ETHIOPIAN ESSENTIALS 2: Full Menu (Vegetarian/Meat)

Cuisine & Diet:  Dairy-free, Ethiopian, Meat, Shabbat, Vegetables
Class Format:  

Message Me About this Class

MENU:

  • Quick Style Injera Flatbread
  • Misr Allecha: Red Lentil Purée with Turmeric and Garlic
  • Ye’abesha Gomen: Collard Greens with Green Pepper, Garlic and Red Onion
  • Doro Wat: Chicken Stew with Fenugreek, Coriander, Cardamom, Tomato, and Hardboiled Eggs

GENERAL INGREDIENTS:
Bone-in chicken thighs and drumsticks
Eggs
Hot paprika
Sweet paprika
Chili powder (omit or use less if you prefer sauce to be mild)
Ground coriander
Ground nutmeg
Ground nutmeg
Ground cloves
Ground fenugreek
Turmeric
Kosher salt
Black pepper
Sugar
Active dry yeast
All-purpose flour
Whole wheat flour
Baking soda
Vegetable, canola, safflower, or sunflower oil
Tomato paste
Red lentils
White or yellow onions
Red onions
Fresh ginger root
Garlic
Mild or hot green chili pepper (to taste)
Collard greens
Green bell pepper
Lemon

EQUIPMENT:
Measuring cups and spoons
Chef’s/chopping knife and cutting board
Medium saucepan, for lentils
Medium saucepan, for collard greens
Large saucepan with lid, for chicken
2-quart / 8-cup glass bowl or plastic container
6- or 10-inch nonstick crêpe pan or skillet, for injera
Small bowl or cup
Large mixing bowl
Kitchen towel
Paper towels
Thin, flexible spatula

Jennifer Abadi | ETHIOPIAN ESSENTIALS 2: Full Menu (Vegetarian/Meat)