AMHARI MESIR WAT
This recipe is common to the Ethiopian Jews (Phalashi). My understanding is that these are NOT unique to them alone. prep time includes lentil soaking
Provided by PinkCherryBlossom
Categories Stew
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Sort the lentils picking out ant grit or stones and soak in tap water for 30 minutes.
- Rinse in running water and drain.
- Peel and finely chop the onions. peel and mash the garlic.
- Heat the oil in large pan and saute the onion until golden. Add tomato paste and paprika and mix. Add half the water and the garlic,ginger pepper and salt.
- Stir well and then add the rest of the water, stir again, cover and bring to boil.
- When the water boil, add the lentils, lower the flame and cook 20-30 minutes, until the lentils soften.
Nutrition Facts : Calories 194.6, Fat 14, SaturatedFat 2.1, Sodium 343.4, Carbohydrate 14.7, Fiber 2.3, Sugar 2.4, Protein 4.1
MESIR WAT
Make and share this Mesir Wat recipe from Food.com.
Provided by bwon23
Categories Ethiopian
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Over medium high heat saute the onions stirring frequently (5min).
- Add the tomato paste and keep stirring (5min).
- Next add the berbere and cook for 5 minutes adding a little bit of water when the bottom of the pot starts catching. Keep stirring.
- Add the rinsed lentils and cook together for an additional 5 minutes (continue to stir adding a bit of water so that the mixture doesn't burn).
- Add about 5 cups of water and bring to a boil. Occasionally stir.
- Once the water reduces and lentils have thickened add the ground coriander, garlic and salt. Reduce heat and leave for about 5 minutes.
- Serve with injera.
Nutrition Facts : Calories 334.7, Fat 19.2, SaturatedFat 2.5, Sodium 602.1, Carbohydrate 30.4, Fiber 5.5, Sugar 0.9, Protein 12.2
MESIR WAT (ETHIOPIAN RED LENTILS)
This is from whats4eats.com. I haven't tried it yet. You can also use butter or niter kibbeh (spiced butter) instead of the olive oil. Serve with injera. You tear off a small piece of it and use that to scoop up the mesir wat. If you can't get ahold of injera and just want a healthy lentil dish, you could always put it over rice.
Provided by Debbie R.
Categories Low Cholesterol
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Puree onion, garlic, and ginger in a food processor or blender.
- Heat oil, butter or niter kibbeh in a large, heavy-bottomed saucepan. Add turmeric, paprika and cayenne pepper and stir rapidly to color oil and cook spices through, about 30 seconds. Add onion puree and sauté on medium heat until excess moisture evaporates and onion loses its raw aroma, about 5-10 minutes. Do not burn.
- Add lentils and water. Bring to a boil and simmer till lentils are cooked through and fall apart, about 30-40 minutes. Add water if necessary to keep from drying out. This should be the consistency of a thick paste so that it can be scooped up with injera.
- Stir in salt and pepper to taste and serve.
ETHIOPIAN CHICKPEA WAT
Make and share this Ethiopian Chickpea Wat recipe from Food.com.
Provided by breezee1984
Categories Ethiopian
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a large pot over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Add the carrots and potato, cover and cook 10 minutes longer.
- Remove and cover and stir in cayenne, paprika, ginger, salt, pepper, cumin, cardamom and tomato paste. Add chickpeas and water and bring to a boil.
- Reduce heat to low and simmer, covered, until vegetables are tender and the flavor is developed, about 30 minutes, adding a bit more water if needed. About 10 minutes before the stew is ready, stir in green peas and taste to adjust seasonings.
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- Heat 2 tablespoons of oil in a large pot over medium heat. Add the onions and cook for 5 - 6 minutes until softened. Add the garlic, tomatoes, tomato paste, and 1 tablespoon of berebe. Mix together and cook another minute or so.
- Add the red lentils, vegetable broth, 1/4 cup of water, and a pinch of salt. Bring to a boil and reduce to simmer. Cook for 35 - 40 minutes until the lentils are soft and tender.
- Remove the lentils from the heat and stir in the remaining 1 tablespoon of oil, berebe, and if it's too thick a bit more water. Taste and add more salt if needed.
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