Deniz and I had this dish at a restaurant once and were so impressed we learned to make it at home. The saucy chickpea crackers and the sauce give the dish a roasted meatiness that is not common in vegetarian dishes. It’s a great compliment to other Ethiopian dishes, especially those with tumeric, ginger and […]
Category: African
Living in Washington DC, we’re blessed with a plethora of Ethiopian grocery stores that we are happy to take full advantage of. =) There’s something so satisfying about being able to buy a fresh injera rather than havng to make it yourself. We always buy a pack when we cook Ethiopian, but then end up […]
Modified a recipe from Cooking with Imaye: Second Edition to make this delicious Ethiopian dish. It’s such a boldly fragrant and tasting dish, I just love it. It’s a great balance of sweet kabocha squash and bold ethnic spices. Great even as a side dish to another meal. Ingredients: 1 fresh kabocha squash, peeled, deseeded, […]
Doro Wat is the national dish of Ethiopia. It’s impossible to get a vegetarian version of it, so naturally Deniz and I had to vegetarianize the dish. We started with Marcus Samuelsson’s Doro Wett recipe, modified it for our vegetarian diet and taste, and simplified it for easier cooking. Below is our adapted version. It has a delicious earthy […]
Tikil Gomen is another must when ordering an Ethiopian Vegetarian Combo. It’s slightly sweet, and provides a nice vegetable texture that pairs well with the smoother yellow pea and red lentil stews. Below is a slightly modified version of a recipe we got from the Toronto Star to suit our tastes, including the addition the of bullion. Also, the dish […]
Kik Alicha is perfect balance for every Ethiopian Vegetarian combo. It’s slightly sweet and nuanced, unlike its bolder companions. And it’s not hot… helps to relieve the heat from other stews in the combo. Below is a slightly modified version of a recipe we got from the Toronto Star. It was dynamite, better than I remember this […]
Ethiopian food is my favorite cuisine, and mesir wat with injera bread is my favorite Ethiopian dish. I’ve tried multiple mesir wat recipes through the years, and finally found this recipe on Saveur that matches the delicious taste of my favorite Ethiopian dish. I modified it slightly, including a bullion cube for additional depth of […]
Deniz and I love Ethiopian food. Something about it, we just can’t help ourselves, we keep going back for more. Ethiopian food cannot be eaten without injera, so learning to make injera became a small goal of ours. It’s not easy to get the taste and texture right. And teff flour isn’t easy to find. […]
This is a simpler variation on Marcus Samuelson’s Chickpea-Eggplant Dip in Soul of a New Cuisine. It’s by far the best hummus I’ve ever had, so smooth, almost silky with that deep eggplant taste. Love love love it. Ingredients: 3 cans chickpeas, drained 1 carrot, sliced 1 large Spanish onion, chopped 2 t garlic, chopped […]
Deniz and I saw our tagine sitting on the shelf gathering dust this week and suddenly got a hankering for Moroccan food. Below is a modified fusion of recipes we found on BBC and Epicurous recipe for Vegetable Tagine and Harissa. It’s got that perfect balance of sweet, tangy, salty, and exotic Mediterranean spices. Tangine Ingredients: […]