Ethiopian Meal
Source of Recipe
recipezaar.com
Niter Kebbeh - Butter
1 lb butter, unsalted
1/4 cup onions, chopped
2 cloves garlic, minced
2 teaspoons ginger, grated,peeled,fresh
1/2 teaspoon turmeric
4 cardamom seeds, crushed
1 cinnamon stick
2 cloves, whole
1/8 teaspoon nutmeg
1/4 teaspoon ground fenugreek
1 tablespoon fresh basil or dried basil
In a small saucepan, gradually melt the butter and bring it to bubbling.
When the top is covered with foam, add the other ingredients and reduce the heat to a simmer.
Gently simmer, uncovered, on low heat.
After about 45 to 60 minutes, when the surface becomes transparent and the milk solids are on the bottom, pour the liquid through a cheesecloth into a heat-resistant container.
Discard the spices and solids.
Covered tightly and stored in the refrigerator, Niter Kebbeh will keep for up to 2 months.
Note: A good quality olive or other oil may be substituted for the butter.
Berbere Recipe
2 teaspoons cumin seeds
4 whole cloves
3/4 teaspoon cardamom seeds
1/2 teaspoon whole black peppercorns
1/4 teaspoon whole allspice
1 teaspoon fenugreek seeds
1/2 teaspoon coriander seeds
8-10 small dried red chilies
1/2 teaspoon grated fresh gingerroot or 1 teaspoon dried gingerroot
1/4 teaspoon turmeric
1 teaspoon salt
2 1/2 tablespoons sweet Hungarian paprika
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves
In a small frying pan, on medium-low heat, toast the cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly.
Remove the pan from the heat and cool for 5 minutes.
Discard the stems from the chiles.
In a spice grinder or with a morter and pestle, finely grind together the toasted spices and the chiles.
Mix in the remaining ingredients.
Store Berebere refrigerated in a well-sealed jar or a tightly closed plastic bag.
Yemiser W'et (Ethiopian spicy lentil stew)
1 c Dried brown lentils
1 c Onion; finely chopped
2 Cloves garlic; minced
1/4 c Niter Kebbeh
1 tsp Berbere spice mix
1 tsp Cumin seeds; ground
1 tsp Paprika; sweet Hungarian
2 c Tomato; finely chopped
1/2 c Tomato paste
1 c Vegetable stock or water
1 c Green peas; fresh or frozen
Salt to taste
Black pepper; fresh, to tst
3 Batches Injera bread
Plain yogurt or cottage cheese
Rinse and cook the lentils.
Meanwhile saute the onions and garlic in the niter kebbeh, until the onions are
just translucent. Add the berbere, cumin, and paprika and saute for a few
minutes more, stirring occasionally to prevent burning. Mix in the chopped
tomatoes and tomato paste and simmer for another 5 to 10 minutes. Add 1 cup of
vegetable stock or water and continue simmering.
When the lentils are cooked, drain them and mix them into the saute. Add the
green peas and cook for another 5 minutes. Add salt and black pepper to taste.
To serve Yemiser W'et, spread layers of injera on individual plates. Place some
yogurt or cottage cheese alongside a serving of w'et on the injera and pass more
injera at the table. To eat, tear off pieces of injera, fold it around bits of
stew, and, yes, eat it with your fingers.
Servings: 8
Source: Ethiopian Vegetarian Recipes
Yetakelt W'et (spicy mixed vegetable stew)
1 cup onions, finely chopped
2 cloves garlic, minced
1 tablespoon berbere
1 tablespoon sweet Hungarian paprika
1/4 cup niter kebbeh
1 cup green beans, cut into thirds
1 cup carrots, chopped
1 cup potatoes, cubed
1 cup tomatoes, chopped
1/4 cup tomato paste
2 cups vegetable stock
salt
black pepper
1/4 cup parsley, fresh,chopped
2 loaves injera bread
plain yogurt or cottage cheese
Saute the onions, garlic, berbere, and paprika in the Niter Kebbeh for 2 minutes.
Add the beans, carrots, and potatoes and continue to saute for about 10 minutes, stirring occasionally to prevent burning.
Add the chopped tomatoes, tomato paste, and the vegetable stock.
Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender.
Add salt and pepper to taset and mix in the parsley.
Serve with injera and yogurt or cottage cheese following the same serving and eating procedure as for Yemiser W'et.
8 servings
2 bread recipes:
Injera Bread
Ok, I should say this is a highly americanized version on injera. It is
very similar to what I have had in a number of restaurants, but is not
nearly as sour as I have had in some. I did not really care for the real
sour ones, so I have not tried to work that one out
Mix 1 egg with 2 1/2 c warm water and 1-2 T vinegar. Combine 3 cups flour,
1 t salt and 1/2 t baking soda. Whip the water mixture into the flour
mixture. It should be a very thin batter. If not, add more water. Let
set 5-10 minutes while a large flat skillet is heating. Check the batter
consistency again and correct if necessary.
Pour about 1/3 c onto the pan. Lift and quickly "swirl" to distribute on a
10" pan. The injera should set and be full of bubbles rather
quickly. After about a minute, it should be done. Remove gently and roll
up. Adjust the heat if it doesn't cook in the right amount of time. Thin
the batter if it doesn't distribute well enough.
Makes about 9-12 injera.
John Nanci
AlChemist at large
Injera (Ethiopian Flat Bread)
1 3/4 cups Flour
1/2 cup Self-rising flour
1/4 cup Whole wheat Flour
1 package Dry yeast
2 1/2 cups Water, warm
1/2 teaspoon Baking soda
1/2 teaspoon Salt
Combine the flours and yeast in a ceramic or glass bowl. Add the warm water and mix into a
fairly thin, smooth batter.
Let the mixture sit for three full days at room temperature.
Stir the mixture once a day. It will bubble and rise. When you are ready to make the injera,
add the baking soda and salt and let the batter sit for 10-15 minutes. Heat a small, nonstick
9-inch skillet. When a drop of water bounces on the pan's surface, take about 1/3 cup of the
batter and pour it in the skillet quickly, all at once. Swirl the pan so that the entire
bottom is evenly coated, then return to heat. The injera is cooked only on one side and the
bottom should not brown. When the moisture has evaporated and lots of "eyes" appear on the
surface, remove the injera. Let each injera cool and then stack them as you go along. If the
first injera is undercooked, try using less of the mixture, perhaps 1/4 cup, and maybe cook
it a bit longer. Be sure not to overcook it. Injera should be soft and pliable so that it
can be rolled or folded, like a crepe.
Posted on GEnie Food & Wine RT Mar 07, 1993 by J.PRINCE13 [Dale]
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