You are on page 1of 15

Telba (Ethiopian flaxseed beverage)

Serving 4-6
c Flaxseed 1
c Water 6
to 2 T Honey 1
Heat a cast-iron skillet over low heat. Add flaxseed and dry roast, stirring for about 5-10
minutes. Remove from heat and cool. Place flaxseed in a spice grinder and grind to a
powder. Sieve into a bowl. Add water and stir. Let set for about 10-20 minutes to allow solids to
.settle out. Strain into a pitcher.Add honey and chill
Notes: Telba Firfit: Mix telba with broken up pieces of injera bread and heat.Serve as a side
dish. Telba is a mild laxative

Tej (Honey Wine)

Yield: approximately 1 quart
Tej is the Ethiopian wine made from "honey raw with comb" cooked with hops (Gesho), and it
:takes a special talent to make it. We simulated Tej for our Ethiopian dinner as follows
.pint WHITE WINE, light, neither dry nor sweet 1
pint WATER 1
.Chill and serve in 1/2-cup decanters or wine glasses
Be sure it is very cold. Whatever white wine you use should not have strong characteristic taste
of its own. A mild white wine of the Soave or Riesling type thinned with water and to which
honey is added is as close to Tej as one can get without going through the fermentation
process. (You may be able to find honey wine ready to use. Ask at your local liquor store. If not
available proceed as above.)

Injera, quick (Ethiopian crepe)


own recipe

Teff Injera Recipe

Serving for 2 people, yields 5 to 6 Injera...
99% Teff, 1% Self Rising Yeast *
lb - of Teff Flour 1
cups of luke warm water 3
* teaspoon of yeast 1
a large bowl, for mixing large pancake pan, for baking .Mix by hand, 1lb of Teff with 3 cups of water along with 1 teaspoon of yeast .1

2. Set aside overnight (24 hrs) outside. For fermentation to take place.
3. Preheat pan, and leave on low fire/heat during baking.
4. Bake in a circular motion, same as a pancake. Only heated on one side, takes about 2
5. Take injera out carefully (hot) and set aside on a plate to cool down before eating.
If this is your first batch of injera, use the teaspoon of yeast; but if you plan to make injera *
regularly... then save about 3 soup spoons of the mix for your next injera. This will act as a self
rising yeast on your next batch of injera; save it in your fridge it will stay for over a month. This
is the same process of saving some of your current dough for your next batch of sour dough
.cakes or cookies
Alternate recipe below:

Servings: 6-8 pieces

c Flour, Whole Wheat
c Flour, All Purpose 1
1T Baking Powder
t Salt
c Club Soda 2
ea Lemons juice only 2
Heat a large cast-iron skillet over a medium-low flame. Wipe with a paper towel soaked in a
little oil. Mix all dry ingredients together well. Stir in club soda and mix to a smooth
batter. Should have the thin consistency of a pancake batter. Pour about 1/2 cup of the batter
at a time into the skillet and spread with a spatula to make as large a crepe as possible. Let
.bake in the skillet till all bubbles on the top burst and begin to dry out, about 2-3 minutes
Carefully turn the injera and bake on second side another minute or two.Try not to brown the
Remove the injera to a warm platter and repeat with the rest of the batter, wiping the skillet
.clean with the paper towel each time
After the batter is used up, brush each injera all over with the lemon juice.Serve immediately, or
.hold covered in a warm oven
Note: This recipe approximates the true injera, which is made from a fermented
sourdough. Most recipes don't call for the lemon juice, but I find it necessary to supply the
essential sour flavor that injera adds to a meal. You can substitute buckwheat flour for the
whole wheat flour if you like. Or you can just use all white flour. If you can find teff flour at a
.health food store, by all means use it

