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Variations on this basic recipe are common [1] in which the name of the additional item is commonly used as a prefix (e.g. injera with shiro is called shiro fit-fit). In Eritrea, leftover meat sauces ( zighni or tsebhi ) are often added to injera fit-fit and served for breakfast with raw chili peppers and yoghurt on the side.
Ethiopian Family Kitchen, which is in Greyline Station, serves dishes with injera bread including Fosoliya, green beans and carrots cooked in special spices; Misir Wot, red lentils simmered with ...
Stews include zigni, made with beef; dorho tsebhi, made with chicken; alicha, a vegetable dish made without berbere; and shiro, a purée of various legumes. [citation needed] When making ga'at, a ladle is used to make an indentation in the dough, which is then filled with a mixture of berbere and melted butter, and surrounded by milk or yogurt.
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]
Alicha sega wat isn’t as spicy. The table might also have tibs , a stir fry made with beef or venison and accompanied by injera bread and awaze , a spicy condiment. You might also find kitfo ...
In a deep skillet, heat oil, then add onions, and lightly sauté until onions are soft. Add chicken pieces and garlic paste, and cook until the chicken is lightly browned.
Injera became more common in the United States during a spike in Ethiopian immigration in the 1980s and 1990s, [17] largely because of the Refugee Act passed in 1980. [18] Teff flour is now being produced in the United States by several companies, making teff more accessible to expatriate Ethiopians. [ 19 ]
In a large saucepan, cover the peas with water and bring to a boil. Simmer over moderately low heat until tender, about 40 minutes. Add a generous pinch of salt and let stand for 5 minutes, then ...