Ethiopian Misr Wot

Ethiopian Misr Wot

SpiceBreeze
Misr wot is an Ethiopian lentil stew seasoned with the indispensable berbere spice blend. Authentic berbere is very hot. We created a mild version with the same rich flavor. Optionally, add chilies for some heat. An important step for Ethiopian stews is slow cooking finely chopped onions. Don't cut this step short.
hands-on time 30 mins
Course Main Course
Cuisine Ethiopian
Servings 3

Ingredients
  

Protein

  • 1 cup red lentils * rinsed well

Fresh Produce

  • 1 medium onion finely chopped
  • 4-6 cloves garlic grated or pressed

Packaged Goods/Staples

  • 2 cups broth vegetable or any other
  • vegetable oil **
  • salt & pepper

Berbere Culinary Spice Kit

  • Paprika, mild chilies, coriander, ginger, basil, ajwain, cardamom, cinnamon, cloves, fenugreek

Optional

  • 1-3 chilies quartered

Suggested Sides

  • rice cooked or steamed
  • flat bread Ethiopian injera *** recommended
  • tomato cucumber salad with a light dressing

Instructions
 

  • In a small POT, add onions and 1/2 tsp salt.
  • Cover and cook over medium heat for about 5 minutes, stirring occasionally.
  • Add 3 tbsp oil, stir well.
  • Cover and cook over medium-low heat for about 10 minutes until the onions begin to brown, stirring occasionally. Be careful not to burn the onions.
  • Add garlic to taste and berbere spices. Mix well.
  • Add broth, cover, bring to a broil, and cook for 10 minutes over medium heat, stirring frequently.

Add Lentils

  • Add lentils, 1/2 cup of water, and salt to taste. Mix well.
  • Cover and cook over medium-low heat for about 10 minutes, stirring occasionally. If necessary, add a bit of water. When done, the lentils should be soft but not mushy.

Serve

  • Serve with your preferred side.
  • Optionally, garnish with chilies to taste.
  • Enjoy!

Notes

* Most red lentils in common grocery stores are split lentils. As a substitute use yellow split lentils.
** Ethiopian seasoned oil recommended.
*** From an Ethiopian store, if available, or try our shortcut recipe.
Ethiopian Injera

Ethiopian Injera - Shortcut Version

Injera is best made with teff flour. This gluten-free grain is increasingly available in grocery stores with a wide product selection. Of course, Amazon has it too.

Authentic Ethiopian injera requires a long preparation time and many steps spread over several days. The baking requires a special pan dedicated only for injera and years of experience. Our shortcut recipe skips the long preparation and can be made on a regular pan. Though the spongy texture can't be reached, the use of teff flour creates an authentic flavor and is fun to eat.

Ingredients

  • 3/4 cup teff flour
  • salt
  • baking soda
  • 2 tbsp yogurt, plain

Instructions

Batter

In a BOWL, mix teff with a dash of salt and baking soda.

Add 3/4 cup of water and the yogurt.

Bake

Heat a dry PAN over medium heat.

Add 1/4 cup of the batter in the center of the PAN.

Tilt the PAN with a circular motion so that the batter coats the surface evenly.

Cover and cook until the batter is dried, about 2 to 5 minutes. Don't turn it.