 Injera (Ethiopian Flat Bread) |
Combine the flours and yeast in a ceramic or glass bowl.
Add the warm water and mix into ... |
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| Injera (Flat Bread) |
Combine flours and baking powder in a bowl. Add club soda plus
about 4 cups water. M... |
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| Injera Bread (Ethiopian) |
*note - Jeff says that Gold Medal works the best!!
Put the warm water into a blender ... |
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| Injera-Ethiopian Bread |
Mix flours, baking powder and salt in a bowl. Stir in egg and club soda
until batter is ... |
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| Kae Atar Wot |
Kae Atar Wot is a green pea stew.
In pan, cook peas in 3 1/2 cups of the water ... |
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| Kae Misr Wot |
Kae Misr Wot is a red lentil stew.
In pan, cook the lentils in 3 1/2c of the water over<... |
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| Lamb And Cardamon (Ethiopian) |
*note - recipes for the spiced butter and Berbere sauce are included in
this group of ... |
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| Misr Allecha |
Misr Allecha is a spiced red lentil puree.
Soak lentils for one hour. Cook for ... |
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| Niter Kebbeh (Ethiopia) |
Niter Kebbeh is a spiced up ghee. Here is a recipe for it from "The Africa
News Cookbook", ... |
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| Niter Kebbeh (Spiced Clarified Butter) |
In a small saucepan, gradually melt the butter and bring it to
bubbling. When the top is ... |
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Collard Greens And Spiced Cheese (Ethiopian)
| Ingredients: |
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Collard Greens And Spiced Cheese (Ethiopian)
Recipe By : The Frugal Gourmet on our Immigrant Ancestors, Jeff Smith
Serving Size : 6 Preparation Time :0:00
Categories : Reg 4 Sheryl D
Amount Measure Ingredient -- Preparation Method
--- -- --
Cheese
2 Cloves Garlic -- Chopped
1/4 Cup Spiced Butter -- * See Note
1/4 Tsp Freshly Ground Cardamon Seeds
Salt And Freshly Ground Pepper -- To Taste
1 Lb Dry Curd Cottage Cheese -- Or
Farmer's Cheese
=09=09=09=09=09
The Greens
2 Lb Collard Greens, Stems Discarded -- Leaves Chopped
1/2 Cup Water
1/2 Tsp Cayenne
12 Tsp Freshly Ground Black Pepper
1 Tsp Crushed Garlic
1/4 Cup Spiced Butter -- * See Note
3 Tbsp Coarsely Chopped Yellow Onion
salt to taste
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Collard Greens And Spiced Cheese (Ethiopian)
Directions:
*note - recipe for the spiced butter is included in this group of
recipes
Cheese: saute the garlic in the spiced butter for a few minutes. Add the
cardamon, salt and pepper. Remove from the burner and allow to cool.
Stir this mixture into the cheese.
Greens: cook the collard greens covered in a 4 quart saucepan along with
about 1/2 cup water. Add the cayenne, black pepper, garlic, spiced
butter and chopped onion. Cook covered until the greens collapse. All
the greens to cool a bit and salt to taste.
To serve: Drain the greens a bit and place on a platter or on Injera
bread (recipe included in this set). Spoon the cheese over the greens and
serve. Alternate: mix the greens and cheese together before placing on
the platter or bread. Either way is delicious.
REG4 shared by Sheryl Donner, Iowa City
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