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Shiro – a stew with primary ingredients of powdered chickpeas or broad bean meal; Tibs - cubes of beef in wat; Tihlo - barley dough balls served with meat stew spiced with berbere, a Tigrayan dish; Wat – stew that may be prepared with chicken, beef, lamb, a variety of vegetables, spice mixtures such as berbere, and niter kibbeh. Wat is ...
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]
Fruitcake. Step one of a fruitcake is soaking pounds of dried fruit until it's plump and filled with bourbon. That takes up to 12 hours. Step two is simple: making and baking the loaves.
Thick soup made of clams, potatoes, salt pork and onions Cock-a-leekie: Scotland: Chunky Leek and potato soup made with chicken stock Cold borscht / Šaltibarščiai Lithuania: Cold (chilled) Beetroot (or sometimes tomato), popular in Eastern Europe. A Lithuanian specialty, usually made in summer time in one variety, almost always cold. Based ...
Mix cornstarch, broth, honey, vinegar, soy and pepper. Cook chicken in nonstick skillet until browned. Add cornstarch mixture, carrots and water chestnuts. Cook and stir until mixture boils and ...
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.