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Catalot Ethiopian Recipes


Abish

Recipe Based On: Taste of Africa
Serving Size: 4
Categories: Beef, Ethiopian
1 Tablespoon Olive Oil
1 Large Onion -- diced
1 Piece Ginger Root -- grated
1 Tablespoon Garlic -- finely chopped
2 Medium Tomatoes -- diced
1 Pound Lean Ground Beef Or Turkey
Salt And Pepper -- to taste
2 Large Eggs -- beaten
1 Tablespoon Turmeric
1 Tablespoon Butter
1 Tablespoon Parsley -- chopped
8 Ounces Feta Cheese -- grated
1 Teaspoon Cumin
1 Medium Jalapeno -- minced
1 Tablespoon Cilantro -- to taste
Hot Sauce -- to taste

Sauté ginger, garlic, onion, tomatoes, salt, & beef. Simmer 15 minutes. Add eggs, simmer 15 minutes, make sure it's combined thoroughly. Add remaining ingredients. Simmer for a minute until butter melts. Stuff it into the vegetable of choice. Bake until vegetable is done.

NOTES : can be stuffed into bell peppers, baked potatoes or papayas




Ethiopian Ambasha

Recipe Based On: The African News Cookbook
Yield: 1 16-inch loaf.
Categories: Breads, Ethiopian
1 Tablespoon Active dry yeast
1/4 Cup Warm water
2 Tablespoons Ground coriander
1 Teaspoon Ground cardamom
1/2 Teaspoon White pepper
1 Teaspoon Ground fenugreek
2 Teaspoons Salt
1/3 Cup Vegetable oil
1 1/4 Cups Lukewarm water
5 Cups Unbleached flour
1 Tablespoon Cayenne
2 Tablespoons Oil
1/4 Teaspoon Ground ginger
1 Pinch Ground cloves
1/8 Teaspoon Cinnamon

Dissolve the yeast in warm water for 10 minutes. Add the coriander, cinnamon, white pepper, fenugreek, salt, oil and lukewarm water, and stir well. Slowly add the flour until a mass forms. On a floured board, knead the dough for 10 minutes or until it is smooth and tiny bubbles form. (note: this recipe makes a stickier dough than usual). Reserve a 1-inch piece of dough. With floured hands spread the dough out on an ungreased pizza pan. Using a sharp knife, score the dough in a design similar to the spokes of a bicycle wheel. Place the reserved ball of dough in the center of the scored dough. Cover and let rise one hour. Bake at 350F for an hour or until golden brown. Combine the topping ingredients in a small bowl. While still warm brush the bread with topping.




Ethiopian Lentil Salad

Recipe Based On: Bean Banquets
Serving Size: 4
Categories: Lentils And Peas, Salads, Ethiopian
1/2 Pound Lentils
1/2 Cup Shallots -- chopped
3 Ounces Canned Green Chiles -- chopped
3 Fresh Chiles -- thinly sliced
1 Tablespoon Fresh Basil -- chopped
Salt -- to taste
3 Tablespoons Wine Vinegar
3 Tablespoons Olive Oil
1 Medium Diced Tomato -- garnish

Cook lentils as directed. but do not overcook. drain and rinse and place in bowl. combine with remaining ingredients but tomato. toss gently. place in refrigerator. Stir occasionally while salad is chilling. Add garnish and serve.

Serving Ideas : wheat crackers, bread sticks and rye crisps.




Gomen Sega

Recipe Based On: African Cooking
Serving Size: 6
Categories: Beef, Ethiopian
4 Pounds Mustard Greens
2 Pounds Beef -- diced
1 Large Onion -- chopped
2 Medium Green Pepper -- chopped
Salt And Pepper -- to taste
6 Tablespoons Niter Kebbeh (see recipe below)
8 Medium Scallion -- chopped
4 Medium Serrano Pepper -- chopped

Clean and chop mustard greens. place them in large pot and simmer for 10 minutes. do not add water. enough water clings to greens in cleaning process. drain and set aside. in dutch oven, sautlé beef, onion, peppers and salt and pepper until beef is brown. add mustard greens and remaining ingredients. cook for 1 hour or until liquid in pan has evaporated.




Niter Kebbeh

Recipe Based On: African Cooking
Serving Size: 10
Categories: Herbs, Marinades & Sauces, Ethiopian
2 Pounds Butter
1 Small Onion -- chopped
3 Tablespoons Garlic
4 Teaspoons Ginger Root -- chopped
1 1/2 Teaspoons Turmeric
1 Teaspoon Cardamom
1 Piece Cinnamon Stick
1 Whole Clove
1/4 Teaspoon Nutmeg

Melt butter in large saucepan. Bring butter to boil without browning it. add remaining ingredients. reduce heat and simmer for 45 minutes. mixture will form clear liquid on top and milk solids on bottom. strain clear liquid through cheesecloth. discard the rest. store in jar. will keep refrigerated up to 2 months.




If you like this type of cuisine, we also recommend these cookbooks:

Cooking the African Way (Easy Menu Ethnic Cookbooks)
African Cooking: A Black Heritage
The African Cookbook



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