Recipe - Ethiopian Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.
01
Title: Injera ("Sour Dough")
Categories: Breads
Yield: 1 servings
1 3/4
1/2
1/4
1
2 1/2
1/2
1/2
c
c
c
pk
c
ts
ts
Unbleached white flour

Self rising flour
Whole wheat bread flour
Dry yeast,about 1 Tablespoon
Warm water
Baking soda
Salt
Combine the flours and yeast in a ceramic or glass bowl. Add the warm
water and mix into a fairly thin, smooth batter. Let the mixture sit
for three full days at room temperature. Stir the mixture once a
day. It will bubble and rise.
When you are ready to make the injera, add the baking soda and salt
and let the batter sit for 10 to 15 minutes.
Heat a small, nonstick 9 inch skillet. When a drop of water bounces
on the pan's surface, take about 1/3 cup of the batter and pour it in
the skillet quickly, all at once. Swirl the pan so that the entire
bottom is evenly coated, then return to the heat.
The injera is cooked on only one side and the bottom should not
brown. When the moisture has evaporated and lots of "eyes" appear on
the surface, remove the injera. Let each injera cool and then stack
them as you go along.
If the first injera is undercooked, try using less of the mixture,
perhaps 1/4 cup, and maybe cook it just a bit longer. Be sure not to
overcook it.
Injera should be soft and pliable so that it can be rolled or folded
like a crepe.
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MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Injera Bread
Categories: Breads
Yield: 8 breads
3 c Warm water
2 1/2 c Self rising flour;GoldMedal
3 tb Club soda
Place warm water into food blender.
Add flour to water and blend, slowly at first, then with rapid speed.
<Do in two batches unless you have a large and powerful blender>
Remember to scrape down sides of bowl with rubber spatula.
Place batter in 6 cup bowl and stir in the club soda.
Heat 12 inch electric frying pan <SiverStone lined> to 400.
Using ladle, pour 1/4c of batter onto one corner of the hot pan.
Immediately tilt the pan about to cover the bottom of the pan evenly
with the batter.

Cook, uncovered, until the top of the pancakelike bread is filled with
holes and is no longer wet. The edges should begin to curl just a
bit. Remove quickly with your fingers and place the bread on a
kitchen towel. Let it cool 3 or 4 mins as you prepare the next bread.
Place the cooled breads on a plate.
Continue this process until all of the batter is used.
Stack the cooled breads one on top of the other and cover with plastic
wrap until dinner.
Can be made 3 hours in advance of dinner.
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Title: Ethiopian Beef and Peppers
Categories: Meats
Yield: 6 servings
6 ea Green chiles; skinned,
-seeded, chopped <or 7>
2 ts Fresh ginger; peel,chop
4 cl Garlic
1/4 ts Ground cardamom
1/4 ts Ground tumeric
1/4 ts Ground cinnamon
1/4 ts Ground cloves
1/2 c Red wine
2 lb Sirloin steak; cut in
-1/2 inch strips
6 tb Oil
2 c Onion; chopped
2 ea Bell peppers; cut in strips
Puree chiles, ginger, garlic, spices, and wine to a smooth paste.
Brown beef in hot oil.
When evenly browned, remove and drain off all but 2T oil.
Saute onion in the oil until soft but not browned.
Add the bell peppers and saute for an additional 3 mins.
Add the chile puree and bring to a boil, stirring constantly.
Add the beef and mix until strips are coated with sauce.
Reduce heat and simmer 10 minutes more until the beef is done.
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Title: Doro Wat Chicken
Categories: Poultry
Yield: 6 servings
1 ea Whole fryer chicken;
-about 3 pounds,
-cut into 8 serv pieces
Juice of 1 lime
5 c Red onions; peeled and