Yemarina Yewotet Dabo (Ethiopian spiced honey

Servings: 1 large loaf
pkg. Yeast, active dry 1
c Water lukewarm

Egg 1
c Honey
T Ground Coriander Seed 1
t Ground Cloves
t Salt 1
c Milk lukewarm 1
T Butter melted 6
c Flour, all purpose 4-5
Form the dough for this bread into any shape you like. A braid looks very nice. You can also
.brush the top of the dough with an egg beaten with a little milk for a nice shiny brown crust
.Note: When this loaf gets stale it makes great French toast

INJERA (Bread)
Yield: 5 9-inch pancakes
Add: 1 T OIL
.cups WATER to obtain an easy pouring consistency 1/2-2 1
Bring a 10-inch skillet or a handled griddle pan to medium heat uniformly over the flame. Do
not let the pan get too hot. Spread 1/2 t. OIL over the pan with a brush. Fill a measuring cup
(with spout) or a large cream pitcher with batter. Pour the mixture on the hot pan or griddle in a
thin stream starting from the outside and going in circles to the center from left to right.As soon
.as it bubbles uniformly all over remove from heat. Pancakes should be 9 inches in diameter
.Place the pan in an oven at 325' for about 1 minute until the top is dry but not brown
Arrange the five pancakes overlapping each other so as to completely cover a fifteen-inch tray,
".thus forming the Injera "tablecloth
This unleavened bread of Ethiopia is really a huge pancake made by the women in special large
pans with heavy covers. The Tef batter is saved from an earlier baking and added to the new
batter to give it a sourdough quality.It is poured at a thin consistency and baked covered so that
the bottom of the pancake does not brown. The top should be full of air holes before the
pancake is covered. The heavy cover steams the pancake so that when it is finished it looks like
a huge thin rubber sponge. Since Tef is not available here, we had to find a way to simulate
Injera in our test kitchen. The combination of buckwheat flour mix and biscuit mix seems to
produce the closest substitute. Making it is easy, but getting the Injera texture takes a bit of
experimentation, first, because not all pancake mixes are alike and secondly, it is important to
.cook the pancake at just the right temperature.This takes a bit of practice

Makes about 1 cups
t Ground Ginger 1
t Ground Coriander
t Ground Cardamom
t Fenugreek Seeds
t Grated Nutmeg

t Cinnamon
T Salt 2
t Ground Cloves
t Allspice
cup Cayenne Pepper 1
t freshly Ground Black Pepper 1
cup Paprika
In a heavy saucepan or cast iron skillet, toast the following over low heat for 4 to 5 minutes:
ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice. Shake or stir
.to keep from burning
Add the salt, cayenne pepper, paprika and black pepper and continue toasting, stirring
.constantly, 10 to 15 minutes
Note: Cool and store in tightly covered glass jars. It will keep well in the refrigerator for about 6
months. Recipes from The Africa News Cookbook: African Cooking for Western Kitchens , by
.Africa News Service, 1985, p. 131 and p. 3

Berbere (Spice) 2
Servings: 1
t Cumin seeds 2
Whole cloves 4
t Cardamom seeds
t Whole black peppercorns
t Whole allspice
t Fenugreek seeds 1
t Coriander seeds
To 10 small dried red chiles 8
t Grated fresh ginger root OR (1 tsp dried)
t Turmeric
t Salt 1
T Sweet Hungarian paprika 2
t Cinnamon ?
t Ground cloves ?
In a small frying pan, on medium-low heat, toast the cumin, whole cloves, cardamom,
peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring
.constantly. Remove the pan from the heat and cool for 5 minutes
Discard the stems from the chiles. In a spice grinder or with a morter and pestle, finely grind
.together the toasted spices and the chiles. Mix in the remaining ingredients
.Store Berebere refrigerated in a well-sealed jar or a tightly closed plastic bag

Niter Kebbeh (Seasoning)

Servings: 1
lb butter; unsalted 1
c onions; chopped
cloves garlic; minced 2
t Ginger; grated, peeled, fresh 2
t Turmeric
Cardamom seeds; crushed 4

