Lentil Sambusas, An Ethiopian Treat
Follow this recipe to make Lentil Sambusas, a savory dish of mashed plantains.
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Sautéed Spinach w/ Garlic & Ginger
Sautéed spinach is a take on Ethiopian Gomen Wat, with spinach instead of collard greens. Both because I prefer the taste and have more of them readily available! Feel free to substitute your leafy green of choice and adjust the seasonings to taste to make it your own. It's more about the spice blend and method of cooking than the exact lettuce.
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Berbere (Ethiopian Spice Mixture) - Simplified Version (Dry Ingredients Only)
Richly spiced, complex, and wonderfully flavourful - berbere is foundational in Ethiopian and Eritrean cooking for a good reason! This berbere requires only dry ingredients, as it bypasses the 'wet' (delez) step used to make traditional berbere. As is, the recipe makes approx 100 grams (3/4 cup). This can easily be scaled up.
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Doro Wat - Ethiopian Chicken and Egg Stew
The beloved Ethiopian stew doro wat combines chicken and eggs with onions, berbere, niter kibbeh (spiced clarified butter), and spices to deliver a distinctive, hearty, yet pleasantly affordable treat.
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Lentils w/ Calabaza Squash & Coconut Oil
This calabaza squash lentil recipe is a simplified take on Ethiopian Misir Wat with readily available ingredients that I actually have on hand. Misir Wat is an Ethiopian-style red lentil dish that ordinarily contains niter kibbeh, onions, tomatoes, and berbere. I am plum out of tomatoes, but do have the vast majority of spices that go into berbere and have seasoned this dish with calabaza squash, habaneros, garlic, turmeric, red onions, coconut oil, red lentils, cloves, coriander, cumin, fenugreek, salt, and pepper.
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Atakilt Wat, An Ethiopian Cabbage Dish
Follow this recipe to make Atakilt Wat, a simple, easy-to-make, and inexpensive healthy vegan dish bursting with flavor.
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BEST Hummus Recipe/Hack
This hummus hack only takes 5-10 minutes and it's classy enough to be served at a dinner party! Try it out this weekend!
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Berbere (Ethiopian Spice Mixture) - Simplified Version (Dry Ingredients Only)
Richly spiced, complex, and wonderfully flavourful - berbere is foundational in Ethiopian and Eritrean cooking for a good reason! This berbere requires only dry ingredients, as it bypasses the 'wet' (delez) step used to make traditional berbere. As is, the recipe makes approx 100 grams (3/4 cup). This can easily be scaled up.
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