Makes 4 servings
Ingredients
800 grams of swiss chard
800 grams of swiss chard
1 onions
1 garlic clove
20 grams of sunflower oil
1 hot chili pepper
1 teaspoon of salt
1/2 teaspoon of black pepper
Directions
1. Rinse the chard, remove the outer damaged leaves and stems. Chop it into small pieces.
2. Finely slice the onion and let saute slightly in some vegetable oil on a medium heat. Add in the garlic and let brown.
3. Cook the chard in the pan, covered with a lid, for 10 to 15 minutes.
4. Fold in the chili pepper quartered and season with salt and pepper. Let cook for a couple of minutes before serving.
Directions
1. Rinse the chard, remove the outer damaged leaves and stems. Chop it into small pieces.
2. Finely slice the onion and let saute slightly in some vegetable oil on a medium heat. Add in the garlic and let brown.
3. Cook the chard in the pan, covered with a lid, for 10 to 15 minutes.
4. Fold in the chili pepper quartered and season with salt and pepper. Let cook for a couple of minutes before serving.
Source: World Recipes, Expo 2015, by FEEDANDSHARE, http://worldrecipes.expo2015.org/en/recipe-hamli_11918.html
Ingredients
2 lb ground beef (or mushrooms)
1 14 oz can of diced tomatoes in juice, not drained
3 scallions, minced
4 garlic cloves, crushed
4 tablespoons berbere (recipe below)
1 bunch cilantro
5 tablespoons oil
Salt
Directions
1 14 oz can of diced tomatoes in juice, not drained
3 scallions, minced
4 garlic cloves, crushed
4 tablespoons berbere (recipe below)
1 bunch cilantro
5 tablespoons oil
Salt
Directions
In a pan, roast on low heat for 2 minutes the cardamom, coriander, ginger, fenugreek, nutmeg, cloves, cinnamon and spices 4.
Allow to cool, stirring the mixture occasionally.
Add garlic, onion, half the salt and 2 tablespoons of water. Mix everything. Set aside.
In the pan, put chili pepper, white pepper, paprika, allspice and remaining salt.
Toast on low heat for 1 minute. Pour the remaining water gradually, stirring constantly.
Add the spice mixture, stir thoroughly and cook over very low heat for 15 minutes.
Source: 196 Flavors, by Vera Abitbol, http://www.196flavors.com/2013/12/29/eritrea-zigni-and-injera/
Beef Stew
Makes 8 servings
Ingredients
3 medium red onions
1⁄2 cup spiced butter (also know as tesmi or kbe)
1⁄4 cup chili paste (also know as d'lk, a hot chili mixed with water, oil and spices)
1 cup canned crushed tomatoes
2 lbs beef (preferably a beef brisket or any cut of your favorite beef)
water
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| Vegetarian (mushrooms) |
Makes 8 servings
Ingredients
3 medium red onions
1⁄2 cup spiced butter (also know as tesmi or kbe)
1⁄4 cup chili paste (also know as d'lk, a hot chili mixed with water, oil and spices)
1 cup canned crushed tomatoes
2 lbs beef (preferably a beef brisket or any cut of your favorite beef)
water
Chop onions into small fine pieces.
Heat a shallow deep pan, about 3 to 4 inches deep.
Add half of the spiced butter.
Once butter is melted add the chopped onions and cook it until the onion is caramelized.
Be sure not to burn the onions, keep stirring!
Add the chili paste to the cooked onions.
Mix it well by adding a drop of water at a time as needed.
Cook for about 15 minutes by adding a drop of water as you stir to stop it from drying.
Add tomatoes and cook for about 30 minutes more stirring it often and adding a drop of water as needed to prevent it from drying out.
Cut beef into small bite sizes, about ½ inch cubes.
Add beef to the cooking paste and cook covered for about 20 minutes or until it is cooked fully.
Add the remainder of the spiced butter and mix well.
Let cook of about 5 more minutes.
Depending on your personal desire, you may add more water to bring it to the consistency you like.
