Ethiopian Spicy Cheese Dip

Spicy, delicious and appetizing side-dish.

Ingredients:

2lb farmers cheese (unsalted)
2 tablespoons clarified butter (Nitir Kebe) **
2 teaspoons Mitimita (cayenne pepper) **
¼ teaspoon garlic powder
¼ teaspoon cardamom powder (Korerima) *
¼ teaspoon White pepper

Preparation:

1st Step: In a bowl, flake the cheese with forks;

2nd Step: In small pot, on a lower heat, melt the butter; remove from heat; add Mitmita (cayenne pepper), cardamom, white pepper and garlic powder;

3rd Step: Pour the melted spiced butter on the cheese; mix well until completely marinated;

4th Step: Keep it in the fridge and serve it cold.

8 Servings

* You will find these spices in Ethiopian or Indian shops/groceries
** Please click here to see how to prepare Clarified Butter (Nitir Kebe)

P.S. If home-made cheese is needed, boil 2 gallons of buttermilk at a lower heat, with a pinch of salt and one lemon juice, stirring continuously. leave it to cool, strain and discard the water; keep it in fridge.
For nutritional facts of this recipe please visit http://www.recipezaar.com/347075. For vitamin content please click on "Print Recipe" on aforementioned site.

Beef-Tomato Steak

Ingredients:
1 lb (½ kg) beef tenderloin/boneless sirloin
1 onion (thinly sliced)
½ tablespoon butter
2 tomatoes (seeded, sliced)
1 bunch rosemary or 2 teaspoons dry rosemary
2 green onions/scallions (chopped)
2 garlic cloves (mashed)
½ teaspoon garlic powder
2 tablespoons extra-virgin olive oil or vegetable oil
2 teaspoon red chili powder (Berbere)
1 tablespoon sherry or red wine (optional)
¼ teaspoon Italian seasonings
1 hot green pepper (seeded and sliced)
Salt and black pepper to taste

Preparation:

1st Step: Cut the beef in tiny slices; marinate with butter, chili pepper, wine or sherry and Italian seasonings (keep it in fridge for ½ an hour if preferred);

2nd Step: Heat 1 tablespoon of oil in frying pan with the fresh garlic; add the beef and rosemary. Cook until lightly brown (10 minutes); remove from heat;

3rd Step: Sauté the onion and scallions with one tablespoon until tender;

4th Step: Add the sliced tomatoes to the onion; Stir-fry for 2 minutes;

5th Step: Combine the vegetable with the beef by lightly straining the beef broth; keep the beef broth;

6th Step: To the beef-tomato steak, sprinkle the garlic powder, black pepper and salt; Add the beef broth, if needed; mix well (cook for 2 minutes);

7th Step: Add the sliced hot green peppers; lightly mix and remove from heat. Serve it hot.

4 servings
For nutritional facts of this recipe please visit http://www.food.com/317391

Ethiopian Spiced Beef Jerky (Quwanta)

Spiced Beef jerky (Quwanta) is served as snack or appetizer. It is my husband's favorite snack.

Ingredients:

5 lbs (2 kg) beef- top or bottom round
2 tablespoon chili powder (berbere) or mild chili pepper paste (Awaze)
3 tablespoons dry wine or sherry
1tablespoon olive oil or vegetable oil
¼ teaspoon cardamom powder (Korerima)
½ teaspoon black pepper
A pinch of salt

Preparation:

1st Step: Remove fat; cut the meat in long strips with zigzag shapes;

2nd Step: Mix chili pepper powder (berbere) or (Awaze), wine, oil, false cardamom, black pepper and salt;

3rd Step: Marinate the meat with mixed dressing;

4th Step: Place the meat on food dehydrator or jerky maker; cover and dehydrate until crisp dry;

5th Step: Break the dried meat in small pieces; keep the pieces in a tight glass jar.

10 Serving.

P.S. Adding Quwanta (Beef Jerky) while cooking vegetables or legumes give good flavor.

For nutritional facts of this recipe please visit http://www.recipezaar.com/321136. For vitamin content please click on "Print Recipe" on aforementioned site.

Salmon-Pasta Salad

Simple and delicious fish salad.

