ETHIOPIAN BEEF JERKY AND SPLIT LENTILS STEW (QUWANTA-MISER WOT)
It is a delicious dish with Injera (Ethiopian flat bread). I like it because it was my grandfather's favorite dish.
Provided by yewoinfamilycooking
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sauté the onion with ½ cup of water and two tablespoons of oil for 5 minutes or until tender.
- 2nd Step: To the cooked onion add half cup of water, chili powder (berbere), butter, garlic and black pepper. Stir for 10 minutes.
- To the boiling sauce, add half cup of water, fried meat without grease or beef jerky and cook it until tender (10 minutes).
- Meanwhile, bring to boil 4 cups of water in a medium pot. Rinse the lentils with fresh water and add to it. Cook for 5 minutes.
- Remove the foam with spoon from the lentils and discard . Lightly drain the extra water in a container or a cup.
- Combine the lentils and the beef jerky sauce. Mix well. If more water is needed, use the set-aside water. Cook the stew for 20 minutes or until it simmers.
- Add false cardamom and salt to taste. Remove from heat. Serve it warm with Injera, pita bread etc.
ETHIOPIAN MILD SPLIT LENTILS STEW (YEMSER ALICHA)
Make and share this Ethiopian Mild Split Lentils Stew (Yemser Alicha) recipe from Food.com.
Provided by yewoinfamilycooking
Categories Lentil
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring to boil 4 cups of water in a medium pot. Rinse the lentils with fresh water and add to it to the boiling water. Cook it for 5 minutes.
- Remove the foam with spoon and discard. Lightly drain the extra water in a container or a cup.
- Meanwhile sauté the onion with ½ cup of water and oil for 5 minutes or until tender.
- To the cooked onion, add ½ cup of water, garlic, ginger, white pepper, curry or turmeric. Stir for 5 minutes;.
- Combine the lentils and the sauce. Mix well. If more water needed, use the water which is set aside. Cook the Stew for 15 minutes or until it simmers.
- Add salt, hot green pepper and mix it well. Remove from heat. Serve it warm or cold.
- Some of the spices could be found in Ethiopian or Indian shops/groceries.
Nutrition Facts : Calories 164.3, Fat 10.4, SaturatedFat 1.4, Sodium 13, Carbohydrate 14, Fiber 4.6, Sugar 2.6, Protein 5
MISR WOT (ETHIOPIAN SPICY LENTIL STEW)
Make and share this Misr Wot (Ethiopian Spicy Lentil Stew) recipe from Food.com.
Provided by RawSpiceBar
Categories Vegetable
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Rinse lentils in a sieve under cold running water and set aside.
- In a medium saucepan, saute onion in canola oil over medium heat until the onions turn golden, about 10-15 minutes.
- Add ginger and garlic and saute until fragrant, about 2 minutes. Add RawSpiceBar's Berbere spices, stir until fragrant, about 1 minute.
- Add lentils and cook for about 5 minutes.
- Add chopped tomatoes and broth, bring to a boil. Lower the heat and simmer, covered, until lentils are soft, about 25 minutes. Stir occasionally, adding more liquid if needed. Salt & pepper to taste.
- Serve with a dollop of yogurt and cilantro. Works perfectly with a side of injera or naan bread as well. Enjoy!
Nutrition Facts : Calories 38.1, Fat 0.3, SaturatedFat 0.1, Sodium 7.3, Carbohydrate 8.5, Fiber 2, Sugar 4.6, Protein 1.5
SPICY ETHIOPIAN RED LENTIL STEW
From Cooking Light, this sounds like a really yummy stew and healthy for you too! Ethiopian Berbere spice is a mixture of dried chiles, cloves, ginger, coriander, and allspice that Cooking Light says can be found at gourmet markets and specialty stores.
Provided by Enjolinfam
Categories Stew
Time 1h25m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 15 minutes or until tender, stirring occasionally. Add ginger and garlic; cook 5 minutes, stirring frequently. Stir in tomato paste and Berbere spice; cook 1 minute, stirring to combine. Gradually add broth, stirring with a whisk until blended. Increase heat to medium-high; bring to a simmer.
- Rinse lentils in cold water; drain. Add lentils to broth mixture; simmer, partially covered, 35 minutes or until lentils are tender, stirring occasionally. Stir in salt. Sprinkle with cilantro. Serve over rice.
