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[ru] Культ кофе понятен, ведь Эфиопия -- его родина. Легенда гласит, что открытием кофе страна обязана юному пастуху Калди. Как-то в стародавние времена, пася коз, он с удивлением обнаружил, что его обычно ленивое стадо возбуждено и активно. Пытливый отрок заметил, что это произошло после того, как козы съели ягоды, в изобилии росшие неподалеку. Он сам попробовал их и обнаружил, что у него словно прибавились силы. Калди рассказал односельчанам о своем открытии, и с тех пор они стали пользоваться плодами кофейного дерева. Однако кофе не пили, а жевали, предварительно измельчив зерна и перемешав их с ароматическим маслом. Делать из них горячий напиток эфиопы стали лишь в XIII веке, а в XIV о новинке узнали народы Йемена, откуда кофе распространился по всему миру.

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"An Ethiopian Boyhood"

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During the later 17th and 18th century, the Abyssinian Kingdom with it's capital at GONDAR continued to see many struggles for succession to the throne, intrigues as well as Oromo incursions. In 1769, the Kingdom disintegrated into the principalities of TIGRE, AMHARA and SHOA (also spelled Shewa, not to be confused with the Muslim Sultanate of the same name). Scot JAMES BRUCE travelled the country in 1769-1772 in his attempt to find the source of the Nile. [quotes are missing]


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Of all the cuisines of East Africa, the most highly developed and the one least exotic to the Western palate is that of Ethiopia. After nearly two thousand years of development, this is a style of cookery that has combined the best principles of the Arabic kitchen with the use of classic African ingredients, such as peanuts, bananas, rice, coconuts, spinach, corn and beans.

Cooking w/Esther

As with its cuisine, landlocked Ethiopia lies somewhat separate from its Mother Africa. Its main borders with Kenya, Somalia, and Sudan can be easily drawn along an encircling rim of high mountain peaks — some of them reaching over 15,000 feet. Transportation is difficult in this terrain, which is why Ethiopia has maintained its purity — relatively uninfluenced by neighboring countries and their invasions over the centuries.
Since the 1400's, traders have introduced some non-indigenous ingredients that have added to what we now know of as authentic Ethiopian cuisine. From Portugal came chile peppers, and from the Orient — ginger. India played a part in North African trade as well, introducing exotic spices. However, gastronomic influences are not altogether obvious in Ethiopian cuisine because it is so different from all others.
Almost half of Ethiopia's population are Christians, who live in Northern Ethiopia. In the south Muslim factions predominate. Vegetarian dishes are not only a must for the Muslims, but are also popular among Ethiopia's Christian population, who respect nearly 200 fasting days a year (chicken, meat, and dairy products are not allowed).
Most of Ethiopia lies between 7,000 and 10,000 feet in elevation on a high tableland of mountains and plateaus. Ethiopians support themselves primarily through agriculture — although of a subsistence nature. Some cattle and sheep are raised. Although the soil is fertile, farming practices are primitive and some areas remain barren.
Coffee is Ethiopia's main commodity — a commodity Ethiopia claims originated in the highlands of Kaffa in Southwestern Ethiopia.
Ethiopia has been described as the land of bread and honey. Grains including sorghum, millet, teff, and wheat grow well in the temperate climate. And honey, collected by ancient beekeeping techniques, is used in everyday meals. Ethiopian food is the ultimate in "living off of the land." [ from Global: Ethiopia ]
This is only a gateway page to the EthioCookBook pages. There are several good recipes book you can find, we thought that this is better to give our readers a sense of culture and history together with the traditional Ethiopian cooking.

"Ethiopia -- more than four time the size of Great Britain -- is a country of great natural beauty, marked by a vast mountain massif with a mean height of some 8,000 feet. These highlands rise from the torrid plains, abruptly and almost perpendicularly, and the steep escarpment has had a profound influence on the course of Ethiopian history: it has attracted Semitic immigrants from South Arabia, deterred the would-be conqueror, and preserved a civilization of Biblical hue in a cocoon of archaic and antique style. It has also for many centuries enable the people to live in isolation from the outside world and to stem the on-claught of advancing Islam. The abruptness of the physical contours is reflected in astonishing contrasts of climate within a distance of a few miles and in linguistic barriers of uncompromising incisiveness." Edward Ullendorff, Ethiopia and the Bible, p.1


Eggplant Salad

2 eggplants, peeled, diced
Salt, Pepper
Juice of 1 lemon
1/3 cup olive oil
2 cloves garlic, minced
3 cup cooked black-eyed peas
2 teaspoons sugar
Place the diced eggplant in a bowl. Mix the salt and lemon juice together and pour over the eggplants. Let sit for 30 minutes.
Sprinkle on the oil and toss well. Gently stir in the garlic, beans, and sugar. Season with black pepper.

