Delicious Ethiopian Recipes

By Jay Rock

Delicous healthy Ethiopian Dishes for the whole family!! Impress famiky and friends with delicious athenic Ethiopian dishes!!

• Language: English
• Publisher: Jay rock
• Release date: Aug 8, 2023
• ISBN: 9798223846727

Book preview

Delicious Ethiopian Recipes

Jay Rock

Published by Jay rock, 2023.

ETHIOPIAN RECIPES

Contents

Authentic Injera (Ethiopian Flatbread)

Beef Tibs

ETHIOPIAN SHIRO WAT

Misir Wat (Ethiopian Spiced Red Lentils)

Ethiopian Split Pea stew - Kik Alicha. Vegan Gluten-free Recipe

BEST Authentic Berbere (Ethiopian Spice Blend)

Ye'abesha Gomen (Ethiopian Collard Greens)

Atakilt Wat - Ethiopian Cabbage Potato Carrots. Vegan Gluten-free Recipe

Chechebsa (Ethiopian Breakfast Dish)

Doro Wat (Spicy Ethiopian Chicken Stew)

ETHIOPIAN SPRIS

AZIFA (ETHIOPIAN LENTIL SALAD)

Ingudai Tibs (Ethiopian Sautéed Mushrooms )

Ethiopian Yataklete Kilkil

TIMATIM (ETHIOPIAN TOMATO SALAD)

The Hirshon Ethiopian Awaze Sauce

TEJ (ETHIOPIAN HONEY WINE)

Himbasha | H'mbasha | Ambasha | Ethiopian Flatbread

KAHAWA - ETHIOPIAN COFFEE

Ethiopian Homemade Injera Bread Recipe

Gomen (Ethiopian-Style Collard Greens)

Groundnut Stew

Doro Wat (Spicy Ethiopian Chicken Stew)

Ethiopian Cabbage Dish

Ethiopian Asa Tibs – Fried Fish

Saba Alemayoh's derek tibs (Ethiopian beef short ribs with capsicum)

Ethiopian-ish Griddle Cakes

QUICK INJERA

Ethiopian Lentil Stew

ETHIOPIAN BEEF STEW | A FAMILY-FRIENDLY ETHIOPIAN RECI

Ethiopian Coffee Mousse With Butterscotch Banana And Coffee Tuile

Ethiopian Eritrean Style Scrambled Eggs

Ethiopian Destaye Dessert Pierogies

Braised Beef with Peppers (Zilzil Tibs)

ETHIOPIAN VENISON STEW

BERBERE POTATOES

Ethiopian flatbread Fatira

CLASSIC ETHIOPIAN HONEY WINE

Teff Ethiopian-Style Stew

THE HIRSHON ETHIOPIAN INJERA

KAHAWA - ETHIOPIAN COFFEE

SLOW COOKER BEEF TIPS

Himbasha Ethiopian Celebration Bread

Ethiopian Shiro Wat

TEJ

Misir Wat -Ethiopian Red Lentils

Ethiopian Spiced Clarified Butter (Niter Kibbeh)

Kik Alicha (Ethiopian Yellow Split Pea Stew) Recipe

Amaze with this Awaze Recipe

BERBERE SPICE MIX

TIMATIM ( ETHIOPIAN TOMATO SALAD)

Ye'abesha Gomen (Ethiopian Collard Greens)

Ethiopian Yataklete Kilkil - Immaculate Bites

Atakilt Wat | Ethiopian Cabbage Carrot Potatoes

INGUDAI TIBS

Chechebsa (Ethiopian Breakfast Dish)

Azifa Recipe

Doro Wat

Injera (Ethiopian Fermented Flatbread)

Atkilt Wot (Ethiopian Sautéed Vegetables)

Doro Wot (Ethiopian Chicken Stew)

Siga Tibs (Ethiopian Beef Stew)

Ye’abesha Gomen (Ethiopian Collard Greens)

Misir Wot (Ethiopian Spiced Red Lentils)

Injera

Marcus Samuelsson’s Tibs

SHIRO

Spiced Lentil Sambusas

KITFO

QUANT’A FIRFIR

Injera (Ethiopian Teff Bread)

Ethiopian Cabbage Dish

Key Sir Alicha (Ethiopian Beets and Potatoes)

Gomen Wat

Tikil Gomen (Ethiopian Cabbage)

Red Lentils with Veggies

Kai Wot (Ethiopian Beef Stew) Spicy!

