Ethiopian recipes

I know the picture is not very appealing, but Ethiopian food is delicious.....specially if you love lentils!


Misr Wot (red lentils)
1 cup red lentils
3 tablespoons nit'r qibe (Ethiopian Spiced Butter) 
1 small onion chopped
3 cloves garlic chopped
2 teaspoons of berebere (check your taste because is very hot)
1 small tomato chopped or 2 teaspoons of tomato paste
Salt

Rinse the lentils and set aside.
Heat the butter in a medium pot at medium heat. Add the onions and saute until golden brown. Add the garlic and tomato along with the berebere. Let it cook for 1 minute. Add the lentils and salt, and add 4 cups of water. Reduce heat to medium-low and stir it occasionally.  Let it cook for 30 minutes or until lentils are fully cooked. Correct it for salt and berebere. Serve over injera.

YEKIK ALICHA (yellow split peas)

1 cup yellow split peas washed
4 tablespoons nit'r qibe (Ethiopian Spiced Butter) 
1 small onion chopped
3 cloves garlic chopped

1/2 teaspoon turmeric

1/2 teaspoon ginger grated2 teaspoons of berebere (check your taste because is very hot)
1 small tomato chopped or 2 teaspoons of tomato paste
Salt

Rinse the yellow split peas and set aside. Boil it for 10 minutes and let it rest.
Heat the butter in a medium pot at medium heat. Add the onions and saute until golden brown. Add the garlic and ginger along with the turmeric and berebere. Let it cook for 1 minute. Add the tomato yellow peas and salt, and add 3 cups of water. Reduce heat to medium-low and stir it occasionally.  Let it cook for 30 minutes or until yellow peas are fully cooked. Correct it for salt and berebere. Serve over injera.

MISIR ALICHA (Green lentils)

1 cup green lentils
4 tablespoons nit'r qibe (Ethiopian Spiced Butter) 
1 small onion chopped
3 cloves garlic chopped
2 teaspoons of berebere (check your taste because is very hot)

1/2 teaspoon of turmeric

1/2 teaspoon grated ginger1 small tomato chopped or 2 teaspoons of tomato paste
Salt

Rinse the green lentils and set aside. Boil it for 10 minutes and let it rest.
Heat the butter in a medium pot at medium heat. Add the onions and saute until golden brown. Add the garlic and ginger along with the turmeric and berebere. Let it cook for 1 minute. Add the tomato green lentils and salt, and add 3 cups of water. Reduce heat to medium-low and stir it occasionally.  Let it cook for 30 minutes or until green lentils are fully cooked. Correct it for salt and berebere. Serve over injera.

Tikil gomen (carrots, cabagge and potatoes)

1 small cabbage

3 carrots

4 potatoes in cubes3 tablespoons nit'r qibe (Ethiopian Spiced Butter) 
1 small onion chopped
3 cloves garlic chopped
2 teaspoons of berebere (check your taste because is very hot)

1/2 teaspoon of turmeric

1/2 teaspoon grated ginger
Salt

Cut the potatoes, chopped the cabbage and the carrots.   

Heat the butter in a medium pot at medium heat. Add the onions and saute until golden brown. Add the garlic and ginger along with the turmeric and berebere. Let it cook for 1 minute. Add the carrots and potatoes, and add 2 cups of water. Reduce heat to medium-low and stir it occasionally for 5 minutes. Add the cabbage, and  let it cook for 12 minutes or until this mix is fully cooked. Correct it for salt and berebere. Serve over injera.

Yeabesha Gomen (green collard)

400 grams of spinach, swiss chard or a mix of both

3 tablespoons nit'r qibe (Ethiopian Spiced Butter) 
1 small onion chopped
3 cloves garlic chopped
2 teaspoons of berebere (check your taste because is very hot)

1/2 teaspoon of turmeric

1/2 teaspoon grated ginger
Salt

Wash and cut the greens.

Heat the butter in a medium pot at medium heat. Add the onions and saute until golden brown. Add the garlic and ginger along with the turmeric and berebere. Let it cook for 1 minute. Add the chopped greens, and add 1/2 cup of water. Reduce heat to medium-low and stir it occasionally for 5 minutes. Let it cook for 5 minutes or until this mix is fully cooked. Correct it for salt and berebere. Serve over injera.