Amhari Mesir Wat Food

MISIR WOT (SPICY RED LENTILS)

Steps:

• Place the lentils in a large bowl and fill with cold water. Massage the lentils with your hands to remove any dirt or debris. Rinse the lentils a few times until the water runs clear. This may require several rinses. Soak the lentils in lukewarm water for approximately 30 minutes.
• Meanwhile, add the onions and tomatoes to a large pot and cook over medium heat until beginning to soften, about 4 minutes. Add the olive oil and cook, stirring occasionally, until the onions are golden brown, 6 to 8 minutes. Make sure the onions do not get too dark. Add the berbere and continue to cook until the berbere is fully combined with the onion and tomato mixture, 2 to 3 minutes. Add 1 cup water and cook the tomato, onion and berbere mixture until it reduces and begins to stick to the pan, about 10 minutes. Using a wooden spoon, scrape the bottom of the pot to bring up the stuck tomatoes and onions. Add another 1 cup water and allow the mixture to reduce again for another 10 minutes. Scrape the bottom of the pot. Add 1 cup water more, reduce again for 10 minutes then scrape the bottom of the pot (Adding and reducing 3 times will give your lentils a rich and layered flavor.) Be sure not to step away from the pot during this process. As Azla says, "Misir wot has jealous tendencies and wants your full, undivided attention from start to finish."
• Strain the soaked lentils in a colander and allow them to drain for a few minutes. Meanwhile, add 8 cups water to the pot and bring to a rolling boil. Add the lentils, reduce the heat to low and simmer, stirring occasionally, until the mixture is thick and the lentils are tender, 25 to 30 minutes. Finish with the ground nutmeg and sea salt to taste. Serve with injera or your favorite whole grain.

MESIR WAT (ETHIOPIAN RED LENTILS)

Steps:

• Puree onion, garlic, and ginger in a food processor or blender.
• Heat oil, butter or niter kibbeh in a large, heavy-bottomed saucepan. Add turmeric, paprika and cayenne pepper and stir rapidly to color oil and cook spices through, about 30 seconds. Add onion puree and sauté on medium heat until excess moisture evaporates and onion loses its raw aroma, about 5-10 minutes. Do not burn.
• Add lentils and water. Bring to a boil and simmer till lentils are cooked through and fall apart, about 30-40 minutes. Add water if necessary to keep from drying out. This should be the consistency of a thick paste so that it can be scooped up with injera.
• Stir in salt and pepper to taste and serve.

MESIR WAT

Steps:

• Over medium high heat saute the onions stirring frequently (5min).
• Add the tomato paste and keep stirring (5min).
• Next add the berbere and cook for 5 minutes adding a little bit of water when the bottom of the pot starts catching. Keep stirring.
• Add the rinsed lentils and cook together for an additional 5 minutes (continue to stir adding a bit of water so that the mixture doesn't burn).
• Add about 5 cups of water and bring to a boil. Occasionally stir.
• Once the water reduces and lentils have thickened add the ground coriander, garlic and salt. Reduce heat and leave for about 5 minutes.
• Serve with injera.

AMHARI MESIR WAT

Steps:

• Sort the lentils picking out ant grit or stones and soak in tap water for 30 minutes.
• Rinse in running water and drain.
• Peel and finely chop the onions. peel and mash the garlic.
• Heat the oil in large pan and saute the onion until golden. Add tomato paste and paprika and mix. Add half the water and the garlic,ginger pepper and salt.
• Stir well and then add the rest of the water, stir again, cover and bring to boil.
• When the water boil, add the lentils, lower the flame and cook 20-30 minutes, until the lentils soften.