SIGA TIBS AND ETHIOPIAN SALAD RECIPE BY TASTY
Here's what you need: garlic, lemon juice, diced tomato, red onion, jalapeño, kosher salt, olive oil, black pepper, kosher salt, iceberg lettuce, ribeye steak, red onion, clarified butter, jalapeño, pita bread, Suf fitfit, timatim fitfit, green lentil, beet, shiro, alicha kik, misir wot, gomen, tikil goman, shimbra asa, atkilt, tofu tib, doro wot
Provided by Rie McClenny
Categories Dinner
Time 15m
Yield 6 servings
Number Of Ingredients 28
Steps:
- Make the Ethiopian salad: In a large bowl, combine the garlic, lemon juice, tomatoes, onion, and jalapeño. Season with salt, the olive oil, and pepper. Toss well.
- Add the lettuce and toss again.
- Make the siga tibs: Heat a large nonstick pan over high heat. Add the steak and season with salt. Cook until nicely browned, or 7-8 minutes.
- Add the onion and cook for 2-3 minutes. Add the butter and let it melt, then add the jalapeño and sauté for 1-2 minutes, until fragrant. Remove the pan from the heat.
- Serve the salad and siga tibs with injera bread and your desired accompaniments.
- Enjoy!
Nutrition Facts : Calories 537 calories, Carbohydrate 8 grams, Fat 39 grams, Fiber 2 grams, Protein 39 grams, Sugar 5 grams
ETHIOPIAN BEET & POTATO SALAD
A wonderful Ethiopian salad with a refreshingly cool lemony character and a cheerful pink and purple appearance.
Provided by Lori Loucas
Categories Potatoes
Time 1h
Number Of Ingredients 9
Steps:
- 1. Wash and trim the beets, and simmer in a medium saucepan for about 35 - 45 minutes (depending on size), or until tender. Remove the beets from the liquid and remove skins with a paper towel. Cut into bite sized pieces.
- 2. Meanwhile, in a separate saucepan, gently simmer the potatoes for 20 - 25 minutes, or until tender. Drain the potatoes, and let them dry out a little in the warm pot.
- 3. While the beets and potatoes are cooking, dice the onion and jalapeño, and place them in a large serving bowl with the lemon juice and peanut oil. When the potatoes have dried off a little, add them (still warm) to the onion mixture, and gently combine. Add the beets, and stir through until everything is a lovely pink shade.
- 4. Toast the yellow mustard seeds just until they start popping, then pour them over the salad, along with the salt and fenugreek powder. Stir well to combine.
- 5. This can be made a day or two in advance. Keep tightly covered in the refrigerator.
ETHIOPIAN BEAN SALAD
I found this on a video of Ethiopian foods, not spoken in English. They say a picture is worth 1000 words, so I watched the pictures several times and this is the result!
Provided by Carolyn Haas
Categories Other Salads
Time 10m
Number Of Ingredients 11
Steps:
- 1. Put all vegetables in a salad bowl.
- 2. Pour lemon juice and oil over ingredients and stir to mix. Add salt to taste.
- 3. Line each plate with torn lettuce leaves and add a generous scoop of the salad.
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