.com/353572. For vitamin content please click on "Print Recipe" on aforementioned site.

Beets and Potatoes Salad

This root vegetable salad is tasty and simple to prepare.

Ingredients:

8 beets
4 red potatoes
2 tablespoon extra-virgin olive oil or vegetable oil
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1 tablespoon vinegar
½ teaspoon honey
¼ teaspoon Dijon mustard
Salt and black pepper to taste

Preparation:

1st Step: Wash the potatoes and cover with cold water; boil the potatoes for 15 minutes or until tender; drain, peel and cut as desired;

2nd Step: Wash the beets and cover with cold water; boil the beets for 10 minute with one tablespoon of vinegar or lemon; drain the beets, peel and cut as desired;

3rd Step: Mix the vegetables; keep it in the fridge;

4th Step: Prepare the salad dressing - mix the oil with orange and lemon juice, honey, mustard, salt and black pepper; Whisk it well until the mixture is smooth;

5th Step: Combine the vegetables; add the salad dressing and mix well. Keep in the fridge.

Serve it cold.

6 servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/356807. For vitamin content please click on "Print Recipe" on aforementioned site.

Ethiopian Peas Powder Mild Stew (Yeater Shiro Alicha)

My Ethiopian Cooking: Peas Powder Mild Stew (Yeater Shiro Alicha)

Ingredients:

1 cup peas powder *
5 cups water or more
1 medium onion (finely chopped)
4 or more tablespoon extra-virgin olive oil or vegetable oil
1 teaspoon fresh garlic (minced) or garlic powder
1teaspoon dry ginger powder or 1 tablespoon fresh ginger juice
½ teaspoon false cardamom powder *
½ teaspoon turmeric or curry
2 hot green peppers (seeded, sliced)

Preparation:

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

2nd Step: Add one cup of water, ginger, turmeric or curry, boil for five minutes;

3rd Step: To the boiling sauce, sprinkle the peas powder by stirring continuously until smooth; or mix the powder with cold water in a bowl and pour to the boiling water; mix it well;

4th Step: Stir continuously to avoid lumps, add the rest of the water; cook in a lower heat for at least 20 minutes;

5th Step: Add false cardamom, black pepper and salt; cook for 10 minutes or until simmers.

Serve it cold or warm with Injera, pita bread. Keep it in the fridge.

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

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

Fish Fillets with Vegetable Stew

Ingredients:

2 lb fish fillets (sea bass, trout, flounder, etc.) cut in eight pieces
6 tomatoes (seeded and chopped)
1 tablespoon sun-dried tomato paste
1 medium carrot (peeled and chopped)
1 stalk celery (chopped)
1 leek (trimmed and chopped)
½ teaspoon oregano
4 cloves garlic (diced)
¼ teaspoon garlic powder
3 tablespoon extra-virgin olive oil or vegetable oil
1teaspoon vinaigrette or 2 tablespoon dry white wine
1 tablespoon lemon or lime juice
1 teaspoon hot red chili powder
4 bay leaves
Salt and black pepper to taste

Preparation:

1st Step: Put the tomato, carrot, leek or scallion, celery, fresh garlic, oregano, one tablespoon oil in a medium pot; Add the six cups of water or more; Cover and cook for 15 minutes;

2nd Step: purée or mash the vegetables in a blender;

3rd Step: Rinse the fillets with cold water, lemon or lime; tap dry with paper towels;

4th Step: Heat and grease the frying pan with one tablespoon of oil and stir fry the fillets five minutes each side; Remove from the pan;

5th Step: In a medium pot, mix the sun-dried tomato paste, one tablespoon lemon juice, garlic powder, wine or vinaigrette, one tablespoon of oil, hot red chili powder or paprika; whisk well, combine with the purée vegetables; add two cups of water and bay leaves;

6th Step: Cook the purée vegetables mixture for 10 minutes or more; Add salt and black pepper;

7th Step: Pour half of the purée vegetable sauce on a medium baking saucepan; lay the sauté-fry fillets side by side and cover with the rest of the sauce;

8th Step: Preheat oven to 400 degree and bake the fish covered for 15 minutes;

Serve it warm with rice or your choices of pastas.

6-8 servings

P.S. If you wish to eat it with Injera (Ethiopian flat bread), add more hot red chili powder to make the sauce spicier.

Roasted Vegetable Salad

Ingredients:

2 medium eggplants (seeded)
4 medium carrots (peeled)
4 medium red potatoes
1 medium squash (scrubbed)
2 sweet red peppers (seeded)
1 medium shallot or red onion (peeled)
1 tablespoon fresh rosemary (chopped)
1 teaspoon fresh parsley (diced)
½ teaspoon roasted garlic powder
5 tablespoon extra-virgin oil or vegetable oil
1 tablespoon lemon juice
1 teaspoon vinaigrette or dry sherry
Salt and black pepper to taste

Preparation:

1st Step: Wash the eggplants, carrots, potatoes, squash, peppers, shallot and tap dry; Chop as desired;

2nd Step: Mix four tablespoon of oil with rosemary, pinch of salt and marinate the vegetables as follows: (a) potatoes, carrots and shallot together (b) squash, eggplants and peppers together;

3rd Step: on a non-stick baking pan, roast the potatoes, carrots and shallot for 15 minutes;

4th Step: To the roasting vegetables, add the marinated squash, eggplants and peppers; mix well and roast for 15 minutes; Remove from heat and keep it at room temperature;

5th Step: Prepare the salad dressing: Mix one tablespoon oil, lemon juice, roasted garlic, parsley, vinaigrette or dry sherry, black pepper and salt; Whisk it well until the mixture is smooth and thick;

6th Step: At the time of serving, add the salad dressing to the vegetables; serve it at room temperature or if cold salad is desired, mix the vegetables with the dressing and keep it in the fridge.

