Ethiopian Misr Wot
- 1 cup red lentils * rinsed well
- 1 medium onion finely chopped
- 4-6 cloves garlic grated or pressed
- 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
- 1-3 chilies quartered
- rice cooked or steamed
- flat bread Ethiopian injera *** recommended
- tomato cucumber salad with a light dressing
- 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, 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 with your preferred side.
- Optionally, garnish with chilies to taste.
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.
- 3/4 cup teff flour
- baking soda
- 2 tbsp yogurt, plain
In a BOWL, mix teff with a dash of salt and baking soda.
Add 3/4 cup of water and the yogurt.
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.