Vegetables with Garlic and Ginger (Yataklete Kilkil)

6 small red potatoes, scrubbed
3 lg. carrots, scrubbed, cut into pieces
1/2 lb. fresh green beans, cut into 2" lengths
1/4 cup oil
2 onions, coarsely chopped
1 lg. green pepper, finely chopped
2 jalapenos, stemmed, seeded, minced
3 cloves garlic, minced
2 teaspoons finely chopped ginger root
1 teaspoon salt
1/2 teaspoon white pepper
6 green onions, cut into 2 inch lengths
Bring a large pot of water to a boil. Drop in the potatoes. After 5-6 minutes, add the carrots and green beans and cook for another 5 minutes. Drain in a colander. Set aside.
In a stewpot, heat the oil over medium heat. Add the onions, green pepper, and jalapenos. Saute for about 5 minutes. Do not let brown. Then stir in the garlic, ginger, salt, and pepper. Stir for one minute.

Add the reserved vegetables and toss gently until coated. Sprinkle on the green onions. Cover the pot and cook over low heat for about 10 minutes. Vegetables should be tender-crisp.

Honey Yeast Bread (Yemarina Yewotet Dabo)

1 pkg. active dry yeast
1/4 cup lukewarm water (110-115 degrees)
1 egg
1/3 cup honey
1 tablespoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt
1 cup lukewarm whole milk
6 tablespoons melted unsalted butter
4-5 cups all-purpose flour
In a small bowl, sprinkle yeast over the warm water. Let stand for 3 minutes, then stir to dissolve. Set the bowl in a warm place for about 5 minutes; mixture should double in volume. If it does not, repeat procedure.
Combine the egg, honey, coriander, cinnamon, cloves, and salt in a deep bowl, mixing until smooth. Add the yeast mixture, milk, and 5 tablespoons of the melted butter. Beat until well blended. Stir in flour 1/2 cup at a time, until becomes too stiff to stir.
On a lightly floured board, knead the dough, adding a small amount of flour when necessary to keep from sticking. Knead for about 5 minutes. Place dough in a large, greased bowl. cover with a damp cloth and let sit in warm place for about 1 1/2 hours.
Grease a cookie sheet with the remaining tablespoon of butter. Punch down the dough and knead it again for a few minutes. Shape the dough into a round, and place it on the greased sheet. Preheat the oven to 325 degrees.
Let the bread rise again while oven is preheating. Bake the bread for 1 hour, or until the top is crusty and light golden brown.

Chick Pea Fritters (Yeshimbra Assa)

3 cups chick pea flour
2 teaspoons salt
1 teaspoon white pepper
3/4 - 1 cup water
2 tablespoons minced onion
1 teaspoon minced garlic
Vegetable oil (for frying)
Mix the flour, salt, and pepper in a large bowl. Stir in the 3/4 cup water, onion, and garlic. If dough is too crumbly, add a little more water. Dough should form a compact ball.
On a lightly floured surface roll out dough until it is 1/4" thick. Use cookie cutters to cut out shapes (fish shape is traditional).

Pour oil into a skillet 2-3" deep. Heat oil until it reaches 350 degrees on a deep-frying thermometer. Fry fritters for 3-4 minutes, turning them frequently until they puff slightly and are golden brown on both sides. Transfer to a towel to drain. Then prepare sauce:

2 onions, finely chopped
1/2 cup oil
1/2 cup berbere
3 cloves garlic, minced
1-1/2 cups water
1 teaspoon salt
Cook the onions in a dry skillet over the lowest heat for 5 minutes, or until they are soft and dry. Do not let burn or brown.
Pour in the oil, and when it's hot, stir in the berbere and garlic. Add the water, stir, and cook briskly over moderate heat until the sauce thickens. Season with salt.
Place the fritters in the skillet and coat them with the sauce. Reduce the heat to low, cover the skillet partially, and simmer for 30 minutes.

IAB (Cottage Cheese and Yogurt)

Yield: 1 quart
Iab is a white curd cheese very much like the Greek feta. Special herbs are added (and sometimes chopped vegetables) which give it its characteristically acid taste. Since the cheese used in Ethiopia is not available here, this recipe is an attempt to simulate lab.

In a 1-quart bowl:

4 Tbs. YOGURT 
1 tsp. SALT 
1/4 tsp. BLACK PEPPER.
The mixture should be moist enough to spoon but dry enough to stay firm when served. Drain off excess liquid. One or two heaping tablespoons of lab is placed on the Injera before each guest.

