YESHIMBRA ASSA -- ETHIOPIAN CHICKPEA "FISH" AND SAUCE
Make and share this Yeshimbra Assa -- Ethiopian Chickpea "fish" and Sauce recipe from Food.com.
Provided by Sackville
Categories Ethiopian
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Sift the flour, 2 teaspoons of salt and the white pepper into a deep bowl.
- Make a well in the centre and combine 3/4 cup water, the onions and garlic in the well.
- Gradually stir the dry ingredients into the water and onions and, when blended, beat vigorously with a spoon or knead with your hands until the dough is smooth and can be gathered into a ball.
- If the dough crumbles, add up to 1/4 cup water, 1 teaspoon at a time, until the dough comes together.
- On a lightly floured surface, roll out the dough until it is about 1/4 inch thick.
- With a small sharp knife, cut the dough into fish shapes about 3 inches long and 1 inch wide. If you like, you can use the point of the knife to decorate the top of each "fish" with scales and fins.
- Pour oil into a deep fryer or a large, heavy saucepan to a depth of 2-3 inches.
- Heat until it reaches 350 F and fry the "fish" for 3-4 minutes, turning them frequently until they puff slightly and are golden brown.
- As they brown, transfer them to paper towels to drain.
- Once you are done the fish you can make the sauce.
- In a heavy 10-12 inch wide pan (it's best if it's non-stick), cook the chopped onions for 5-6 minutes until they are soft and dry.
- Pour in the 1/4 cup oil and when it's hot add the berbere and garlic and stir for a minute.
- Pour in the 1 1/2 cups water and cook until the sauce is slightly thickened.
- Season with salt and then place the "fish" in the skillet and baste them with the sauce.
- Lower the heat, cover the pan and simmer for 30 minutes.
- To serve, arrange the "fish" on a platter and pour the sauce over them.
Nutrition Facts : Calories 429.1, Fat 18.3, SaturatedFat 2.3, Sodium 1794, Carbohydrate 49.8, Fiber 8.9, Sugar 11.2, Protein 16.5
ETHIOPIAN BEEF STEW IN BERBERE SAUCE
For a complete Ethiopian feast, make this dish with (other recipes from my book): - Lentils of Doom - Cabbage of Ostracism - Tofu Dorowat (if you like tofu, or are accommodating a vegetarian... chicken otherwise) Making these four dishes together, you can: - Pick up one large white onion and chop it finely. Split it four ways between the dishes. - Pick up one 28-oz can of crushed tomatoes and split it between the Dorowat and Beef Stew Start the beef early, then the dorowat. Then, do the lentils (assuming pre-cooked potatoes) and cabbage. Pick up some Enjera (that amazing yummy bread). Live in Calgary? Pick it up fresh at Amy's Confectionery on 7th between 11AM and 5PM. YUM!
Provided by Rhonda Scheurer
Categories Stew
Time 2h50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325°F.
- Melt butter on stove top in roasting pan.
- In the roasting pan, brown the stew meat for about 10 minutes. Add the onion for the last few minutes.
- Add the ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves and allspice. Mix and cook for about one minute.
- Add tomatoes and wine.
- Cover, bring to a "medium" simmer.
- Place in oven for approximately 2 hours. Add water or broth 1/2 cup at a time if stew is drying out.
- Stew is done when meat can be easily pierced with a fork.
Nutrition Facts : Calories 89.3, Fat 8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 70.3, Carbohydrate 3, Fiber 0.9, Sugar 0.7, Protein 0.6
MOROCCAN SPICE PASTE
This creates a wonderful paste that can be used in a variety of ways- roasting meat, vegetables, grilling sausages, with rice or couscous. The flavours blend to make a vibrant, warm dish.
Provided by Shuzbud
Categories Lemon
Time 5m
Yield 1/8 cup
Number Of Ingredients 6
Steps:
- Mince/crush the garlic and set aside in a bowl.
- Add the other ingredients and mix.
- Cover and leave for at least an hour before using, for the flavours to blend.
- Use as a rub for meat or dilute with extra olive oil and roast with your choice of vegetables.
CHICKPEA FRITTERS
Make a batch of these chickpea fritters for your little ones. Full of healthy goodness, they're also freezable so are ideal for making ahead
Provided by Adam Shaw
Categories Dinner
Time 20m
Yield Makes a batch of 12
Number Of Ingredients 17
Steps:
- Combine the red pepper, shallots, garlic, lemon peel and ginger in a large bowl. Squeeze the carrots to remove the excess juice then add to the bowl.
- Place the chickpeas in a food processor and whizz for a few seconds until broken down and crumbly. You don't want a puree so don't blend too far. If you don't have a food processor just crush with chickpeas with the back of a fork.
- Add the chickpeas to the bowl along with the garam masala, cumin and ground coriander.
- Add the egg and mix well then sieve over the flour and mix again.
- Shape into small discs and fry for around 3 minutes a side in a little olive oil.
- When cooked remove and place on kitchen paper to cool.
- To make the tzatziki combine the cucumber, garlic and yoghurt in a bowl. Top the fritters with the chopped coriander.
Nutrition Facts : Calories 102 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.06 milligram of sodium
BERBERE -- ETHIOPIAN RED PEPPER AND SPICE PASTE
This is a new discovery for me but I was quickly converted when this paste helped me make a wonderfully rich tomato sauce, full of deep flavours. Berbere spice paste has many variations. This is a mild form but you can certainly exchange some of the paprika for more cayenne pepper to make it hot and spicy. When you come to use it, in a tomato sauce for example, roast it for at least 5 minutes in your frying pan or sauce pot, adding water a few drops at a time to keep it from burning. The roasting helps the flavours develop.
Provided by Sackville
Categories Ethiopian
Time 30m
Yield 2 cups
Number Of Ingredients 17
Steps:
- In a heavy frying pan, toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice over a low heat for a minute or so.
- Stir constantly until they are heated through and then remove from the pan.
- Next you need to combine the toasted spices, onions, garlic, 1 tbsp of the salt and all of the wine together into a smooth paste.
- I prefer to do this in a mortar and pestle but if you have a blender that is good with small quantities that may work too.
- Next mix the paprika, cayenne pepper, black pepper and the rest of the salt in the frying pan and toast them over a low heat.
- Stir in the water 1/4 cup at a time and then add the spice and wine mixture.
- Stir vigorously and cook over the lowest possibly heat, stirring all the time, for an absolute minimum of 5 minutes and up to 10 or even 15 minutes if you can.
- Transfer the spice paste to a jar and pack it in tightly.
- Let the paste cool to room temperature and then cover with enough oil so it makes a film about 1/4 inch thick.
- Cover with plastic wrap and refrigerate until ready to use.
- If you keep it covered with oil, the paste will last in the fridge for 5-6 months.
Nutrition Facts : Calories 425.7, Fat 22.1, SaturatedFat 3.5, Sodium 7061.1, Carbohydrate 67.2, Fiber 40.7, Sugar 12.5, Protein 16.9
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