Grilled Chicken and Sweet Peppers

Ingredients:

4 chicken thighs, 4 Chicken breasts, 4 drumsticks
3 medium red sweet peppers (seeded and cut in halves)
3 medium orange or yellow sweet peppers (seeded and cut in halves)
4 medium squash (cut in four slices each)
2 teaspoon rosemary
1 medium tomato (seeded, peeled and blended) or
2 tablespoon of tomato sauce
1 teaspoon hot red chili pepper powder or crushed hot red pepper
½ cup cooking white wine or 2 tablespoon dry sherry
5 tablespoon of oil
1 teaspoon fresh diced garlic
½ teaspoon garlic powder
1 tablespoon teriyaki or soy sauce
Salt and black pepper to taste

Preparation:

1st Step: Remove skin and fat from the chicken; with slices of lemons/lines wash the chicken in cold water; sock the chicken for 10 minutes with cold water, fresh slices of limes/lemons and a pinch of salt;

2nd Step: Remove lime/lemon; rinse the chicken pieces with fresh water and pat dry; make 2 one inch slits very lightly on each piece;

3rd Step: In small pot, mix and stir for 2 minutes, four tablespoon of oil, garlic, red chili pepper powder, rosemary, wine, tomato sauce, teriyaki sauce, black pepper and salt;

4th Step: In non-stick baking pan, lay the chicken pieces; brush with the sauce coating all sides;

5th Step: Bake the marinated chicken uncovered for 30 minutes (15 minutes each side) at 375 degree;

6th Step: Marinate the vegetables with oil, black pepper,salt, a pinch of garlic and rosemary;

7th Step: Preheat the broiler; place the chicken and grill for 30 minutes (15 minutes for each side);

8th Step: At the same time grill the vegetables (five to seven minutes each side);

9th Step: Plate the vegetables and chicken side by side; Serve hot.

Ethiopian Collard Green and Meat Stew

My Ethiopian Cooking: Collard Green and Meat Stew (Gomen Bisega)

Ingredients:

1lb collard greens
1lb lamb chops or beef ribs
2 tablespoons purified butter (Nitir Kebe) ** or
2-3 tablespoons oil
1 red onion or shallot (finely chopped)
1 teaspoon fresh garlic (diced)
½ teaspoon garlic powder
4 cup water (or more as desired)
¼ teaspoon false cardamom *
1 tablespoon fresh ginger juice or ½ teaspoon ginger powder
3 hot green peppers (seeded and sliced)
Salt and pepper 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 and put the cleaned ribs and the meat. Cook it for 10 minutes and strain;

3rd Step: Separate the leaves cut the end stems and wash in cold water. Chop the leaves in desired size; keep it in cold water;

4th Step: Boil water in a large pot and add the collard green. Cook it for 10 minutes and strain;

5th Step: In a medium pot, sauté the onion, the fresh garlic with gradually adding 1cup of water (10 minutes);

6th Step: Add to the onion, butter, ginger juice, the ribs; stir for five minutes;

7th Step: Add the meat; stir for another five minutes; add three cups water, garlic powder, false cardamom, salt and black pepper; boil for two-three minutes;

8th Step: Add the cooked collard green to the meat stew; Cover and cook it for 15 minutes;

9th Step: Add the hot peppers and remove from heat. Serve it warm.

* 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/294501. For vitamin content please click on "Print Recipe" on aforementioned site

Ethiopian Spicy Cheese with Collard Greens

My Ethiopian Cooking: Spicy Cheese with Collard Green (Ayeb Begomen)

Ingredients

1lb farmers cheese unsalted or home-made cheese
1lb collard greens (stems discarded, leaves chopped)
2 tablespoon purified butter (Nitir Kebe) **
1 teaspoon Mitimita (cayenne-type hot pepper) **
½ onion (cut in halves)
4 clove garlic
¼ teaspoon garlic powder
¼ teaspoon false cardamom powder (korerima) *
¼ teaspoon White pepper
¼ teaspoon black pepper
Salt to taste

Preparation:

1st Step: Cut the collard green leaves and discard the stems; Wash the leaves in cold water;

2nd Step: Boil water in a large pot; add onion, clove garlic, black pepper, and the collard greens. Cook it for 15 minutes until the leaves collapse altogether;

3th Step: Strain the collard greens and discard onion, garlic and water. Place the collard green on a platter or flat pan to dry; chop finely the collard greens;

4th Step: In a bowl, flake the cheese with forks;

5th Step: Combine the collard greens and the cheese;

6th Step: In small pot, on a lower heat, melt the butter, add Mitmita (cayenne), false cardamom, white pepper, garlic powder; Remove from heat;

7th Step: Pour the spiced melted butter on the mixture of the cheese and collard greens; Mix it well until completely marinated; add salt if needed.

