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ethiopian cooking

  • b

Hi all,

So I love ethiopian food, but sadly live in an area where no decent e.f. exists. I'm interested in trying my hand at it. I'd love to hear about good recipes available online anyone has.

particularly interested in vegetarian dishes, a spicy red lentil one, injeera, and (ye)doro wat.

many thanks,
Ben

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  1. I'll be interested to see if anyone suggests how to go about making injera -- I once chatted up the staff at Ghenet in NYC about it, and they made it very clear that it was not something I should bother trying at home.

    1 Reply
    1. re: Rickie

      'tain't rocket science. Try the link below.

      Link: http://www.google.com/search?sourceid...

    2. I've made doro wat (as well as the niter kibe, which you'll need for the doro wat) using the following link. It was as good as any I've had at Ethiopian restaurants in DC or NY:

      http://www.whats4eats.com/4rec_ethiop...

      They also have a method of making injera using club soda and lemon juice. Would be curious to see how that turns out...

      1. Real injera (teff flour, sourdough process) can be a little daunting. I believe there's even two strains of teff, just to complicate things even further. I generally recommend that people buy their teff flour from their local restaurant as it will be the right color and will be fresher than the stuff that sits on the shelves for weeks on end in health food stores. Without a local restaurant nearby... I don't know what to tell you.

        The spiced butter/chili paste foundation is a piece of cake, but injera bread... like Rickie, I too would like to see someone successfully create it at home.

        If you're going to make faux injera with ingredients like wheat flour or baking powder, you might as well buy some pitas and eat those with your meal instead. If it isn't teff/isn't sourdough, it's not Ethiopian cuisine. The bread is the backbone of the whole shebang.

        1. Homemade injera is tricky - but (second-rate though the practice may be) Ethiopian food eats pretty good on white rice, or scooped up with triangles of pita or naan.

          1 Reply
          1. re: wayne keyser

            true, true...ive even served some with naan...here is the issue...the way injer is made works very well when we eat with our hands...and naan and roti dont work as well in absorbing the flavors...so just go to the ethi market and buy it...dont slack! hehe

          2. if you get into this, and are going to make the spiced butter, remember that it can be frozen so you won't have to go thru that time consuming process to make it the second time.

            Once you have some mitmita and berebere, you'll be in good shape. Definately buy shiro wat powder if you're into the vegetarian dishes -- yumm