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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 diameter and made out of fermented teff flour. [1]
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]
Add the chicken thighs, skin-side down, and cook until golden brown, about 4 minutes. Remove to a plate. Arrange the carrots and potatoes in a single layer in a 6-quart slow cooker.
To make the gravy, reserve 2 tablespoons of fat from the bottom of the pan and set aside. Add chicken stock to the pan and cook on high heat until reduced, which should take about five minutes.
This particular dinner recipe is inspired by a classic Southern Italian preparation for baccala, featuring a hearty tomato sauce filled with olives, capers, and potatoes, called baccalà alla ...
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]
Want to make Almaz’s Ethiopian Doro Wat (Chicken Curry) inspired by Cutting for Stone ? Learn the ingredients and steps to follow to properly make the the best Almaz’s Ethiopian Doro Wat (Chicken Curry) inspired by Cutting for Stone ? recipe for your family and friends.
Recipe courtesy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelmen & Vicki Levy Krupp, 2012. Published by ...