ETHIOPIAN SPICY SPLIT LENTIL STEW (YIMSER 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.
Provided by yewoinfamilycooking
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- Remove the foam with spoon and discard . Lightly drain the extra water in a container or a cup.
- Meanwhile, sauté the onion with ½ cup of water and one tablespoon of oil for 5 minutesor until tender.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 283.3, Fat 11.1, SaturatedFat 1.6, Sodium 63.7, Carbohydrate 34, Fiber 16.2, Sugar 2.4, Protein 13.3
ETHIOPIAN SPICED BEEF JERKY (QUWANTA)
Make and share this Ethiopian Spiced Beef Jerky (Quwanta) recipe from Food.com.
Provided by yewoinfamilycooking
Categories Meat
Time 1h
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Remove fat and cut meat in long strips with zigzag shapes.
- Mix awaze, wine, oil, cardamom, black pepper and salt.
- Marinate meat with mixed dressing.
- Place meat on food dehydrator or jerky maker; cover and dehydrate until crisp dry.
- Break dried meat in small pieces; keep pieces in a tight glass jar.
- Use as snack or appetizer.
ERITREAN / ETHIOPIAN BEEF STEW -- TSEBHI SGA OR KEY WET
I grew up in Asmara, Eritrea eating and making this dish regulary. This dish is one of the most popular dishes in the Eritrean and Ethiopian community.
Provided by Mahteme
Categories Stew
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Chop onions into small fine pieces.
- Heat a shallow deep pan, about 3 to 4 inches deep.
- Add half of the spiced butter.
- Once butter is melted add the chopped onions and cook it until the onion is caramelized.
- Be sure not to burn the onions, keep stirring!
- Add the chili paste to the cooked onions.
- Mix it well by adding a drop of water at a time as needed.
- Cook for about 15 minutes by adding a drop of water as you stir to stop it from drying.
- Add tomatoes and cook for about 30 minutes more stirring it often and adding a drop of water as needed to prevent it from drying out.
- Cut beef into small bite sizes, about ½ inch cubes.
- Add beef to the cooking paste and cook covered for about 20 minutes or until it is cooked fully.
- Add the remainder of the spiced butter and mix well.
- Let cook of about 5 more minutes.
- Depending on your personal desire, you may add more water to bring it to the consistency you like.
Nutrition Facts : Calories 883.2, Fat 92, SaturatedFat 40.7, Cholesterol 142.9, Sodium 132.5, Carbohydrate 3.9, Fiber 0.7, Sugar 1.8, Protein 9.9
ETHIOPIAN SAUTEED LAMB OR BEEF
Serve this dish with injera bread for an authentic Ethiopian meal. If you can't find injera, any flat bread would be delicious. recipe #454644 would make this a complete meal. Recipe from Homemakers magazine.
Provided by Dreamer in Ontario
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut meat into thin 2 inch long strips and mix with garlic.
- Heat oil over medium-high heat; saute onion and hot peppers until onion is light golden (about 4 to 5 min).
- Add red pepper ans salt; saute until red pepper is tender (about 2 to 3 min).
- Transfer onion mixture to bowl.
- In same pan, melt butter over high heat and saute meat mixture until seared all over (about 2 min).
- Stir in Berbere spice mix to taste; saute for 30 seconds.
- Serve with injera bread and Tomato & Cucumber salad.
- Keep extra Berbere spice mix on table to sprinkle over meat as desired.
ETHIOPIAN MILD SPLIT LENTILS STEW (YEMSER ALICHA)
Make and share this Ethiopian Mild Split Lentils Stew (Yemser Alicha) recipe from Food.com.
Provided by yewoinfamilycooking
Categories Lentil
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring to boil 4 cups of water in a medium pot. Rinse the lentils with fresh water and add to it to the boiling water. Cook it for 5 minutes.
- Remove the foam with spoon and discard. Lightly drain the extra water in a container or a cup.
- Meanwhile sauté the onion with ½ cup of water and oil for 5 minutes or until tender.
- To the cooked onion, add ½ cup of water, garlic, ginger, white pepper, curry or turmeric. Stir for 5 minutes;.
- 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 or until it simmers.
- Add salt, hot green pepper and mix it well. Remove from heat. Serve it warm or cold.
- Some of the spices could be found in Ethiopian or Indian shops/groceries.
Nutrition Facts : Calories 164.3, Fat 10.4, SaturatedFat 1.4, Sodium 13, Carbohydrate 14, Fiber 4.6, Sugar 2.6, Protein 5
ETHIOPIAN BEEF 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.
Provided by yewoinfamilycooking
Categories Steak
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut the meat in small pieces; remove fat and seams.
- 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.
- 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.
- Combine the spicy ground meat with the spicy butter; using fork and spoon, mix it until completely marinated.
- 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.
- 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 go to www.yewoinfamilycooking.com to see how to prepare Purified/Clarified Butter (Nitir Kebe).
Nutrition Facts : Calories 340.8, Fat 22.2, SaturatedFat 10.5, Cholesterol 112.6, Sodium 77.2, Carbohydrate 1.2, Fiber 0.6, Sugar 0.2, Protein 32.8
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