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Mesir Wat

(Ethiopian red lentil puree) Servings: 4-6

INGREDIENTS
 PREP
 AMOUNT
 
Onions chopped 2 ea 
Garlic crushed 2 clv 
Gingerroot peeled, minced 2 t 
     
Oil, butter or niter kibbeh  1/4 c 
Turmeric  1 t 
Paprika  2 T 
Cayenne pepper  1/2 to 2 t 
   
Red lentils  1 lb 
Water or stock  4 c 
Salt and pepper  to taste 

METHOD

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.
Stir in salt and pepper to taste and serve.

NOTES
Shiro Wat: use split green peas instead of lentils. Shiro wat is an Ethiopian Jewish dish.
Substitute yellow lentils if you like.

Yataklete Kilkil (Ethiopian gingered vegetable stew)

Servings: 4-6

INGREDIENTS
 PREP
 AMOUNT
 
Potatoes, small new peeled, 1" cubes 6 ea 
Carrots peeled, cut in 1/4" discs 4 ea 
Green beans cut in 1" pieces 1/2 lb 
    
Onion chopped 2 ea 
Garlic crushed 2 clv 
Gingerroot peeled, chopped 1 T 
Pepper, jalapeño seeded, chopped 2-3 ea 
Oil, butter or niter kibbeh  3 T 
    
Water or stock  1/2 c 
Cardamom ground 1/2 t 
Salt and pepper  to taste 

METHOD
Place potatoes, carrots and green beans in a large saucepan. Cover with water and add 2 t salt. Bring to a boil and simmer till all vegetables are cooked through, about 10-20 minutes. Drain and set aside.
Place onions, garlic, ginger and pepper in a food processor or blender and puree.
In a large saucepan, heat oil, butter or niter kibbeh over medium heat. Add onion puree and sauté until moisture evaporates and onions lose their raw aroma. Do not brown.
Add cooked vegetables, water, cardamom and salt and pepper. Stir well and simmer on low heat 15-30 minutes.

NOTES
You may steam the vegetables instead of boiling them to conserve nutrients.

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