Tibs – Ethiopian Stir-Fried Red Meat
Makes: about a quart?
Time: 10 minutes
- 1 large red onion (sliced thin)
- 1/4 cup niter kebbeh (spiced butter) or ghee
- 2 lbs beef (or lamb or venison) (cut into bite-sized pieces)
- 2 tablespoons berbere
- 1 tsp ground fenugreek
- 1/2 tsp cardamom (optional)
- 1/2 tsp ground ginger
- 1/4 tsp cumin
- 1/4 tsp ground clove
- 1 tsp black pepper
- 3 – 4 garlic cloves (sliced thinly)
- 2 cups tomatoes (whole, peeled, broken into bits)
- 1 to 5 green chiles (jalapenos or serranos will do fine)
- 1/2 cup red wine
- Get the saute pan or wok very hot.
- Stir-fry the onions without the butter/ghee for a few minutes, until they char just a little on the outside.
- Add the spiced butter and the venison. Stir-fry hot and fast until the outside of the meat is brown but the inside of the meat is still very rare. You need to do this on as hot a burner as you have. Do it in two batches unless you have a very large wok or pan.
- The moment the meat has browned, add it all back into the pan along with the spices, garlic and chiles. Stir-fry another 30 seconds
- Add the tomatoes and the wine. Toss to combine and let this cook for a minute or two.
- Serve at once with injera.
This is the last of the recipes I’m copying from my spouse. As usual, I can’t vouch for the original source or authenticity; however, I will say that most of the beef tibs I’ve had in Ethiopian restaurants have been more slow-cooked than this is. If I find a good recipe for that style, I’ll post it later.
The amount of chile pepper to add is up to you, so experiment with spice level.
Makes: a lot
Time: about an hour
- 3 lb skinless dark meat chicken pieces
- 8 oz butter
- 3 lb onions (peeled and finely chopped)
- 6 garlic cloves (chopped and mashed)
- 3 Tbsp berbere
- 9 oz tomato puree (diced tomatoes will work fine)
- 2 tsp sugar
- 2 tsp salt
- 1/2 tsp turmeric
- Make a few cuts in each chicken piece, to allow the sauce to penetrate the chicken flesh.
- In a large pot, melt the butter and saute the chopped onions and garlic over medium heat, about 10 minutes.
- Add the 3 tablespoons Berbere spice mixture, stir through, and then add the tomato puree, sugar and salt.
- Simmer this over low heat for about 10 minutes.
- Add the chicken pieces and stir well so each piece is covered with the sauce.
- Add enough water to get a sauce consistency as for thick soup.
- Simmer for 30 minutes, stirring occasionally.
- Add the peeled, hard-boiled eggs (whole).
- Cover the pot, and let cook over low heat until chicken is tender. The oil tends to rise to the top when the dish is ready.
- Traditionally, the dish will be cooled down somewhat before serving.
- Sik Sik Wat – substitute cubed stewing beef for chicken.
- Zucchini Wat – substitute zucchini halved and quartered, reduce time to cook only until zucchini is soft through.
Obligatory notice about lack of info about authenticity or source because my spouse collected this recipe.
Doro wat is often spicy but adjust to your taste. My spouse defaults to chicken breast a lot, but this is fine with any part of the chicken. You can go boneless or bone in because at the end the meat should be easily pulled off the bone.
The standard recipe includes hard-boiled eggs, but I almost always leave them off because I don’t like hard-boiled eggs.
Misr Wat – Ethiopian Red Lentils
Makes: about 3 cups
Time: 30-45 minutes
- 1 cup red lentils (rinsed)
- 4 Tbsp olive oil
- 1 medium red onion (diced)
- 4 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 2 Tbsp berbere
- 1/2 tsp kosher salt
- 2 cups water
- 1 lime (juiced)
- 2 Tbsp cilantro (chopped) (optional)
- Bring a pot of water to a boil. Add the lentils and cook according to the package directions, though leave them a little al dente, as they will simmer in a spiced liquid a little later in the recipe. About 5 – 10 minutes, depending on the size of the lentils.
- Drain the lentils and set aside.
- In a large saute pan, warm the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and ginger, cook for 2 minutes.
- Stir in the berbere to form a paste.
- Add the lentils, half teaspoon of salt, and water. Bring to a simmer for 10 – 15 minutes, until most of the water has evaporated and the mixture has thickened into a stew-like consistency.
- Finish with fresh lime juice.
- Garnish with cilantro (if desired) and serve immediately.
As with most of these Ethiopian recipes, authenticity and source are unknown because I’m borrowing this from my spouse’s stack of papers with recipes.
