Mutabal

 Mutabal, an aubergine salad born from baba ghanoush, is a traditional Middle Eastern mezzé made from eggplant, tahini, lemon, yogurt and garlic.

Ingredients

• 3 large eggplants
• 3 tablespoons extra virgin olive oil
• 1 cup Greek yogurt (sheep's milk)
• 2 tablespoons tahini
• Juice of 2 lemons
• 3 cloves garlic
• Salt

For the garnishing

• 2 tablespoons finely chopped parsley
• 3 tablespoons extra virgin olive oil
• ½ teaspoon Aleppo pepper (or paprika)

Equipment

• Mortar and pestle

Instructions

• Roast whole aubergines (with skin) in direct contact with a flame or embers until the skin becomes black and the flesh is soft.
• Remove the skin, taking care to remove all charred fragments.
• Squeeze the eggplant pulp to remove as much as possible of the bitter liquid.
• In a mortar, crush garlic cloves with salt using a pestle.
• Then add all the other ingredients into the mortar.
• Using the pestle, mix everything while crushing it roughly. Adjust the seasoning if necessary.
• Pour the mixture on a plate.
• Drizzle olive oil on top.
• Sprinkle with Aleppo pepper (or paprika) and chopped parsley.
• Serve with pita bread.

Kik Alicha

 Kik alicha is a traditional Ethiopian vegetarian dish made with yellow split peas, turmeric and niter kibbeh.

Ingredients

• ½ lb yellow split peas
• 1 white onion , finely grated
• 2 teaspoons grated fresh ginger
• 3 cloves garlic
• 3 tablespoons niter kibbeh (Ethiopian spicy clarified butter)
• 2 jalapeño peppers (to taste), halved lengthwise
• 1 teaspoon ground turmeric
• 1 tablespoon fine salt

Instructions

• Soak the yellow split peas in plenty of cold water for 1 hour.
• Drain them.
• Boil three times the volume of split peas in water.
• As soon as the water comes to a boil, add the drained split peas.
• Add the onion and cook, covered, for 45 minutes, or until the split peas are tender, stirring occasionally.
• Season with salt, mix, and cook for 1 minute.
• Add the garlic, ginger and turmeric and cook for another 10 minutes.
• Add the niter kibbeh and the peppers. Mix well so that the aromas diffuse in the split peas.
• Serve piping hot with injera.

Himbasha (Ethiopian bread)

 Himbasha is a traditional Ethiopian and Eritrean flatbread with a sweet and savory flavor that is mostly prepared for Christmas.

Ingredients

• 6 cups flour
• 1½ tablespoons active dry yeast
• 2 teaspoons ground cardamom
• 1 tablespoon fine salt
• ⅓ cup caster sugar
• ½ cup niter kibbeh (melted and cooled) or olive oil
• 2 tablespoons tikur azmud or habba sawda (Ethiopian nigella) or black sesame seeds
• 2 cups lukewarm water (more or less), at 95 F / 36°C

For brushing

• 3 tablespoons milk
• 3 tablespoons niter kibbeh (melted and cooled), or olive oil

Equipment

• Stand mixer
• Pastry brush
• Sharp knife
• Rolling pin
• 2 round pans (about 12 inches / 30 cm in diameter)

Instructions

• In the bowl of a stand mixer, add the flour, ground cardamom, sugar, tikur azmud or habba sawda (Ethiopian nigella) or black sesame seeds and mix.
• Dig a well in the center of this mixture, add the yeast in the center of this well and add 1 cup (250 ml) of lukewarm water.
• Leave to rest for 15 minutes.
• Add the melted niter kibbeh and start kneading at low to medium speed while incorporating the rest of the lukewarm water very gradually until you obtain a soft and homogeneous dough that comes off the sides of the bowl.
• Add salt and knead at medium speed for 5 minutes.
• On a lightly floured work surface, roll out the dough and place it, covered with a cloth, in a warm place, away from drafts, for 90 minutes so it can rise.
• At the end of the first rise, knock back the dough on a lightly floured work surface and divide it into two dough pieces.
• Roll out the two dough pieces into a circle about 12 inches (30 cm) in diameter.
• Place each circle in a round baking pan, such as a pizza pan.
• Cover the two himbasha, and place them in a warm, draft-free place for 10 minutes, for a second rise.
• Meanwhile, preheat the oven to 350 F (175°C).
• Using a sharp knife, or cookie cutters of different sizes, mark 4 to 5 concentric circles on the first loaf, working from the center to the edges, then make cuts intersecting in the center to form a wheel pattern.
• On the second loaf, make decorative patterns.
• Froth the milk and melted kibbeh niter (or olive oil) in a bowl.
• Brush the himbasha with this mixture and bake for 25 to 35 minutes until cooked through and golden brown.

Niter Kibbeh

 Similar to ghee, niter kibbeh or niter qibe (ንጥር ቅቤ), also called tesmi, is a spicy seasoned clarified butter that’s widely used in Ethiopian and Eritrean cuisines.

It brings a lot of flavor to dishes thanks to the spices it contains, and also has the ability to heat up very high to grill food.

