A vegetarian dish from Ethiopia—There are various versions. Here is one we made the other night.
4-6 servings
- Potatoes-peeled and cut into chunks 6
- Carrots-peeled and cut--4
- Green beans, cut in half—1/2 pound
- Onion, chopped—2
- Garlic minced—2 cloves
- Gingerroot, peeled & minced—1 Tablespoon
- Chili pepper, minced—2-3 (I omitted this)
- Oil, butter, or niter kibbeh –3 tablespoons (I used niter kibbeh)
- cardamom—1/2 tsp
- salt and pepper to taste
1. Place potatoes, carrots, and green beans in a large saucepan, cover them with water and add 2 tsp salt. Bring to boil over medium heat, then simmer until veggies are done. Drain, reserve water, and set aside.
2. Place the onion, garlic, ginger, and chile pepper in a food processor or blender and puree until smooth.
3. Heat oil, butter or niter kibbeh in a large saucepan over med. heat. Add the onion puree and saute until the moisture evaporates and onions lose their rawness (6-8 minutes). Don’t let onions brown.
Our niter kibbeh
4. Add cooked veggies, cardamom, salt, pepper, and about 1/2 cup of reserved water. Stir well and simmer on low heat for 15-30 minutes. (mine didn’t take that long) I also added more of the niter kibbeh.
Serve hot or at room temp.
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