Keep in the fridge and serve it cold.

Serving 8 persons

* You will find these spices in Ethiopian or Indian shops/groceries
** Please click here to see how to prepare Purified 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.

For nutritional facts of this recipe please visit http://www.recipezaar.com/294982. For vitamin content please click on "Print Recipe" on aforementioned site.

Ethiopian Mild Chicken Stew (Doro Alicha)

My Ethiopian Cooking: Chicken Mild Stew (Doro Alicha)

Ingredients:

4 small size chicken drumsticks
4 small chicken thighs
4 small chicken breasts
6 cup red onion or shallots (thinly chopped)
1 cup purified butter (Nitir Kebe) **
4 cloves garlic peeled and minced
1 teaspoon garlic powder
¼ teaspoon bishop weed powder *
½ teaspoon turmeric or curry *
1 tablespoon fresh ginger juice
¼ teaspoon ginger powder
¼ cup white wine (if preferred)
½ teaspoon false cardamom *
¼ teaspoon white pepper powder
6 cup boiled water (or more)
2 limes or lemons
6 medium or small eggs

Preparation:

1st Step: Clean the chicken by removing the skin and fat; trim the end bones; wash the chicken pieces three times in cold water with sliced lemons/limes; soak in fresh cold water with fresh pieces of limes/lemons and a pinch of salt( 10 minutes);

2nd Step: Meanwhile, in medium pot cook slowly the onion with two cups of water by stirring continuously until it is very soft and golden. You may add more water if needed. (15-20 minutes);

3rd Step: Remove lime/lemon and rinse the chicken pieces with fresh water and pat dry, make 2 one inch slits very lightly on each piece;

4th Step: In a non-stick baking pan put the cleaned chicken pieces side by side; sprinkle garlic powder, cover and bake them for 10 minutes at 375 degree; strain the chicken immediately and discard the water;

5th Step: In the cooked onion, add one cup of water, butter, garlic, ginger juice, bishop weeds, wine and turmeric. Cook for 5 minutes. Add the chicken pieces. Stir for five minutes. Add three cups of water (or more). Cover and cook it for 20 minutes;

6th Step: Meanwhile, boil six eggs for 15 minutes; Remove the shell;

7th Step: Add to chicken stew white pepper, false cardamom, salt to taste. Cook it 5 minutes;

8th Step: Add the hard-boiled eggs to the chicken stew. Remove the stew from heat. Serve it hot with Injera, rice, bread or as desired.

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

Ehiopian Spicy Lamb Stew

My Ethiopian Cooking: Lamb Spicy Stew (YeBeg Wot)

Ingredients:

1 lb lamb chops, 2lb lamb leg meat and bone
1 cup purified butter **
4 cups chopped red onion or shallots (thinly chopped)
1 cup hot red chili powder (berbere)
2teaspoon fresh garlic or 2 teaspoon garlic powder
1 tablespoon red wine (if preferred)
¼ teaspoon black cumin *
1 teaspoon false cardamom (korerima) *
5 cups boiled water
Salt and black pepper to taste

Preparation:

1st Step: Cut the ribs, chop the meat and bone from the legs in desired shapes; wash it with cold water;

2nd Step: Boil water in large pot and put the cleaned ribs, bone and the meat. Cover and boil it for 10 minutes and strain;

3rd Step: Meanwhile, chop the onions. In medium pot cook the onion until golden brown using one cup of water by adding two tablespoon each time until the onion is golden brown and soft;

4th Step: Add one cup of warm water to the cooked onion, berbere(red chili powder), garlic, black cumin, red wine, and stir it well; add the purified butter and mix it very well; (10 minutes)

5th Step: Add the ribs and bone; stir for 10 minutes. Add the meat. Stir five minutes and add three cups warm (or more as desired) Cook it for 20-25 minutes until it simmers;

5th 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)

Baked Fish Fillets

Ingredients:

1 lb fish fillets (sea bass, flounder, etc.) cut in four pieces
½ cup minced and seasoned breadcrumbs
3 tablespoon extra-virgin olive oil or vegetable oil
2 tablespoon lemon juice
¼ teaspoon red chili powder (berbere)
¼ teaspoon white pepper
¼ teaspoon garlic powder
Salt and black pepper to taste

Preparation:

1st Step: Cut the fish fillets into four pieces; clean the fillets with cold water and lemon or lime; tap dry;

2nd Step: In a bowl mix one tablespoon of oil, one tablespoon of lemon juice, hot red chili powder or paprika, white pepper and garlic;

3rd Step: Coat the fillets very well with the mixture; keep them in the fridge for 10-15 minutes;

4th Step: Meanwhile, mix the rest of the oil, lemon juice, salt and black pepper;

5th Step: Spread the breadcrumbs on flat baking sheet or a plate;

6th Step: Roll each fish fillet on the breadcrumbs; glaze the fillets with the mixture of oil and lemon; place the fillets side by side on non-stick or lightly greased baking pan;

7th Step: Preheat oven to 400 degree; Bake the fillets uncovered for 20 minutes.

