Dubawot Recipes

DUBA WOT

Duba Wot image

Make and share this Duba Wot recipe from Food.com.

Provided by sheepdoc

Categories Ethiopian

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb butternut squash or 1 lb pumpkin, peeled, seeded, cut in bite-sized pieces
1/2 cup onion, chopped
2 tablespoons olive oil
1/2 tablespoon berbere
2/3 teaspoon cumin powder
2/3 teaspoon dried basil

Steps:

Saute onions in olive oil. Add a little water and berbere, and stir for 2 minutes.
Add squash cubes and stir to coat. Then add water to about 3/4 of the way to top of squash cubes. Cook until tender, stirring every 5 minutes.
Add cumin and basil, stir and serve.

DUBONNET COCKTAIL

Dubonnet Cocktail image

Now that a reformulated Dubonnet has been introduced in the United States, a cocktail is in order. The most famous one is this mix of Dubonnet and London dry gin; this recipe is endorsed by Lynn House, a bartender and brand representative for Heaven Hill, the distiller that makes Dubonnet in the United States. She helped reconfigure the American recipe for Dubonnet. This cocktail is a bit stronger than that reportedly preferred by Queen Elizabeth II, who opts for two parts Dubonnet to one part gin. The recipe works equally well on the rocks. Another old cocktail that once went by the same name calls for dry sherry instead of gin. It is also worth a try.

Provided by Robert Simonson

Categories cocktails

Yield 1 drink

Number Of Ingredients 3

Ingredients

1 1/2 ounce Dubonnet
1 1/2 ounce London dry gin, preferably Beefeater
Orange twist, for garnish

Steps:

In a mixing glass half filled with ice, combine the Dubonnet and gin, and stir until well chilled, about 30 seconds. Strain into a coupe glass. Squeeze the orange twist over the surface of the drink and drop it into the glass.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Protein 0 grams, Sodium 3 milligrams, Sugar 0 grams

DUBAI STYLE SHAWARMA

Dubai Style Shawarma image

Shawarma is an Arabic pita wrap overflowing with shaved chicken or lamb. A crunchy tabooleh or fattoush salad accompanied by either tahini or hummus completes this Middle Eastern street food.

Provided by Member 610488

Categories Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 27

Ingredients

2 tablespoons canola oil
1/2 cup yogurt
1 egg, beaten lightly
1 lemon, juice of
1 teaspoon black pepper
1 teaspoon cardamom powder
1 teaspoon cinnamon
salt, to taste
1/2 teaspoon red chili pepper flakes
1/2 teaspoon garam masala
2 teaspoons garlic paste
1 teaspoon ginger paste
1 teaspoon cardamom powder
1 teaspoon cinnamon
1 lb boneless skinless chicken breasts or 1 lb lamb, cut into 1 inch cubes
1 cup lettuce, finely sliced
1 cucumber, chopped
1 tomatoes, chopped
3 tablespoons cilantro, chopped
3 tablespoons pomegranate seeds
1/2 cup yogurt
1 lemon, juice of
2 tablespoons cilantro, chopped
2 tablespoons mint, chopped
salt, to taste
6 pita breads
Tabasco sauce, to taste

Steps:

Combine all of the ingredients listed above the chicken/lamb. Marinate the chicken in mixture and set aside for an hour or two.
Heat a non stick pan on medium to high heat and add the marinated chicken. Stir fry the chicken/lamb until it has cooked through and is dry-less than 10 minutes. Make sure you break up the chicken/lamb with a wooden spoon and keep stirring as it cooks.
In a separate bowl, mix together all the dressing ingredients.
To assemble the shawarma, heat the pita bread on a skillet to warm it. Divide the salad amongst the six pita breads. Top the salad with the chicken.
Drizzle the yogurt dip over the chicken and add a dash of Tabasco sauce. Roll the pita bread tightly and wrap in baking paper. Serve immediately.

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