Ethiopia Menu Recipes

INJERA

History of INJERA


Combine:

  • 1 cup BUCKWHEAT PANCAKE MIX
  • 1 cup BISCUIT MIX
  • 1 EGG

    Add:

  • 1 Tbs. OIL
  • 1 1/2-2cups WATER to obtain an easy pouring consistency.

    Bring a 10-inch skillet or a handled griddle pan to a medium heat uniformly over the flame. Do not let the pan get too hot.

    Spread 1/2 tsp. OIL over the pan with a brush.

    Fill a measuring cup(with spout)or a large cream pitcher with batter.

    Pour the mixture on the hot pan or griddle in a thin stream starting from the outside and going in circle to the center from left to right. As soon as it bubbles uniformly all over remove from heat. Pancakes should be 9 inches in diameter.

    Place the pan in an oven at 325' for about 1 minute until the top is dry but not brown.

    Arrang the five pancakes overlapping each other so as to completely cover a fiften-inch tray, thus forming ingera.


    IAB

    IAB is a white cured cheese very much like the greek feta. Special herbs are added(and sometimes chopped vegetables)which gives it its characteristically acid taste. Since the cheese used in Ethiopia is not avaialble here, this recipe is an attempt to simulate lab.

    In a 1-quart bowl:

  • Combine: 1 lb. SMALL-CURD COTTAGE CHEESE OR FARMER CHEESE
  • 4 Tbs. YOGURT
  • 1 Tbs. GRATED LEMON RIND
  • 1 tsb. SALAD HERBS
  • 2 Tbs. CHOPPED PARSELY
  • 1 tbs. SALT
  • 1/4 tsb. BLACK PEPPER

    The mixture should be moist enough to spoon but dru enough to stay firm when served. Drain off excess liquid. One or two heaping tablespoons of lab is placed on the injera before each guest.

    DORO WAT
    Chicken Stew Yield: 8 portions.

    In a 4-to 6-quart Dutch oven or heavy stewpot:

    Brown 3 cups BERMUDA ONION chopped finley, without fat, until quite dark, stirring constantly.


    Add:

  • 3 oz BUTTER or OLIVE OIL
  • 1/2tsp. CAYENNE PEPPER
  • 1 tsp. PAPRIKA
  • 1/2 tsp. BLACK PEPPER
  • 1/4 tsp. GINGER

    Blend the seasoning into the onions.

    Add:

  • 1 cup WATER.

    Soak:

  • 1 3-lb. CHICKEN cut in 1-inch pieces, bones left on and including neck and gizzards, in
  • 2 cups WATER to which
  • 1/4 cup LEMON JUICE has been added, for 10 minutes.

    Drain the water from each piece of chicken.

    Add chicken to onion mixture, stirring it through. Cover.

    Simmer over low heat until chicken is tender.

    Add more water, if necessary, to bring to stew texture(or if Wat is watery, thicken with 2 tablespoons of flour dissolved in 3 tablespoons of water).

    Add 8 PEELED HARD-BOILED EGGS a few minutes before serving.

    SEGA WAT
      Ethiopian Lamb
      Yield: 8 portions

    Use 2 lbs. of lamb(from leg) and 1 cup of chopped onoions. The lamb is cut in 1/2 inch cubes, the water is not added, and the lamb is sauteed on all sides until quite dry and well done.

    KITFO

      Ethiopian Tartar Steak
      Yield: 8 portions

    Chopped beef should be freshley ground just before serving. It is served raw.

    In a 9-inch skillet:

    Melt: 2oz.BUTTER.


    Add:

  • 1/4 tsp.CAYENNE PEPPER
  • 1/4 tsp. CHILI PEPPER
  • 1 tsp. SALT and stir through thoroughly.

    Add: 1 1/2 lbs. LEAN ROUND STEAK, freshley ground,

    MIX: thoroughly. Serve immediately. Do not cook.

    If your guest prefer the kitfo cooked, saute it over low heat for about 5 minutes, stirring constantly.

    DABO KOLO

      Little Fried Snacks
    They will look like flat peanuts, and are served as a snack or with cocktails, and like peanuts, once you start eating them you can't stop.

    In a 1-quart bowl:

    Mix:

  • 2 cups ALL-PURPOSE FLOUR
  • 1/2 tsb. SALT
  • 2 Tbs. SUGAR
  • 1/2 tsb. CAYENNE PEPPER
  • 1/4 cup OIL.

    Knead: together and add WATER, spoonful by spoonful, to form a stiff dough. Knead dough for 5 minutes longer.

    Tear: off a piece the size of a golf ball.

    Roll: it out with palms of hands on a lightly floured board into a long strip 1/2 inch thick.

    Snip: into 1/2-inch pieces with scissors.

    Spread: about the handful of the pieces on an ungreased 9-inch frying pan (or enough to cover bottom of pan). Cook over heat until uniformly light brown on all sides, stirring up once in a while as you go along.

    Continue until all are light brown.

    VEGITABLE ALICHA

      Vegetable Stew
      Yield:8 portions

    The Copts in Ethiopia have many fast days on which they are not permitted to eat meat. Vegetables Alechas and Wats are substituted on these days. (the Wat differs from Alecha in that it is made with a spice called Ber-beri or Awaze.)

    In a 4-quart saucepan:

    Saute: 1 cup BERMUDA ONIONS in

    4 Tbs. OIL until soft but not brown.

    Add:

  • 4 carrots, peeled and cut in 1-inch slices
  • 4 GREEN PEPPERS, cleaned and cut in quarters
  • 3 cups WATER
  • 1 6-oz. can TOMATO SAUCE
  • 2 tsp. SALT
  • 1/2 tsp. GROUND GINGER

    Cook: for 10 minutes covered.

    Add: 4 POTATOES cut in thick slices.

    Plung: 2 TOMATOES in boiling water, remove skins, cut in 8 wedges each, and add to stew.

    Cover: and cook for 10 minutes.

    Add: 8 CABBAGE WEDGES, 1 inch wide.

    Sprinkle: with SALT and PEPPER.

    Cook: until vegetables are tender.

    Correct: the seasoning.

    Place: in an attractive bowl and portion out uniformly.

    TEJ

      HONEY WINE

    TEJ is the Ethiopian wine made from pure Honey(honey raw with comb) cooked with hops(Gesho), and it takes a special talent to make it. I suggest you should order a bottle from Ethiopian restaurant. Be sure the wine is served cold.



      Shopping list for your recipes

    Meats, poultry

    • 1 3-lb. chicken
    • 1/2 lb. pepperoni
    • 2 lbs. Lamb from leg
    • 1 lbs. freshly ground lean beef


    Dairy

    • 1 dozen eggs
    • 1/2 lb.butter
    • 1/2 pt. yogurt
    • 1 lb.cottage cheese

    Fruit and Vegetables

    • 2 lemmons
    • 3 lbs. onions
    • 1 bunch parsley
    • 1 1/2 lbs. tomatoes
    • 1-2 melons or seasonal fruit for dessert

    Beverages

    • 1 bottle Ethiopian Tej(Wine)

    Groceries

    • 1 lb.honey
    • 1 bottle ketchup
    • 1 pint olive oil
    • 1 box biscuit mix
    • 1 dozen cans mild beer
    • 2 large bottles soda water
    • 1 box buckwheat pancake flour

    Ethiopian Resturant to Visite


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