6 Ethiopian Dishes (Garlic-Free & Onion-Free & Pepper-Free)
RECIPE: (1) Ethiopian Collard Greens (Ye’abesha Gomen) (Garlic & Onion-free)
Servings 6| Prep Time 30 minutes | Total Time 1 hour
INGREDIENTS
1 bunch collard greens (cut into small strips 1 “ long,“ 1/2” wide pieces, washed, drained)
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3 T. niterkibbeh [Ethiopian herb infused clarified butter (made with 1 lb. of butter and 2 T of Niter Kibbeh spice)]
2 T. canola oil
1 T minced ginger
1 1/2 tsp. smoked paprika
Pinch of ground cardamon
3/4 tsp. cumin
1/2 tsp. coriander
1 T fresh lemon juice
1/8 tsp black nigella seeds
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1/2 cup water (plus 1 Tbsp. near end of simmering)
DIRECTIONS
1. Add clarified ethiopian butter & oil to large pot, along with all of the spices. Heat the pot and sautee the ginger for 3 minutes.
2. Add all of the cut up collard greens and stir.
3. Keep heat at medium, to medium-high. Add the water and continue stirring frequently.
4. After 20-25 minutes, add an additional 1 Tablespoon of water at a time, if needed to avoid collard greens sticking to bottom of pot.
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RECIPE: (2) Ethiopian Beet & Potatoes (Key Sir Alicha) (Garlic & Onion-free)
Servings 8| Prep Time45 minutes | Total Time 1 1/2 hours
INGREDIENTS
2 bunches of beets (total of 6-8 beets) - washed, peeled, cut into 1-2” bite size pieces.
6 potatoes - washed, peeled, cut into 1-2” bite size pieces.
1/4 cup canola oil
4 T fresh lemon juice
2 T mustard
1/2 teaspoon ground mustard seeds
1 1/2 tsp. salt
1/4 tsp fenugreek powder
DIRECTIONS
1. Heat the oil on medium high heat and add the lemon juice, mustard, salt, fenugreek powder, and mustard seeds.
2. Add the beets and cook on medium high for approximately 5-7 minutes, stirring frequently.
3. Add the cut up potatoes and stir. Cook for 5 mimutes. Cover.
4. Add 1/4 cup water and cook, uncovered, for approximately 20 minutes until the potatoes and beets are tender.
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RECIPE: (3) Cabbage, Potato, & Carrots (Atakilt Wat) (Garlic & Onion-free)
Servings | Prep Time | Total Time
INGREDIENTS
1/3 cup canola oil
4 yukon potatoes, peeled and cut into 1-2” pieces
2 T fresh minced/pureed ginger root
2 tsp. tumeric
pinch of ground cloves
1 tsp cumin
1/2 tsp. dried basil
1 tsp salt; additional salt to taste.
1 cup water
1 head of green cabbage, chopped
4 large carrots, peeled, cut into medium thin length wise - 2” pieces.
DIRECTIONS
1. In a large pot, over medium high heat, heat the oil with the ginger, tumeric, and salt. Stir for 3 minutes, then add the carrot strip pieces. Cook for 3 minutes.
2. Add the potatoes and cook for 5 minutes, stirring frequently.
3. Add the water and the cabbage and stir for approximately 2 minutes; cover, and cook for 5 minutes, stirring occasioning.
4. Add more water, if necessary, but continue to cook all of the vegetables for 10-15 minutes on medium low, until the vegetables are soft, but the potatoes are still intact.
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RECIPE: (4) Berbere Red Lentils (Misr Wat) (Garlic & Onion-free)
RECIPE
Servings 8| Prep Time 45 minutes| Total Time 1 hour
INGREDIENTS
12 oz. red lentils (approximately 2+ cups), rinsed and strained.
1/2 cup olive oil
3 T Berbere spice
4 T tomato paste
1 3/4 tsp salt
3 T fresh minced ginger
6 c. water.
DIRECTIONS
1. In a medium sized pot, over medium heat, add the oil, spices, and ginger. Cook for 2 minutes.
2. Add the red lentils and the tomato paste and stir to combine.
3. Add the 6 cups of water.
4. Stirring regularly, simmer for approximately 30 minutes on medium heat, adding an additional 1 T of water at a time if the lentils are too thick.
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RECIPE: (5) Tumeric Yellow Split Peas (Yekik Alicah) (Garlic & Onion-free)
Servings 8| Prep Time 5 minutes | Total Time 45 minutes
INGREDIENTS
12 oz. yellow split peas, washed, boiled for 5 minutes, then drained
1/2 cup canola oil
3 T fresh minced ginger
1 1/2 tsp. salt
2 tsp. tumeric
5 cups water.
DIRECTIONS
1. Heat the canola oil on medium high and add the ginger, tumeric, and salt. Cook for 3 minutes.
2. Add the drained yellow split peas and stir.
3. Add the 5 cups of water and cook on medium high heat for 30 minutes until thickened. Additional water can be added if the split peas are too thick.
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RECIPE: (6) Fasiola (Ethiopian String Beans & Carrots) (Garlic & Onion-free)
RECIPE
Servings 8| Prep Time 30| Total Time 1 hour
INGREDIENTS
1/4 cup niter kibbeh [Ethiopian herb infused clarified butter (made with 1 lb. of butter and 2 T of Niter Kibbeh spice)]
2 T canola oil
1 pound of green beans, washed with trimmed ends.
4 carrots, washed peeled, and quartered length wise and cut into 2” pieces - like the shape of green beans.
2 T fresh minced ginger
1 tsp salt
4 T tomato paste
1 tsp. tumeric
2 Tbsp. water
DIRECTIONS
1. Heat the niter kibbeh over medium heat, along with the ginger, tomato paste, and salt.
2. Add the carrots and the 2 Tbsp. of water and cook for 5 mintues.
3. Add the green beans and cook for approximately 15-20 minutes, covering occasionally to further cook the vegetables.