Fasolia – Green Beans and Carrots
Makes: about a quart
Time: 60-75 minutes
- 3 Tbsp olive, coconut, or palm oil or ghee
- 1 cup red onion (chopped)
- 3 cloves garlic (minced)
- 2 tsp ginger (minced)
- 1 tsp ground turmeric
- 3 cup green beans (trimmed and cut in bite-size pieces)
- 2 cup carrot sticks (bite-size pieces)
- 1 cup water
- 2 Tbsp tomato paste
- Salt to taste
- Prep ingredients as mentioned in ingredient list.
- Heat the oil in a 4-quart saucepan over medium high heat.
- Add the onions, garlic, and ginger; cook, stirring, until softened.
- Add the turmeric and stir until absorbed.
- Add the green beans and carrot and saute until softened.
- Add the water and tomato paste, stir until combined.
- Bring to a boil.
- Reduce heat and simmer, uncovered, for 45 minutes or longer until the vegetables are very soft and most of the liquid has evaporated, stirring occasionally. Add extra water if necessary to keep it going.
As with most of the Ethiopian recipes, I cannot provide sources nor comment on the authenticity of this recipe, as I’m lifting it from my spouse. I mean, the Internet is out there if you want to go search for it yourself. Obviously, since I’m copying and pasting (with permission) here, I don’t care. And anyway, it’s delicious and nutritious and will dye everything yellow from turmeric.
Ethiopian flatbread recipe, lazy as hell
As with most Ethiopian recipes in this junk drawer, this comes from my spouse, who probably got it from Search Engine Recipes. However, I can tell you that this is not authentic. An authentic recipe would likely be 100% teff flour, and involves letting it ferment for a day or so to achieve the bubbles. So, this is a lazy way to cheat and get something that tastes good.
Teff flour is an Ethiopian thing, ground from teff grains! While that sounds like it would be difficult to obtain, you may be able to find it at a good general grocery store, from Bob’s Red Mill.
Note: while teff is gluten-free, this recipe as written uses wheat flour and thus contains gluten. Please feel free to experiment with 100% teff or teff + another gluten-free flour.
Injera – Ethiopian Flat Bread
This is not the “right” way, but it produces something that tastes close enough in a short period of time.
- 1.5 cup all-purpose flour
- 0.5 cup teff or whole wheat flour.
- 1 Tbl baking powder
- 0.5 tsp salt
- 2-2.5 cup club soda (16 – 20 oz)
- A bit of lemon juice
- Mix all the ingredients until you get a thin batter, like crepe batter. A wire whisk is likely the best tool here.
- Cook like a very large crepe, but only cook on one side. They should be about 2mm thick
Ethiopian chickpeas and carrots side dish
Makes: about a quart worth
Takes: about an hour
- 14 oz chickpeas (drained and rinsed)
- 1 yellow onion (small, diced)
- 3 carrots (small-medium, chopped into 1/4 – 1/2 inch pieces)
- 2 cups vegetable stock
- 2 cups spinach leaves (roughly chopped)
- 1 tsp Berbere
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika (regular paprika will work too)
- 1/2 tsp ground turmeric
- 1/2 tsp salt (or to taste)
- 1 Tbsp olive oil
- In a large saucepan or a wok, heat 1 tablespoon of olive oil and add the diced onions. Stir for 2 minutes
- Add all the spices and saute the onion in the spices for about 5 minutes over medium heat. If it starts to smoke, lower the heat.
- Add the chickpeas, chopped carrots, vegetable stock, and salt. Stir well, bring to a boil.
- Lower the heat and let it simmer uncovered for 30-35 minutes, or until the carrots are fully cooked and there is only a little bit of the liquid left.
- Remove from heat and stir in the chopped spinach until it is wilted
Again, this recipe is lifted from my spouse and thus no source or knowledge of authenticity.
As with most Ethiopian food, it is meant to be served over injera.
I recommend making the carrot pieces a little bigger than the chickpea, but still bite size.
Spice blend crucial for Ethiopian cuisine
This recipe is lifted from my spouse. I have no idea where my spouse sourced it and so I can’t speak to its authenticity.
Berbere is the staple spice mix necessary for Ethiopian cuisine. You can probably get everything but the fenugreek at a regular grocery.
You can possibly find this blend at a good spice shop (like Penzey’s) or a good ethnic store.
This recipe makes about enough for one meal if you make all the stuff.
Makes about 1 cup spice mix
- 1/2 cup ground dried chiles
(New Mexico or whatever you can get or even standard chili powder in a pinch)
- 1/4 cup paprika
- 2 tsp salt
- 1 tsp ground ginger
- 1 tsp onion powder
- 1 tsp fenugreek
- 1/2 tsp ground cardamom
- 1/2 tsp ground coriander
- 1/4 tsp ground nutmeg
- 1/4 tsp garlic powder
- 1/8 tsp ground cloves
- 1/8 tsp ground cinnamon
- 1/8 tsp ground allspice
- Grind fenugreek seeds.
- Mix with remaining spices. Store in airtight container.