Source: Food.com, by Mahteme, http://www.food.com/recipe/eritrean-ethiopian-beef-stew-tsebhi-sga-or-key-wet-106194
Shiro
Ingredients
20-50g hacked red onions
2-3 tbs of sunflower oil or t'esmi
1-2 smashed tomatoes
0.5-1 liter water
4-6 tbs of shiro flour
1-2 tsp salt
1-2 pieces of smashed garlic
1/2 - 2 pieces of green chili (cut into small pieces or simply cut in two or three pieces)
Directions
Fry onions and oi/t'esmi 2-5 minutes on moderate heat.
Add tomato and continue to fry for an additional 2-4 minutes.
Add water and bring to boil.
Add shiro powder in small amounts. Mix well and cook 3-5 minutes.
Add chopped garlic, green chili, and salt. Cook covers 25-45 minutes.
Source: Eritrea (Nation in Focus) by Mussie Tesfagiorgis.
Tum’tumo (Lentils in Savory Sauce)
Yield: 4 servings
Ingredients
2 cups dried lentils
1 onion, finely chopped
¼ cup oil
1 teaspoon salt
¼ teaspoon berbere
1 tomato, chopped
1 tablespoon tomato paste
2 cloves garlic, minced
Directions
1. Put the lentils in a large pot with 6 cups of water. Bring the water to a boil, then reduce the heat. Cover the pot partially and allow it to simmer for about 15 minuts, until the lentils are soft. Set the lentils aside.
2. Sauté the onion in the oil in a large pot until the onion is soft and golden.
3. Add the salt, berbere, tomato, tomato paste, and ½ cup of water. Mix well and cook for 1 minute.
4. Add the garlic and lentils. Stir and bring to a boil.
5. Serve in bowls and eat with bread or injera.
Ingredients
2 cups dried lentils
1 onion, finely chopped
¼ cup oil
1 teaspoon salt
¼ teaspoon berbere
1 tomato, chopped
1 tablespoon tomato paste
2 cloves garlic, minced
Directions
1. Put the lentils in a large pot with 6 cups of water. Bring the water to a boil, then reduce the heat. Cover the pot partially and allow it to simmer for about 15 minuts, until the lentils are soft. Set the lentils aside.
2. Sauté the onion in the oil in a large pot until the onion is soft and golden.
3. Add the salt, berbere, tomato, tomato paste, and ½ cup of water. Mix well and cook for 1 minute.
4. Add the garlic and lentils. Stir and bring to a boil.
5. Serve in bowls and eat with bread or injera.
Source: Casey Family Recipes, http://caseyfamilyrecipes.blogspot.com/2011/12/tumtumo-lentils-in-savory-sauce.html
Kitcha
Makes 3 flatbreads
Ingredients
1 Cup Whole Wheat Flour
1 tbsp Olive Oil
1/3 Cup water
1 tbsp Olive Oil
1/3 Cup water
Directions
Mix thoroughly. Divide to three and cook on lightly oiled griddle. Turn once after it is lightly browned.
Source: Spark Recipes, by TEAMRAT, https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1937411
Hembesha
Makes 6-8 servings
Ingredients
1 1/2 cups all-purpose flour1/2 cup whole wheat flour
2 tsp instant dry yeast
1 tsp ground fenugreek
1 tsp ground coriander
1 tsp ground cardamom
1 tsp salt
1-2 cloves garlic, crushed
1 Tbsp vegetable oil
1/2 cup warm water (start with a little less)
1 large egg
additional vegetable oil, for cooking
Directions
1. Knead all ingredients together until smooth.
2. Cover and let rise in a warm spot for 45 minutes- 1 hour or until doubled in size.
3. Roll out thinly to fill an oiled, 12-inch oven-safe pan or skillet - about 1/3" thick.
4. Immediately cut with a ravioli wheel.
5. Let rise 30-45 minutes - until puffed and doubled in size.
6. Preheat the oven to 350F.
7. Brush with oil and and bake 15-20 minutes.
2. Cover and let rise in a warm spot for 45 minutes- 1 hour or until doubled in size.
3. Roll out thinly to fill an oiled, 12-inch oven-safe pan or skillet - about 1/3" thick.
4. Immediately cut with a ravioli wheel.
5. Let rise 30-45 minutes - until puffed and doubled in size.
6. Preheat the oven to 350F.
7. Brush with oil and and bake 15-20 minutes.
Source: Global Table Adventure, by Sasha Martin, http://globaltableadventure.com/recipe/eritrean-spiced-bread-hembesha-2/
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