Ingredients:

½ lb fresh salmon
6 oz pasta (shells, rotini, penne, ziti)
1½ tablespoon extra-virgin olive oil or vegetable oil
1 tablespoon scallion/green onions
½ tablespoon white dry wine or vinaigrette
1 tablespoon lemon juice
2 tablespoon low-fat sour cream
½ teaspoon oregano or thyme
1 teaspoon fresh parsley (minced)
Salt and black pepper to taste

Preparation:

1st Step: Rinse the salmon fillet with lemon and cold water; pat dry with paper towel;

2nd Step: Marinate the salmon fillet with ½ tablespoon of oil, lemon juice and black pepper;

3rd Step: At 350 degree, broil the salmon for 15 minutes; keep it outside; at room temperature, place it in the fridge;

4th Step: Meanwhile, boil water, add the pasta, cook it for 15 minutes or al dente; rinse in cold water and drain; keep it in fridge;

5th Step: Prepare the salad dressing - mix the oil, vinaigrette or wine, Oregano or thyme, scallions (finely chopped), sour cream, black pepper and salt; whisk it well;

6th Step: Add the salad dressing to the pasta; toss well until the pasta is well covered;

7th Step: Break the broiled salmon fillet into small pieces; combine fillet pieces with the pasta salad;

8th Step: On a serving platter, place the salmon-pasta salad and sprinkle parsley. Keep it in fridge. Serve it cold.

4 Servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/308095. For vitamin content please click on "Print Recipe" on aforementioned site.

Teff and Barley Injera (Ethiopian flat-thin bread)

Injera is mostly a product of teff flour. However, it is also prepared mixing teff with other grains such as barley, wheat, sorghum or rice.
Ingredients:
4 lbs teff flour *
1 lb barley flour
1 teaspoon dried yeast
1 cup self-rising flour
water (as required)
Preparation:
1st Step: Starter - mix the yeast with one cup of warm water; keep until rises; or use sourdough starter;
2nd Step: Combine in a large container the teff and barley flour with cold water or mix lightly in a blender;

3rd Step: Add the starter and mix it well; add water generously; cover it tight; keep it outside to ferment;

4rd Step: The second day, pour and discard the water; add same amount of fresh water to the dough; keep it tight;

5th Step: The third day, pour and discard the water; blend the self-rising flour with three cups of cold water; mix it with the fermented dough; add water as required. This time it should be thinner than pancake dough. Keep it outside for 15 minutes to rise;

6th Step: Warm a flat pancake pan, or skillet, or a specialized electric stove; pour the dough in circle shape in small amount; bake it for 30 -45 seconds.

7th Step: Depending on the size of skillet, you will get 20 to 30 injeras.

8th Step: If less sour taste preferred, bake it the second day.

* You may find teff flour in health store.

For nutritional facts of this recipe please visit http://www.food.com/324696

Scrambled Eggs with Vegetables

Tasty meal as breakfast or brunch with lighty toasted bread, fruit salad and coffee or tea.

Ingredients:

8 large eggs
¼ shallot or red onion
1 green onion/scallion
1 tomato
½ medium sweet red pepper (seeded)
1 potato (peeled)
1 carrot (peeled)
1½ tablespoon extra-virgin olive oil or vegetable oil
½ tablespoon butter
¼ cup milk
¼ teaspoon black pepper
Salt to taste

Preparation

1st Step: Clean and thinly chop all vegetables;

2nd Step: Sauté the onion, scallion, potatoes, carrots with the oil until tender;

3rd Step: Add, butter, sweet pepper, tomatoes; stir-fry for two minutes;

4th Step: In a bowl beat together the eggs (8 white and four yolks), milk with salt and black pepper;

5th Step: Pour the eggs on the sauté vegetables, hot pepper if desired, cook for 7 minutes by mixing and crushing till the eggs are scrambled to the size of the vegetable.

P.S. If baking is desired. place the saute vegetables on lightly greased baking pan, pour the egg mixture, sprinkle some parmesan cheese; preheat the oven to 350 degree and bake it for 10-12 minutes.

Serve it hot.

Serving four persons

For nutritional facts of this recipe please visit http://www.recipezaar.com/329249. For vitamin content please click on "Print Recipe" on aforementioned site.

Ethiopian Beef Steak Tartar (Kitfo)

My Ethiopian Cooking: Steak Tartar (Kitfo)

Kitfo is one of the typical dishes of Ethiopian cooking. The main ingredients of Kitfo is beef, clarified butter and mitmita. Mitmita is a very spicy pepper powder which is made of cayenne-type tiny dark-orange chili peppers seasoned with spices such as cloves, cardamom seed and salt.