Nutrition Facts : Calories 920.4, Fat 8.9, SaturatedFat 1.5, Sodium 2440, Carbohydrate 183.1, Fiber 13.5, Sugar 6.5, Protein 28.1
MISR WOT (ETHIOPIAN LENTIL SOUP)
Make and share this Misr Wot (Ethiopian Lentil Soup) recipe from Food.com.
Provided by quixoposto
Categories Lentil
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse lentils.
- Saute onions in oil for 10 minutes.
- Add garlic and stir for 30 seconds.
- Add lentils, water, tomato and half of the berbere.
- Simmer 45 minutes.
- Add the other 1/2 of the berbere together with the salt.
- Optional: a dollop of plain yogurt or sour cream.
Nutrition Facts : Calories 201.3, Fat 9.8, SaturatedFat 1.4, Sodium 780, Carbohydrate 21.5, Fiber 3.9, Sugar 1.1, Protein 8.4
ETHIOPIAN SPICY BEEF STEW (KEY WAT)
Every now and then someone requests Ethiopian recipes. Most of the easily available recipes are the traditional stews, and there are hundreds of individual variations of these recipes with the same name. In the Kitchen Information Forum you can find a short glossary of Ethiopian food terms. The word WAT means a stew, and the basic spice mixture used in almost all stews are BERBERE. The recipes are economical, easy and tasty, and always served with INJERA (flatbread). If you type "Injera" in the search line on Food.com you will find more than a dozen recipes. Make the Berbere spice mix first. Prep time tries to include making this spice mix from scratch, although it is available from specialty and Ethiopian stores.
Provided by Zurie
Categories Meat
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 25
Steps:
- To make the Berbere spice mix: mix all the spices and toast in a dry, hot pan, shaking to prevent scorching. Cool the mixture, then grind into a powder. The small coffee bean grinder attachment often supplied with a processor is ideal for this. Save the leftover spice in a small glass bottle with a tight-fitting lid.
- * Berbere can be either a dry or a wet paste, and can be bought ready-made from Ethiopian or speciality food shops.
- To make the stew: Add the oil and ghee or butter to a pan over medium heat. (Niter kibbeh, the real thing, is a spice-infused clarified butter which is used as the frying medium for most Ethiopian dishes).
- Gently fry the onion until very soft and just about caramelised. Add the garlic, berbere spice, tomato paste and sugar, mix well, and cook until thick.
- Add a little of the stock (or water) to make a paste. Add the remaining liquid and the meat cubes, season with salt, and cook gently for 1 hour, or until the meat is tender and the sauce thickened and reduced.
- Serve with injera, the Ethiopian flatbread. If correctly made and almost crispy, pieces can be used as eating utensils.
Nutrition Facts : Calories 1373.3, Fat 138.9, SaturatedFat 55.8, Cholesterol 184.9, Sodium 1726.6, Carbohydrate 15.5, Fiber 5.2, Sugar 4.3, Protein 18
ETHIOPIAN SPICY SPLIT LENTIL STEW (YIMSER WOT)
Ethiopian Spicy Split Lentil Stew (Yimser Wot) is cooked with chili powder (Berbere) and served with Injera (Ethiopian flat bread) or bread of your choice. Excellent dish for vegans and Lent Observers.
Provided by yewoinfamilycooking
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring to boil 4 cups of water in a medium pot. Rinse the lentils with fresh water and add to it. Cook for 5 minutes.
- Remove the foam with spoon and discard . Lightly drain the extra water in a container or a cup.
- Meanwhile, sauté the onion with ½ cup of water and one tablespoon of oil for 5 minutesor until tender.
- To the cooked onion add one cup of water, hot red chili powder (berbere), the rest of the oil, garlic and black pepper. Stir for 10 minutes.
- Combine the lentils and sauce. Mix well. If more water is needed, use the set-aside water. Cook the stew for 20 minutes until it simmers.
- Add false cardamom and salt to taste. Remove from heat. Serve it warm or cold.
- P.S. To make it mild, you may use tomato sauce.
- * You will find these spices in Ethiopian or Indian shops/groceries.
Nutrition Facts : Calories 283.3, Fat 11.1, SaturatedFat 1.6, Sodium 63.7, Carbohydrate 34, Fiber 16.2, Sugar 2.4, Protein 13.3
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