The butter is clarified by separating the fat from the whey, or more precisely, the casein and the whey. It does not burn, and keeps much longer than regular butter. Suitable for people who are lactose intolerant or sensitive to casein. It is also more digestible and less fatty than conventional fresh butter.

Ingredients

• 21 oz (600g) unsalted butter , cut into cubes
• ½ small onion , chopped
• 3 cloves garlic , minced
• 1 teaspoon of korarima (Ethiopian cardamom)
• 2 tablespoons fresh ginger , minced
• 1 cinnamon stick
• ½ teaspoon beso bela (Ethiopian holy basil)
• ½ teaspoon koseret (Ethiopian oregano)
• 1 teaspoon whole black peppercorns
• 3 whole cloves
• 1 teaspoon fenugreek seeds
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• ½ teaspoon ground nutmeg
• ½ teaspoon ground turmeric

Equipment

• 2 glass jars (8½ fl oz / 250 ml), with airtight seal, sterilized
• Non-stick casserole dish
• Cheesecloth or muslin

Instructions

• Roast the korarima, cinnamon, coriander, fenugreek and cumin seeds for 3 minutes over medium heat, stirring regularly.
• Place all ingredients into a non-stick saucepan and bring to a boil over very low heat.
• Simmer over very low heat for 90 minutes, being extremely careful not to burn the butter.
• Using a slotted spoon, skim off as much of the foam as possible.
• Strain the contents of the pan through a fine mesh cheesecloth or muslin.
• Pour the niter kibbeh into sterilized glass jars with airtight seals.
• Let cool completely and tightly close the jars.
• Niter kibbeh can be stored at room temperature for at least 3 weeks, in the refrigerator for 3 months, or several months in the freezer.

Tibs (Ethiopian Stir fry beef)

 Tibs is a popular Ethiopian dish of sautéed beef, mutton or venison, and vegetables, that’s flavored with niter kibbeh and berbere.

Ingredients

• 2 lbs beef sirloin (or merlan), trimmed and cut into 1 inch / 2.5 cm cubes
• 3 oz niter Kibbeh
• 4 onions , cut into slices
• 2 3 inch pieces fresh ginger , peeled and grated
• ½ teaspoon cumin
• ½ teaspoon black pepper
• 1 large head garlic , peeled and crushed
• 2 large tomatoes , peeled, seeded, and finely diced
• 2 green peppers (jalapeño type), sliced ​​or whole
• 5 tablespoons berbere spice
• 4 teaspoons neutral vegetable oil
• 2 teaspoons lemon juice
• Salt
• 2 teaspoons fresh cilantro , chopped

Equipment

• Dutch oven
• Blender
• Cast iron pan (12 inches / 30 cm in diameter)
• Kitchen tongs

Instructions

• Melt the Niter Kibbeh in a Dutch oven over medium heat, then add the onions, ginger, cumin, pepper, garlic and berbere spice.
• Reduce heat to medium-low, and cook, stirring frequently, for about 30 minutes, or until onions are golden brown.
• Towards the end of cooking, the onions should sizzle slightly, so if necessary, increase the heat.
• Transfer half of the onions to a blender, puree them, and pour them back into the pot with the rest. Salt and mix well.
• Add the tomatoes, and cook for 2 minutes over medium / high heat, stirring frequently.
• Turn off the heat, cover and keep warm.
• Generously salt the beef on all sides.
• Heat the oil in a cast iron pan, until it’s lightly smoking.
• Add the beef in a single layer, leaving some free space between each piece.
• Cook the beef pieces without moving for about 3 minutes, or until they are seared on one side.
• Turn the pieces of meat over with kitchen tongs, and cook on the other side until seared.
• Continue to cook the meat, stirring and turning the pieces occasionally until the desired sear is reached.
• Mix the beef with the reserved sauce, and finally add the lemon juice and cilantro, and mix well..
• Serve immediately with injera.

Colombian Coconut chicken

Is a typical Colombian recipe that has its origins in the Colombian Caribbean, specifically in Cartagena de Indias, a Unesco World Heritage site.

Ingredients

• 1 lb chicken (breast or thighs)
• 1 cup tomato puree (or crushed tomatoes)
• ½ red bell pepper , diced
• 1 large onion , diced
• 2 cloves garlic , crushed
• 1 cup coconut milk
• ½ vanilla bean (or ½ teaspoon vanilla extract)
• ½ teaspoon mustard seeds , ground
• ½ teaspoon cumin
• A few thread of saffron , diluted in 2 tablespoons of hot water
• Cilantro (for garnishing)
• Olive oil

Sides

• White rice
• Fried plantains

Instructions

• Heat oil in a saucepan over medium heat.
• Place the chicken and cook for a few minutes or until golden brown on all sides.
• Remove chicken from pan and set aside.
• Add onions, garlic and red pepper to the pan.
• Cook, stirring occasionally for a few minutes.
• Add tomatoes, coconut milk, cumin, mustard seeds and saffron and cook, stirring constantly for 4 to 5 minutes.
• Return chicken to the pan.
• Bring to a boil, then reduce heat to medium-low, add vanilla, cover and simmer for about 20 minutes or until chicken is tender.
• Add salt and pepper.
• Stir in chopped cilantro and serve hot with white rice and/or fried plantains.