Ingredients of the Steak Tartar (Kitfo):

2 lb (1 kg) beef top round (freshly cut)
6 teaspoons or more Mitmita *
4 tablespoons purified/clarified butter (Nitir Kebe) **
1 teaspoon cardamom powder (korerima) *
¼ teaspoon garlic powder (optional)
Salt and black pepper to taste (optional)

Preparation:

1st Step: Cut the meat in small pieces; remove fat and seams;

2nd Step: In a food processor put small amount of the meat at a time, spread some mitmita, grind until meat is finely chopped; using a fork, remove any residue of fat and seams; place the spicy ground meat in a dish; repeat the process until all required meat is done;

3rd Step: In small pot, on a lower heat melt the butter, add the remaining mitmita, cardamom, (garlic, black pepper, salt, if needed); remove from heat;

4th Step: Combine the spicy ground meat with the spicy butter; using fork and spoon, mix it until completely marinated;

5th Step: Place it in a lightly warm serving dish, serve it immediately with Injera or bread. If preferred, sauté the marinated meat for two to three minutes.
6 Servings

Note: As Steak Tartar is uncooked dish, choice of first class quality meat and cleanliness is important.

* You will find these spices in Ethiopian or Indian shops/groceries
** Please click here to see how to prepare Purified/Clarified Butter (Nitir Kebe)
For nutritional facts of this recipe please visit http://www.food.com/353928

Chicken-Pasta Soup

Ingredients:

½ lb (¼ kg) chicken breasts
½ cup pasta (pastina, rotini, etc.)
2 stalks celery (chopped)
2 carrots (peeled and chopped)
3 scallions/green onions (diced)
5 cups chicken broth or 5 cups water
1½ tablespoon olive oil or vegetable oil
¼ teaspoon white pepper
½ teaspoon fresh basil
¼ Italian seasoning
½ teaspoon Tabasco sauce (if desired)
½ teaspoon fresh parsley (diced)
¼ teaspoon garlic powder
Salt to taste

Preparation:

1st Step: Cut the chicken breasts in chunk; rinse the chicken in cold water with fresh lemon juice;

2nd Step: In a medium pot, boil water; add the chicken pieces; cook it for 10 minutes; strain the chicken and cut it in small pieces;

3rd Step: Meanwhile, sauté green onions, celery, carrots with oil until tender; add four cups of chicken broth or water, garlic, basil; Italian seasoning; boil the sauce for five minutes;

4th Step: To the boiling sauce, add the chicken, pastas, white pepper, Tabasco sauce and salt to taste. Cook the soup for 20-25 minutes or until simmer;

5th Step: Sprinkle the parsley, remove from heat and serve hot.
4 servings

P.S. If desired sprinkle Parmesan cheese.

For nutritional facts of this recipe please visit http://www.food.com/320528

Lamb Chops and Vegetables Dish

A family dinner dish that gives all !!

Ingredients:

6 pieces (4 oz each) lamb chops (trimmed)
2 stalk leeks (chopped)
2 green onions/scallions (roughly chopped)
4 small-size shallots (peeled and roughly chopped)
2 stalks celery (chopped)
3 red sweet peppers (sliced in four pieces each)
6 small-size carrots (peeled)
6 red potatoes (peeled and cut in halves)
¼ cup red dry wine
4 garlic cloves (sliced)
a pinch of rosemary
½ teaspoon thyme
1 teaspoon fresh parsley (chopped)
1 teaspoon red chili pepper powder or cayenne pepper
3 tablespoons extra-virgin olive oil
1 cup beef or vegetable broth
Salt and Pepper to taste

Preparation:

1st Step: In a non-stick saucepan, fry the lamb chops on both sides until brown with a pinch of rosemary;

2nd Step: Add to the lamb chops, garlic, oil, all vegetables; sauté for five minutes;

3rd Step: Pour the wine and beef broth to the lamb chops saucepan; add red chili pepper, thyme, salt and black pepper;

4th Step: Place the saucepan in a preheat 400 degree oven; bake it covered for 20 minutes; uncover and bake for 30 minutes or until the liquid is absorbed and the vegetables are tender;

5th Step: Remove from heat; sprinkle the fresh parsley and serve it hot.

6 Servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/301947. For vitamin content please click on "Print Recipe" on aforementioned site.

Ethiopian Mild Lamb Stew (Yebeg Alicha)

Lamb (Yebeg0) Alicha is my favorite dish. It reminds me of my childhood.

