Ethiopia: Recipes and Traditions from the Horn of Africa

Kyle Books, 2018

Publisher Description

Ethiopia stands as a land apart: never colonized, it celebrates ancient traditions. The fascinatingly distinct cuisine is influenced by a history enriched with a religious mix of Judaism, Christianity, and Islam, as well as some of the most fertile land on the continent.

In this cookbook, Ethiopia’s gourmet guru seeks to spread love for the country’s cuisine. After working as a chef around the world, Yohanis Gebreyesus decided it was time to go home and put his skills to showing off what his home country has to offer. Now, he’s dedicating his work to opening the world’s eyes to Ethiopian cuisine. Along with photography of the stunning landscapes and vibrant artisans of Ethiopia—combined with insightful cultural and historical details—this book demonstrates why Ethiopian food should be considered one of the world’s most singular and enchanting cuisines.

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Recipes

Injera & Flatbreads

Traditional Injera
One-day Injera
Thin Flat Oak Cakes (Aja kita)
Wholemeal Bread Backed in Banana Leaves (Defo dabo)
Round Flatbread (Ambasha)
Spicy Shepherds’ Bread (Tresho)
Shiro Sliders with Fresh Sausage

Seasonings

Berbere Spice Blend
Berbere Deleh Paste
Mekelesha Spice Blend
Awaze Dipping Sauce
Mitmita Spice Blend
Spiced Clarified Butter (Niter kebbeh)
Homemade Ethiopian Brown Mustard (Senafich)
Fresh Chilli Dipping Sauce (Daata)

Breakfast

Barley Porridge with Niter Kebbeh and Served with Yogurt (Genfo)
Layered Flatbread Pastries with Honey (Fetira)
Flatbread Pastries Stuffed with Egg (Fetira be enkulal)
Breakfast Broad Beans (Ful)
Butter Soaked Flat-Bread (Chechebsa)
Torn Injera with Flaxseed Dressing (Telba fitfit)
Simple Fasting Bulgur (Kinche)
Whole Dried Peas with Cut Injera (Ater wat fitfit)
Spicy Tomato Stew (Sils)
Flaxseed and Banana Purée (Yenate telba kurs)

Vegetables & Fresh Cheese

Braised Beetroot Batons with Jalapeño Peppers (Key sir)
Homemade Fresh Cheese (Ayib)
Potatoes and Cabbage in Ginger Turmeric Sauce (Atakilt)
Collard Greens with Onions and Fresh Ginger (Gomen)
Collard Greens with Spiced Butter and Mitmita (Gomen kitfo)
Vegetable Salad
Whole Grain Teff Salad
Potatoes and Carrots in an Onion Turmeric Sauce (Dinich alicha)
Sautéed String Beans and Carrots (Foselia)
Tomato Salad (Timatim kurt)
Spicy Pumpkin Stew (Duba wat)
Stuffed Hot Green Peppers (Senig)
Shiro Salad

Pulses & Grains

Yellow Split Peas in a Mild Ginger and Onion Sauce (Ater kik alicha)
Smooth Shiro (Mitten shiro)
Lenten Lentil Salad with Mustard (Azifa)
Lentil Soup with Spicy Dried Beef and Crispy Leeks
Kidney Bean and Okra Stew with Corn Flour Patties (Kupe)
Spicy Chickpea Flour Stew (Shiro wat)
Chickpeas with Spicy Flaxseed Paste (Shimbra wat)
Spicy Red Lentils (Misr wat)
Ethiopian Gnocchi
Moringa Teff Lasagne
Teff Tagliatelle with Sprouted Fenugreek and Carrots

Beef, Lamb & Goat

Ground Prime Beef in Spicy Fenugreek Sauce (Minchet abish)
Collard Greens with Beef Stew (Gomen be sega)
Cubed Sirloin with Onions and Jalapeño Peppers (Shekla tibs)
Sizzling Beef Strips with Awaze Chilli Sauce (Zilzil tibs)
Fried Beef with Onions (Siga tibs)
Spicy Beef and Fenugreek Stew with Potatoes (Abish wat)
Dried Beef Stew with Onions, Peppers, Spices and Dried Injera (Dirkosh quanta firfir)
Spicy Beef Stew with Barley Dough (Tihelo)
Buttery Spiced Raw Tenderloin (Gored-gored)
Beef Tripe and Tongue (Meles sember)
Steak Tartar with Spiced Clarified Butter (Kitfo)
Raw Beef with Four Dipping Sauces (Kurt)
Tenderloin with Coffee Sauce
Three Meat Lamb Mince (Dulet)
Spicy Lamb Stew (Beg siga wat)
Tender Lamb Cubes Simmered in Mild Turmeric and Onion Sauce (Beg siga alicha)
Goat in Mild Turmeric Stew with Carrots (Fayal kikil)
Cabbage Rolls with Lamb Tongue
Festive Dipped Leg of Lamb (Beg enfele)
Smoked Milk or Water
Creamy Scalloped Potatoes with Smoked Milk
Afar Roasted Leg of Kid Goat with Yellow Rice (Bekel tibs)
Lamb-Stuffed Vegetables