4 Servings.

P.S. If desired, 1 tablespoon cooking white wine or dry sherry could be added to the mixture.

Chicken-Macaroni Salad

This is one of my favorite salad dishes that I like to serve at home or take it to family and friends.

Ingredients:

I½ lb chicken breast
3 tablespoon lemons juice
½ lb pasta - Macaroni product (penne, twists, rigatoni, ziti, etc.)
2 medium Tomatoes (seeded)
1 red and 1 orange/yellow sweet/Italian peppers (seeded)
2 green onions/scallions (trimmed)
1 teaspoon fresh parsley or ½ dry parsley
3 tablespoon olive oil or vegetable oil
½ teaspoon rosemary
¼ teaspoon garlic powder
¼ teaspoon hot red chili powder
¼ teaspoon fresh basil (diced)
2 teaspoon dry white wine or dry sherry (if desired)
1 teaspoon Dijon mustard
Salt and black pepper to taste

Preparation:

1st Step: Soak and wash chicken with lemon or lime;

2nd Step: Cut the chicken in cubes or as desired; marinate the chicken with 1 tablespoon of oil, hot chili powder, garlic, rosemary and 1 teaspoon of wine; Keep it in the fridge for 15 minutes;

3rd Step: Stir-fry the marinated chicken. Cook until the chicken is well done (15 minutes or less);

4th Step: Boil water in a large pot; add the macaroni (pasta); cook for 15 minutes (al dente). Mix with the chicken;

5th Step: Meanwhile, wash and pat dry tomatoes, peppers, and green onions cut in desired shapes;

6th Step: Combine the chicken, pasta and vegetables; Keep covered for the vegetable to soften; At room temperature, put it in the fridge;

7th Step: Prepare the dressing – lemon juice, 2 tablespoon oil, parsley, Italian seasoning, basil, garlic powder, Dijon mustard, salt and black pepper; Whisk it well until the mixture is smooth or blend it in a food processor if more dressing is needed;

8th Step: Pour the dressing over the chicken-macaroni salad. Mix it well and keep in fridge.
Serve it cold.

6 servings.

For nutritional facts of this recipe please visit http://www.recipezaar.com/357239. For vitamin content please click on "Print Recipe" on aforementioned site.

Ethiopian Spicy Ground Beef Stew

My Ethiopian Cooking: Spicy Ground Beef Stew (Minchet Abish Wot)

Ingredients:

1 lb ground lean beef
1cup red onion or shallot (finely chopped)
3 tablespoon red hot chili pepper(berbere)
¼ cup purified butter **
4 cup boiled water
¼ teaspoon false cardamom *
A pinch of ginger
½ teaspoon fresh minced garlic or garlic powder
¼ teaspoon bishop weed*
Salt to taste

Preparation:

1st Step: In medium pot, cook the onion using the one cup boiled water by adding two tablespoon each time until the onion is golden brown and soft. (takes10 minutes);

2nd Step: Add one cup of boiled water to the cooked onion, berbere(red chili powder), garlic, ginger, bishop weed and stir it well; add the purified butter, stir very well and one cup of water; (10 minutes);

3rd Step: Spread out and sprinkle the ground beef into the onion pot, add two cups of water; Mix it well and cook for 20 minutes;

4th Step: Add salt and false cardamom; cook it for 5 minutes. Remove from heat.

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

Rice and Sorghum Injera

My Ethiopian Cooking: Rice and Sorghum Injera (Ethiopian Flat thin bread)

We lived in West Africa where Teff was not available. But we were preparing Injera from rice and sorghum. We loved it as well as our family and friends who visited us. The process was tedious: washing the grains, drying and taking to the mill. However, once we prepared the flour, we were able to keep it in the fridge for longer period.

Ingredients:

4lbs rice flour
2lbs sorghum flour
2 cups self-rising flour
2 teaspoons dry yeast
2 gallons water or more

Preparation:

1st step: Starter - mix the yeast with one glass of warm water and wait until rises;

2nd step: In a large container mix Rice and Sorghum flour with water; or beat it lightly in a blender;

3rd Step: Add the starter and mix it well. Add water generously and cover it tight. Keep it outside to ferment.

4rd Step: The second day (only needs 14-16 hours) pour the fermented water in container and set aside;

5th Step: Blend the self-raising with four cups of the fermented water and mix it with the dough. This time it should be thinner than pancake dough; keep it outside to rise for 30 minutes;

6th Step: Warm a flat pancake pan, or skillet, or a specialized electric stove and pour the dough in circle shape, each Injera bakes within 20 second even less.

P.S. Rice and sorghum dough ferment faster than Teff . Therefore, if not baked within a day, keep the dough in the fridge.

Serving 10-15 persons

For nutritional facts of this recipe please visit http://www.recipezaar.com/325192. For vitamin content please click on "Print Recipe" on aforementioned site.

