Best Gomen Alicha Recipes

Gomen Alicha image

Provided by Food Network

Time 1h

Yield 8 servings

Number Of Ingredients 11

2 cups diced onion
1/2 cup vegetable oil
5 carrots, cut in buttons
5 medium potatoes, cut into cubes
1 1/2 cups tomato sauce
4 large sprigs fresh rosemary
2 teaspoons fenugreek
2 teaspoons turmeric
2 heads cabbage, chopped
8 cloves garlic
Salt

Steps:

Brown the onions slowly in a pot with the vegetable oil. Add the carrots, potatoes and tomato sauce; mix thoroughly. Mix in the rosemary, fenugreek and turmeric and cook over low heat until the carrots and potatoes are fork tender.
In a separate pot, boil the cabbage until crisp-tender (not so long that it gets limp!). Drain.
Add the cabbage to the sauce and cook over low heat for 5 minutes, stirring occasionally but not too vigorously--you don't want the vegetables to break up.

Gomen (Ethiopian Collard Greens) image

Provided by Kimberly Killebrew

Categories Side Dish

Time 25m

Number Of Ingredients 9

3 tablespoons niter kibbeh ((plus an extra tablespoon for later))
Homemade Niter Kibbeh (, HIGHLY recommended (click link for recipe))
1 large yellow onion (, halved and thinly sliced)
2 cloves garlic (, minced)
1 1/2 teaspoons finely minced fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1 bunch collard greens (about 12 ounces) (, washed, thick stems removed, roughly chopped (can also use kale))

Steps:

Heat niter kibbeh in a pan over medium high heat. Add the onion and cook until soft and translucent, 5-7 minutes. Add the garlic, ginger and spices and cook for 2-3 minutes. Add the collard greens and another tablespoon of niter kibbeh and cook until the collards turn bright green and are wilted but still a slightly crispy, 5-7 minutes. Add more spices and/or niter kibbeh to taste.

Nutrition Facts : Calories 115 kcal, Carbohydrate 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 28 mg, Sodium 293 mg, Sugar 1 g, ServingSize 1 serving

Tikil Gomen (Ethiopian Cabbage) image

Provided by Leftover Inspired

Time 32m

Yield 4

Number Of Ingredients 8

3 tablespoons vegetable oil
½ onion, thinly sliced lengthwise
1 cup chopped carrots
1 teaspoon minced garlic
¼ teaspoon ground turmeric
salt and ground black pepper to taste
⅔ head cabbage, diced and rinsed
2 tablespoons water, or as needed

Steps:

Heat vegetable oil in a pot over medium heat. Add onions and cook until translucent, about 5 minutes. Stir in carrots, garlic, turmeric, salt, and black pepper. Cook and stir until flavors are combined, about 7 minutes. Add cabbage and mix well.
Cover pot, reduce heat to medium-low, and cook until the cabbage is tender but not completely soft, about 20 minutes. Add water if vegetables look dry.

Nutrition Facts : Calories 165.5 calories, Carbohydrate 17.4 g, Fat 10.5 g, Fiber 6.3 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 97.8 mg, Sugar 9 g

Alicha Misir image

Provided by Food Network

Time 25m

Yield 4 to 6 servings (about 3 cups)

Number Of Ingredients 16

1/4 cup olive oil or vegetable oil
1 small yellow onion, finely chopped
1 teaspoon finely chopped garlic
1/2 teaspoon finely chopped peeled fresh ginger
1/2 teaspoon ground turmeric
2 to 3 cups hot water
1 cup dried red lentils, rinsed and drained
Kosher salt
1 jalapeño, sliced
Injera or rice, for serving
3 tablespoons olive oil, plus more if needed
2 large tomatoes, chopped
1 jalapeño, sliced into thin rounds
1 lime, juiced
1/2 small yellow onion, finely chopped
Kosher salt

Steps:

For the lentils: Start with warming the oil in a medium pot over medium-high heat. Add the onions and cook, stirring often, until softened and translucent, about 3 minutes. Add the garlic, ginger and turmeric and cook, stirring, until fragrant, 2 to 3 minutes. Gradually add 2 cups of the hot water and bring it to a boil. Add the lentils and 1/4 teaspoon salt and cook, stirring occasionally and adding the remaining hot water as needed, until the lentils are thickened and can be broken with a spoon, 7 to 10 minutes. Add the jalapeño, cover and simmer for 2 minutes and let it settle. Add more salt, to taste.
For the tomato salad: Stir to combine the olive oil, tomatoes, jalapeno, lime juice and onion in a medium bowl. Season with salt and add additional olive oil if needed.
Serve the alicha misir over a flat piece of injera with the tomato salad and rolled, sliced injera on the side. It also can be served spooned over rice.