Ethiopian Lentil Stew (Misr Wot)

Siga Tibs And Ethiopian Salad

Ethiopian Cheese

Ethiopian Cabbage and Potato Dish (Atkilt)

Kik Wat (Ethiopian Red Lentil Stew)

Ethiopian Vegetable Bowl

Ethiopian Spiced Cottage Cheese

Berbere Spiced Chicken Breasts

Injera

Ethiopian Sautéed Mushrooms with Onions and Peppers or Ingudai Tibs Recipe

Kinche

Injera Chips

Timatim Salad, Timatim Firfir

Misir Wat (Ethiopian Spiced Red Lentils)

Yesuf Fit-fit Recipe

Beef Tibs Recipe

Ingudai Tibs (Ethiopian Sautéed Mushrooms )

Ethiopian Collard Greens

Authentic Niter Kibbeh (Ethiopian Spiced Clarified Butter)

Vegan Ethiopian Azifa (Italian Remix) - Tangy Lentil Salad

Ethiopian food genfo, (porridge)

Ethiopian stir fried beef with veggies

Misir Wot (Ethiopian Red Lentils)

Roast berbere vegetables and chickpeas

Teff flatbreads

Ethiopian Easter bread with fennel and orange

ETHIOPIAN FRUIT SALAD

Roasted Apricot and Honey Ice Cream

Baklava

Himbasha | H'mbasha | Ambasha | Ethiopian Flatbread

KAHAWA - ETHIOPIAN COFFEE

Mandazi (East African Doughnuts)

Macchiato

Fried Sweet Plantains

Easy Eggless Tiramisu

BLT Salad

Low Carb Apple Cinnamon Breakfast Bars

Winter Panzanella Salad

Winter Squash Salad

Layered Chopped Salad

Classic Tuna Salad

Creamy Pasta Salad

Warm Artichoke Salad

Ginger Pork Salad

Pork Chimichurri Salad

Mediterranean Pasta Salad

Lemongrass Bean Salad

Three-bean salad with haloumi

Raspberry Vinaigrette Salad

Peach Tree  Pork Salad

Tabbouleh Salad (V, GF Options)

Warm Sweet Potato Salad with Orange

Spinach Salad with Toasted Pecans and cranberries

Broccoli Salad with Bacon

Pulled Pork Greek Salad

Grilled Chicken Nicolas Salad

Greek Salad with Pork

Apricot-Dijon Pork Salad

Mexican-Style Cobb Salad

Cuban Pork Adobo Salad

Pork and Quinoa Salad

Grilled Halloumi + Watermelon Salad

Pork Salad

Caribbean Pork and Mango Salad

Egg Salad with Curry Mayo

Caribbean Pork and Couscous Salad

Tuscan Pork and Bean Salad

Apple Fennel Pecan Cranberry Salad

Gingered Pork and Melon Salad

Venetian Bacon and Bean Salad

Curried Pork and Apple Salad

Stir-Fried Southwestern Pork Salad

Beet Orange and Walnut Salad

Authentic Injera (Ethiopian Flatbread)

PREP TIME: 10 mins COOK TIME: 10 mins: FERMENTATION TIME: 4-5 DAYS: 4 d TOTAL TIME: 4 d 20 mins SERVINGS 6 servings

INGREDIENTS

2 cups teff flour, brown or ivory , or substitute a portion of it with some barley or wheat flour

Note: If you're new to making injera I recommend using a combination of teff and barley or wheat as 100% teff is more challenging to work with.

3 cups water

Note: This method involves wild yeast fermentation. See blog post for details

about using commercial yeast as a starter (you'll use about 1/4 teaspoon dry active yeast)

Preparation

NOTE: Using mostly or all teff (which is the traditional Ethiopian way) will NOT produce the spongy, fluffy injera served in most restaurants which are adapted to the western palate and use mostly wheat, sometimes a little barley, and occasionally a little teff added in.

In a large mixing bowl, combine the flour and water (and yeast if you're using it). Loosely place some plastic wrap on the bowl (it needs some air circulation, you just want to keep any critters out) and let the mixture sit undisturbed at room temperature for 4-5 days (the longer it ferments, the deeper the flavor). (Depending on what kind of flour you're using, you may need to add a little more water if the mixture is becoming dry.)  The mixture will be fizzy, the color will be very dark and, depending on the humidity, a layer of aerobic yeast will have formed on the top. (Aerobic yeast is a normal result of fermentation.  If however your batter forms mold on it, it will need to be discarded.) Pour off the aerobic yeast and as much of the liquid as possible. A clay-like batter will remain. Give it a good stir.