Vegetable Lasagna

I like cooking vegetarian dish although I am not vegan or vegetarian. This is one of my favorite pasta casseroles.

Ingredients

12 lasagna noodles
3 cups vegetable pasta home-made sauce*
3 eggplants
4 red sweet peppers (seeded)
3 tomatoes (seeded)
1 cup water
¼ teaspoon oregano
2 cups soy milk or rice milk
2 tablespoon all purpose flour
3 tablespoon olive or vegetable oil
¼ cup tofu - crushed to tiny pieces (optional)
Salt and black pepper to taste

Preparation

1st Step: Wash the egg plants, peppers and tomatoes, slice as desired; place all in a broiling pan;

2nd Step: Mix one tablespoon oil with salt and black pepper to taste in a small bowl; Coat the sliced vegetables very well; Broil it for 7-10 minutes;

3rd Step: Meanwhile, prepare a white cream - mix water and flour; whisk it well; Add two tablespoon oil, salt and black pepper to taste; Gradually, add soy milk and cook it until it is creamy;

4th Step: Cook the lasagna noodles following direction from the package. Drain and rinse noodles; separating each, place them on paper towel or baking sheet;

5th Step: Warm the pasta sauce if it was prepared in advance; mix it with oregano;

6th Step: Heat the oven to 350 degree;

7th Step: In a non-stick baking pan, spread ½ cup of vegetable sauce and place four lasagna noodles;

8th Step: Over the noodles (a) spread the creamy white sauce (b) the pasta sauce (c) the broiled vegetables (d) tofu (e) pasta sauce. Repeat the placing order until the end which will be three times;

9th Step: Cover and cook it for 40-45 minutes. Turn the heat off; Remove the cover and keep the lasagna inside the oven for 5 minutes;

10th Step: Remove from oven; Keep it outside for another 5 minutes to settle before cutting.

Serves 6 persons.

*Please click here to see how to prepare vegetable pasta sauce.

** If you are not vegan, you may use milk instead of soy or rice milk. You may add cheese instead of tofu.

For nutritional facts of this recipe please visit http://www.recipezaar.com/301505. For vitamin content please click on "Print Recipe" on aforementioned site.

Ethiopian Whole Wheat Bread

My Ethiopian Cooking: Whole Wheat Bread (Yabisha Dabbo)

Ingredients

2 lbs Whole Wheat flour
½ oz or 1 tablespoon highly active dry yeast
1 tablespoon powder sugar (if desired)
¼ cup olive or vegetable oil
¼ teaspoon bishop weeds or ground coriander *
½ teaspoon Cinnamon powder
Salt to taste
8 cups warm water

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

2nd step: Combine the yeast, coriander or bishop weeds, cinnamon, salt, sugar, oil with two cups of warm water in a large deep bowl; Mix well;

3rd Step; Add the flour to the yeast mixture. Blend it with hand by adding the warm water gradually, until the dough is smooth and elastic;

4th Step: Cover the bowl and allow rising until triple in bulk, (takes an hour or more);

5th Step: After 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 25-30 minutes;

7th Step: Bake at 350 degree for 45-60 minutes (the bread turns to golden brown);

8th Step: Remove the bread from the baking pan and set on a rack to cool.

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

Ethiopian String Beans Stew (Yefesoleya Wot)

This side-dish is complementary to all Ethiopian food.

My Ethiopian Cooking: String Beans Stew (Yefesoleya Wot)

Ingredients

1 lb string beans (trimmed)
2 carrots
1 potato
1 leek or 3 green onions (scallions)
1 stalk celery
1 tomato (seeded and diced)
1 red onion or shallot
3 tablespoon olive or vegetable oil
1 bell pepper
1 teaspoon sun-dried tomato or tomato paste
½ teaspoon chili powder (berbere)
¼ teaspoon basil
½ teaspoon garlic (diced) or garlic powder
1 hot green pepper (seeded and sliced)
Water (as required)
Salt and black pepper to taste

Preparation

1st Step: In a boiling water, cook the string beans until crispy-tender (10 minutes);

2nd Step: Meanwhile chop all vegetables in desired shapes;

3rd Step: In a medium pot sauté the onions and the leek with one tablespoon of oil for one minute;

4th Step: Add to the onion, carrots, celery, potatoes and the rest of the oil; stir-fry until tender (10 minutes); add the bell pepper and cook for a minute;

5th Step: Add half cup of water, tomato, sun-dried/tomato paste, basil, garlic, chili powder (berbere), salt and pepper; Cook it for five minutes or more;

6th Step: Drain the string beans in a strainer and rinse with cold water in order to retain its green color;

7th Step: Mix the cooked string beans and the vegetable sauce; cook it for 10 minutes.

8th Step: Add the sliced hot green peppers and remove from heat. Serve it cold or warm.

6 Servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/344248. For vitamin content please click on "Print Recipe" on aforementioned site.

