Spicy Mayonnaise Dip

3 egg yolks
4 tsp white vinegar or lemon juice
¼ tsp salt
A pinch of white pepper
1 T mild chili pepper paste (awaze) 
1 cup olive or vegetable oil
3 T boiling water

Place yolks, salt, awaze or berbere, white pepper, and 1 teaspoon lemon juice in mixing small bowl. Whisk with a fork or beat with a wooden spoon forcefully until creamy. Add ½ cup oil, drop by drop beating well all the time. By continuously beating, add 2 teaspoons of lemon juice and 1 tablespoon of boiling water. Add ¼ cup oil and whisk well. Add another ¼ cup of oil drop by drop beating forcefully at all time. Add 1 teaspoon lemon juice and 1 tablespoon boiling water and whip well. Pour the rest of the oil slowly beating at the same time. Add remaining lemon juice and water; Beat until smooth and thick. If it becomes too thick, add one or more tablespoon of boiling water. Keep it in fridge stored in screw-top jar.

N.B. If shorter version is preferred, mix 4 tablespoons ready-made mayonnaise, 1 tablespoon of awaze or berbere, 2 tablespoons oil, 2 tablespoons cold water,1 teaspoon lemon juice, a pinch of salt and white pepper and whisk it well until creamy and serve it chilled.

For nutritional facts of this recipe please visit http://www.food.com/recipe/spicy-mayonnaise-dip-462839

Ethiopian Whole Chickpeas Mild Stew (Yeshinbera Alicha Fitfit)

This is a yummy side-dish. It looks like soup and served with Injera cut in pieces. I always prepare it when I have a big gathering during Lent time.

Ingredients:
2 cups dried chickpeas
1 cup onion (thinly chopped)
1 cup vegetable or corn oil
6 cloves garlic (diced) or 1 teaspoon garlic powder
¼ teaspoon cardamom powder (korerima) *
¼ teaspoon turmeric *
1 teaspoon yellow mustard or 1 tablespoon fresh ginger-root juice
¼ teaspoon black pepper
2 long hot green peppers, seeded and sliced
6 cups of water
Salt to taste

Preparation:

1st Step: Cook the onion with 2 tablespoons of oil and one cup of water (by gradually adding the water); stir and sauté continuously until it is very soft. Add five cups of water, boil it for five minutes;

2nd Step: Rinse and add the chickpeas, cook it for 15 minutes;

3nd Step: Add oil, garlic, turmeric, black pepper, mustard or ginger; mix it well and cook for 20 minutes or until the chickpeas are soft;

4th Step: Add salt and cardamom powder, remove from heat and add the green sliced pepper.
At room temperature, keep it in the fridge.

5th Step: Cut the Injera in pieces and place them in a serving bowl; pour the chickpeas mild stew and mix it gently. Serve it cold.

Note:
* You will find these spices in Ethiopian or Indian shops/groceries.
-If you prefer the chickpeas in a can, it would take less time to cook but rinse it well.
-You may use dried yellow peas instead of the chickpeas.
-To make the dried chickpeas soft and tender, it would be advisable to soak them for at least a day before cooking.

Ethiopian Hummus (Elibet)

The broad beans paste is an appetizing and appealing side-dish. In Ethiopia, broad beans are cooked in many ways. This is one of my favorite dishes.
Ingredients:

3 cups dried broad Beans* (baqueella)
1 cup Sunflower seeds (Suff)
4 tablespoons lemon juice)
4 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil
5 cups or more water

Preparation:

1st Step: Rinse the sunflower seeds with cold water; in a cooking pot, cover it in cold water; boil for 15 minutes or until soft; strain in colander, discard the liquid; place the sunflower seeds in a food processor (blender), add 5 cups of cold water; grind and mash until all the seeds are crushed; strain and pour the sunflower juice into a cooking pot;

2nd Step: Rinse the broad beans and add to the sunflower juice; cook it for 30 minutes or until it is very soft.

3rd Step: Place the cooked beans in a blender or food processor. Add garlic, oil, salt, lemon, 1 cup or more the boiled sunflower liquid, and two cube ice. Blend it for 4-5 minutes until thoroughly mixed and smooth.

4th Step: Place the Elibet (Hummus) in serving bowl or in a container; Serve it immediately with Injera, pita bread or any bread of your choice. Keep the rest in fridge.
*As broad beans come in green, beige or brown, use the beige to get the creamy color.
Serving 6.
For nutritional facts of this recipe please visit http://www.recipezaar.com/416617 . For vitamin content please click on "Print Recipe" on aforementioned site.

