(Refer to the Nutriate Ethiopian Recipes page for Injera, Ata Kilt, and Niter Kibbeh recipes.)
Kik Alicha (Spiced Yellow Peas)
1 cup dried split yellow peas (green work in a pinch, but yellow are better)
3 cup filtered water, plus more as needed
1 T olive oil
1 medium yellow onion, finely minced
2 cloves garlic, minced
½ tsp. ground turmeric
½ tsp. salt, to taste
1 T niter kibbeh
In a saucepan, add 3 c. lightly salted water to 1 c. peas and bring to a boil. Reduce the heat to medium and simmer for about 30-45 minutes, or until the peas are tender but still hold their shape somewhat.
Meanwhile, heat the oil in a small skillet over medium heat. Add the onion and saute until softened, about 5 minutes. Add the garlic and turmeric and cook for no more than 1 minute. Remove to a bowl until ready to use, then add this mixture to the peas, adding more water as needed.
Add the salt and continue to simmer the peas until they are very mushy and the liquid has evaporated (about 30 minutes). Stir in the niter kibbeh and adjust the seasonings as needed. Serve warm over injera.
Messer (Misir) Wot (Yellow Lentil Stew)
Serves for 10
4 cups of split red lentils
2 large yellow onions, finely chopped
½ cup of olive oil (original recipe called for 1 cup)
2 teaspoons minced garlic
2 teaspoons turmeric
1 teaspoon salt (original recipe called for “‘2 Teaspoon’ as needed”)
8-10 cups of water
Heat a large pot over medium heat. Heat the olive oil. Saute the onion, garlic, and turmeric until softened (about 10 minutes). Add lentils and water. Simmer for about 20-30 minutes over low heat, stirring occasionally until lentils are fully cooked. Serve hot with injera.
Berbere
1 t freshly ground fenugreek seeds
1 t freshly ground false cardamom
½ cup ground serrano chilies
½ cup paprika
2 t salt
2 t ground ginger
2 t onion powder
½ t garlic powder
¼ t ground cloves
¼ t ground cinnamon
¼ t ground allspice
Finely grind the fenugreek and cardamom. Stir together the ingredients. Store in an airtight container in the refrigerator for up to 3 months.
Warm Cabbage
1 cup lentils, soaked for 2 hours
½ cup niter kibbeh
½ head cabbage, shredded
1 onion, thinly sliced
2 garlic cloves, minced
4 tomatoes, chopped (2 cups canned)
1 T mustard seeds
1 T nigella seeds (black onion seeds)
1 t ground turmeric
1 t berbere
½ t freshly ground false cardamom
3″ piece ginger, grated
½ t salt
Soak and drain the lentils.
Heat a large saute pan over medium heat. Add the niter kibbeh.
Saute the cabbage, onion, and garlic for 5 minutes.
Stir in the tomatoes, mustard, nigella, turmeric, berbere, false cardamom, and ginger. Reduce the heat to low and cook for 25 minutes, stirring occasionally.
In a large saucepan, bring 3 cups of water and the soaked lentils to a boil. Reduce the heat to low, cover, and simmer until the lentils are tender (about 15 minutes). Drain.
Fold the lentils into the cabbage mixture.
Season with salt.
Serve with injera.
Makes 8 servings
Pumpkin Mash
1/4 cup niter kibbeh
3 shallots, sliced
4 garlic cloves, sliced
3″ piece ginger, sliced into long, thin strips
2 cinnamon sticks
2 lbs Yukon Gold potatoes, cut into 2″ cubes
2 lbs butternut squash or cooking pumpkin, (peeled, as needed,) seeded and cut into ½” cubes
2 cups vegetable stock
2 cups coconut water or unsweetened almond milk
1 t salt
½ t paprika
(2 chives, minced)
Melt the niter kiddebh in a large, deep pot over medium heat. Add the shallots, garlic, ginger, and cinnamon sticks and cook, stirring constantly, until the shallots soften (about 3 minutes).
Add the potatoes, squash, stock, and coconut water and bring to a simmer.
Reduce the heat and simmer until the potatoes and squash are tender, 25 to 30 minutes.
Drain and set aside the cooking liquid.
Remove the cinnamon and ginger (add to stock bag).
Mash the potatoes and squash.
Stir in the salt and enough of the cooking liquid to achieve an even, creamy consistency. (Add the remaining cooking liquid to the stock pot.)
Sprinkle with the paprika (and chives) before serving.
Makes 6 servings
Shiro
2 T niter kibbeh
1 onion, finely diced
2 garlic cloves, crushed
1 ½ t berbere (or chili powder)
2 tomatoes, chopped
½ cup shiro powder
3 cups water
½ t salt
Saute the onion, garlic, berbere, and tomatoes in the niter kibbeh until the onions are browned. Stir in the shiro powder, water, and salt. Simmer gently, stirring occassionally for 1 hour or until thickened.
Makes 3 to 4 cups
Injera – Non-fermented version
3 cups teff flour
1 t salt
½ cup plain kefir
2 ¾ cup club soda
¼ cup raw apple cider
1 ½ t baking soda
Whisk the teff flour and salt. Whisk in the kefir and club soda.
Heat a large, non-stick skillet (with a fitted lid) over medium-high heat.
Combine the apple cider and baking soda, and quickly stir into the batter.
Pour ½ cup of batter into the pan in a spiral, starting at the center, and cook for 20 seconds.
Put a lid on the pan and cook for an additional 30 seconds.
Transfer to a plate and cover with a cloth to keep warm while you cook the remaining injera.
Makes 12 injera.
Sources
http://www.howtocookgreatethiopian.com/recipes
Copyright 2012 Nutriate
