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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
low heat for about 1/2 hour, or until the lentil are
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Lamb And Cardamon (Ethiopian)
*note - recipes for the spiced butter and Berbere sauce are included in
this group of recipes
Heat a large frying pan and saute the onion in 1 tbs ...
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Misr Allecha
Misr Allecha is a spiced red lentil puree.
Soak lentils for one hour. Cook for 1/2 hour. Drain.
Mash and set aside.
In dry ...
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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", published in the US by Viking Penguin.
Slowly melt ...
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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 covered with foam, add the other
ingredients and reduce the ...
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Siga Wot
Siga wot is a spiced beef stew.
In dry pan over moderate heat, stir fry the onions for 4 mins to
reduce the bulk, stirring constantly. Add ...
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Spiced Butter
Measure out the spices on a plate.
Melt the butter in a heavy saucepan over moderate heat.
Bring the butter up to a light boil.
When ...
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Spiced Cheese (Ethiopian)
Mix all ingredients, being careful not to break up the curds.
*note - recipe for the spiced butter is included in this group of
recipes
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Yetakelt W'et (Spicy Mixed Vegetable Stew)
Saute the onions, garlic, berbere, and paprika in the niter kebbeh
for 2 minutes. Add the beans, carrots, and potatoes and continue to
saute for ...
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African