A Taste of Ethiopia
Tomato & Cucumber Salad is a delightful healthy Ethiopian snack made with fresh veggies! Its a great snack for any time of the day.
Ethiopian Tomato & Cucumber Salad
Ingredients:
2 cups ripe tomatoes, seeded & diced or 2 cups cherry tomatoes, diced
1 1/2 cups cucumbers, diced
1/4 cup sweet onion, diced
1 green hot pepper, seeded and
finely diced
4 teaspoons lemon juice
2 teaspoons balsamic vinegar or 2 teaspoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons extra virgin olive oil
Directions:
Toss together all ingredients except olive oil
Sprinkle with olive oil
2 cups ripe tomatoes, seeded & diced or 2 cups cherry tomatoes, diced
1 1/2 cups cucumbers, diced
1/4 cup sweet onion, diced
1 green hot pepper, seeded and
finely diced
4 teaspoons lemon juice
2 teaspoons balsamic vinegar or 2 teaspoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons extra virgin olive oil
Directions:
Toss together all ingredients except olive oil
Sprinkle with olive oil
Ethiopian Flat Bread (Injera)
If you go to Ethiopia or to an Ethiopian restaurant, you will come across a flat, spongy, bread that always accompanies your meal. You will find out that it is almost impossible to have a meal without Injera either in urban or rural areas of Ethiopia. Injera is unique to Ethiopia and Ethiopians are quite serious about it. Ethiopians in diaspora either prepare Injera in their houses, buy it from an Ethiopian grocery, or ask their relatives in Ethiopia to send them. Wherever there are significant number of Ethiopians, it is natural to find an Ethiopian restaurant.For most non-Ethiopians, the Injera eating experience is very unforgettable. When served with the traditional Ethiopian stews, it is delicious.
Ingredients:
3 cups self-rising flour
1/2 cup whole wheat flour
1/2 cup cornmeal
1 tablespoon active dry yeast
3 1/2 cups warm water
Directions:
Mix everything together to form a batter.
Let set in large bowl, covered, an hour or longer, until batter rises and
becomes stretchy.
It can sit as long as 3-6 hours.
When ready, stir batter if liquid has settled on bottom.
Then whip in blender, 2 cups of batter at a time, thinning it with 1/2 - 3/4 cup
water.
Batter will be quite thin.
Cook in non-stick frying pan WITHOUT OIL (is that a great instruction or what?) over
medium or medium-high heat.
Use 1/2 cup batter per injera for a 12-inch pan or 1/3 cup batter for a 10-inch
pan.
Pour batter in heated pan and quickly swirl pan to spread batter as thin as
possible.
Batter should be no thicker than 1/8-inch.
Do not turn over.
Injera does not easily stick or burn.
It is cooked through when bubbles appear all over the top.
Lay each injera on a clean towel for a minute or two, then stack in covered dish
to keep warm.
Finished injera will be thicker than a crepe, but thinner than
a pancake.
1/2 cup whole wheat flour
1/2 cup cornmeal
1 tablespoon active dry yeast
3 1/2 cups warm water
Directions:
Mix everything together to form a batter.
Let set in large bowl, covered, an hour or longer, until batter rises and
becomes stretchy.
It can sit as long as 3-6 hours.
When ready, stir batter if liquid has settled on bottom.
Then whip in blender, 2 cups of batter at a time, thinning it with 1/2 - 3/4 cup
water.
Batter will be quite thin.
Cook in non-stick frying pan WITHOUT OIL (is that a great instruction or what?) over
medium or medium-high heat.
Use 1/2 cup batter per injera for a 12-inch pan or 1/3 cup batter for a 10-inch
pan.
Pour batter in heated pan and quickly swirl pan to spread batter as thin as
possible.
Batter should be no thicker than 1/8-inch.
Do not turn over.
Injera does not easily stick or burn.
It is cooked through when bubbles appear all over the top.
Lay each injera on a clean towel for a minute or two, then stack in covered dish
to keep warm.
Finished injera will be thicker than a crepe, but thinner than
a pancake.
Doro Wat is a yummy Ethiopian dinner. My mother made it once and I truly enjoyed it!
