Search results
Results from the WOW.Com Content Network
This is a list of Ethiopian and Eritrean dishes and foods. Ethiopian and Eritrean cuisines characteristically consists of vegetable and often very spicy meat dishes, usually in the form of wat (also w'et , wot or tsebhi ), a thick stew, served atop injera , a large sourdough flatbread , [ 1 ] which is about 50 centimeters (20 inches) in ...
Simmer over low heat until the meat is well cooked, approximately 30-45 minutes, depending on the size of the chicken pieces (or until juices run clear when you cut between the leg and the thigh).
Ethiopian cuisine (Amharic: የኢትዮጵያ ምግብ "Ye-Ītyōṗṗyā məgəb") characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat, a thick stew, served on top of injera (Amharic: እንጀራ), a large sourdough flatbread, [1] which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. [1]
A Jewish version of doro wat is eaten by the Beta Israel (Ethiopian Jews) called "sanbat wat" (Sabbath wat). Sanbat wat is a traditional Shabbat dish. In order to avoid mixing of meat and dairy, vegetable oil can be used as a pareve substitute in lieu of ghee. Yeqimem zeyet, a form of niter kibbeh made from vegetable oil, can also be used. [4]
Khapse Laping Chicken momo with curry Thenthuk. Chebureki – a deep-fried turnover with a filling of ground or minced meat and onions; Cheser mog – rice, with melted yak butter, brown sugar, raisins and salt [3] Chexo – a rice and yogurt dish; Dropa Khatsa – a dish of stewed tripe, with curry, fennel, monosodium glutamate and salt [3]
This delightful one-pan dinner combines salmon fillets with fresh green pea pesto and orzo pasta. Green pea pesto adds a unique twist to the traditional pesto, bringing a hint of sweetness, body ...
Beyaynetu (Amharic: በያይነቱ, romanized: bäyaynätu) is an Ethiopian dish, often savoured as a hearty meal. It combines injera—a sourdough flatbread—with a variety of ingredients, including meat and vegetables. [1] One of the national dishes of Ethiopia, it reflects the diverse flavours of the country's cuisine.
Dorho—a spicy stew made with berbere and a whole chicken; Qulwa/Tibsi—sauteed meat, onions, and berbere served with a sauce; Alicha—a non-berbere dish made with potatoes, green beans, carrots, green peppers, and turmeric. Tihlo–a dish consisting of unfilled dumpling balls made from barley, to be dipped in a spicy meat stew.