Ingredients:

2 lb lamb chops (ribs and meat)
¼ cup purified butter **
2 cups white onion (thinly chopped)
1 tablespoon fresh garlic or 2 teaspoon garlic powder
1 tablespoon fresh ginger-root juice or ¼ teaspoon ginger powder
1 teaspoon cardamom powder (korerima) *
¼ teaspoon bishop weed *
¼ teaspoon turmeric *
2 long hot chili peppers, seeded and sliced
6 cup boiled water
Salt to taste

Preparation:

1st Step: Cut the ribs in smaller sizes and the meat in small strips, wash it with cold water;

2nd Step: Boil water in large pot; add the cleaned ribs and the meat; cook it for 10 minutes and strain;

3rd Step: In medium heat, cook the onion with two cups of water (adding the water gradually); stir continuously until tender (10-15 minutes);

4th Step: Add the butter, garlic, ginger-root juice, bishop weed and cook for five minutes.

5th Step: Add the ribs and the meat; stir for five minutes; put four cups of water and turmeric; cover and cook for 30 minutes;

6th Step: Add cardamom (korerima), salt to taste and cook to simmer;. at the end, add the hot peppers and remove from heat.
Serving 6 persons

* You will find these spices in Ethiopian or Indian shops
** Please click here to see how to prepare Purified Butter (Nitir Kebe)
For nutritional facts of this recipe please visit http://www.food.com/321660

Beef-Pepper Steak

My family favorite simple and tasty beef steak.

Ingredients:

1 lb beef tenderloin/boneless sirloin
3 bell peppers: red, yellow or orange (seeded and cut into thinly strips)
1 onion (thinly sliced)
½ tablespoon butter
½ Tomato (seeded, diced)
1 bunch rosemary or 1 teaspoon dry rosemary
2 green onions/scallions (chopped)
2 garlic cloves (mashed) & ½ teaspoon garlic powder
2 tablespoons extra-virgin olive oil or vegetable oil
2 teaspoon hot red chili powder (Berbere)
2 tablespoons sherry or wine (if preferred)
2 hot green peppers (seeded and sliced)
Salt and black pepper to taste

Preparation:

1st Step: Cut the beef in tiny slices; marinate with butter, chili pepper, diced tomato, wine or sherry and Italian seasonings; keep it in fridge for ½ an hour;

2nd Step: Heat 1 tablespoon of oil in frying pan with the fresh garlic; add the beef and rosemary. Cook until lightly brown; Remove from heat;

3rd Step: Sauté the onion and scallions with one tablespoon until tender;

4th Step: Add the peppers to the onion; Stir-fry for 2 minutes;

5th Step: Combine the vegetable with the beef by lightly straining the beef broth. Keep the beef broth;

6th Step: To the beef-pepper steak, sprinkle the garlic powder, black pepper and salt; Add the beef broth, if needed; Mix well (cook for 5 minutes);

7th Step: Add hot green peppers, mix and remove from heat. Serve it hot.

4 servings

For nutritional facts of this recipe please visit http://www.food.com/333577

Spicy Roasted Chicken

Delicious roasted chicken spiced with Ethiopian chili powder (berbere).

Ingredients:

4lbs whole chicken
1teaspoon chili powder (Berbere)
3 tablespoons extra-virgin olive oil or vegetable oil
2 tablespoons dry wine or dry sherry
¼ teaspoon garlic powder
½ teaspoon oregano
½ teaspoon basil
¼ teaspoon black pepper
¼ teaspoon salt
2 lemons or limes

Preparation:

1st Step: Remove fat; clean the chicken inside and outside with cold water; soak the chicken for 15 minutes with cold water, lemon or lime juice and a pinch of salt;

2nd Step: Meanwhile, preheat oven to 400 degree;

3rd Step: Mix the oil, red chili pepper powder, wine, garlic, black pepper and salt;

4th Step: Pat the chicken to dry; rub the chicken with some of the spiced mixture inside and outside;

5th Step: Put in the rest of the spiced mixture between the skin and the meat using thin flat wooden stick;

6th Step: Sprinkle oregano and basil all over the chicken;

7th Step: Tight the legs, tuck in the wings and place the chicken in the roasting pan breast up side; roast the chicken for 30 minutes; reduce the heat to 350 degree and continue roasting for another 30-40 minutes.

Keep it outside for 10 minutes to settle before cutting.
Serving 4
For nutritional facts of this recipe please visit http://www.recipezaar.com/Spicy-Roasted-Chicken-343918. For vitamin content please click on "Print Recipe" on aforementioned site.

Purée Vegetable Soup

Nutritious Soup for vegans, vegetarians and Lent observers.