-thinly sliced
1/2 c Spiced butter
1/2 c Berbere sauce
1/2 c Dry red wine
2 cl Garlic;peeled, crushed
2 ts Cayenne pepper
1/2 ts Fresh ginger; grated
1/2 c Water
Salt to taste
4 ea Hard boiled eggs; peeled
1/2 ts Freshly gr black pepper
Place chicken pieces in a bowl and marinate for one hour in lime
juice.
In heavy saucepan saute the onions in 2T of the spiced butter.
Cover the pot and cook the onions over low heat until they are very
tender, but not browned.
Stir them occasionally.
Add the remaining butter to the pot, along with the Berbere sauce,
wine, garlic, cayenne, and ginger.
Add 1/2c water and mix well.
Bring to a simmer and add the chicken pieces. Cook, covered, for
30-40 mins, or until the chicken is tender, adding more water if you
need to in order to keep the sauce from drying out.
When the chicken is tender, taste for salt.
Add the peeled eggs and heat through.
Top with black pepper and serve.
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Title: Berbere Sauce
Categories: Sauces
Yield: 1 cup
2
4
1/2
1/2
1/4
1
1/2
3
ts
ea
ts
ts
ts
ts
c
oz
3 sm
1/2
1/2
1/4
1
2
1/2
1/2
ts
ts
ts
ts
ts
c
c
Cumin seeds
Whole cloves
Cardamom seeds
Whole black peppercorns
Whole allspice
Whole fenugreek seeds
Dried onion flakes
Red New Mexican chiles;
-stemmed and seeded
Dried long hot red chiles;
-seeded
Ground ginger
Freshly ground nutmeg
Ground tumeric
Garlic powder
Salt
Salad or peanut oil
Dryx red wine
Cayenne to taste <1t>

Mix together the cumin, cloves, cardamom, black peppercorns,
allspice, and fenugreek seeds.
Place in a small frying pan over medium heat.
Stir constantly until they release their fragrance, about 1-2 mins.
Do not burn or discolor the spices. Cool completely.
Combine the toasted spices and all the other ingredients, except the
oil and wine, in a spice grinder or electric coffee grinder and grind
in fine batches. This may take a few minutes.
Keep your face away from the machine, as it will release a very spicy
aroma that may irritate your eyes or throat.
Place spice blend in a bowl and add the oil and wine.
Add cayenne pepper to taste.
Stir until thick and store in closed plastic container in the frig.
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Title: Berbere, Hot Spice Mixture(Dry)
Categories: Sauces
Yield: 8 servings
2
4
3/4
1/2
1/4
1
1/2
8
1/2
1/4
1
2 1/2
1/8
1/8
ts Cumin seeds
Cloves
ts Cardamom seeds
ts Black peppercorns
ts Whole allspice
ts Fenugreek seeds
ts Coriander seeds
Small dried red chiles
ts Grated fresh gingerroot
- 1 teaspoon dried
ts Tumeric
ts Salt
tb Sweet Hungarian paprika
ts Cinnamon
ts Ground cloves
In a small frying pan, on medium low heat, toast the cumin, cloves,
cardamom, peppercorns, allspice, fenugreek, and coriander for about 2
minutes, stirring constantly. Remove from the pan and cool for 5
minutes.
Discard the stems from the chiles. In a spice grinder or with a
mortar and pestle, finely grind together the toasted spices and the
chiles. Mix in the remaining ingredients.
Store Berbere refrigerated in a well sealed jar or a tightly closed
plastic bag.
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Title: Ethiopian Ginger Vegetables

Categories: Vegetables
Yield: 6 servings
5
1
6
1/2
4
ea
ts
ea
lb
ea
Green chiles;skin,seed,chop
Fresh ginger; grated
Small potatoes; cubed
Green beans
Carrots; cut in strips
Water
2 md Onions; quartered, separated
2 tb Olive oil
2 cl Garlic
Salt and pepper to taste
Place potatoes, green beans, and carrots into boiling salted water,
cover, and cook 5 mins.
Remove veggies and rinse.
Saute the chile and onion in oil until soft but not brown.
Add the ginger, garlic, salt, and pepper and sautee 5 mins.
Add the rest of ingredients, stir well, and cook over medium heat
until veggies are tender.
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Title: Yetakelt W'et (Spicy Mixed Vegetable Stew)
Categories: Vegetarian, Vegetables
Yield: 6 servings
1
2
1
1
1/4
1
1
1
1
1/4
2
c Onions, finely chopped

