ETHIOPIAN ESSENTIALS 1: Full Menu (Vegetarian/Parve/Dairy-free or w/Dairy)
MENU:
- Tej: Quick Chilled Honey-Ginger Wine
- Quick Style Injera Flatbread
- Ni’ter Qibeh: Clarified Spiced Butter (Note: dairy-free version made with oil also available)
- Misr Allecha: Red Lentil Purée with Turmeric and Garlic
- Ye’abesha Gomen: Collard Greens with Green Pepper, Garlic and Red Onion
GENERAL INGREDIENTS:
Red lentils
Active dry yeast
Sugar
All-purpose flour
Whole wheat flour
Baking soda
Kosher salt
Bay leaves
Fenugreek seeds
Black pepper
Cardamom pods
Coriander seeds
Cinnamon stick
Cloves
Turmeric
Vegetable or safflower oil
Grass fed organic butter (or 1 cup sunflower or canola oil)
Honey
Light and fresh tasting white wine (such as a Sauvignon Blanc)
Pale or medium-bodied beer (such as Stella Artois)
Red onion
White or yellow onions
Garlic
Ginger root
Mild or hot green chili pepper (to taste)
Collard greens
Green bell pepper
EQUIPMENT:
Measuring cups and spoons
Chef’s/chopping knife and cutting board
Small bowl or cup
2-quart / 8-cup glass bowl or plastic container
6- or 10-inch nonstick crêpe pan or skillet, for injera
Small saucepan, for clarified butter
Small saucepan, for tej
Medium saucepan, for lentils
Medium saucepan, for collard greens
Kitchen towel
Paper towels
Thin, flexible spatula
Unbleached paper coffee filter, for clarified butter
Glass or jar, for clarified butter
Pitcher, for tej