Lettuce and Vegetable Salad

Ingredients

2 heads of Romaine/Iceberg lettuce
1 medium Cucumber (seeded)
2 medium Tomatoes
2 medium Carrots (peeled)
1 medium yellow squash (seeded)
½ medium shallots (if desired)
2 heads of green onions/scallions (trimmed)
1 each Red, orange or yellow sweet peppers (seeded)
4 tablespoon fresh lemon juice
4 tablespoon Olive oil
¼ teaspoon Garlic powder
1teaspoon fresh Parsley (diced)
2 teaspoon vinaigrette or 1 tablespoon dry white wine (if desired)
¼ teaspoon Italian seasoning
½ teaspoon fresh basil (diced)
Salt and black pepper to taste

Preparation

1st Step: With cold water rinse the romaine/Iceberg lettuce, chop in desired shape and spin dried; keep in fridge;

2nd Step: Wash, chop or slice the cucumber, tomatoes, squash, carrots, peppers, scallion, shallot, and keep in fridge;

3rd Step: Prepare the salad dressing: mix the oil with lemon juice, garlic, parsley, Italian seasoning, basil, vinaigrette, wine, salt and black pepper; Whisk it well until the mixture is smooth or blend it in a food processor if more dressing is needed; Keep in fridge;

4th Step: At the time of serving, combine the vegetables and lettuce; add the salad dressing as desired and toss it well.

P.S. Keep the rest of the dressing in fridge for future use.

Tomato Soup

Ingredients

4 tomato (washed, seeded, chopped)
6 cups or more water
1 carrot (peeled, chopped)
½ Onion (peeled, chopped)
1 leek or 2 green onion/scallion (trimmed and chopped)
1 celery stalk (chopped)
1 teaspoon fresh basil (diced) or 1 teaspoon dry basil
½ teaspoon fresh garlic (diced) and ½ teaspoon garlic powder
½ teaspoon thyme
4 bay leaves
1 tablespoon butter or 3 tablespoon extra-virgin oil/vegetable oil
1 tablespoon white all purpose flour
Parmesan cheese (if needed)

Preparation

1st Step: Put the tomato, carrot, onion, celery, leek/green onion, basil, thyme, fresh garlic, one tablespoon oil in a big pot; Add the six cups of water or more; Cover and cook for 30 minutes in a lower heat;

2nd Step: Strain the water (vegetable stock) from the cooked vegetables and set aside;

3rd Step: purée (mash) the vegetables in a blender;

4th Step: Mix the flour with 1 cup of the vegetable stock which is set aside;

5th Step: In a medium pot, in a lower heat dilute the butter or heat the oil ; Slowly add the mixed flour & stock; Stir continuously; Cook for 5 minutes;

6th Step: Add the blended vegetables, garlic powder and bay leaves to the pot; Mix well with one cup of the vegetable stock; Cook for 5 - 7 minutes;

7th Step: Add black pepper and salt to taste.

Serve it hot or cold with fresh basil leaves or Parmesan cheese

P.S. You may use this recipe as marinara sauce for pasta.

You may keep the rest of vegetable stock in fridge for future use.

Pot Roasted Beef or Lamb

Ingredients

3 lbs rolled beef or 1 small lamb leg (trim the end bones)
8 clove garlic (sliced) & 1 teaspoon garlic powder
½ cup onion (chopped)
1 medium tomato (chopped)
1 medium leek (chopped)
½ teaspoon hot red chili powder or ¼ curry powder
1 tablespoon butter
1 tablespoon extra-virgin oil or vegetable oil
2-3 cups of beef broth
1 tablespoon tomato paste
1 teaspoon basil
2 bunches rosemary or 1 tablespoon dry rosemary
1 teaspoon Italian seasoning
Salt and black pepper to taste

Preparation

1st Step: Boil water in a big pot;

2nd Step: Meanwhile, slightly pierce the meat and insert the sliced garlic;

3rd Step: Heat one tablespoon oil in a frying pan (skillet), brown the meat both sides;

4th Step: Put the meat in the boiling water. Add all ingredients except the beef broth; Cover and cook by rotating sides until simmers (1 hour or more);

5th Step: Add 2 cup of beef broth to the meat; Cook until both sides are braised (15 minutes or more);

6th Step: Check with knife, if it is not tender, add another cup of beef broth; cook for another 15 minutes.

7th Step: Remove from heat; rest for 5-10 minutes before carving;

8th Step: Slice the meat round or strips; glaze the meat with the sauce or serve the sauce in a saucer.

Cabbage Dish with Root Vegetables

This tasty vegetable dish is my favorite since childhood.

Ingredients:

1 head of cabbage or 6 cups cabbage (shredded)
1 white onion (chopped or sliced)
1 leek or 2 green onions (trimmed and chopped)
2 potatoes (sliced as desired)
4 carrots, (sliced as desired)
2 hot green peppers (seeded, sliced as desired)
½ teaspoon turmeric
4 tablespoons extra-virgin olive oil or vegetable oil
¼ teaspoon Italian seasoning (if available)
6 clove garlic (diced) or 1 teaspoon garlic powder
1 tablespoon fresh ginger-root juice or ¼ teaspoon ginger powder
½ cup water
Salt and pepper to taste

Preparation:

1s Step: Trim and chop the cabbage as desired; washed and pat dry;

2nd Step: Sauté the onion, leek or green onions with 4 tablespoons of oil and ¼ cup of water until tender (5 minutes);

3rd Step: Add to the onion ¼ cup of water, garlic, ginger, turmeric. Stir for 5 minutes;

4th Step: Add potatoes, carrots and cabbage to the sauce. Stir for 5 minutes;

5th Step: Add Italian seasoning, salt and black pepper. Stir well. Cook it for 25 minutes;

6th Step: Add sliced hot green peppers. Mix well. Remove from heat.