Garlic cloves, pressed
tb Berbere (dry)
c Niter Kebbeh
c Green beans, cut in thirds
c Carrots, chopped
c Potatoes, cubed
c Tomatoes, chopped
c Tomato paste
c Vegetable stock
1/4 c Chopped fresh parsley(OPT)
Saute the onions, garlic, berbere, 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 chopped tomatoes, tomato paste, and vegetable stock. Bring
to a boil and then simmer for 15 minutes, or until all of the
vegetables are tender. [personal comment: we simmered more like 40
minutes, until it eventually thickened.]
Add salt and pepper to taste. Mix in the parsley (optional).
Serve with injera and yogurt or cottage cheese.
MMMMM
Title: Ethiopian Lentils
Categories: Vegetarian
Yield: 6 servings
2 c Dried lentils; picked over
-and washed
6 c Water
3/4 c Anaheim green peppers;
-seeded and chopped
2 c Red onions; peeled, chopped
1/4 c Spiced butter
1 tb Grated fresh ginger
2 cl Garlic; peeled, crushed
1 tb Berbere sauce
Freshly ground black
-pepper to taste
Boil the lentils in water for 5 mins.
Drain, reserving liquid.
In 4 quart saucepot, saute the Anaheim peppers and onions in the
spiced butter until the onions are tender.
Add the lentils, 4c of the reserved liquid, and the remaining
ingredients and bring to a simmer.
Cook, covered, over low heat 35-40 mins, stirring occasionally to
prevent sticking.
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Title: Yemiser W'et (Spicy Lentil Stew)
Yield: 8 servings
1
1
2
1/4
1
1
1
2
1/4
1
1
c Dried brown lentils

Clove garlic, pressed
c Niter Kebbeh
tb Berbere
ts Ground cumin seeds
c Tomatoes, finely chopped
c Tomato paste
c Vegetable stock or water
c Green peas (fresh or frozen)
Rinse and cook the lentils. Bring to boil in 3 cups water. Reduce
heat to a simmer. Simmer about 30 minutes, adding more water if
necessary, until lentils are tender. Should make about 3 cups
cooked lentils.
Meanwhile, saute the onions and garlic in the niter kebbeh, until the
onions are just translucent. Add the berbere, cumin, and paprika and
saute for a few minutes more, stirring occasionally to prevent
burning. Mix in the chopped tomatoes and tomato paste and simmer for
another 5 to 10 minutes. Add 1 cup of vegetable stock or water and
continue simmering.
When the lentils are cooked, drain them and mix them into the saute
mixture. Add the green peas and cook for another 5 minutes. Add
salt and pepper to taste.
To serve Yemiser W'et, spread layers of injera on individual plates.
Place some yogurt of cottage cheese alongside a serving of w'et on
the injera and pass more injera at the table. To eat, tear off
pieces of injera, fold it around bits of stew, and, yes, eat it with
your fingers.
MMMMM
Title: Yetakelt W'et (Spicy Mixed Vegetable Stew)
Yield: 6 servings
1
2
1
1
1/4
1
1
1
1
1/4
2

Garlic cloves, pressed
tb Berbere (dry)
c Niter Kebbeh
c Green beans, cut in thirds
c Carrots, chopped
c Potatoes, cubed
c Tomatoes, chopped
c Tomato paste
c Vegetable stock
1/4 c Chopped fresh parsley(OPT)
Saute the onions, garlic, berbere, 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 chopped tomatoes, tomato paste, and vegetable stock. Bring
to a boil and then simmer for 15 minutes, or until all of the
vegetables are tender. [personal comment: we simmered more like 40
minutes, until it eventually thickened.]
Add salt and pepper to taste. Mix in the parsley (optional).
Serve with injera and yogurt or cottage cheese.
MMMMM
Title: Niter Kebbeh (Spiced Clarified Butter)
Categories: Sauces
Yield: 1 servings
1
1/4
2
2
1/2
4
1
2
1/8
1/4
1
lb Unsalted butter
c Chopped onions
Cloves garlic, pressed
ts Fresh gingerroot, grated
ts Turmeric
Cardamom seeds, crushed
Cinnamon stick
Cloves
ts Nutmeg
ts Ground fenugreek seeds
tb Fresh basil
- or 1 teaspoon dried basil
In a small saucepan, gradually melt the butter and bring it to

