Directions
For the berbere, combine the spices and roast in a dry skillet on low to moderate heat, stirring constantly, for about 5-10 minutes, or until roasted.

Keep in a tight jar.

For the stew, fry the meat on high heat until brown, then add the onion, and eventually the garlic and 3 tbsp Berbere, which are NOT to become burnt.

Add the tomatoes with their liquid and boil slowly until the meat is tender and the stew has thickened (30-60 minutes).

Garnish with coriander and serve hot on Injera (Ethiopian flat bread).

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Directions
Start by slicing the potatoes crosswise into circular slices, dropping them as you go into cold water to stop them from discolouring.

If you want to be fancy, use a small knife to cut out narrow v-shaped wedges 1/4 inch deep at 1/2 inch intervals all around the outside of the potatoes.

Also cut the carrots lengthwise into quarters and then crosswise into 2-inch lengths.

When you are ready to cook the veggies, first drop the potatoes into boiling water, then add the carrots and beans.

Boil for 5 minutes, then drain and run cold water over them to stop the cooking process.

Set them aside to drain completely.

Meanwhile, heat the oil in a large saucepan and add the onions, green pepper and chilies.

Cook for about 5 minutes until the veggies are soft but not brown.

Add the garlic, ginger, salt and pepper and stir for a minute or so.

Add the reserved vegetables and the scallions and mix until everything is coated in oil.

Reduce the heat to low, cover partially and cook for about 10 minutes or until the veggies are tender but still crisp to the bite.

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Directions
Boil the lentils in water for 5 minutes Drain, reserving liquid.

In 4 quart saucepot, saute the Anaheim peppers and onions in the spiced butter until the onions are tender.

Add the lentils, 4c of the reserved liquid, and the remaining ingredients and bring to a simmer.

Cook, covered, over low heat 35-40 mins, stirring occasionally to prevent sticking.

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Directions
Sort the lentils picking out ant grit or stones and soak in tap water for 30 minutes.

Rinse in running water and drain.

Peel and finely chop the onions. peel and mash the garlic.

Heat the oil in large pan and saute the onion until golden. Add tomato paste and paprika and mix. Add half the water and the garlic,ginger pepper and salt.

Stir well and then add the rest of the water, stir again, cover and bring to boil.

When the water boil, add the lentils, lower the flame and cook 20-30 minutes, until the lentils soften.

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BEREBERE SPICE MIX (use 2 tablespoons)
2 teaspoons cumin seed or powdered cumin
1 teaspoon cardamom seed (shell off husks) or cardamom powder
1/2 teaspoon whole allspice (or ground)
1 teaspoon fenugreek seeds (or powder)
1 teaspoon coriander seed (or powder)
8 whole cloves or ground cloves
1 teaspoon black peppercorns or freshly ground peppercorn
5 teaspoons red pepper flakes or crumbled dried red pepper
1 tablespoon grated fresh gingerroot (or 1/2 teaspoon dried)
1 teaspoon turmeric
1 teaspoon salt
3 tablespoons sweet paprika (can use hot)
1/2 teaspoon cinnamon

Directions
LENTILS:.
Bring lentils and broth to boil and simmer 10 minutes.

Add chiles, onion, garlic, and Berebere spices. Cook covered for another 30 minutes, until most of liquid is absorbed.

Serve with ground black pepper to taste.

For a vegetarian meal, these lentils are good with a dollop of yogurt, brown rice and sliced tomatoes.

BEREBERE SPICE MIX:.
Toast all the seeds and whole cloves in a small frying pan for 2 minutes, stirring constantly (open window or turn on the stove vent–it can smoke). Grind the spices in a spice grinder. If you are using pre-ground spices, ignore and go on to the next step.

Mix all remaining ingredients. Place in a tightly covered container and refrigerate. This mixture can used with many combinations of legumes, rice or vegetables.

NOTE: *OR: 1 bell pepper chopped + 14-oz can chopped green chiles.

NOTE TWO : There are two ways to make this berebere spice mix – with whole spices that you grind, or with powdered versions of the spices. The first way gives you a more powerful flavor, but it may be more practical the second way, particularly if you don’t have a spice grinder.

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Directions
Cook onion over low heat, not in any fat, for a long time, stirring constantly over very low heat until all the water is evaporated. Continue stirring until onions are slightly brown.

Add the butter; cook about 15-20 minutes still over low heat. Add 1 tbsp hot water from time to time (texture should be kind of pasty). Add bere bere. If it looks too dry, add hot water and stir. Cook it about 30-45 minutes – keep stirring frequently. Keep adding hot water if necessary. Be careful not to let it brown, because chili powder will become bitter. Add garlic and ginger and simmer 15 moreminutes. Add water as needed.

Meanwhile, with your other set of free hands, wash chicken peices well, and let stand in salted in lemoned water. Then squeeze each peice really hard to get out as much water as possible. Then, make little slits in the meat so the sauce will penetrate. Cook the meat in the sauce until meat tis tender, about 30 minutes. Stir from time to time. All this has been uncovered, by the way. Add spices to taste just before removing from stove. Add 1 hard-boiled egg per person, which have been slit (the eggs, not the people), and cook just long enough to heat through.

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Directions
Coarsely chop
*two* of the bell peppers. Combine these with the next eight ingredients (chiles through wine) in a blender. Process until the mixture is a smooth pur#e.

Cut the remaining bell pepper into 2″ x 1/2″ strips. Set aside.

Trim meat of al fat and slice 1/2″ thick. Cut slices into strips 2″ long by 1/4″ wide.

Heat 1/2 cup butter or niter kebbeh in a heavy 10″ to 12″ skillet, until a drop of water dances. Brown meat in the skillet, a little at a time and turning often, until the meatz is browned evenly without burning. Transfer meat to a plate as it is browned. When all meat is browned, pour remaining fat into a measuring cup. Add enough addi- tional butter, or niter kebbeh, to measure 1/2 cup. Set aside.

Wash and dry the skillet. Add the onions and cook them over low heat until soft and dry, about five minutes. Stir the onions continuously to keep them from burning. Pour in the 1/2 cup cooking fat. When it begins to sputter add the green pepper strips. Cook two to three minutes, stirring continuously, until the pepper strips are soft. Add the pureed green pepper mixture. While stirring, heat to a boil. Add beef strips and any liquid accumulated on the plate to the skillet. Stir into the sauce to coat meat evenly. Reduce the heat, partially cover, and simmer until the meat is cooked to taste.

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Directions
Place 3 cups of the water and the peas in large saucepan. Heat over high heat to boiling. Reduce heat to medium; cook until almost tender, about 30 minutes.

Heat olive oil in a medium skillet over medium-high heat; cook onion until translucent, about 5 minutes. Add garlic, ginger and turmeric; cook 1 minute.

Add remaining 2 tablespoons water; cover. Cook on low heat 3 minutes. Add mixture to cooked peas; stir in salt. Simmer until peas are very soft, about 30 minutes. Taste; adjust seasonings.

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Directions
Boil the lentils in water for 5 minutes. Drain, reserving liquid.
In a 4 qt pot, saute the peppers & onions in the ghee until the onions are tender. Add the lentils, 4 c of the reserved liquid & the remaining ingredients & bring to a simmer. Cook, covered, over low heat 35-40 mins, stirring occasionally to prevent sticking.

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Directions
Place potatoes, green beans, and carrots into boiling salted water, cover, and cook 5 mins.
Remove veggies and rinse.

Saute the chile and onion in oil until soft but not brown.

Add the ginger, garlic, salt, and pepper and sautee 5 mins.

Add the rest of ingredients, stir well, and cook over medium heat until veggies are tender.

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