Path: swen.emba.uvm.edu!banzai!news-out.internetmci.com!newsfeed.internetmci.com!in1.uu.net!198.59.162.1!news.rt66.com!news.rt66.com!not-for-mail From: "Kim" Newsgroups: rec.food.recipes Subject: COLLECTION (3) Ethiopian Followup-To: rec.food.cooking Date: 16 May 1997 05:42:58 -0600 Organization: paradise.net Lines: 125 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <199705130422.AAA26728@nemesis.cyberdrive.net> Reply-To: "Kim" NNTP-Posting-Host: mack.rt66.com From: "Jyoti X Ananthanarayanan;951;temp6;" Had just been to an etiopian restaurant for the first time, was wondering if someone could send in VEGETARIAN RECIPES" for this kind of food, it would be great. Here are a few recipes you might like. I don't know about the directions for the injera (sitting at room temperature) I send 'em as I get 'em. I might be inclined to let it set overnight - a personal opinion. As for the lentil recipe you can use green/brown lentils if you can't find red (usually in Indian/middle eastern markets) but you may have to cook them longer. There are also a lot of African recipes (and more) at this web site: http://soar.berkeley.edu/recipes/ Enjoy - Kim MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Injera (Ethiopian Flat Bread) Categories: Vegetarian, Ethiopian Yield: 1 Servings 1 3/4 c Flour 1/2 c Self-rising flour 1/4 c Whole wheat Flour 1 pk Dry yeast 2 1/2 c Water; warm 1/2 ts Baking soda 1/2 ts Salt Combine the flours and yeast in a ceramic or glass bowl. Add the warm water and mix into a fairly thin, smooth batter. Let the mixture sit for three full days at room temperature. Stir the mixture once a day. It will bubble and rise. When you are ready to make the injera, add the baking soda and salt and let the batter sit for 10-15 minutes. Heat a small, nonstick 9-inch skillet. When a drop of water bounces on the pan's surface, take about 1/3 cup of the batter and pour it in the skillet quickly, all at once. Swirl the pan so that the entire bottom is evenly coated, then return to heat. The injera is cooked only on one side and the bottom should not brown. When the moisture has evaporated and lots of "eyes" appear on the surface, remove the injera. Let each injera cool and then stack them as you go along. If the first injera is undercooked, try using less of the mixture, perhaps 1/4 cup, and maybe cook it a bit longer. Be sure not to overcook it. Injera should be soft and pliable so that it can be rolled or folded, like a crepe. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: African Vegetable Stew Categories: Soups, Main dish, Vegetables Yield: 4 Servings 1 Onion (very large), -chopped 1 Swiss chard bunch 1 cn Garbanzo beans -(known also as chick -peas, ceci, etc.) 1/2 c Raisins 1/2 c Rice, raw 2 Yams Several fresh tomatoes -(or large can) 1 Garlic clove -(or more to taste) Salt and pepper, -to taste Tabasco sauce, -to taste Fry onion, garlic and white stems of chard until barely limp. Add chopped greens and fry a bit. Either peel the yams or scrub them well with a vegetable brush, then slice them into thick slices. Add garbanzos, raisins, yams, tomatoes, salt and pepper. Cook a couple of minutes. Make a well in the center of the mixture in the pot. Put the rice in the well and pat it down until it's wet. Cover and cook until rice is done, about 25 minutes. Add Tabasco sauce to taste. NOTES: A spicy vegetable stew -- I got this recipe from my mom, who got it from a friend. It's very easy to make. I find that the flavors of the vegetables don't stand out unless you put in a lot of Tabasco. But then, I've got a cast-iron tongue. You should add enough to make the stew seem spicy to you. Jeff Lichtman MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Amhari Mesir Wat - Ethiopian Lentil Bowl Categories: Vegetarian, Beans, Side dishes Yield: 8 Servings 1/2 c Red lentils 2 lg Onions 1/2 c Oil 3 tb Tomato paste 1/2 ts Paprika; sweet or hot 1 Garlic 1/2 ts Ground ginger 1/4 ts Black pepper 1 ts Salt 3 c Water Recipe by: Gad S. Sheaffer (gss@iil.intel.com) This recipe is common to the Ethiopian Jews (Phalashi). My understanding is that these are NOT unique to them. Sort the lentils and soak in tap water for 30 minutes. Rinse in running water and drain. Peel and finely chop the onions. peel and mash the garlic.Heat the oil in large pan and saute the onion until golden. Add tomato paste and paprika and mix. Add half the water and the garlic,ginger pepper and salt. Stir well and then add the rest of the water, stir again, cover and bring to boil. When the water boil, add the lentils ,lower the flame and cook 20-30 minutes, until the lentils soften. Serve hot. MMMMM ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.