| Iab (cheese) |
|
| 1/2 gallon whole milk 1/4 c. + 2 T. lemon juice cheesecloth 1/2 c. yogurt |
salt white pepper pinch asafetida |
| Bring the milk to a boil. Remove from heat & stir in ~1/4 c. lemon juice slowly, until curdled. Strain through cheesecloth and let hang for 1/2 hour. Place cheese in a bowl and stir in lemon juice, asafetida, yogurt, salt, & pepper to taste. | |
| Doro Wat (chicken) |
|
| 4 chicken breasts, cubed 1 onion, cut in wedges head garlic, roughly chopped 2 T. lemon juice 2 t. salt 2 t. ginger, chopped 1/2 t. ground fenugreek 1/2 t. cardamom |
1/2 t. nutmeg 1/4 c. butter or niter kebbeh 3/4 c. water 1/4 c. dry white wine 1/4 c. Berbere (spice mix, below) 2 T. paprika 4 eggs, hard boiled |
| Sauté onion, garlic, lemon juice, salt, ginger, fenugreek, cardamom, & nutmeg in butter or niter kebbeh for 2-3 minutes. Add water, wine, berbere and paprika. Simmer for 5 min or until sauce thickens. Add the chicken cubes and simmer for 10 min. Pierce eggs with a fork and add. Cover and simmer for 20 min, or until chicken is tender. | |
| Vegetable Alecha (vegetable stew) |
|
| 1 med. onion, in wedges 4 T. oil or niter kebbeh (see below) 4 carrots, in 1 in. pieces 3 c. water 16 oz. can tomato sauce |
2 t. salt 1 t. ginger, minced 3 potatoes, peeled & in 1 in pieces sm. cabbage, in wedges 1/4 c. berbere (spice mix, below) |
| Sauté onions until soft, add carrots, water, tomato sauce, salt, & ginger and simmer for 10 min, covered. Add potatoes & berbere and cook for another 10 min. Add cabbage and cook until tender. | |
| Mesir Wat (lentils) |
|
| 1c. red lentils 1 onion, minced 1/4 c. oil or niter kebbeh (see below) 1/2 t. Paprika 2 T. tomato paste |
1/2 head garlic, minced 2 t. ginger, minced salt 1/4 c. berbere water |
| Soak lentils in water for 30 min, rinse, and drain. Sauté onion in oil or niter kebbeh until soft. Add tomato paste, paprika, water, ginger, garlic, berbere, and salt and bring to a boil. Add lentils, put on very low heat and cook for 20-30 min, or until lentils are soft. | |
| Injera |
|
| 2 c. sourdough 1/4 c. teff |
~1/4 c. white flour |
| Add teff to sourdough ~24 hrs in advance & set on countertop. add the white flour until you have the correct consistency, slightly thicker than crepe batter and thinner than pancake batter. Thinly spread a shy 1/2 c. onto a hot griddle and allow to bubble remove from griddle when the bottom is about to brown. Let set 5-10 min. before serving. Makes 6 pancakes. | |
| Niter Kebbeh (spiced ghee) |
|
| 1lb. ghee 4 cloves garlic, chopped 1 piece ginger, chopped 2 slices onion, chopped |
1/2 t. fenugreek seeds 1/3 t. cumin seeds 1/2 t. cardamom seeds dash turmeric |
| Cook 15 min, strain. | |
| Berbere (dry) |
|
| 3/4 c. paprika 1/4 c. cumin 2 T. cardamom 2 T. ground fenugreek 2 T. ground ginger 2 T. cayenne 2 T. salt |
1 T. white pepper 1 T. ground coriander 1 T. nutmeg 1/2 T. turmeric 1/2 T. ground allspice 1 t. cinnamon 1 t. ground cloves |
| Use the freshest ingredients possible. I recommend buying from the bulk spices section of a co-op. Mix together and grind again in a mortar & pestle if possible. Makes about 2 cups. | |