In a small saucepan, bring 1 cup of water to a boil. Stir in 1/2 cup of the injera batter, whisking constantly until it is thickened. This will happen pretty quickly. Then stir the cooked/thickened batter back into the original fermented batter. Add some water to the batter to thin it out to the consistency of crepe batter. I added about 2/3 cup water but this will vary from batch to batch. The batter will have a sweet-soured nutty smell.

Heat a non-stick skillet over medium heat. Depending on how good your non-stick pan is, you may need to very lightly spray it with some oil. Spread the bottom of the skillet with the injera batter - not as thin as crepes but not as thick as traditional pancakes. Allow the injera to bubble and let the bubbles pop. Once the bubbles have popped, place a lid on top of the pan and turn off the heat. Let the injera steam cook for a couple or so more minutes until cooked through. Be careful not to overcook the injera or they will become gummy and soggy. Remove the injera with a spatula and repeat.

IMPORTANT NOTE:  Both the texture and color of the injera will vary greatly depending on what kind of teff you use (dark or ivory) and whether or not you're combining it with other flours.  Gluten-based flours (e.g. wheat and barley) will yield a much different texture than 100% teff.  In the pictures and recipe below

I'm using 100% dark teff, something you will not find in restaurants and will look different than what most are accustomed to, but is traditional to Ethiopian home cooking.  Make your injera according to what you prefer.

NUTRITION

Serving: 1flatbread | Calories: 146kcal | Carbohydrates: 28g | Protein: 5g | Fat: 1g |

Sodium: 12mg | Fiber: 5g | Calcium: 68mg | Iron: 3mg

Beef Tibs

Active: 45 mins Total: 45 mins Serves: 2 to 3 servings 

Ingredients

5 tablespoons niter kibbeh, or plain unsalted butter

2 medium onions, chopped medium (about 2 cups)

3-inch knob ginger, minced, about 2 tablespoons

6 medium cloves garlic, minced, about 2 tablespoons

2 tablespoons berbere (see note)

Kosher salt

1 pound beef sirloin, cut into 1-inch cubes, trimmed of excess fat and connective tissue

1 teaspoon vegetable oil

1 teaspoon lemon juice, to taste

Preparation

Melt niter kibbeh or butter in a heavy saucepan on medium heat, then add onions, ginger, garlic, and berbere. Reduce heat to medium-low and cook, stirring occasionally, until onions are dark, ruddy, and golden, about 30 minutes. Onions should be at a low sizzle during cooking process. Adjust heat accordingly. Transfer to food processor and blend until not quite a purée. Return to saucepan, season to taste with salt, and keep warm.

Season beef on all sides generously with kosher salt. Heat oil in a 12-inch cast iron or stainless-steel skillet over high heat high until lightly smoking. Add beef in a single layer, leaving plenty of open space in the pan (brown in batches if you don't have a large enough skillet). Cook without moving until well-seared on one side, about 3 minutes. Flip meat cubes with tongs and cook on second side until well seared. Continue to cook meat, stirring and flipping occasionally until desired level of doneness is reached. For rare meat, transfer to saucepan immediately. For medium, cook an additional one to two minutes before transferring to saucepan. For well done, cook up to five more minutes before transferring to saucepan.

Toss beef with warm sauce, stir in lemon juice, and serve immediately.

NUTRITION FACTS (PER SERVING)

641 CALORIES

43g FAT

20g CARBS

44g PROTEIN

ETHIOPIAN SHIRO WAT

PREP TIME: 10 mins COOK TIME: 20 mins 

INGREDIENTS

½ cup oil

½ cup chickpea flour

2 medium onions pureed

1 roma tomato pureed

4 cloves of garlic chopped

2 tablespoons niter kibbeh Ethiopian spiced clarified butter

2 to 2 ½ cups of water

3 tablespoons berbere spice

1 teaspoon garlic powder

¼ teaspoon sugar

Salt to taste

1 jalapeño chopped (optional)

Preparation

Bring a heavy bottom stockpot to medium heat. Add pureed onions to the dry pan, and sauté until they become dry and start to take on color- about 4-5 minutes. Add the oil and berbere spice. Sauté for 1-2 minutes until fragrant.

Next add tomato and chopped garlic. Sauté for 2-3 minutes more.

Now start whisking in about half of the chickpea flour. Gradually start to add about 1 cup of water. Whisk in the remaining chickpea flour and an additional 1 cup of water. Whisk until mixture is very smooth. Add remaining ½ cup of water if you prefer your shiro a little thinner.

Heat until the shiro begins to pop (simmer). Then add the niter kibbeh, garlic powder, sugar, and salt to taste, stirring until combined.

Simmer for about 5-10 minutes over low heat until the flavors combine and the oil separates slightly from the shiro.

Garnish with jalepeno, if