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Music (short) LIST ( : Ethiopiques, Vol. 1: Golden Years Of Modern Ethiopian Music * Ethiopiques, Vol. 14: Negus of Ethiopian Sax * Ethiopiques, Vol. 13: Ethiopian Groove * Ethiopiques, Vol. 3: Golden Years Of Modern Ethiopian Music * Ethiopian Urban and Tribal Music, vol. 1: Mindanoo Mistiru * Gold from Wax: Ethiopian Urban & Tribal Music * The Sounds of Contemporary Ethiopian Music - Millennium Collection *

Spiced Chicken Wings

2 1/2 kilos chicken wings, cleaned well and with tips trimmed 
6 medium onions, chopped 
1 1/2 cups soy sauce
1 cup sugar
1 tsp. each cinnamon, ground cloves, white pepper 
3 - 4 thin slices of fresh ginger, chopped or 1 tsp ground ginger 
Put the chicken wings in a large pot with lightly salted water. When the water boils add the onions and let boil for 15 minutes.

In a separate saucepan heat the soy sauce and seasonings, but do not allow to boil.

Drain the chicken wings and transfer to the saucepan with the soy sauce mixture. Cook, over a low flame for 15 minutes.

Remove the chicken from the soy mixture and let the sauce drain. Place the wings in a baking dish and bake in a medium oven until the wings are browned and crisp (about 1/2 hour). Serve hot.

Minted Rice
6 Tbsp. butter 
1 large onion, chopped 
3 coves garlic, chopped finely 
l tsp. each ground cloves, cardamon and cinnamon 
1 1/2 cups rice, uncooked 
1 cup seedless raisins 
1/2 cup fresh mint leaves, chopped finely 
1/2 cup fresh coriander leaves 
1/4 tsp. ground ginger pinch of saffron 
3 Tbsp. lemon juice 
1/2 tsp. salt 
1/2 cup toasted pine nuts, toasted or plain
In a large saucepan heat the butter and in this saute the onion and garlic until the onion is golden brown. Stir in the cloves, cardamom, ginger, cinnamon and rice. Continue to saute for several minutes. Add the raisins, mint, coriander, ginger and saffron, stirring well. Add 3 1/2 cups of water, the lemon juice and salt and bring to a boil. Stir with a fork just once and lower the flame. Cover and cook about 20 minutes over a low flame until the liquids are absorbed. Remove from the heat and let stand 15 minutes. Fluff with a fork, garnish with the nuts and serve hot.

Lamb Soup

1 1/2 lb. (675 gr.) stewing lamb, cut into 2" (5 cm.) cubes 
2 zucchini squash
2 medium tomatoes
3 Tbsp. olive oil
6 spring onions, chopped coarsely
2 - 3 cloves garlic, chopped 
1/2 tsp. each black pepper, salt and turmeric 
1/4 tsp. caraway seed 
pinch saffron 
Place all the ingredients in a heavy kettle and stir together gently. Pour over 6 cups of boiling water or stock and cook, covered, over a low flame until the meat is tender (about 2 hours). Skim occasionally during the cooking process. After the meat is tender remove and discard the tomatoes. Serve hot, dividing the meat and vegetables equally.

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Green Beans and Peanuts

3 Tbsp. olive oil or more if the skillet dries out 
1 large onion, chopped 
3/4 cup unsalted, skinned peanuts 
3 - 4 cloves garlic, chopped 
1 1.2 lb. (675 gr.) green beans 
1 large green pepper, chopped 
salt and pepper to taste 
In a skillet heat the oil and in this saute the onions, nuts and garlic until the onions are translucent. To this mixture add the beans, green pepper, salt and black pepper. Continue to saute until the beans are tender. Serve hot.
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Get Site Info Prunes With Almonds and Raisins
1 lb. (450 gr.) soft prunes, pitted 
2 cups dry red wine 
1/2 cup sugar 
2 oz. (50 gr.) each peeled chopped almonds and seedless raisins 
1 1/2 tsp. cinnamon 
3 whole cloves 
In a saucepan mix the prunes, almonds, raisins, cloves, wine, cinnamon and sugar. Bring the mixture to a boil, stirring regularly. Reduce the flame and continue cooking and stirring until the mixture thickens. Remove the cloves and transfer the other ingredients to a medium sized dessert dish. Place the dish in the center of the table and serve hot with small dessert spoons so that each guest may help him or herself. Ideally served with mint tea or strong Turkish coffee.


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Main Dishes/Specials

Wot (stew) of the day $7.95
(Beef, poutry or Vegetable stew prepared in superbly blended spices to 
tantalize and satisfy your appetite).

Mittin Shuro Wot $6.95
(Ethiopian style ground split peas simmered in a spicy berbere sauce).

Combination/choose your own dish $10.95
(A choice of one of the Main dishes, an order of kategna, injera and

Ethiopian flatbread(wheat, water, yeast) accompanyes every main dish

Injera with awaze –
Small or large $2.95 $4.95

(Spiced cottage cheese) $1.50

Awaze $.50
Berbere (red pepper) with oil

Sambossa * $2.00
(Beef or vegetarian savory pies)

Ye-Miser Salata * $6.95
(Warm lentil salad laced with onions, green peppers and herbs)

Teemeteem Fitfit * $6.95
(Chopped tomatoes blended in spices and injera)

Azifa * $6.95
(Green lentils blended with spices)

*available alternatively