ETHIOPIAN BEEF JERKY AND SPLIT LENTILS STEW (QUWANTA-MISER WOT)
It is a delicious dish with Injera (Ethiopian flat bread). I like it because it was my grandfather's favorite dish.
Provided by yewoinfamilycooking
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sauté the onion with ½ cup of water and two tablespoons of oil for 5 minutes or until tender.
- 2nd Step: To the cooked onion add half cup of water, chili powder (berbere), butter, garlic and black pepper. Stir for 10 minutes.
- To the boiling sauce, add half cup of water, fried meat without grease or beef jerky and cook it until tender (10 minutes).
- Meanwhile, bring to boil 4 cups of water in a medium pot. Rinse the lentils with fresh water and add to it. Cook for 5 minutes.
- Remove the foam with spoon from the lentils and discard . Lightly drain the extra water in a container or a cup.
- Combine the lentils and the beef jerky sauce. Mix well. If more water is needed, use the set-aside water. Cook the stew for 20 minutes or until it simmers.
- Add false cardamom and salt to taste. Remove from heat. Serve it warm with Injera, pita bread etc.
MISR WOT (ETHIOPIAN SPICY LENTIL STEW)
Make and share this Misr Wot (Ethiopian Spicy Lentil Stew) recipe from Food.com.
Provided by RawSpiceBar
Categories Vegetable
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Rinse lentils in a sieve under cold running water and set aside.
- In a medium saucepan, saute onion in canola oil over medium heat until the onions turn golden, about 10-15 minutes.
- Add ginger and garlic and saute until fragrant, about 2 minutes. Add RawSpiceBar's Berbere spices, stir until fragrant, about 1 minute.
- Add lentils and cook for about 5 minutes.
- Add chopped tomatoes and broth, bring to a boil. Lower the heat and simmer, covered, until lentils are soft, about 25 minutes. Stir occasionally, adding more liquid if needed. Salt & pepper to taste.
- Serve with a dollop of yogurt and cilantro. Works perfectly with a side of injera or naan bread as well. Enjoy!
Nutrition Facts : Calories 38.1, Fat 0.3, SaturatedFat 0.1, Sodium 7.3, Carbohydrate 8.5, Fiber 2, Sugar 4.6, Protein 1.5
ETHIOPIAN SPICY SPLIT LENTIL STEW (YIMSER WOT)
Ethiopian Spicy Split Lentil Stew (Yimser Wot) is cooked with chili powder (Berbere) and served with Injera (Ethiopian flat bread) or bread of your choice. Excellent dish for vegans and Lent Observers.
Provided by yewoinfamilycooking
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring to boil 4 cups of water in a medium pot. Rinse the lentils with fresh water and add to it. Cook for 5 minutes.
- Remove the foam with spoon and discard . Lightly drain the extra water in a container or a cup.
- Meanwhile, sauté the onion with ½ cup of water and one tablespoon of oil for 5 minutesor until tender.
- To the cooked onion add one cup of water, hot red chili powder (berbere), the rest of the oil, garlic and black pepper. Stir for 10 minutes.
- Combine the lentils and sauce. Mix well. If more water is needed, use the set-aside water. Cook the stew for 20 minutes until it simmers.
- Add false cardamom and salt to taste. Remove from heat. Serve it warm or cold.
- P.S. To make it mild, you may use tomato sauce.
- * You will find these spices in Ethiopian or Indian shops/groceries.
Nutrition Facts : Calories 283.3, Fat 11.1, SaturatedFat 1.6, Sodium 63.7, Carbohydrate 34, Fiber 16.2, Sugar 2.4, Protein 13.3
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