Ground Beef Pasta Sauce

Simple and delicious pasta sauce which can be used as dipping sauce too.

Ingredients:

½ lb lean ground beef
2 tomatoes (diced)
1 onion (minced)
1 carrot (minced)
2 stalks celery (minced)
1 teaspoon garlic powder or minced garlic cloves
1½ tablespoon extra virgin olive oil or vegetable oil
½ tablespoon tomato paste
6 oz tomato sauce
1 teaspoon chili powder (berbere) or crushed hot pepper
½ teaspoon paprika
4 bay leaves
½ teaspoon basil
1 cup water or more
Black pepper and salt to taste

Preparation:

1st Step: In a medium pot, mix the meat, onion, garlic and in a lower heat sauté for 5 minutes;

2nd Step: To the cooking meat, add the celery, fresh tomatoes, tomato paste, tomato sauce, chili powder or crushed pepper, paprika, carrot; in a lower heat, stir well for 5 minutes;

3rd Step: Add to the sauce, water, bay leaves and basil; cook the sauce for 20 minutes or until simmers;

4th Step: Add black pepper and salt; mix well; remove from heat.

Serve it warm with pasta or rice. Keep it in fridge.

6 Servings.

For nutritional facts of this recipe please visit http://www.recipezaar.com/354096. For vitamin content please click on "Print Recipe" on aforementioned site.

Ethiopian Mild Red Chili Pepper Paste (Awaze)

Awaze is my husband's favorite dipping sauce.

Ingredients:

1 cup mild red chili pepper powder (awaze powder)*
2 tablespoons olive oil
¼ teaspoon garlic powder
¼ cup dry red wine or dry sherry or tej (Ethiopian honey wine) or lemon tonic or perrier
½ cup water
1 tablespoon fresh lemon juice
½ tablespoon fresh ginger juice
¼ teaspoon black pepper powder
Salt to taste

Preparation:

1st Step: In small bowl, mix the chili pepper, garlic powder, black pepper;

2nd Step: Add to the chili pepper mixture, wine or sherry or tej, oil, lemon juice, ginger juice, water, salt to taste; whisk it well;
3rd Step: Keep in the fridge; Serve it cold;

4th Step: Awaze Dip is used with steak, with fish; in meat sandwiches, with Injera as dipping sauce and in tuna salad.

P.S. Awaze powder is prepared from red chili pepper (berbere) without the seeds and with spices such as ginger, garlic, false cardemom.

 If you are using lemon tonic or perrier, don't use lemon juice.

If Awaze (mild chili pepper powder) is unavailable, you may use hot red chili pepper powder.

* You will find these spices in Ethiopian or Indian shops/groceries

Ethiopian Sunflower Seeds Dipping Sauce

My Ethiopian Cooking: Sunflower Seeds Dipping Sauce (Yesuff Fitfit)

Sunflower Seeds Dipping Sauce (Yesuff Fitfit) is one of the side-dishes of Ethiopia, usually prepared during Lent. It is used with Injera (Ethiopian flat bread). There are many ways of preparing a dish from the sunflower seeds and this is one of my recipes.

Ingredients:

2 cup sunflower seeds (Suff)
3 cups water or more
2 tomatoes (finely chopped)
1 hot green pepper (finely chopped)
2 scallions/green onions (finely chopped)
1 tablespoon extra-virgin olive oil
¼ teaspoon garlic powder
1 tablespoon fresh lemon juice
¼ teaspoon ginger root powder or 1 teaspoon ginger juice
½ teaspoon fresh basil (minced)
Salt and black pepper to taste

Preparation:

1st Step: Rinse the sunflower seeds with cold water;

2nd Step: In a cooking pot, cover the sunflower seeds in cold water; boil for 15 minutes or until soft;

3rd Step: Drain and place the cooked sunflower seeds in a food processor; add three cups of cold water; blend until all the seeds are crushed;

4th Step: Strain the sunflower sauce into a container; discard the sunflower sediments; cover the container and keep it in fridge to cool;

5th Step: Combine the finely chopped vegetables with lemon, oil, basil, garlic, ginger, salt and black pepper; mix it well;

6th Step: Add the vegetable mixture into the sunflower sauce container, mix well and keep in the fridge.