Serve it cold or warm, with Injera or rice.

P.S. You may substitute the turmeric with one tablespoon of tomato paste or ½ teaspoon of curry powder.

6 Servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/344407. For vitamin content please click on "Print Recipe" on aforementioned site.

Ethiopian Spicy Split Lentil Stew (Yemiser Kik Wot)

My Ethiopian Cooking: Spicy Split Lentil Stew (Yemiser Kik Wot)

Ethiopian Spicy Split Lentil Stew (Yimser Wot) is cooked with chili powder (Berbere) and served with Injera (Ethiopian flat bread) or bread of your choice. Excellent dish for vegans and Lent Observers.

Ingredients

1 cup split red lentils
1 ½ tablespoon hot red chili pepper (Berbere)
3 tablespoon extra-virgin or vegetable oil;
1 small red onion or shallot (chopped)
5 ½ cup of water
4 glove garlic (diced) or 1 teaspoon garlic powder
¼ false cardamom powder (if available) *
Black pepper and salt to taste

Preparation:

1st Step: 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;

2nd Step: Remove the foam with spoon and discard . Lightly drain the extra water in a container or a cup;

3rd Step: Meanwhile, sauté the onion with ½ cup of water and one tablespoon of oil for 5 minutesor until tender;

4th Step: To the cooked onion add one cup of water, hot red chili powder (berbere), the rest of the oil, garlic and black pepper. Stir for 10 minutes;

5th Step: Combine the lentils and sauce. Mix well. If more water is needed, use the set-aside water. Cook the stew for 20 minutes until it simmers.

6th Step: Add false cardamom and salt to taste. Remove from heat. Serve it warm or cold.

P.S. To make it mild, you may use tomato sauce.

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

Serving 4

For nutritional facts of this recipe please visit http://www.recipezaar.com/363212. For vitamin content please click on "Print Recipe" on aforementioned site.

Ethiopian Spicy Beef Stew

My Ethiopian Cooking: Spicy Beef Stew (Yesiga Wot)

Ingredients:

2 lbs Beef ( top or bottom round)
2 cup red onion or shallots (thinly chopped)
½ cup berbere (hot red chili powder)
½ cup purified butter (Nitir Kebe) **
2 cloves garlic peeled and minced
¼ teaspoon black cumin *
1 teaspoon garlic powder
¼ cup red wine (if preferred)
½ teaspoon false cardamom powder *
5 cup boiled water
Black pepper and salt to taste

Preparation:

1st Step: In medium pot cook the onion until golden brown using the one cup of warm water by adding two tablespoon each time until the onion is golden brown and soft. (takes10 minutes);

2nd Step: Add one cup of warm water to the cooked onion, berbere(red chili powder), garlic, black cumin, red wine, and stir it well; add the purified butter and mix it very well (10 minutes);

3rd Step: Meanwhile, cut the meat in small desired shapes, rinse with fresh water and strain;

4th Step: Add the meat to the sauce (kulate). Cook it for 10 minutes;

5th Step: Add three cups of water stir the sauce more often. Cook it until the meat is soft, tender and the stew is thicker (20 minutes);

6th Step: Add the rest of the spices - false cardamom, black pepper and salt to taste, mix them well (5 minutes). Remove from heat.

P.S. Sometimes, it is preferable to fry lightly the meat without butter or oil before adding to the sauce (kulate).

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

Tuna Sauce

Tuna sauce is my family's favorite dish. It goes well with pasta, rice and as a dipping sauce.

Ingredients

1/2 lb fresh tuna or 16 oz canned tuna in fresh water
1 onion (chopped)
2 tomatoes (chopped)
2 stalks celery (Chopped)
1/2 cup tomato sauce
1 sweet red pepper (chopped)
1 teaspoon tomato paste or sun-dried tomatoes
2 tablespoons extra-virgin oil or vegetable oil
1 teaspoon fresh garlic or garlic powder
1 teaspoon basil (fresh basil is preferable)
¼ teaspoon chili pepper powder or crushed hot peppers
4 bay leaves
1 ¼ cup water
¼ teaspoon parsley
Black pepper and Salt to taste

Preparation:
1st Step: Sauté the onion with oil and 1/4 cup water, add the celery (3 minutes);

2nd Step: Add chopped tomatoes, tomato sauce, tomato paste or sun-dried tomato, sweet red pepper, chili peppers powder/crushed hot pepper, garlic, basil, bay leaves and one cup water. Cook it for 10 minutes;

3rd Step: Open the canned tuna and place it on tight strainer and rinse once with fresh water;

4th Step: Put in the tuna in the sauce. Cook it for 10 minutes; Sprinkle the parsley;, black pepper and salt to taste; Remove from heat. Serve it cold or warm.

