Best Dinich Salata Ethiopian Potato Salad Recipes

ETHIOPIAN POTATO SALAD

Ethiopian Potato Salad image

I first tasted this potato salad at the Meskerem Ethiopian Restaurant in Washington DC. This is my copycat version of the restaurant's recipe I found online. Very easy to prepare and dairy free. Best served chilled. The jalapeno is optional in the sense that when serving the salad at family get togethers, I will omit the jalapeno for the children's sake.

Provided by COOKGIRl

Categories Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb russet potatoes or 1 lb white potato, scrubbed, peeled
1 lemon, juice of, to taste
2 -3 tablespoons grapeseed oil
1/3 cup finely minced white onion
2 tablespoons fresh flat-leaf Italian parsley, chopped (NOT dried)
salt, to taste
white pepper, to taste
1 green jalapeno pepper, minced (optional-read intro)

Steps:

Cut potatoes into 2-2 1/2" chunks.
Bring a large pot of water to boil and add the potatoes.
Cook about 20 minutes or until fork tender.
Drain. Rinse potatoes under cold water to stop the cooking process.
Set aside to cool.
In serving bowl combine the oil, white onion, Italian parsley, salt, pepper and jalapeno if using. Add the cooled potatoes, breaking up the chunks into smaller bite sized pieces and tossing with the oil and onion mixture.
Refrigerate at least 3 hours. Keep chilled until just before serving.
Adjust seasonings, adding more lemon juice, etc. if necessary.
*NOTE: This potato salad is intended to be scooped up using traditional Ethiopian injera bread (recipes found on this site) or use another similar flatbread such as pita, flour tortillas, chapatis, etc.

Nutrition Facts : Calories 158.8, Fat 7, SaturatedFat 0.7, Sodium 11.2, Carbohydrate 22.5, Fiber 3.1, Sugar 1.9, Protein 2.7

ETHIOPIAN CABBAGE AND POTATO DISH (ATKILT)

Ethiopian Cabbage and Potato Dish (Atkilt) image

This is my favorite Ethiopian vegetable dish. I created it by mixing together a few different recipes I found. Hope you like it! Serve as a side dish with injera and other Ethiopian dishes. I recommend Doro Wat - an Ethiopian chicken dish.

Provided by Twin Cities

Categories Side Dish Vegetables Carrots

Time 1h5m

Yield 4

Number Of Ingredients 12

Ingredients

⅓ cup olive oil
4 carrots, sliced
1 onion, thinly sliced
1 teaspoon salt
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground black pepper
½ teaspoon ground ginger
1 small head cabbage, sliced
2 cloves garlic, minced
4 small yellow potatoes, cut into bite-size cubes
¼ cup water

Steps:

Heat olive oil in a large pot over medium heat. Saute carrots in hot oil until slightly softened, about 5 minutes. Add onion; saute until onion is fragrant, about 2 minutes.
Season carrot mixture with turmeric, cumin, pepper, and ground ginger; stir and let the seasonings toast until fragrant, about 1 minutes.
Stir cabbage and garlic into the carrot mixture; cook, stirring occasionally, until the cabbage wilts, about 10 minutes.
Stir potatoes into the cabbage mixture. Pour water into the pot and stir. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer, stirring every 10 minutes, until the potatoes are tender, about 30 minutes.

Nutrition Facts : Calories 336.2 calories, Carbohydrate 40.5 g, Fat 18.7 g, Fiber 9.2 g, Protein 5.8 g, SaturatedFat 2.7 g, Sodium 673.3 mg, Sugar 11.6 g