Eating Ethiopian

After being inspired by another blogger, I decided that tonight was the night to try cooking Ethiopian food. I picked two dishes at random based on what ingredients we had on hand. The first one was Yetakelt W'et which is a spicy vegetable stew. The second dish was a lentil based dish called Mesir Wat. Both of these are served over Injera, an Ethiopian bread that is similar to a buckwheat pancake. In order to make the Yetakelt W'et, I also had to make Nitter Kebbeh which is basically a spice infused African version of ghee. During the cooking process I was fairly sure that Chris would like the Mesir Wat because it was fairly hearty and spicy. I was not so sure about the Yetakelt W'et, I figured he would write it off as a pot of veggie stew. I was wrong on that one. Chris raved about that spicy veggie stew and the lentil dish.

The first thing that I made was the Nitter Kebbeh because I needed it to start the Yetakelt W'et. I combined many recipes to finally arrive at something that I had all of the ingredients for. Here is the final product:

Nitter Kebbeh
Ingredients:

• 1 stick butter
• 1/4 onion chopped
• 2 tbsp minced garlic
• 3 slices fresh ginger
• 1/2 tsp tumeric
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tbsp dried basil

Directions:

• In a small saucepan, gradually melt the butter and bring it to a boil 
• Add the other ingredients and reduce the heat to a simmer
• Gently simmer, uncovered, on a low heat for about 30 minutes
• When the surface becomes clear, pour the liquid through a cheesecloth into a heat-resistant container
• Discard the spices and solids

Yetakelt W'et
Ingredients:

• 1 small onion, finely chopped
• 2 tbsp minced garlic
• 1 tablespoon cayenne pepper 
• 1 tablespoon paprika
• 1/4 cup niter kebbeh
• 1.75 cups canned green beans
• 2 medium carrots, chopped
• 6 medium red potatos, cubed
• 1.75 cups canned diced tomatoes
• 1 can tomato paste
• 2 cups vegetable stock
• salt and black pepper to taste
• 2 tbsp dried parsley

Directions:

• Saute the onions, garlic, cayenne pepper, 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 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 tase and mix in the parsley
• Serve with injera

Number of Servings: 8, Calories ~ 135.9 per serving

Mesir W'et
Ingredients:

• 140 grams dried lentils
• 1 onion, chopped
• 2 tbsp garlic, minced
• 1 small can tomato paste
• 2 cups vegetable broth or water
• 1 tbsp paprika
• 1 tsp powdered ginger
• 1 tsp turmeric
• 1 ts Garam Masala
• 1 Tb berbere OR an additional 1 Tb paprika OR 1 Tb cayenne pepper
• Salt and black pepper to taste
• Olive oil for frying  

Directions:

• Soak lentils for at least an hour in water
• Drain and rinse lentils and set aside
• Saute onions and garlic in oil until onions turn clear
• Add broth or water
• Add spices and tomato paste and bring to boil
• Add lentils and turn down heat and simmer until lentils are tender the broth thickens
• Serve with rice, Injera bread or pita bread

Number of Servings: 4, Calories ~175 per serving

Injera (based on a recipe from Branny Boils Over - http://brannyboilsover.com/?s=injera)
Ingredients:

• 3/4 cup all purpose flour
• 3/4 cup whole wheat flour
• 1 T baking powder
• 1/8 tsp salt
• 1 tsp white vinegar
• 1/2 cup diet tonic water
• 1.5 cups water

Directions:

• Combine dry ingredients
• Add tonic water, water, and vingar and whisk until smooth
• Preheat a nonstick skillet and spray with olive oil
• Ladle 1/4 cup of batter unto the heated pan and swirl the contents to spread the batter all around into a thin circle
• Cook over a low heat until top surface is no longer shiny, do not flip
• Cool on a rack

Number of Servings: 4, Calories ~170 per serving