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Source: http://www.whats4eats.com/recipes.r_bevtelba.html
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
own recipe
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
minutes.
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:
Source: http://www.whats4eats.com/recipes/r_st_injeraquick.html
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)
Source: http://www.sas.upenn.edu/African_Studies/Cookbook/Ethiopia.html#INJERA
Yield: 5 9-inch pancakes
Combine: 1 cup BUCKWHEAT PANCAKE MIX
cup BISCUIT MIX 1
EGG 1
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
Berbere
Source: http://www.elca.org/dgm/country_packet/ethiopia/recipes.html
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
Source: http://www.interlog.com/~john13/recipes/ethiopia.htm
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
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
8
1
1
2
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
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
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
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
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
Sheba Sauce
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
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
injera
nitir kibe
Berbere, also sold at such markets, is a ground spice mixture dominated by red chili
.pepper. Manufacturers have their own secret recipes
;Recipe
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
Doro Alicha
Source: http://www.marga.org/food/recipes/doro.html
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
Source: http://wuzzle.org/ethio.html
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
Source: http://www.stratsplace.com/rogov/israel/dragons_hot_sauce.htm
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
.coffee