Atkilt

Photo from and recipe slightly adapted from: Nom Nom Paleo

Ingredients:

2 Tbsp butter

2 Tbsp olive oil

1 medium onion, diced

1 small green cabbage, cored and cut into 1-inch cubes

4 medium carrots, cut into 1-inch rounds

3 tsp kosher salt, divided

1¾ lb white potatoes, cut into 1-inch cubes

2 tsp ground turmeric

1 tsp ground cumin

1 tsp freshly ground black pepper

Directions:

1. Heat butter and oil in large saucepan over med-high heat.

Add onions, cabbage, carrot, and 2 tsp salt; stir, then cover and let cook 10 mins.

2. After 10 mins, add potatoes, remaining 1 tsp salt, tumeric, cumin and pepper.

Stir, cover, decrease heat to med-low and cook additional 30 mins, 

or until all veggies are fork-tender.

Kik Alicha

Photo from and recipe slightly adapted from: The Taste Space

Ingredients:

1 or 2 large red onions, finely chopped

1 Tbsp oil

6 garlic cloves, minced

1 tsp fresh ginger, minced

2.5 cups water

1/2 tsp turmeric

3/4 tsp salt

freshly ground pepper, to taste

1/2 green chili, deseeded and minced (optional)

1 cup yellow split peas, soaked overnight and rinsed

Directions:

1. In large saucepan over med-low heat, heat oil and cook onions, stirring occasionally, until they begin to soften.

2. Add garlic and ginger and saute until fragrant, about 1 minute. 

Add water, turmeric, salt, pepper, and the optional chile. Cover and bring to a boil.

3. Add split peas, return to boil and partially cover; reduce heat and maintain simmer until the peas have softened, around 45-60 minutes. Watch to see if you need to add more water. 

Mash peas if you desire. Serve warm.

Ethiopian Sambusa

Photo from and recipe slightly adapted from: All Recipes

Ingredients:

1 lb ground beef

1 Tbsp berbere seasoning

2 Tbsp water

1 pkg spring roll wrappers

flour, as needed

water, as needed

oil, for frying

Directions:

1. Brown ground beef over medium heat. Drain grease.

Sprinkle with berbere seasoning and approx 2 Tbsp water. Stir; set aside.

2. Mix flour and water together to create a paste. 

3. Cut one spring roll wrapper in half so you have a semi-circle. 

Following package directions, soak a few seconds in warm water so wrapper is pliable.

Fold into cone shape, fill with approx 1 Tbsp meat filling, then seal. 

Coat with flour paste and set aside. Repeat until wraps or filling are used up.

4. Heat oil to approx 365 degrees in heavy pot. Fry a few sambusa at a time until golden brown.

Remove from oil to plate covered with paper towels.

Note: This recipe is a very basic Ethiopian berbere filling. 

You can be very versatile with your meat and seasonings.

Cheater Injera

Photo from and recipe slightly adapted from: Cooking Channel

Ingredients:

1 1/2 cups all-purpose flour

1/2 cup teff flour

2 tsp baking powder

1/2 tsp fine salt

2 3/4 cups club soda or tonic water

3 Tbsp white vinegar

Nonstick spray, for greasing

Directions:

1. Whisk all-purpose flour, teff flour, baking powder and salt together in bowl. 

Pour club soda into a measuring cup and add vinegar. 

Pour the liquid into bowl and whisk vigorously until batter is smooth. 

Let sit for 10 minutes. 

2. Heat 10-inch nonstick skillet over medium heat. 

Spray the skillet with a thin coating of nonstick spray. 

Make injera the way you make a crepe: Remove skillet from heat, pour about 1/3 cup of batter 

into hot pan and quickly swirl pan so that batter covers entire surface. 

Place the pan back on heat, cover with lid and cook until edges start pulling from the pan 

and top is shiny and slightly dry, 90 seconds to 2 minutes. 

Roll injera from pan with spatula and transfer to plate - or - 

transfer to baking sheet in oven at lowest temperature to keep warm.

Serve warm or cool, depending on your preference.

Red Lentil and Sweet Potato Curry & Socca

Recipe and Photo from: Food Fitness Fresh Air

Ingredients for Curry:

2 Tbsp. olive oil

1 lg. sweet potatoes, diced

1 onion, chopped

2 Tbsp. ginger, minced

3 cloves garlic, minced

1 1/2 cups lentils

1 (28 oz.) can tomatoes

3 cups water

1 1/2 tsp cinnamon

1/4 tsp. cloves

1 tsp. coriander

2 tsp. paprika

1 tsp. smoked paprika

1 tsp. salt, plus to taste

2 cups spinach

1/2 cup cilantro, chopped

Directions for Curry:

1. Heat olive oil over medium high. Add sweet potato and onion and saute for 6 minutes. 

Stir in ginger and garlic, and saute another 1-2 minutes, until fragrant. 

Add lentils, tomatoes, water, spices and salt.

3. Cook for 35-45 minutes over medium-low heat, stirring occasionally, 

until lentils are soft and mixture begins to thicken. 

Stir in spinach, and let cook for another 3-5 minutes, until spinach is wilted.

Ingredients for Socca:1 cup garbanzo bean flour

1 cup water

 tsp. + scant 1/2 tsp. salt

1 1/2 Tbsp. olive oil

Directions for Socca: 

1. Preheat oven to 400F. Combine all ingredients in a bowl, and set aside for at least 5 minutes. 

While waiting, heat large cast iron skillet in oven for 5 minutes. Remove, and lightly coat with oil.

 Pour in socca batter and gently spread to distribute evenly.

2. Bake 10-15 minutes, or until top begins to brown, and dough is cooked through. 

Remove from pan, and cut into triangles. Repeat if making a double batch. 

Serve with lentils, and top with cilantro.

Berbere Spice

Photo and Recipe by: Marcus Samuelsson

Ingredients:

2 tsp. coriander seeds

1 tsp. fenugreek seeds

1⁄2 tsp. black peppercorns

1⁄4 tsp. whole allspice

6 white cardamom pods

4 whole cloves

1⁄2 cup dried onion flakes

5 dried chiles de árbol, stemmed, seeded, broken into small pieces

3 Tbsp. paprika

2 tsp. kosher salt

1⁄2 tsp. ground nutmeg

1⁄2 tsp. ground ginger

1⁄2 tsp. ground cinnamon

Directions:

1. In a small skillet, combine coriander seeds, fenugreek seeds, 

black peppercorns, allspice, cardamom pods, and cloves. 

Toast spices over medium heat, swirling skillet constantly, until fragrant, about 4 mins.

2. Let cool slightly; transfer to a spice grinder along with onion flakes and grind until fine. 

Add chilies, and grind with the other spices until fine.

3. Transfer the mixture to a bowl and stir in paprika, salt, nutmeg, ginger, and cinnamon. 

Store in an airtight container for up to 6 months.