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
- 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
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
- 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
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
- 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
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
- 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
No comments:
Post a Comment