Doro Wat
Ingredients:
Chicken legs and thighs, skinless -- 2 pounds
Lemon, juice only -- 1
Salt -- 2 teaspoons
Onions, chopped -- 2
Garlic, crushed -- 3 cloves
Gingerroot, peeled and chopped -- 1 tablespoon
Oil, butter or niter kibbeh -- 1/4 cup
Paprika -- 2 tablespoons
Berberé paste -- 1/4 to 1/2 cup
Water or stock -- 3/4 cup
Red wine -- 1/4 cup
Cayenne pepper -- from 1 teaspoon
Salt and pepper -- to taste
Hard-boiled eggs (optional) -- 4Chicken legs and thighs, skinless -- 2 pounds
Lemon, juice only -- 1
Salt -- 2 teaspoons
Onions, chopped -- 2
Garlic, crushed -- 3 cloves
Gingerroot, peeled and chopped -- 1 tablespoon
Oil, butter or niter kibbeh -- 1/4 cup
Paprika -- 2 tablespoons
Berberé paste -- 1/4 to 1/2 cup
Water or stock -- 3/4 cup
Red wine -- 1/4 cup
Cayenne pepper -- from 1 teaspoon
Salt and pepper -- to taste
Hard-boiled eggs (optional) -- 4
Lemon, juice only -- 1
Salt -- 2 teaspoons
Onions, chopped -- 2
Garlic, crushed -- 3 cloves
Gingerroot, peeled and chopped -- 1 tablespoon
Oil, butter or niter kibbeh -- 1/4 cup
Paprika -- 2 tablespoons
Berberé paste -- 1/4 to 1/2 cup
Water or stock -- 3/4 cup
Red wine -- 1/4 cup
Cayenne pepper -- from 1 teaspoon
Salt and pepper -- to taste
Hard-boiled eggs (optional) -- 4Chicken legs and thighs, skinless -- 2 pounds
Lemon, juice only -- 1
Salt -- 2 teaspoons
Onions, chopped -- 2
Garlic, crushed -- 3 cloves
Gingerroot, peeled and chopped -- 1 tablespoon
Oil, butter or niter kibbeh -- 1/4 cup
Paprika -- 2 tablespoons
Berberé paste -- 1/4 to 1/2 cup
Water or stock -- 3/4 cup
Red wine -- 1/4 cup
Cayenne pepper -- from 1 teaspoon
Salt and pepper -- to taste
Hard-boiled eggs (optional) -- 4
Directions
- Mix together the chicken pieces, lemon juice and salt and in a large,
- non-reactive bowl and set aside to marinate for about 30 minutes.
- While the chicken is marinating, puree the onions, garlic and ginger in a
- food processor or blender. Add a little water if necessary.
- Heat the oil, butter or niter kibbeh in a large pot over medium
- flame. Add the paprika and stir in to color the oil and cook the spice through,
- about 1 minute. Do not burn. Stir in the berberé paste and cook for
- another 2 to 3 minutes.
- Add the onion-garlic-ginger puree and sauté until most of the moisture
- evaporates and the onion cooks down and loses its raw aroma, about 5 to 10
- minutes. Do not allow the mixture to burn.
- Pour in the water or stock and wine and stir in the chicken pieces, cayenne
- to taste, salt and pepper. Bring to a boil, reduce heat to low, cover and simmer
- for 45 minutes. Add water as necessary to maintain a sauce-like
- consistency.
- Add the whole hard boiled eggs and continue to cook for another 10 to 15
- minutes, or until the chicken is cooked through and very tender.
- Adjust seasoning and serve hot with injera bread or rice.
Sambossa is a yummy appetizer from Ethiopia!
Sambossa (Ethiopian Appetizer)
Ingredients
1/2 cup red onion, finely chopped
1 lb lean ground lamb or 1 lb beef
1/2 teaspoon ginger, minced
1/2 teaspoon turmeric
1/2 teaspoon garlic, minced
1/2 teaspoon cayenne
salt
1/2 teaspoon cinnamon
4 sprigs fresh coriander, chopped
3 sprigs mint, chopped
2 cups water
1 lb lean ground lamb or 1 lb beef
1/2 teaspoon ginger, minced
1/2 teaspoon turmeric
1/2 teaspoon garlic, minced
1/2 teaspoon cayenne
salt
1/2 teaspoon cinnamon
4 sprigs fresh coriander, chopped
3 sprigs mint, chopped
2 cups water
Directions:
Combine all filling ingredients in heavy sauce pan.
Bring to a boil and stir to keep smooth.
Reduce heat to medium and let mixture simmer uncovered.
Correct flavor for spices and salt balance.
As water simmers away, stir often to prevent mixture from sticking, especially during final stages.
Cook until all liquid evaporates.
If ground meat has a lot of fat, drain off at this point.
Let mixture cool slightly before stuffing.
Fill won ton wrappers with 1 to 2 tsp of filling. Moisten and press the edges together in a triangle shape.
Fry the Sanbossas, several at a time, until golden brown on both sides. Place the golden brown Sambossas on paper towel to rid of excess oil. Serve hot or cold with or without chutney.
Bring to a boil and stir to keep smooth.
