Ethiopian Beef Jerky And Split Lentils Stew Quwanta Miser Wot Recipes

Steps:

• Chop onions into small fine pieces.
• Heat a shallow deep pan, about 3 to 4 inches deep.
• Add half of the spiced butter.
• Once butter is melted add the chopped onions and cook it until the onion is caramelized.
• Be sure not to burn the onions, keep stirring!
• Add the chili paste to the cooked onions.
• Mix it well by adding a drop of water at a time as needed.
• Cook for about 15 minutes by adding a drop of water as you stir to stop it from drying.
• Add tomatoes and cook for about 30 minutes more stirring it often and adding a drop of water as needed to prevent it from drying out.
• Cut beef into small bite sizes, about ½ inch cubes.
• Add beef to the cooking paste and cook covered for about 20 minutes or until it is cooked fully.
• Add the remainder of the spiced butter and mix well.
• Let cook of about 5 more minutes.
• Depending on your personal desire, you may add more water to bring it to the consistency you like.

Steps:

• Remove fat; cut the meat in long strips with zigzag shapes.
• Mix the chili powder (berbere) or (Awaze), wine, oil, false cardamom, black pepper and salt.
• Marinate the meat with the mixed dressing.
• Place the meat on food dehydrator or jerky maker; cover and dehydrate until crisp dry.
• Break the dried meat in small pieces; keep the pieces in a tight glass jar. Serve it at room temperature.

Steps:

• Cut the meat in small pieces; remove fat and seams.
• In a food processor put small amount of the meat at a time, spread some mitmita, grind until meat is finely chopped; using a fork, remove any residue of fat and seams; place the spicy ground meat in a dish; repeat the process until all required meat is done.
• In small pot, on a lower heat melt the butter, add the remaining mitmita, false cardamom, (garlic, black pepper, salt, if needed); remove from heat.
• Combine the spicy ground meat with the spicy butter; using fork and spoon, mix it until completely marinated.
• Place it in a lightly warm serving dish, serve it immediately with Injera or bread. If preferred, sauté the marinated meat for two to three minutes.
• Note: As Steak Tartar is uncooked dish, choice of first class quality meat and cleanliness is important.
• * You will find these spices in Ethiopian or Indian shops/groceries.
• ** Please go to www.yewoinfamilycooking.com to see how to prepare Purified/Clarified Butter (Nitir Kebe).

Steps:

• Bring the four cups of water to a boil in a medium sized pot.
• Add meat. Boil till slightly brown.
• Add veggies and spices/seasoning.
• Bring to low boil and occasionally stir everynow and then.
• Your stew/soup will be ready shortly after your veggies start to soften up a bit. I like mine to have a bit of a crunch to them so it doesnt take long at all. Let cook to prefference of veggies and enjoy.

Steps:

• Remove fat and cut meat in long strips with zigzag shapes.
• Mix awaze, wine, oil, cardamom, black pepper and salt.
• Marinate meat with mixed dressing.
• Place meat on food dehydrator or jerky maker; cover and dehydrate until crisp dry.
• Break dried meat in small pieces; keep pieces in a tight glass jar.
• Use as snack or appetizer.

Steps:

• Bring to boil 4 cups of water in a medium pot. Rinse the lentils with fresh water and add to it to the boiling water. Cook it for 5 minutes.
• Remove the foam with spoon and discard. Lightly drain the extra water in a container or a cup.
• Meanwhile sauté the onion with ½ cup of water and oil for 5 minutes or until tender.
• To the cooked onion, add ½ cup of water, garlic, ginger, white pepper, curry or turmeric. Stir for 5 minutes;.
• Combine the lentils and the sauce. Mix well. If more water needed, use the water which is set aside. Cook the Stew for 15 minutes or until it simmers.
• Add salt, hot green pepper and mix it well. Remove from heat. Serve it warm or cold.
• Some of the spices could be found in Ethiopian or Indian shops/groceries.

Steps:

• Starter - mix the yeast with one cup of warm water; keep until rises; or use sourdough starter.
• Combine in a large container the teff and barley flour with cold water or mix lightly in a blender.
• Add the starter and mix it well; add water generously; cover it tight; keep it outside to ferment;
• The second day, pour and discard the water; add same amount of fresh water to the dough; keep it tight.
• The third day, pour and discard the water; blend the self-rising flour with three cups of cold water; mix it with the fermented dough; add water as required. This time it should be thinner than pancake dough. Keep it outside for 15 minutes to rise.
• Warm a flat pancake pan, or skillet, or a specialized electric stove; pour the dough in circle shape in small amount; bake it for 30 -45 seconds.
• Depending on the size of skillet, you will get 20 to 30 injeras.
• If less sour taste preferred, bake it the second day.
• You may find teff flour in health store.