Cinnamon stick 1
Cloves; whole 2
t Nutmeg ?
t Ground fenugreek seeds
T Basil; fresh OR (1 t dried) 1
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 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. Note: A good quality olive or other oil may be substituted
.for the butter

Niter Kibbeh (Ethiopian spiced clarified butter)

Servings: about 2 cups
lb Butter, unsalted 1
cloves Garlic, crushed 2
Gingerroot, " slices 2
Cardamom Pods 3
Cinnamon stick 1
Cloves 3
t Turmeric
t Fenugreek Seeds
.Add butter to a small saucepan and melt over low heat
.Add all other ingredients and simmer on lowest possible heat for about 1 hour
Pour the clear golden liquid off the top leaving all solids in the bottom of the pan. Strain through
.cheesecloth if necessary. Discard solids
.Store in the refrigerator or freezer and use as needed
Notes: Niter kibbeh is a ubiquitous cooking medium in Ethiopian cuisine. It adds an
incomparable flavor to dishes. However, if you like you can substitute oil or butter or a
.combination of oil and butter. Clarified butter is best
The spices and amounts are not set in stone, so don't get upset if you don't have all of them

Vegetable Alecha (Vegetable Soup)

Yield: 8 portions
The Copts in Ethiopia have many fast days on which they are not permitted to eat
meat. Vegetables Alechas and Wats are substituted on these days.(The Wat differs from the
Alecha in that it is made with a spice called Ber-beri or Awaze.)
:In a 4-quart saucepan
Saut: 1 cup Bermuda Onions in
.T Oil until soft but not brown 4

Add: 4 Carrots, peeled and cut in 1-inch slices

Green Peppers, cleaned and cut in quarters 4
cups Water 3
oz. can Tomato Sauce-6 1
t Salt 2
t Ground Ginger
.Cook for 10 minutes covered
.Add 4 Potatoes cut in thick slices
.Plunge 2 Tomatoes in boiling water, remove skins, cut in 8 wedges each, and add to stew
.Cover and cook for 10 minutes. Add 8 Cabbage Wedges, 1 inch wide
Sprinkle with Salt and Pepper. Cook until vegetables are tender. Correct the Seasoning. Place in
.an attractive bowl and portion out uniformly

Yemiser W'et (spicy lentil soup)

c Dried brown lentils
c Onion; finely chopped
Cloves garlic; minced


Niter Kebbeh

t Berbere 1
t Cumin seeds; ground 1
t Paprika; sweet Hungarian 1
c Tomato; finely chopped 2
c Tomato paste
c Vegetable stock or water 1
c Green peas; fresh or frozen 1
Salt to taste
Black pepper; fresh, to taste
Batches Injera bread 3
Plain yogurt or cottage cheese
.Rinse and cook the lentils
Meanwhile saut the onions and garlic in the niter kebbeh, until the onions are just
translucent. Add the berbere, cumin, and paprika and saut 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 saut. Add the green peas and
.cook for another 5 minutes. Add salt and black pepper to taste
To serve Yemiser W'et, spread layers of injera on individual plates. Place some yogurt or 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

Yetakelt W'et ( spicy mixed vegetable stew)

Servings: 6
c Onions; finely chopped 1

Garlic cloves; minced 2

T Berbere 1
T Sweet Hungarian paprika 1

c Niter Kebbeh
c Green beans; cut into thirds 1
c Carrots; chopped 1
c Potatoes; cubed 1
c Tomatoes; chopped 1
c Tomato paste
c Vegetable stock 2
Salt and black pepper to taste
c Parsley; fresh, chopped
Batches Injera 2
Plain yogurt or cottage cheese
Note: Try making this dish and Yemiser W'et for the same meal. In Ethiopia, it is customary to
.offer several stews at one time, and people eat some of each kind
Saut the onions, garlic, berbere, and paprika in the Niter Kebbeh for 2 minutes. Add the beans,
carrots, and potatoes and continue to saut for about 10 minutes, stirring occasionally to
prevent burning. Add the chopped 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 taste and mix in the parsley
Serve with injera and yogurt or cottage cheese following the same serving and eating procedure
.as for Yemiser W'et