Reduce heat to medium and let mixture simmer uncovered.
Correct flavor for spices and salt balance.
As water simmers away, stir often to prevent mixture from sticking, especially during final stages.
Cook until all liquid evaporates.
If ground meat has a lot of fat, drain off at this point.
Let mixture cool slightly before stuffing.
Fill won ton wrappers with 1 to 2 tsp of filling. Moisten and press the edges together in a triangle shape.
Fry the Sanbossas, several at a time, until golden brown on both sides. Place the golden brown Sambossas on paper towel to rid of excess oil. Serve hot or cold with or without chutney.
This is a great dinner made often in Ethiopia with lamb and or beef.
Ethiopian Sauteed Lamb or Beef
Ingredients:
12 ounces lean lamb or 12 ounces beef sirloin
1 garlic clove, minced
1 tablespoon olive oil or 1 tablespoon vegetable oil
1 small sweet onion, thinly sliced
3 green hot peppers, quartered lengthwise
1 red bell pepper, thinly sliced
1 pinch salt
1 tablespoon butter
3 -4 teaspoons berbere mixed spice, recommend Berbere Spice Mix (Ethiopian
1 garlic clove, minced
1 tablespoon olive oil or 1 tablespoon vegetable oil
1 small sweet onion, thinly sliced
3 green hot peppers, quartered lengthwise
1 red bell pepper, thinly sliced
1 pinch salt
1 tablespoon butter
3 -4 teaspoons berbere mixed spice, recommend Berbere Spice Mix (Ethiopian
Directions:
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.
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.
Berbere is a bunch of good spices used in great dinners in Ethiopia.
Berbere
Ingredients:
1/4 teaspoon ground allspice
3/4 teaspoon ground cardamom
1/8 teaspoon ground cinnamon (optional)
1/8 teaspoon ground cloves
1/2 teaspoon ground coriander (optional)
1/2 teaspoon ground cumin (optional)
1 teaspoon ground fenugreek
1/4 teaspoon ground nutmeg (optional)
1/2 teaspoon ground black pepper
1/4 teaspoon ground turmeric
4 -6 tablespoons of a combination ground cayenne pepper (red pepper, dried chile peppers, or red pepper flakes) or 4 -6 tablespoons paprika (red
pepper, dried chile peppers, or red pepper flakes)
1 tablespoon salt
1 teaspoon fresh ginger (peeled and grated)
2 tablespoons onions (optional) or 2 tablespoons shallots, finely chopped, omit if making dry berbere (optional)
1 teaspoon garlic, minced, use dried garlic if making dry berbere (optional)
1/4 cup oil or 1/4 cup water (omit if making dry berbere) or 1/4 cup red wine (omit if making dry berbere)
3/4 teaspoon ground cardamom
1/8 teaspoon ground cinnamon (optional)
1/8 teaspoon ground cloves
1/2 teaspoon ground coriander (optional)
1/2 teaspoon ground cumin (optional)
1 teaspoon ground fenugreek
1/4 teaspoon ground nutmeg (optional)
1/2 teaspoon ground black pepper
1/4 teaspoon ground turmeric
4 -6 tablespoons of a combination ground cayenne pepper (red pepper, dried chile peppers, or red pepper flakes) or 4 -6 tablespoons paprika (red
pepper, dried chile peppers, or red pepper flakes)
1 tablespoon salt
1 teaspoon fresh ginger (peeled and grated)
2 tablespoons onions (optional) or 2 tablespoons shallots, finely chopped, omit if making dry berbere (optional)
1 teaspoon garlic, minced, use dried garlic if making dry berbere (optional)
1/4 cup oil or 1/4 cup water (omit if making dry berbere) or 1/4 cup red wine (omit if making dry berbere)
Directions:
In a heavy skillet over medium heat, toast the dried spices for a few minutes - stirring or shaking the skillet continuously to avoid scorching.
Remove from heat and allow to cool.
If making dry berbere powder: grind the mixture in a spice grinder or blender, or use a mortar and pestle.
Store the berbere powder in a tightly-sealed container.
If making a berbere paste: combine the toasted spices with the fresh ginger, onions or shallots, garlic, and oil (water, or wine).
Grind together in a blender or with a mortar and pestle.
Store the berbere paste in a tightly-sealed container.
Remove from heat and allow to cool.
If making dry berbere powder: grind the mixture in a spice grinder or blender, or use a mortar and pestle.
Store the berbere powder in a tightly-sealed container.
If making a berbere paste: combine the toasted spices with the fresh ginger, onions or shallots, garlic, and oil (water, or wine).
Grind together in a blender or with a mortar and pestle.
Store the berbere paste in a tightly-sealed container.