BEGUE WOT

2 red onions finely minced
1 tablespoon fresh garlic finely minced
1/4 cup Niter Kibe or olive oil
4 cups of water
1 teaspoon cardamom
1 teaspoon black pepper
1/2 cup of Berbere or to taste
2 lbs of lean lamb meat 1 Shank cut in 4 (optional)

Preparation

Chop onions by hand into small even sized pieces.
Finely mince the garlic.
Cut the lamb into bite size pieces, rince in hot water and pat dry.



Directions

In a heavy enamel or iron stew pot, sweat the onions over moderate heat with the lid covered. Do not over stir to prevent the onions
from drying. Cook for 13 minutes, add hot water as needed, to keep the onions moist.
Once the water has evaporated and the onions are translucent, add 1 tbs of oil and roast the onions until they carmelize and darken, 
without burning for about 3 minutes.
Add 1/4 cup of olive oil or butter (Niter Kibbe) and continue to roast and carmelize the onions on high heat for 2 minutes
Add 1/4 cup of hot water and cook for 1 minute.
Add 1/2 cup of Berbere and roast for 2 minutes. The roasted, carmelized onions and Berbere is what gives the sauce a rich
dark color and flavor.
Add 1/4 cup of hot water, the minced garlic, 1 tsp of cardamom, 1 tsp of black pepper and contiinue to cook for another 2 minutes.
Add the meat, small pieces at a time, integrating it into the sauce, until all the meat is added. Close the lid and continue to cook
over high heat, stir the sauce every 2 minutes, let cook for 15 mintues. 
Add 1/4 cup of wine, and 2 tbls of butter (Niter Kibbe), if it was not used.
Reduce the heat to moderate and continue to cook for 5 minutes, or until the meant is tender. 
Reduce the heat to low, add salt to taste and simmer for another 5 minutes.
(If the water mixture is too watery, mix 1 tsp of shouro in 1/4 cup of hot water and mix well, add the liquid into the sauce as
a thickener and simmer for few minutes to integrate into the sauce)

 
Let cool for 15 minutes and serve with Injera, and with sour cream or ayeb as a side dish.
Serves: 6-8 people

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DORO ALICHA (CHICKEN STEWED IN TURMERIC SAUCE)

4 yellow onions, finely chopped
1/4 olive oil
1/4 cup Niter Kibe
3 tablespoon of finely minced garlic
1 tablespoon finely chopped ginger root
1/2 cup dry white wine or honey wine
3 cups water
4 hard-boiled eggs
6 drumsticks and 6 thigh bone-in chicken meat
1/4 teaspoon Turmeric (or light amber color)
1 freshly ground black pepper
1 teaspoon ground cardamom

Directions

In a heavy enamel or iron stewpot, cook the onions over moderate heat for about 5 minutes or until translucent by adding water as needed. Then add the garlic. Do not let brown or burn. Add the ginger; continue to saute for 5 more minutes, adding water as needed. Stir in the Niter Kibbe and stir for another 5 minutes until well blended. Pour in honey wine (optional) or dry white wine, bring to a boil. Cook briskly, uncovered, for about 5 minutes stirring occasionally.

Gently drop the chicken into the simmering sauce. Carefully stir chicken until coated on all sides  (the sauce should cover the chicken) add water as needed. Reduce heat, cover, and simmer for 10 minutes.

Let cool  for 15 minutes and serve with Injera, yogurt, sour cream, or Ayeb.

Chicken Preparation
6 drumsticks and 6 thigh bone-in chicken meat
1 whole fresh lemon
2 teaspoons salt
remove the skin & all the fat. Chop off the lower end bone of the drumstick to flavor and season the chicken. Wash the chicken; rub it with salt and fresh lemon. Let sit for 15 minutes. Wash and drain. Leave chicken on strainer to dry to form protective skin.

Boiled Eggs
Cook eggs & pierce with fork to allow the flavor seep in.

Ayeb
2 1/2 GL Buttermilk
2 tablespoon Niter Kibe
Boil the buttermilk until the curds appear to float about 25 minutes
Strain and mix with the spiced butter salt to taste. Let it cool for 15 minutes and serve.