Yataklete Kilkil (Ethiopian gingered vegetable stew)

Servings: 4-6
Small New Potatoes, peeled,1" cubes 6
Carrots peeled, cut in " discs 4
lb Green Beans, cut in 1" pieces
cloves Garlic, crushed 2
T Gingerroot, peeled, chopped 1
Jalapeno Pepper, seeded, chopped 2-3
T Oil, Butter or

Niter Kibbeh 2

c Water or Stock
t Ground Cardamom
Salt & Pepper to taste
Place potatoes, carrots and green beans in a large saucepan. Cover with water and add 2 t
salts. Bring to a boil and simmer till all vegetables are cooked through, about 10-20
.minutes. Drain and set aside
.Place onions, garlic, ginger and pepper in a food processor or blender and puree
In a large saucepan, heat oil, butter or niter kibbeh over medium heat. Add onion puree and
.saut until moisture evaporates and onions lose their raw aroma. Do not brown
Add cooked vegetables, water, cardamom and salt and pepper. Stir well and simmer on low heat
.15-30 minutes
.Notes: You may steam the vegetables instead of boiling them to conserve nutrients

DORO WAT (Chicken Stew)

Yield: 8 portions
:In a 4- to 6-quart Dutch oven or heavy stewpot
.Brown 3 cups Bermuda Onion chopped finely, without fat, until quite dark, stirring constantly
Add: 3 oz. Butter or Olive Oil
t Cayenne Pepper
t Paprika 1
t Black Pepper
t Ginger
.Blend the seasonings into the onions
.Add 1 cup Water
Soak: 1 3-lb. Chicken cut in 1-inch pieces, bones left on and including neck and gizzards, in 2
.cups Water to which cup Lemon Juice has been added, for 10 minutes
.Drain the water from each piece of chicken
.Add chicken to onion mixture, stirring it through. Cover
.Simmer over low heat until chicken is tender
Add more water, if necessary, to bring to stew texture (or if Wat is watery, thicken with 2
tablespoons of flour dissolved in 2 tablespoons of water). Add 8 Peeled Hard Boiled Eggs a few
.minutes before serving
Note: In Ethiopia , about 4 tablespoons of Ber-beri, Ethiopian red pepper, is used in each
recipe. It is extremely hot. In our adaptation, we use cayenne pepper and paprika (which is not
Ethiopian) to bring it to the characteristic dark color and flavor. Even cayenne pepper should be
.used sparingly

Mesir Wat (Ethiopian red lentil puree)

Servings: 4-6
Onions chopped 2
cloves Garlic crushed 2
t Gingerroot, peeled, minced 2
c Oil, butter or niter kibbeh
t Turmeric 1
T Paprika 2
to 2 t Cayenne Pepper
lb Red Lentils 1
c Water or Stock 4
Salt & Pepper to taste
.Puree onion, garlic, and ginger in a food processor or blender
Heat oil, butter or niter kibbeh in a large, heavy-bottomed saucepan. Add turmeric, paprika and
cayenne pepper and stir rapidly to color oil and cook spices through, about 30 seconds. Add
onion puree and saut on medium heat until excess moisture evaporates and onion loses its raw
.aroma, about 5-10 minutes. Do not burn

Add lentils and water. Bring to a boil and simmer till lentils are cooked through and fall apart,
.about 30-40 minutes. Add water if necessary to keep from drying out
.Stir in salt and pepper to taste and serve
Notes: Shiro Wat: use split green peas instead of lentils. Shiro wat is an Ethiopian Jewish
.dish. Substitute yellow lentils if you like

DABO KOLO (Little Fried Snacks)