7th Step: Break Injera (Ethiopian bread) in small pieces; dip the pieces in the sunflower-vegetable sauce; or use it as dipping sauce for all kinds of bread.

Serve it cold. Keep the sunflower sauce in fridge.

Serving 6 persons

For nutritional facts of this recipe please visit http://www.recipezaar.com/295916. For vitamin content please click on "Print Recipe" on aforementioned site.

Flax Seeds Dipping Sauce

This dipping sauce is one of Ethiopian flax seeds recipes. It is served with injera or bread as a snack or breakfast.

Ingredients:

1 cup flax seeds
1 teaspoon chili powder (berbere or ½ teaspoon mitmita)
½ teaspoon cinnamon
2 tablespoon extra-virgin olive oil
1 cup cold water or more
a pinch of garlic powder
salt and black pepper to taste

Preparation:

1st Step: Grind the flax seeds into fine powder; sift if needed;

2nd Step: Combine the flax powder with cinnamon, garlic, salt, black pepper, cold water, red chili pepper or honey and oil; whisk it well; if needed add more water; whisk it again until smooth and thick;

3rd Step: Cover tightly and keep it in the fridge. Serve it cold with bread of your choice.

If preferred, you may add 1 tablespoon of honey and ½ teaspoon cinnamon instead of the chili powder.

P.S. Roasting the flax seeds not required. But make sure that the flax seeds are crisp dry.

For nutritional facts of this recipe please visit http://www.recipezaar.com/353572. For vitamin content please click on "Print Recipe" on aforementioned site.

Vegetable Sauce

This vegetable sauce is a practical dish for vegetarians, vegans and for those who observe Lent.

Ingredients:

2 medium tomatoes
1 onion
2 carrots (peeled)
1 red bell pepper
8 oz can tomato sauce
1 tablespoon sun-dried tomato or tomato paste
3 stalks celery
2 stalk green onion/scallion
1teaspoon basil (minced)
1 teaspoon garlic powder or minced garlic cloves
4 bay leaves
3 tablespoon extra-virgin olive oil or vegetable oil
1 teaspoon red chili pepper (berbere)
1 teaspoon paprika
Salt and black pepper to taste

Preparation:

1st Step: Clean, rinse and chop the vegetables;

2nd Step: In a big cooking pan, mix all ingredients together except salt and black;

3rd Step: Cook it for 20 minutes;

4th Step: Add black pepper and salt to taste; cook for five minutes; remove from heat.

P.S. The sauce could be used with rice; for garnishing baked fish or meat and as a dipping sauce.

For nutritional facts of this recipe please visit http://www.recipezaar.com/390861. For vitamin content please click on "Print Recipe" on aforementioned site.

Tuna Sauce

Tuna sauce is my family's favorite dish. It goes well with pasta, rice and as a dipping sauce.

Ingredients

1/2 lb fresh tuna or 16 oz canned tuna in fresh water
1 onion (chopped)
2 tomatoes (chopped)
2 stalks celery (Chopped)
1/2 cup tomato sauce
1 sweet red pepper (chopped)
1 teaspoon tomato paste or sun-dried tomatoes
2 tablespoons extra-virgin oil or vegetable oil
1 teaspoon fresh garlic or garlic powder
1 teaspoon basil (fresh basil is preferable)
¼ teaspoon chili pepper powder or crushed hot peppers
4 bay leaves
1 ¼ cup water
¼ teaspoon parsley
Black pepper and Salt to taste

Preparation:
1st Step: Sauté the onion with oil and 1/4 cup water, add the celery (3 minutes);

2nd Step: Add chopped tomatoes, tomato sauce, tomato paste or sun-dried tomato, sweet red pepper, chili peppers powder/crushed hot pepper, garlic, basil, bay leaves and one cup water. Cook it for 10 minutes;

3rd Step: Open the canned tuna and place it on tight strainer and rinse once with fresh water;

4th Step: Put in the tuna in the sauce. Cook it for 10 minutes; Sprinkle the parsley;, black pepper and salt to taste; Remove from heat. Serve it cold or warm.

Serving six people.

P.S. The Tuna Sauce goes well with pasta, rice and as a dipping sauce.

For nutritional facts of this recipe please visit http://www.recipezaar.com/325433. For vitamin content please click on "Print Recipe" on aforementioned site.