Ethiopian Recipes

Kebe
Kebe, or herbed butter, is prepared with red onion, chopped fresh garlic and ginger, and dried fenugreek, cumin, cardamom and turmeric. It is made in large quantities and stored for weeks, since it is the butter used in all Ethiopian dishes. It is made by heating butter over low heat, stirring and skimming foam from the top of the mixture as it cooks. Add blended onion, garlic, ginger and spices and continue simmering for about 15 minutes.

Doro Wat
Utensils:
Large bowl, Medium cooking pot
Ingredients:
1 whole chicken
6 cups of chopped red onions
1 cup of Berbere (paste made with red pepper, with a hint of cloves, allspice, fenugreek and nutmeg). This spice can be bought in an Ethiopia store or ordered online at various spice retailers.
2 cups of Kebe
¼ tsp. Cardamom
¼ tsp. Black pepper
¼ tsp. Garlic powder
¼ tsp. Ginger
salt to taste
½ red wine
4 cups water
6 hard boiled eggs
1 medium lemon or lime

Remove skin from chicken, cut into parts, and wash several times in water. Wash and cut lime into four pieces, add to a large bowl of clean water and soak chicken. In medium pan cook onions until golden brown. Add Kebe. Add red pepper (Berbere) and mix well. Add about ½ cup of water and stir. Add red wine. Add all spices and blend well. Add cleansed chicken pieces and cook for about 30-40 minutes. Add more water and stir gently so as not to separate meat from bone. Add salt and stir. When sauce begins to thicken, sprinkle with black pepper. Add hard boiled eggs to sauce and serve hot.

Kitfo
Kitfo is the Ethiopian equivalent of steak tartare.
Utensils:
Medium pan, Medium bowl
Ingredients:
2 lbs of pieces of Kobe beef, or beef certified for raw consumption
1 cup of Kebe
1 tbsp. hot red Serrano pepper
1 tbsp. Cardamom

Chop or grind beef (preferably by hand) into small pieces resembling ground beef. In a medium cooking pan, melt Kebe on low heat. Add spices and remove from heat. Add ground beef and Serrano pepper and mix well. Serve hot. You can alternatively sauté the meat for a few minutes in the pan of butter if you are not comfortable eating the meat raw.

Tibs
Utensil:
Large frying pan
Ingredients:
1 ½ lbs. Lamb, cut into cubes
½ cup Kebe
1 ½ cup onions (chopped)
1 c Jalapeno pepper
¼ tsp. black pepper
salt to taste

Cook onions without grease until they turn brownish red in color. Add Kebe and peppers. In the same frying pan add lamb and cook for 5-10 minutes. Add black pepper and salt to taste.

Miser Wat
Utensils:
Large cooking pan
Ingredients:
2 cups split lentils (dried)
6 cups water (boiled)
2 cups red onions (chopped)
1 ½ cups oil
1 tbsp. Ginger
1 tsp. Garlic
1 cup red pepper (Berbere)
¼ tsp. Coriander
salt

Chop onion, Rinse beans. Sauté onion w/ no fat. Add oil, garlic, ginger while stirring constantly. Stir and add a little water to keep it from drying out on the bottom of the pan. Add lentils. Slowly add water while stirring constantly. Add big amount of water, cover, let simmer for 10 minutes. Taste & add salt and coriander, serve.<o:p></o:p>