bubbling. When the top is covered with foam, add the other
ingredients and reduce the heat to a simmer. Gently simmer,
uncovered, on low heat. After about 45 to 60 minutes, when the
surface becomes transparent and the milk solids are on the bottom,
pour the liquid through a cheesecloth into a heat resistant
container. Discard the spices and solids.
Covered tightly and stored in the refrigerator, Niter Kebbeh will
keep for up to 2 months.
MMMMM
Title: Spiced Butter
Categories: Sauces
Yield: 3 cups
4
1 1/2
1/4
1
1/8
3
2
1
ts
ts
ts
ea
ts
ea
lb
sm
Fresh ginger;finely grated

Ground tumeric
Cardamom seeds
Stick cinnamon; 1 inch long
Freshly ground nutmeg
Whole cloves
Salted butter
Yellow onion; peeled and
-coarsely chopped
3 tb Garlic; peeled and finely
-chopped
Measure out the spices on a plate.

Melt the butter in a heavy saucepan over moderate heat.
Bring the butter up to a light boil.
When the surface is covered with a white foam, stir in all the
remaining ingredients, including the onion and garlic.
Reduce heat to low and cook, uncovered, for about 45 mins.
Do not stir again.
Milk solids will form in the bottom of the pan and they should cook
until they are golden brown. The butter will be clear.
Strain the mixture through several layers of cheesecloth placed in a
colander. Avoid the milk solids and discard them.
Store the spiced butter in a quart jar, covered, in the frig.

It will keep for 3 months under refrigeration.
MMMMM
Title: Ethiopian Lentils
Yield: 6 servings
2 c Dried lentils; picked over
-and washed
6 c Water
3/4 c Anaheim green peppers;
-seeded and chopped
2 c Red onions; peeled, chopped
1/4 c Spiced butter
1 tb Grated fresh ginger
2 cl Garlic; peeled, crushed
1 tb Berbere sauce
Freshly ground black
-pepper to taste
Boil the lentils in water for 5 mins.
Drain, reserving liquid.
In 4 quart saucepot, saute the Anaheim peppers and onions in the
spiced butter until the onions are tender.
Add the lentils, 4c of the reserved liquid, and the remaining
ingredients and bring to a simmer.
Cook, covered, over low heat 35-40 mins, stirring occasionally to
prevent sticking.
MMMMM
Title: Ethiopian Ginger Vegetables
Categories: Vegetables
Yield: 6 servings
5
1
6
1/2
4
ea
ts
ea
lb
ea
Green chiles;skin,seed,chop
Fresh ginger; grated
Small potatoes; cubed
Green beans
Carrots; cut in strips
Water
2 md Onions; quartered, separated
2 tb Olive oil
2 cl Garlic
Place potatoes, green beans, and carrots into boiling salted water,
cover, and cook 5 mins.
Remove veggies and rinse.
Saute the chile and onion in oil until soft but not brown.
Add the ginger, garlic, salt, and pepper and sautee 5 mins.
Add the rest of ingredients, stir well, and cook over medium heat
until veggies are tender.
MMMMM
Title: Atar Allecha
Categories: Vegetarian, Side dishes, Vegetables
Yield: 4 servings
1/3
2
1
1
c
cl
tb
c
1/2 ts
1/2 ts
3 ts
1 c
Onion; chopped
Garlic; finely chopped
Corn oil
Split green peas; soaked,
-cooked, drained, mashed
Tumeric; ground
Salt
Hot green pepper; finely
-chopped
Water
Atar Allecha is a spiced green pea puree.