They will look like flat peanuts, and are served as a snack or with cocktails; and like peanuts,
.once you start eating them you can't stop
:In a 1-quart bowl
.cup OIL
Knead together and add WATER, spoonful by spoonful, to form stiff dough.Knead dough for 5
minutes longer. Tear off a piece the size of a golf ball.Roll it out with palms of hands on a lightly
.floured board into a long strip 1/2 inch thick. Snip into 1/2-inch pieces with scissors
Spread about a handful of the pieces on an ungreased 9-inch frying pan (or enough to cover
bottom of pan). Cook over heat until uniformly light brown on all sides, stirring up once in a
.while as you go along
.Continue until all are light brown

Sheba Sauce
Combine: 1 cup Ketchup
cup Vinegar
cup Oil
cup Sweet White Wine (Muscatel or Madeira)
t Worcestershire Sauce 1
t Salt 1
t Black Pepper
Few drops Tabasco Sauce
Marinate the tomato mixture in the sauce. Serve in sauce dishes without lettuce or drain well
.and place in the center of the Injera

IAB Cottage Cheese and Yogurt

Yield: 1 quart
Iab is a white curd cheese very much like the Greek feta. Special herbs are added (and
sometimes chopped vegetables) which give it its characteristically acid taste. Since the cheese
.used in Ethiopia is not available here, this recipe is an attempt to simulate lab

:In a 1-quart bowl

Combine: 1 lb. Small Curb Cottage Cheese or Farmer Cheese
T Yogurt 4
T Grated Lemon Rind 1
t Salad Herbs 1
T Chopped Parsley 2
t Salt 1
t Black Pepper
The mixture should be moist enough to spoon but dry enough to stay firm when served. Drain
off excess liquid. One or two heaping tablespoons of lab is placed on the Injera before each


Yield: 8 small salads
Chef Linsi serves this salad when he prepares an Ethiopian dinner, as he feels that a salad is
lacking in the Ethiopian presentation. It's pretty hot too, so be careful with the hot-pepper
.sauce and hot chilies
:In a 1-quart bowl
Combine: 1 1/2 lbs. FIRM TOMATOES, cut in tiny wedges with seeds removed
cup SWEET ONIONS, finely chopped 1/2
clove GARLIC, finely chopped 1
HOT CHILI PEPPER, finely chopped 1
.cup PEPPERONI, thinly sliced (optional) 1/2
. Make

Sheba Sauce

Ethiopian Lentil Salad


Serving Size: 4
lbs Lentils
Cup Shallots -- chopped
Ounces Canned Green Chiles -- chopped 3
Fresh Chiles -- thinly sliced 3
T Fresh Basil -- chopped 1
Salt -- to taste
T Wine Vinegar 3
T Olive Oil 3
Medium Diced Tomato -- garnish 1
Cook lentils as directed. But do not overcook. Drain and rinse and place in bowl. Combine with
remaining ingredients but tomato. Toss gently. Place in refrigerator. Stir occasionally while salad
.is chilling. Add garnish and serve.Notes: wheat crackers, bread sticks and rye crisps

"Basic Ethiopian "Wat


:For a party of about 6

Chop 6 good-sized onions and the cloves of one head of garlic. Put them into a heavy, 12"
covered casserole, without oil or water . At high heat, stir constantly until the onions appear
.Add one cup of olive oil. Lower heat to medium, and simmer uncovered about 10 minutes
Add 1/2 Tablespoon of Tektonic Hot Paste, or 1 Tablespoon of Tektonic Savory Paste, and stir
.until completely blended
:Stirring all the while, add
T Salt 1
T Curry powder 1
T Ground Cardamom 1
t Ground Cloves 1
t Oregano 1
t Sweet Basil 1
t Ground Cinnamon 1
.Reduce heat to low and simmer 10 minutes
.Add 12 oz. tomato paste and stir until completely blended. Simmer 10 minutes
By now your "wat" has a rich, red color and a flavor to match! All in all, about 1 hour may have
."been expended in the preparation. Below are some dishes you may produce using this "wat