Ingredients:
1 tomato (seeded, chopped)
1 potato (peeled, chopped)
2 stalks celery (chopped)
2 Leeks (cut below the dark green part, chopped)
2 carrots (peeled, chopped)
1 cup cauliflower (cut into small florets)
1 sweet red pepper (seeded, chopped)
1 teaspoon fresh basil (diced)
2 zucchini (chopped)
½ teaspoon fresh parsley (diced)
½ teaspoon garlic powder or fresh garlic (diced)
½ teaspoon chili pepper powder (berbere)
3 tablespoons extra-virgin olive oil
2 bay leaves
6 cups water
Black pepper and Salt to taste
Preparation:
1st Step: Rinse well all vegetables before chopping;
2nd Step: Put all chopped vegetables, basil, fresh garlic, two tablespoons of oil in a big pot; Add 6 cups of water or more; cover and cook for 30 minutes;
3rd Step: Strain the water from the cooked vegetables; set aside the vegetable stock (it will be about 4 cups);
4th Step: Purée (mash) the cooked vegetables in a blender or food processor;
5th Step: In a lower heat, bring to boil three cups of the vegetable stock; add one tablespoon of oil;

6th Step: Pour the blended vegetables to the pot; add chili powder (berbere), garlic powder, black pepper, salt and bay leaves; if desired add one cup of vegetable stock; cook for 15 minutes;

7th Step: Remove from heat; sprinkle fresh parsley and serve it hot.

5 servings

For nutritional facts of this recipe please visit http://www.food.com/320790

Broccoli-Macaroni Salad

Simple pasta and vegetable salad for vegans and Lent observers.

Ingredients:

2 bunch broccoli (cut off the stems and break up the florets, rinse)
1lb macaroni (twist, penne, etc.) - no egg
1 red bell pepper (seeded, rinsed, sliced)
1 yellow or orange bell pepper (seeded, rinsed, sliced)
3 scallion/green onions (trimmed, rinsed, chopped)
3 tablespoons extra-virgin olive oil or vegetable oil
6 garlic cloves, thinly (rinsed, sliced)
1 teaspoon honey mustard
2 teaspoon vinaigrette or lemon juice
½ teaspoon fresh basil (rinsed, diced)
½ teaspoon fresh parsley (rinsed, diced)
Salt and black pepper to taste

Preparation:

1st Step: Boil water, add the macaroni; cook it for 15 minutes (al dente);

2nd Step: Boil water, add the broccoli florets, cook for 5 minutes, drain and rinse with cold running water; drain well;

3rd Step: Place the broccoli in a serving dish;

4th Step: Sauté the garlic with one tablespoon oil in a medium heat;

5th Step: Add scallion and peppers; Stir-fry for 2 minutes;

5th Step: Mix the broccoli with the Sauté vegetables;

6th Step: Mix one tablespoon oil, basil, vinegar or lemon, honey mustard, salt and black pepper; whisk it well until the mixture is smooth;

7th Step: At room temperature, combine the broccoli and macaroni; pour the salad dressing; toss it well. Keep it in fridge.

8th Step: At the time of serving, sprinkle the parsley.

4 servings
For nutritional facts of this recipe please visit http://www.food.com/339629

Ethiopian Split Pea Mild Stew (Yeater Kek Alicha)

My Ethiopian Cooking: Split Pea Mild Stew (Yeater Kek Alicha)
Simple dish for vegans, vegetarians and Lent observers

Ingredients:

1 cup yellow split peas (rinsed)
2 red onions (diced)
½ cup olive oil or vegetable oil
4 cups water
¼ teaspoon bishop weed powder *
½ teaspoon fresh garlic or garlic powder
¼ teaspoon ginger powder
¼ teaspoon turmeric powder*
1 hot green pepper (seeded and sliced)
Salt and black pepper to taste

Preparation:

1st Step: In a medium pot, bring to boil 3 cups of water; add the rinsed split peas; Cook it for 20 minutes or more;

2nd Step: Meanwhile, in medium heat cook the onion with one tablespoon of oil and one cup of water (by gradually adding the water); stir and sauté continuously until it is very soft. You may add more water if needed. (10 minutes);

3nd Step: Add to the cooked onion, half cup of water, the rest of the oil, garlic, bishop weed, ginger and turmeric; Cook for five minutes;

4th Step: Strain the water from the cooked peas, set aside the water;

5th Step: Add the cooked peas to the onion; mix well and cook it for 5 minutes; add one cup of the set-aide water, salt and black pepper. Cook for another 10 minutes or until simmers;

6th Step: Add the sliced hot pepper and remove from heat. You may serve it cold or warm with Injera or bread of your choice.

Serving 4 persons.

* You will find these spices in Ethiopian or Indian shops.

For nutritional facts of this recipe please visit http://www.recipezaar.com/320148. For vitamin content please click on "Print Recipe" on aforementioned site.