 

DORO WOT (CHICKEN STEWED IN RED PEPPER PASTE)

Cut chicken into 8 serving pieces
2 tablespoons fresh lemon juice
2 teaspoons salt 2 onions, finely chopped
1/4 cup Niter Kibe 3 cloves garlic, minced
1 teaspoon finely chopped ginger root
1/4 teaspoon ground fenugreek
1/4 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1/3 cup Berbere 
1/4 cup dry red wine
3/4 cup water
4 hard-boiled eggs
Freshly ground black pepper

Directions

Rinse and dry the chicken pieces. Rub them with lemon juice and salt. Let sit at room temperature for 30 minutes.

In a heavy enamel stewpot, cook the onions over moderate heat for about 5 minutes. Let brown then adding water to liquify.  When the onions are cooked, add Berbere, cook for 5 minutes. Stir in the Niter Kibe and cook for 2 minutes liquifying by adding hot water. Then add the garlic and spices. Stir well and saute for 3-4 minutes. Pour in the wine and water and bring to a boil. Cook briskly, uncovered, for about 5 minutes.

Pat the chicken dry and drop it into the simmering sauce, coating the chicken. Reduce heat, cover, and simmer for 15 minutes.

Meanwhile, gently pierce the hard-boiled eggs with fork to allow the sauce to soak into the eggs. After the chicken is tender and cooked, add the eggs mixing them gently in the sauce. Cover and cook the Doro Wot for 5 more minutes, add black pepper and remove from heat. 

COLLARD GREENS

2 collard greens chopped
2 yellow onions minced
1/4 cup oil
2 tomatoes minced
1/2 garlic minced
2 jalapenos sliced (optional)
2 cup of water




Preparation

Wash collard greens thoroughly.
Discard the stem and chop the collard greens.
Flush with hot water and strain.

Directions

On high heat saute onions, with the minced tomatoes and 1/4 cup of oil for about 5 minutes.
Add 1 tbs of garlic and cook for 3 minutes, cover and reduce the heat to moderate.
Add the chopped collard greens, 2 cups of hot water and cook for 15 minutes or until
the collard greens are tender with the lid covered. Add water as needed to keep moisture.
Add sliced Jalapeno, and salt to taste.
Remove from heat and serve hot.

.
Serves: 4-6 people 


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KIK ALICHA

2 yellow onions finely minced
3 tablespoon fresh garlic finely minced
3 tablespoon fresh ginger finely minced
1/2 cup olive oil
4 cups of water
1 teaspoon cardamom
1 teaspoon black pepper
1lbs of organic split peas
1/4 teaspoon turmeric
Salt to taste


Preparation

Wash the split peas in hot water, until the water becomes clear, soak the split peas for about 30 minutes and drain.  
Chop the onions by hand into even small pieces, finely mince the garlic and fresh ginger.

Directions

In a heavy enamel or iron stew pot, cook the onions over moderate heat with the lid on. The onions should sweat and warm up.
Add 1/3 cup of hot water to continue to cook the onions, covered. The onions should not change color or burn. 
As the water evaporates and is reduced by half, add 1/4 cup of hot water and 1/2 cup of olive oil, continue to cook covered.
Allow the water to evaporate, stirring only occasionally, not to dry up the onions, and to make sure it does not burn. 
As the water evaporates, add 1/4 cup of hot water, to make sure the sauce base remains moist.
Add 1 1/2 tbs of the finely chopped ginger and 1/4 tsp of turmeric,1 tsp cardamom, 1 tsp of the black pepper.
The sauce should have a soup like consistency. Continue to cook with the lid covered, until the onions are translucent.
Add 4 cups of the soaked split peas, and stir to mix well into the onion sauce. Add 3 cups of hot water and cook covered.
When the split peas are tender, add alicha kemem (optional), for additional flavor, and the remaining 1 1/2 tbs of finely chopped ginger, and 3
tbs of finely chopped garlic. Stir the sauce to make sure the split peas do not burn and add an additional pinch of turmeric. Reduce the heat and
let the sauce simmer with the lid covered for about 5 minutes.
Add 1 cup of hot water, salt to taste, increase the heat to high and let the sauce cook. When the foam collects at the center of the pan, add
a splash of olive oil, lower the heat and let the sauce simmer for two minutes. The split peas should be completely cooked and very soft.
Turn off the heat and let the sauce cool. 

