Ethiopian

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ZilZil Tibs

Beef Tibs

14 ounces skirt steak
2 1/2 tablespoons berbere rub (see above)
4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
1 large white onion, chopped (1 1/2 cups)
1 large tomato, cut into large dice (1 1/2 cups)
Kosher salt
Freshly ground black pepper
1/4 cup sliced jalapeño pepper (seeded or unseeded), or to taste

Cut the meat into 1-inch strips, placing them in a bowl as you work. Sprinkle 1 1/2 tablespoons of the rub over them and toss to coat evenly. Cover and refrigerate for 1 hour.

Melt half of the butter in a medium skillet over medium heat.

3
Your rating: None Average: 3 (2 votes)

Fasolia

Fasolia

2 C snapped green beans (2 parts)
1 large carrot, stick-cut (1 part)
1 large onion, thinly sliced
1 tsp finely minced garlic
1 tsp finely minced ginger
1 tsp tomato paste

2 oz vegetable oil
¼ tsp black cardamom
¼ tsp corriander

jalapeno peppers, optional, to taste
salt to taste

Start with a hot (non-nonstick) skillet and 2 oz vegetable oil. Sauté the onions until caramelized.

Add finely mashed garlic, ginger and tomato paste, stir vigorously to combine.

Add a little water to prevent garlic from drying out. Add the carrots, stirring continuously. Add green beans.

2.5
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Gomen Wot

Gomen Wot

¼ lb. kale (or other hearty greens), stemmed and cut crosswise into ¼"-wide strips
1 yellow onion, minced
2 cloves garlic, minced
2 tbsp. niq'r kibbe spiced, clarified butter
½" piece ginger, peeled and minced
⅛ tsp. black cardamom seeds
⅛ tsp. ground fenugreek
⅛ tsp. nigella seeds
1 jalapeño, seeded, and minced
Kosher salt and freshly ground black pepper, to taste
White wine vinegar, to taste

Heat butter in a 6-qt. pot over medium heat.

Add dry spices and cook, stirring often, until fragrant, 1–2 minutes.

3.5
Your rating: None Average: 3.5 (2 votes)

Doro Wot

Doro Wot

4 chicken thighs
2 T fresh lemon juice
2 tsp salt
2 onions, finely chopped
¼ C nit'r qibe (spiced butter, or just unsalted butter)
4 cloves garlic, minced
1" grated ginger

2 tsp ginger
¼ tsp ground fenugreek
¼ tsp ground cardamom

¼ C Berbere
2 T paprika
¼ C dry red wine
2 C water water

1 hard-boiled egg per person
Salt and pepper to taste

Break down, rinse, and dry the chicken pieces. Rub with lemon juice and salt.

In a heavy enamel stew pot, cook the onions, dry, over moderate heat for about 5 minutes. Do not let brown or burn.

3
Your rating: None Average: 3 (1 vote)

Mesir Wot

Mesir Wot

1 C red lentils
3 T nit'r qibe / oil
1 large onion, chopped
3 cloves garlic, minced
1 tsp ginger
½ tsp ground cardamom
⅓ C berbere spice
salt, pepper, sugar to taste

Place the onion, garlic and ginger in a food processor or blender and puree. Add a little water if necessary.

Heat the oil in a large, heavy-bottomed saucepan over medium heat. Add the berbere spice and cardamom, stirring constantly to cook spices through, about 1 minute

3
Your rating: None Average: 3 (1 vote)

Timatim (Ethiopian Tomato/Jalapeno) Salad

Timatim Salad

1 tbsp olive oil
3 tbsp lemon juice
1 medium onion, finely chopped
2 large tomato
2 jalapeño peppers, finely chopped
1/2 tbsp salt

5
Your rating: None Average: 5 (2 votes)

Addis Ababa

Cost: 
$ - Cheap

Location

Addis Ababa
8233 Fenton St Silver Spring
Silver Spring, MD
United States
38° 59' 33.4032" N, 77° 1' 25.9392" W

Addis Ababa is our go-to ethiopian restaurant - nothing fancy, but authentic and well-spiced ethiopian. Great injera, and amazing tomato/jalapeno salad. Best zilzil tibs in town.

4
Your rating: None Average: 4 (1 vote)

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