Ethiopian

From the book "Taste of Ethiopia", by Merkato Market

Sig We’t (Hot & Spiced Beef Stew)

Ethiopian book, page 78

1 lb beef (I used filet once, but use top sirloin), or buy lamb and call it Yebeg We’t - page 79

1 1/2 cup red onions

2 green peppers if making lamb

1/2 cup Niter Kibe

1 TB garlic

1 TB ginger

5 Tb Berber

1 TB Key we’t Kemem

In a heavy saucepan, cook onions, garlic, ginger and Key we’t Kemem about 2 minutes over medium-high heat. Lower heat to around medium.

Add Berbere and butter, stirring frequently. Let cook for 10 minutes. Add the meat and cook for about 10 minutes. Add water and salt, bring to a boil over high heat, then stir, reduce the heat to very low and cover (only for a while, boil down most of the time) tightly and simmer for 50 minutes.

Yemisir Kik We’t (Split Lentil Stew)

Ethiopian book, page 40

1 cup split lentils

1/4 cup veg. Oil

1 cup red onions

1 TB ginger

1 Tb garlic

4 TB Berber

1 TB Key We’t Kemem

Wash lentils and set aside. Cook onions over medium heat in a large saucepan, keep it moist to avoid burning, then add ginger, garlic, and Key we’t Kemem and cook for 2 minutes.

Add vegetable oil and Berbere and continue to cook for 5 minutes, stirring constantly to make certain it’s well blended.

Add washed lentils, water and salt to tate to the mixture and simmer over medium heat until lentils are soft, approximately 30 minutes.

Ye’Abesha Gomen We’t (Collard Greens)

Ethiopian book, page 42

2 medium jalapenos

1 TB garlic

1 TB ginger

1/4 cup veg oil

1 medium red onion

1 lb collard greens (can use Kale instead and call it Zelbo Gomen)

Wash the collard greens under running cold water, rinse well to remove all traces of soil. Cook collard greens until soft, approximately 40 minutes (more like 20). Remove greens from heat and drain. When cool, cut into small pieces.

In a large saucepan, add vegetable oil, onion, garlic and ginger, cook over moderate heat for approximately 5 minutes stirring frequently. Then add the collard greens, 2 cups of water and salt to taste. Continue to cook until most of the water has evaporated. Add the jalapeno and cook about 5 minutes more.

Temateem FitFit (Iinjera with chopped tomatoes)

Ethiopian page 60

(make with more veggies, less injera)

1/2 cup chopped red onions

4 large tomatoes

2 jalapenos or large green peppers (get something hotter than green, but different than jalapeno for variety from collard greens dish)

2 TB veg oil

2 medium lemons

1 TB garlic

2 injera

Chop tomatoes, onions and jalapeno peppers (after removing seeds) into very small pieces. In a bowl, mix the oil, alt, lemon juice, onions and peppers. Break injera into small pieces and add to mixture. Mix well. Refrigerate and serve cold.

Berber

(recipe given to me by woman in Ethiopian market)

2 tsp cumin

1 tsp cardamom

1/2 tsp whole allspice (or ground)

1 tsp fenugreek seed or powder

1 tsp coriander seed or powder

8 whole cloves (or 1/8 tsp sground)

1 tsp black peppercorns

5 tsp red pepper flakes (I used chile from NM)

1 TB chopped fresh ginger (or 1/2 tsp dried)-I used fresh

1 tsp tumeric

3 TB sweet paprika (can use hot)

1/2 tsp cinnamon

1 tsp Ajwain

Toast all the seeds (cumin through peppercorns) and whole cloves (if using) in a small frying pan for 2 minutes, stirring constantly (open window or turn on vent - it can smoke). Grind the spices in a spice grinder. If you are using pre-ground spices, skip this step.

Mix all remaining ingredients. Place in tightly covered container and refrigerate.

Key We’t Kemem

(page 115)

1/4 lb Ajown seed (Nech Azmud)

1/4 lb Black Cumin (Tiqur Azmud)

1 TB dry ginger

2 TB dry garlic

3 TB cardamom

Mix all ingredients together and ground to a fine powder. Put in a glass container in a dark cool place.

Niter Kibe

(recipe given to me by woman in Ethiopian market)

1 lb butter

3 Tb garlic

3 Tb ginger

1 small onion

1 tsp Butter Spicy (Mekelesha)

1 tsp Koreriema (Grains of Paradise) – may be cardomom?

1 tsp Tekur Azmut (ground black grains)

1/3 cup Koseret (like basil leaves) – Besobilia?

Cook everything (except the Kosert) for 20 mintues. Add Koseret at the end – don’t cook it.

Injera

(bough from local Eritrean woman, mother of a Cultiva student I knew.)

Cottage cheese

Buy dry style from supermarket

Mitmita

(given to me by owner of Axum Ethiopian restaurant in Denver.)

Mead