Soak peas for one hour. Cook for 1/2 hour. Drain. Mash. Set aside.
In dry pan over moderate low heat, stir fry the onion and garlic for 2
mins. Add oil and stir fry one minute more.
Add the mashed peas, tumeric, salt, and chili. Mix well. Add the
water and cook 3-4 mins longer to reduce the mixture to a thick,
green, well spiced puree.
Serve with warm Injeera.
MMMMM
Title: Misr Allecha
Categories: Sauces, Vegetarian, Vegetables
Yield: 4 servings
1/3
2
1
1
c
cl
tb
c
1/2 ts
1/2 ts
3 ts
1 c
Onion; chopped
Garlic; finely chopped
Corn oil
Red lentils; soaked,
-cooked, drained, mashed
Ground tumeric
Salt
Hot green pepper; finely
-chopped
Water
Misr Allecha is a spiced red lentil puree.
Soak lentils for one hour. Cook for 1/2 hour. Drain. Mash and set
aside.
In dry pan over moderate low heat, stir fry the onion and garlic for 2
minutes. Add the oil and stir fry for 1 minute more.
Add the mashed lentils, tumeric, salt and chili. Mix well. Add the
water and cook for 3-4 mins longer to reduce the mixture to a thick,
red, well spiced puree.
Serve warm with Injeera.
MMMMM
Title: Dabo
Categories: Breads
Yield: 1 loaf
1
2
3
2
1
1
1
4
ts
tb
c
ea
ts
tb
tb
c
Dry yeast
Baking powder
Water; lukewarm
Egg yolks
Salt
Sugar
Corn oil
Flour
Dabo is a special Sabbath bread.

In mixing bowl, dissolve dry yeast and baking powder in the water.
Mix in egg yolks, salt, sugar and oil.
Add the flour and prepare a smooth dough by kneading for 5 minutes.
Let dough rise in a covered bowl at room temperature for about 6
hours. Punch down.
In lightly oiled large round skillet, place the dough.
Cover pan and let dough rise for 1 hour.
Cook it still covered, over gas or electricity on the top of the
stove at low heat for 25-30 mins.
Turn the loaf over and bake on the other side 5 mins more.
Serve at room temperature.
MMMMM
Title: Kae Atar Wot
Yield: 4 servings
1 c Dry split green peas
4 c Water
1 md Onion; chopped
1
1
2
1/2
tb
tb
ts
ts
Corn oil
Tomato paste
Chow
Salt
Kae Atar Wot is a green pea stew.

In pan, cook peas in 3 1/2 cups of the water over low heat for about
1/2 hour, or until the peas are soft and the water has almost
completely evaporated. Set aside.
In dry pan, stir fry onions 2 mins, add the oil and stir fry 2 mins
more. Add the remaining 1/2c water, the tomato paste, chow, and salt,
and continue to stir.
Add the split peas and mix well over moderate heat for 3 mins, until
everything is reduced to a thick, well seasoned puree.
MMMMM
Title: Kae Misr Wot
Yield: 4 servings
1
4
1
1
1
2
1/2
c
c
md
tb
tb
ts
ts
Dry red lentils

Water
Onion; chopped
Corn oil
Tomato paste
Chow
Salt
Kae Misr Wot is a red lentil stew.

In pan, cook the lentils in 3 1/2c of the water over low heat for
about 1/2 hour, or until the lentil are soft and the water has almost
completely evaporated. Set aside.
In a dry pan, stir fry the onions for 2 mins, add the oil and stir
fry 2 mins more. Add the remaining 1/2c water, the tomato paste,
chow, and salt and continue to stir.
Add the red lentils and mix well over moderate heat for 3 mins until
everything is reduced to a thick, well seasoned puree.
MMMMM
Title: Aleecha
Yield: 6 servings
1/2
10
2
1
3
1
1
c
cl
c
c
tb
ts
ea
1
1
1
1
1
lb
ts
tb
ts
lb
Onion; sliced
Garlic; sliced thin
Carrots; sliced thin
Water
Corn oil
Tumeric; ground
Fresh hot green peppers
-halved, to 3 peppers
Cabbage; coarsely sliced
Queman; see note
Tomato paste
Salt; to taste
Potatoes; cut like french
-fries
Aleecha is a mixed vegetable stew.

