Directions
Saute the onions, garlic, berbere, and paprika in the Niter Kebbeh for 2 minutes.

Add the beans, carrots, and potatoes and continue to saute for about 10 minutes, stirring occasionally to prevent burning.

Add the chopped tomatoes, tomato paste, and the vegetable stock.

Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender.

Add salt and pepper to taset and mix in the parsley.

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Directions
Rinse and cook the lentils.

Meanwhile saute the onions and garlic in the niter kebbeh, until the onions are just translucent.

Add the berbere, cumin, and paprika and saute for a few minutes more, stirring occasionally to prevent burning.

Mix in the chopped tomatoes and tomato paste and simmer for another 5 to 10 minutes.

Add 1 cup of vegetable stock or water and continue simmering.

When the lentils are cooked, drain them and mix them into the saute.

Add the green peas and cook for another 5 minutes.

Add salt and black pepper to taste.

To serve Yemiser W’et, spread layers of injera on individual plates.

Place some yogurt or cottage cheese alongside a serving of w’et on the injera and pass more injera at the table.

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Meat filling
1 1/2 lbs ground beef
3/4 cup of finely chopped onion
1/4 cup oil
1/2 cup pine nuts
2 teaspoons salt
1 teaspoon pepper
1/2 cup of finely chopped parsley
3/4 teaspoon cinnamon

Cheese Filling
1 1/2 lbs feta cheese, crumbled
3/4 cup fresh herb, finely chopped (dill, mint, chives, parsley, cilantro)
3 tablespoons water
3/4 teaspoon pepper

Vegetable Filling
1/4 cup olive oil
3/4 cup of finely chopped onion
1 1/2 lbs leafy greens, coarsely chopped (spinach, chard, dandelion or nettles)
2 teaspoons salt
1/2 cup walnut, coarsely chopped and lightly toasted
1/4 cup currant
3/4 teaspoon pepper

Sweet Filling
3 cups almond, finely ground
1 1/2 cups sugar
2 teaspoons cardamom
1/4 teaspoon saffron, dissolved in 1 tablespoon of water
2 tablespoons rose water

Directions
—-To Make the Dough—-
Melt the butter with the oil.

Combine the flour and salt in a bowl, make a well in the center, and add oil and butter.

Stir vigorously until combined, and then add water until the dough holds together and comes away from the sides of the bowl.

Wrap the ball of dough in plastic and let rest in the refrigerator while preparing the stuffing.

—-To Make the Meat Filling—-
Work all ingredients with the hands until fully combined.

—-To Make the Cheese Filling—-
Place ingredients in the work bowl of a food processor; blend well.

—-To Make the Vegetable Filling—-
Heat the olive oil over medium heat, and then sauté the onions for 2 minutes.

Add the greens and salt and stir well.

Lower the heat, cover the pan, and cook until the greens are wilted and give off their juices.

Turn off the heat, add the toasted walnuts, currants and pepper, and stir well.

—-To Make the Sweet Filling—-
Combine all ingredients and stir well.

—-To Assemble the Sanbusa—-
Preheat the oven to 350°F degrees.

For each pastry, take a walnut-sized piece of dough and roll it out into a 3 inch circle.

Place a teaspoonful of filling in the center of the dough, fold the circle into a half-moon shape and pinch the edges firmly.

(Another traditional shape is the triangular pocket, formed by pinching together the edges of the circle in three seams that meet in the center over the filling).

Place the pastries on an ungreased baking sheet and bake in the oven for 45 minutes, until golden yellow, or deep fry in vegetable oil.

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Directions
In a 1-quart bowl, combine all ingredients.

The mixture should be moist enough to spoon but dry enough to stay firm when served. Drain off excess liquid.

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Directions
Cut carrots into 1/4″ thick slices. Scrub potatoes (cut into quarters if larger than bite-size). Cut flowerets off broccoli stalks. Cut off & discard tough base of stalks, peel stalks, & cut into 1/4″ thick slices. Break cauliflower into flowerets. Cut Arrange potatoes in a vegetable steamer & steam over boiling water until tender (sbout 15 min). Remove potatoes and let cool. Add water to steamer if needed. Arrange carrots, broccoli stems & cauliflowerets in steamer. Steam until just tender (about 9 Melt 4 tablespoons of butter in a wide frying pan over medium heat. Stir in cinnamon, cardamom, ginger, cloves, turmeric, garlic, & onion. Cook stirring until onion is soft, then stir in carrots, broccoli stems, cauliflowerets & potatoes. Cook covered Pile the vegetables on top of Injera (pancakes). Pass yogurt or cottage cheese at the table, or can spoon a dollop on top of the veggies.

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For the greens:
2 lb Collards — chopped
2 tbl Red chile — finely chopped
1 tbl Fresh ginger — grated
1 tsp Garlic — finely chopped
1/2 tsp Ground cardamom
1/4 cup Niter kebbeh
2 tbl Onion — finely chopped

Directions
Mix the first group of ingredients and let stand at room temp. for 15 min.

Remove the garlic cloves. Steam collards in a few Tbs of water for 20 min.

Add the rest of the second group and mix well. Spoon greens over cottage cheese.

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Directions
Combine all ingredients in 1 quart bowl.
The mixture should be moist enough to spoon but dry enough to stay firm when served. Drain off excess liquid. One or two heaping tablespoons of lab is placed on the injera before each guest.
NOTES : IAB is a white cured cheese very much like the greek feta. Special herbs are added(and sometimes chopped vegetables)which gives it its characteristically acid taste.

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Directions
For a good and enjoyable time, take the effort to prepare an Ethiopian dinner. The typical dish could be inaccurately described as a stew, but is not at all like the typical American stew of beef, potatoes and carrots. The menu would include a variety of dishes. Many of these dishes can be made a day or two ahead of time and will reheat well. The only thing we cook the day of the dinner party is the breads and the cottage cheese dishes.
Two good books for recipes are: “The Frugal Gourmet on Our Immigrant
We have selected the following recipes for you to choose from:
Lamb and Cardamom (except we make it with beef) Spiced Cheese. Doro Wat Chicken. Collard Greens and Cheese. Yemiser W’et (spicy lentil stew) Yetakelt W’et ( spicy mixed vegetable stew)
All of these recipes call for a spiced clarified butter called Niter Kebbeh. We have included the recipe from each book. They should be interchangeable.

They all call for a spice mixture called Berbere. The Moosewood book uses a dry preparation. The Frugal Gourmet book uses a mixture that has an oil and wine base mixed in with the spices. We would reccommend making both and using each with the recipes from the respective books. With experience, you may pick a favorite one and convert the measurement from one recipe to the other.

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• \Leave a Reply\ \Name (required)\ \Mail (will not be published) (required)\ \Website\ Clarified Butter

Directions
Heat oil in pan and saute onion till golden. Stir in ginger, garlic, tomatoes, minced beef and salt. Cook on low 15 – 20 min., stirring regularly to prevent burning. Combine eggs with mixture in pan and cook 10 min. Remove from heat. Add turmeric and seasoned butter and top with parsley and cheese. Serve with rice or fresh bread; mix with steamed corn and eat by itself; or use it to stuff other vegetables.

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