Serving six people.

P.S. The Tuna Sauce goes well with pasta, rice and as a dipping sauce.

For nutritional facts of this recipe please visit http://www.recipezaar.com/325433. For vitamin content please click on "Print Recipe" on aforementioned site.

Collard Green Dish (Gomen)

Ingredients:

1 lb collard green
½ cup red onion or white onion
1 teaspoon fresh garlic diced or ½ teaspoon garlic powder
3 tablespoon extra-virgin olive oil or 2 vegetable oil
2 long hot peppers or green peppers - seeded and sliced
Water as requird
Salt and pepper to taste

Preparation

1st Step: Separate the leaves, cut and discard the end stems, wash in cold water. Chop the leaves in medium sizes. Keep it in cold water;

2nd Step: Boil water in a large pot and add the collard green. Cook it for 10 minutes

3rd Step: Meanwhile, chop the onion, cook it until tender with 4 tablespoon of water. Add the oil, garlic, ½ cup water, black pepper and salt. (Takes 10 minutes);

4th Step: Strain the cooked collard green and mix it with the sauté onion, Cook it for 10 minutes. Add the hot peppers and remove from heat.

Serving 4 persons

For nutritional facts of this recipe please visit http://www.recipezaar.com/291432. For vitamin content please click on "Print Recipe" on aforementioned site.

Ethiopian Hot Red Chili Pepper Powder

Ethiopian Hot Red Chili Pepper Powder (Berbere) is usually prepared well in advance and can be preserved for long time. Its preparation is extensive and demands labor.

Ingredients:

Hot long red chili peppers,
fresh cloves garlic,
ginger roots,
sacred basil, *
false cardamom, *
cloves,
cinnamon,
bishop weed, *
shallot (or red onion)
salt.

Preparation:

1st Step: Wash the peppers and dry under the sun until crunchy.

2nd Step: Pound the dried peppers

3rd Step: Peel the garlic, ginger and onion, mix with bishop weed, basil. Pound with a cup of water. Keep it tight in a container for a day.

4th Step: The next day, Put mixture under the sun to dry.

5th Step: Lightly warm cinnamon, cloves, False cardamom and salt. Grind the spices. Mix all together and take it to the mill house.

If preferred Abish (fenugreek)* is also added.

* You will find these spices in Ethiopian or Indian shop

Ethiopian Purified/Clarified Butter

My Ethiopian Cooking: Purified/Clarified Butter (Nitir Kebe)

Butter is one of the most important components of Ethiopian cooking. It can be prepared well in advance and be kept in refrigerator or freezer. Although there are many spices that could be added, here is what I follow:

Ingredients:

10 lbs butter
2 tablespoon Coseret (if available) *
1 teaspoon diced fresh ginger
8 clove garlic diced
1/2 teaspoon white cumin *
1 teaspoon scared basil (besobila) *
1 1/2 teaspoon coriander *
1/2 teaspoon false cardamom *
1/2 teaspoon oregano
¼ teaspoon turmeric *

Preparation:

1st Step: The previous day, melt the butter, add six glasses of water and the coseret (if you don't have coseret you can do it without it). Mix it well and keep overnight in the fridge. This is called "Mangor".

2nd Step: The next day, you make a hole in the middle of the butter; pour the water which comes as milk residue. This helps the butter to purify fast and also avoids the foam.

3rd Step: Melt the butter in a low heat, stir continuously; add all spices except the false cardamom which will be added 10 minutes before it is done. When it simmers, the residue of spices will be at the bottom and the purified butter at the top.

4th Step: Strain the purified butter into containers; keep it outside, when it reaches room temperature put in the refrigerator.

P.S. If you are in hurry, you can avoid the first step "Mangor" but you have to remove the foam.

* You will find these spices in Ethiopian or Indian shops

Ethiopian Lentil Salad (Azifa)

My Ethiopian Cooking: Lentil Salad (Azifa)

Ingredients:

2 cups lentils
1 tomato (minced)
2 scallions or green onions (minced)
1 hot green pepper (seeded and minced)
2 tablespoon fresh lemon or lime juice
2 tablespoon extra-virgin olive oil or vegetable oil
1 teaspoon Dijon mustard
¼ teaspoon garlic powder
½ teaspoon fresh parsley
½ teaspoon basil (fresh)
Salt and Black pepper to taste

Preparation:

1st Step: Rinse the lentils in cold water; cover the lentils with six cups water. Cook for 20 minutes or until soft; drain the water and leave the lentils to cool;

2nd Step: Prepare salad dressing: Combine the oil, lemons or limes juice, garlic, mustard, parsley, basil, black pepper and salt. Whisk it well;

3rd Step: Mix the dressing with the tomato, scallion, and hot green pepper;

4th Step: Using spoon or fork, mash the lentil and mix it with the the vegetable dressing. Keep it in the fridge. Serve it chilled.

Serving 5 persons.

For nutritional facts of this recipe please visit http://www.recipezaar.com/292173.



For vitamin content please click on "Print Recipe" on aforementioned site.