Doro (Chicken) Wat

Ethiopia's National Dish
Washington Post - Wednesday, May 18, 2005; Page F02
Doro Wat - 12 servings
In Ethiopia and for Ethiopians in the Washington area, no holiday meal is complete

without doro wat -- a spicy chicken stew that includes whole, hard-boiled eggs. Senedu
Zewdie, owner of Sodere restaurant on Ninth Street NW, uses a recipe passed down from her
.mother, Bogelch W-Maryam
Doro wat, like many Ethiopian dishes, is extremely spicy for those unaccustomed to the
cuisine. To enjoy the sauce, dip


bread into it.Allow at least 4 1/2 hours for the

.preparation of this traditional dish
cups chopped onion 8
cups water 1/2 6
Once 6-ounce can tomato paste
*cups spiced butter 2
*cups berbere 1/2 1
teaspoon chopped garlic 1

teaspoon ground ginger 1

bone-in, skinless chicken thighs 6
bone-in, skinless chicken legs 6
teaspoon ground cardamom 1
teaspoon freshly ground black pepper 1
cup sweet white wine 1/2
hard-cooked eggs, peeled 12
In a pot large enough to eventually hold all the ingredients, on medium-low heat, heat the
onions and 1/2 cup of the water, stirring occasionally, about 1 to 1 1/2 hours until the onions
.have turned golden brown
Add the tomato paste to the pot and cook for 4 to 5 minutes, stirring to incorporate until heated
through. Add the spiced butter, berbere, garlic and ginger. When the butter has melted, adjust
.the heat to low and cook for 1 hour, stirring occasionally
When the spice-onion mixture has cooked for 30 minutes, prepare the chicken. In a medium pot
on high heat, add the chicken with just enough water to cover. Bring to a boil and reduce the
heat slightly to poach the chicken, about 15 minutes. Drain the chicken, discarding the cooking
When the spice-onion mixture has cooked for a total of 1 hour, add the chicken to it and let cook
.for an additional hour over low heat
Add the remaining 6 cups of water and stir carefully to incorporate the liquid.Let cook, adjusting
the heat to a simmer, until the sauce thickens and heats through, about 15 minutes. Stir in the
.cardamom, black pepper and wine.Mix in the hard-cooked eggs and cook for 15 minutes
.NOTES: Spiced butter, known as

nitir kibe

, is sold in small tubs at Ethiopian markets *

Berbere, also sold at such markets, is a ground spice mixture dominated by red chili
.pepper. Manufacturers have their own secret recipes

tested by Stephanie Sedgwick

Siga (Beef) Wat

Turn OFF the heat under your basic "wat". Add 1 1/2 lb. lean, ground beef, a little at a time,
mashing thoroughly until it is completely integrated with the "wat". Turn the heat to very low
and continue mashing to ensure the ground meat does not clump. You want your "siga wat' to
.be thick and smooth, not grainy. Stir until well blended, then turn off heat and let stand

Doro Wat (Ethiopian chicken stewed in red pepper


Servings: 4-6
lbs Chicken, leg and thighs, skinless 2
Lemon juice only 1
t Salt 2
Onions chopped 2
cloves Garlic, crushed 3
T Gingerroot, peeled, chopped 1
c Oil, butter or niter kibbeh
T Paprika 2
to c Bebere paste
c Red Wine
c Water or Stock
c Salt & Pepper to taste
to 2 t Cayenne Pepper
Option 4 Eggs hard-boiled
Doro wat is perhaps the best-known Ethiopian dish. It is traditionally very spicy, but adjust the
.amount of cayenne to your liking
Chicken breast can be used, but the result won't be as tender and moist. If you don't have red
.wine, just use 1 c of water or stock
Sik Sik Wat: Substitute 2 lbs of cubed stewing beef for the chicken. Proceed with the recipe
Vegetable Wat: Substitute 2 lbs of small zucchini, halved and quartered.Proceed with the recipe,
.but cut cooking time to when zucchini is cooked through and soft
.Lamb and fish may also be substituted

SEGA WAT (Ethiopian Lamb)