Quemam contains an ingredient not found in the US. I'd substitute dry
berebere.
In dry pan over moderate low heat, stir fry onion, garlic, and
carrots for 2 mins. Add 1/2c of the water and cook 5 mins longer.
Add the oil and continue to simmer.
Add the tumeric, chilies, and cabbage. Cover the pan and steam to
reduce the bulk for 2 mins. Stir well and add the quemam, tomato
paste, salt and the potatoes.
Cover the pan and cook for 5 mins. Add the remaining water and
simmer for 5 minutes more to soften the potatoes and thicken the
sauce somewhat.
Serve at room temperature with Injeera.
MMMMM
Title: Siga Wot
Categories: Meats
Yield: 6 servings
3
3
3
3
1
2
1 1/2
lg
tb
tb
tb
ts
c
lb
Onions; chopped <4c>

Corn oil
Chow
Tomato paste
Salt; to taste
Water
Beef chuck; cut into
-half inch cubes
Siga wot is a spiced beef stew.

In dry pan over moderate heat, stir fry the onions for 4 mins to
reduce the bulk, stirring constantly. Add the oil and stir fry for
about 1 minute longer.
Add the chow and tomato paste and contine to fry. Then add the salt
and 1/4 of the water. Stir well. Add the beef cubes and the
remaining water. Cover the pan and cook for 45 mins, or until the
beef is tender. There should be a moderate amount of sauce.
MMMMM
Title: Alicha
Categories: Meats
Yield: 6 servings
1 c Onions; sliced
2 tb Corn oil
2 lb Meat with bone; beef, lamb
-or goat, cut in 3 inch
-pieces
2 cl Garlic; sliced
1 ts Salt; to taste
1 ea Fresh hot green chili;
-sliced
1/4 ts Gingerroot; crushed, fresh
1/4 ts Mustard seeds; crushed
1/4 ts Caraway; crushed
1/4 ts Tumeric; ground
1 1/2 c Water
Alicha is a curry-like meal.
In dry pan over medium heat, stir fry onions for 2 mins. Add the oil
and stir fry 1 minute longer. Add the meat and brown 5 mins, stirring
frequently.
Add all of the spices and seasonings at one time and stir well. Add
the water and bring to a boil. Cover the pan and cook over moderate
heat for about 45 mins, or until the meat is tender. Should the
curry dry out too quickly, add another 1/2c water. At the end of the
45 mins, there should be very little sauce.
Serve warm or at room temperature.
MMMMM
Title: Chow
Categories: Mixes, Sauces
Yield: 1 cup
1 cl Garlic; sliced
1 ts Fresh gingerroot; grated
-or ground ginger
1/4 ts Caraway; ground
1/2 ts Cardamom; ground

1/4 ts Mustard seed; ground
1/4 ts Avish; ground <not found in
-America>
1/4 ts Coriander; ground
1/2 ts Tumeric; ground
1/3 c Water
1/4 ts Fresh hot red chili
1/4 ts Paprika
Process everything together into a smooth mixture that will be as
thick as toothpaste.
Refrigerate with a jar with a tight cover.
Use when needed.
Makes 1/2 c.
MMMMM

Recipe - Ethiopian Recipes

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MMMMM----- Recipe via Meal-Master (tm) v8.

Unbleached white flour

with the batter.

5 c Red onions; peeled and

Cayenne to taste <1t>

Title: Ethiopian Ginger Vegetables

c Onions, finely chopped

c Dried brown lentils

c Onions, finely chopped

In a small saucepan, gradually melt the butter and bring it to

Fresh ginger;finely grated

Measure out the spices on a plate.

Store the spiced butter in a quart jar, covered, in the frig.

Atar Allecha is a spiced green pea puree.

Misr Allecha is a spiced red lentil puree.

Dabo is a special Sabbath bread.

Kae Atar Wot is a green pea stew.

Dry red lentils

Kae Misr Wot is a red lentil stew.

Aleecha is a mixed vegetable stew.

Onions; chopped <4c>

Siga wot is a spiced beef stew.

1/2 ts Cardamom; ground

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