Traditional Ethiopian Cuisine

By Xlibris US

This cookbook is unique. It strives to deliver the traditional flavor of Ethiopia, in the form of its distinctive cuisine while meticulously guiding the reader in moderate, yet complete instructions. Both nationally and internationally, there exists no comprehensive work on the cuisine of Ethiopia. Here, our focus is on tradition and on the native vegetables and spices that throughout the centuries have formed the basis of Ethiopian cooking. The country is rich, clear and unspoiled; therefore, the food produced is naturally organic. Throughout these pages, we take you deep into Ethiopias healthy foods, enticing flavors and spices then show you how to authentically prepare complete dishes. With concern for varying locations and the availability of specific spices, the author has suggested compensatory substitutes which can be acquired locally yet maintain the accuracy of the dishes.

• Language: English
• Publisher: Xlibris US
• Release date: Feb 28, 2014
• ISBN: 9781493170777

Book preview

Copyright © 2014 by Hirut Campbell. 542365

ISBN: Softcover 978-1-4931-7076-0

Hardcover 978-1-4931-7078-4

EBook 978-1-4931-7077-7

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the copyright owner.

Rev. date: 02/11/2014

To order additional copies of this book, contact:

Xlibris LLC

1-888-795-4274

www.Xlibris.com

[e-mail]

Table of Contents

MEAT RECIPES

YESEGA ALITCHA WOT

YEBRA TIBS

GOMEN BESIGA

KITFO

KEYE SEGA WOT

GORED GORED

POULTRY

YEDORO WOT KEYE

YEDORO TIBS

YEDORO KITFO

YEDORO COTALATE

LAMB

YEBEG ALITCHA WOT

YEBEG TIBS

DULET

YE CHEGURA ZELZEL

KULALITE TIBS

GODEN TIBS

YE - GUBUT TIBS

FISH

ASA KIKILE

ASA TIBS

ASA WOT

SARDEEN

VEGETABLE

ALITCHA KIK

KINCHE

KEYE KIK

DEFEN MISIR ALITCHA WOT

CARROT YETAFACHE

YEMISIR KEYE WOT

DINCH YETAFACHE

ATAKILT WOT

GOMEN

KEI SEARE

BOLOKA BAYANUTU

BRAKELEY, COLOR ABABA

TEKEL GOMEN

SHEMBRA ATAKILT

SHURO YETFACHE

SOUPS

YEMISIR MEREKHE

ATAKILT MEREKHE

YEBEG KIKIL

YEDORO RUSEE

SALADS

BOSENA ATAKILT

SALATHE

FRAFRE POME

DESSERTS

FRAFARE BYAYENTU

PAPAYA

SHEMBRA-NEFRO

MISCELLANEOUS

YEDORO WOT NAH KORERIMA

TAFAHE

YE BEG MELASE

KOLO TAFAHE

This book is dedicated to her mother, Feleketch, who permanently instilled in her the reverence for all things natural and the unique culture and cuisine of Ethiopia.

Special thanks to Dr. Siew Jolin Kuek for inspiration on this comprehensive work.

Why this cookbook?

Historic Ethiopia is situated in lofty mountains, often inaccessible, between the Red Sea and the Blue Nile. Extending far into the horn of Africa Ethiopia has its own unique cuisine. Ethiopian cooking is every bit as colorful as the country which produces it. Here, our focus is on tradition and on the native vegetables and spices that throughout the centuries have formed the basis of Ethiopia cooking. A strikingly varied landscape interests every nature enthusiast; similarly, the food is just as varied. The country is rich, clear and unspoiled; therefore, the food produced is naturally organic. Both nationally and internationally, there exists no comprehensive work on the cuisine of Ethiopia. Throughout these pages, we take you deep into Ethiopia’s healthy foods, enticing flavors and spices and show you how to authentically prepare complete dishes.

Traditional

Ethiopian

Cuisine

Cookbook_Mikhail%20Photography_170.tif

Essentials

Clarified Butter

Cookbook_Mikhail%20Photography_090.tif

BUTTER AND OIL ARE ESSENTIAL INGREDIENTS IN MANY DISHES. ADDING A WONDERFUL DEPTH OF FLAVOUR AND RICHNESS, THEY HELP TO ENHANCE THE TASTE AND TEXTURE OF INGREDIENTS.

CLARIFIED BUTTER SHOULD ALWAYS BE MADE WITH UNSALTED