Yield: 8 portions
Proceed as above but use 2 lbs. of lamb (from leg) instead of chicken and only 1 cup of chopped
onions. The lamb is cut in l/2-inch cubes, the water is not added, and the lamb is sauted on all
.sides until quite dry and well done

KITFO (Ethiopian Tartar Steak)

Yield: 8 portions
.Chopped beef should be freshly ground just before serving. It is served raw
:In a 9-inch skillet
Melt 2 oz. Butter
Add: 1/4 t Cayenne Pepper
t Chili Powder 1/4
.t Salt and stir through thoroughly 1
,Add 1 1/2 lbs. Lean Round Steak, freshly ground
.Mix thoroughly. Serve immediately. Do not cook
If your guests prefer the Kitfo cooked, saut it over low heat for about 5 minutes, stirring

Doro Alicha

This is a mild Ethiopian chicken dish. As with other Ethiopian dishes, it uses a lot of butter, but
it's great for special occasions. I like to cook two or three different Ethiopian dishes, and serve
them on a big tray with white rice, a simple salad and plain yogurt. Use injera to scoop up the
.food from the common plate
onions 6
chicken, cut in parts, without skin 1
cups clarified, spiced butter (recipe below) 2
tsp each of black pepper, garlic powder and ginger
cup wine
salt to taste
about 4 cups of water
hard-boiled eggs 4
a lime, quartered
Wash the chicken parts and soak in water with the lime. In a large pot, fry the onions without
fat until tender. Add butter and stir. Add about 1/2 cup of water and the wine. Add spices. Add
the chicken. Cook for about 45'. Add more water if necessary, and cook until done, and until the
sauce is reduced (though it'll have to cool down to solidify a little).Add four eggs and serve. (I
personally skip the eggs)
Note: You can make this dish into the much more delicious (and spicy!) doro wat, chicken stew,
by adding up to one cup of berbere (a pepper mixture).Unfortunately berbere is a pain in the
behind to make. It's sold at some ethnic stores (try Middle Eastern ones), but probably not
everywhere. To make the spiced butter, melt 1 lb of butter in a pot. Skim the foam as it forms,
until the butter is pretty much clear. You can also by clarified butter at some ethnic food stores
(again, try Middle Eastern ones). Mix a small piece of chopped ginger with 1 clove of garlic
(minced) and a couple of slices of chopped onion. Add to the butter. Add one tsp of fenugreek,
1/4 tsp cumin, 1/2 tsp basil, 1/4 tsp cardamon seeds, 1 tsp of oregano and a pinch of
.turmeric. Stir and simmer for about 15'. Let the spices settle, and then drain

Gomen Sega

Serving Size: 6
Pounds Mustard Greens 4
Pounds Beef -- diced 2
Large Onion -- chopped 1
Medium Green Pepper -- chopped 2
Salt And Pepper -- to taste

T Niter Kebbeh 6
Medium Scallion -- chopped 8
Medium Serrano Pepper -- chopped 4
Clean and chop mustard greens. Place them in large pot and simmer for 10 minutes. Do not
add water. Enough water clings to greens in cleaning process. Drain and set aside. In Dutch
oven, sauts beef, onion, peppers and salt and pepper until beef is brown. Add mustard greens
.and remaining ingredients. Cook for 1 hour or until liquid in pan has evaporated

Prunes With Almonds and Raisins

lb. (450 gr.) soft prunes, pitted 1
cups dry red wine 2
Cup sugar
oz. (50 gr.) each peeled chopped almonds and seedless raisins 2
t cinnamon 1
whole cloves 3
In a saucepan mix the prunes, almonds, raisins, cloves, wine, cinnamon and sugar. Bring the
mixture to a boil, stirring regularly. Reduce the flame and continue cooking and stirring until the
mixture thickens. Remove the cloves and transfer the other ingredients to a medium sized
dessert dish. Place the dish in the center of the table and serve hot with small dessert spoons
so that each guest may help him or herself. Ideally served with mint tea or strong Turkish