The sauce can be left out over night, do not refrigerate the sauce while hot.

Serves: 6-8 people


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MESSER WOT

2 Red onions finely minced
2 tablespoon fresh garlic finely minced
1/2 cup olive oil
4 cups of water
1 teaspoon cardamom
1 teaspoon black pepper
1/2 cup Berbere
1 lbs of organic split lentils

 

Preparation:

Wash split lentils in hot water, until the water is clear, drain and soak the lentils for 30 minutes.
Chop the onions by hand into small even pieces and finely mince the garlic.


Directions

In a heavy enamel or iron stew pot, sweat the onions over moderate heat for about 5 minutes with the lid closed, until the onions are
translucent by adding hot water as needed. The onions sauce should be moist.
Add 1/3 cup of hot water and continue to cook the onions with the lid closed, making sure the onions do not change color or burn, cook
for another 5 minutes or until the water evaporates. Add another 1/3 cup of hot water and continue to cook.
Add 2 tbs of olive oil , to caramelize the onions over mid-high heat,  roast the onions until brown, without burning them for 2 minutes.
Add 1/3 cup of hot water, and cook for 2 minutes.
Add 1/2 cup of Berbere and continue to roast the berbere and the onions (if the sauce is too dry, add another 1 tbs of olive oil),
continue to brown for about 10 minutes. The roasting of the Berbere and onions is what gives the souce a deep brown color and strong flavor.
If the sauce dries up, continue to add hot water to keep it moist.
Add 2 cups of hot water, the minced garlic, 1 tsp cardamom, 1 tsp of black pepper, and continue to cook for 2 minutes.
Add 1/2 cup of olive oil and cook for 3 minutes.
Add 2 cups of the soaked lentils, stirring to make sure the lentils are mixed well with the sauce, cook for 3 minutes, or 
until the lentils come to a full boil, cook the lentils for another 20 minutes, stirring frequently. Reduce the heat to moderate and simmer.
(add this point you can add 1/3 cup of red wine, dark beer or hot water)
The liquid should cover the lentils completely.
Continue to cook until the lentils are soft. The sauce must be thick but not watery.
Add salt to taste and simmer for 2 minutes.

The sauce can be left out over night, do not refrigerate the sauce while hot.


Serves 6-8 people

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SEGA ALICHA

3 yellow onions finely minced
3 tablespoon fresh garlic finely minced
3 tablespoon fresh ginger root finely minced
1/4 olive oil
1/4 cup Niter Kibe or olive oil
4 cups of water
1/4 teaspoon of turmeric
1 teaspoon cardamom
1 teaspoon black pepper
1 fresh jalapeño sliced
2 lbs of beef

 

Preparation

Cut the beef in bite size pieces by hand, and rinse in hot water and drain.
chop the onions into even small pieces. Finely mince the garlic and ginger.



Directions

In a heavy enamel or iron stew pot, sweat the onions over moderate heat for about 5 minutes or until the onions begin to cook, with the lid covered.
Add 1/3 cup of hot water and continue to cook the onion with the lid closed for another 5 minutes, or until the water evaporates and the onions
are translucent.
Add another 1/3 cup of hot water and continue to cook for another 5 minutes. The onions should be moist and should not change color or burn.
Add 1 tbs of oil and cook for 2 minutes, add the 3 tbs of minced ginger and continue to cook for another two minutes before adding 3 tbs of minced garlic, 1/4 tsp of Turmeric, 1 tsp of cardamom, 1 tsp of black pepper.
Keep adding hot water, as needed, the sauce should have a soup like consistency, cook for another 5 minutes and add 1/4 cup of oil (or 1/4 cup of Niter Kibbe), and cook for 3 minutes.
Add the meat, small pieces at a time, mix to integrate well into the sauce, until all the meat is added and cook for 15 minutes uncovered, stirring frequently.
The sauce should be thick but not watery.
Add salt to taste and reduce the heat to moderate, and continue to cook for 2 minutes. If butter (Niter Kibbe)was not used,
add 1 tbs of butter (Niter Kibbe) for flavor and let simmer for 5 minutes. Add sliced Jalapeno (optional), salt to taste. 

Remove from heat and let cool for 15 minutes, serve with Injera.
Serves 6-8 people



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