Ethiopian Beef Jerky And Split Lentils Stew Quwanta Miser Wot Recipes

ETHIOPIAN SPICED BEEF JERKY (QUWANTA)

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.

ETHIOPIAN BEEF JERKY AND SPLIT LENTILS STEW (QUWANTA-MISER WOT)

Steps:

• Sauté the onion with ½ cup of water and two tablespoons of oil for 5 minutes or until tender.
• 2nd Step: To the cooked onion add half cup of water, chili powder (berbere), butter, garlic and black pepper. Stir for 10 minutes.
• To the boiling sauce, add half cup of water, fried meat without grease or beef jerky and cook it until tender (10 minutes).
• Meanwhile, bring to boil 4 cups of water in a medium pot. Rinse the lentils with fresh water and add to it. Cook for 5 minutes.
• Remove the foam with spoon from the lentils and discard . Lightly drain the extra water in a container or a cup.
• Combine the lentils and the beef jerky sauce. Mix well. If more water is needed, use the set-aside water. Cook the stew for 20 minutes or until it simmers.
• Add false cardamom and salt to taste. Remove from heat. Serve it warm with Injera, pita bread etc.

ETHIOPIAN SPICY SPLIT LENTIL STEW (YIMSER WOT)

Steps:

• Bring to boil 4 cups of water in a medium pot. Rinse the lentils with fresh water and add to it. Cook 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 one tablespoon of oil for 5 minutesor until tender.
• To the cooked onion add one cup of water, hot red chili powder (berbere), the rest of the oil, garlic and black pepper. Stir for 10 minutes.
• Combine the lentils and sauce. Mix well. If more water is needed, use the set-aside water. Cook the stew for 20 minutes until it simmers.
• Add false cardamom and salt to taste. Remove from heat. Serve it warm or cold.
• P.S. To make it mild, you may use tomato sauce.
• * You will find these spices in Ethiopian or Indian shops/groceries.

ETHIOPIAN SPICED BEEF JERKY (QUWANTA)

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.

ETHIOPIAN GROUND BEEF MILD STEW (MINCHET-ABESH ALICHA)

Steps:

• In medium pot sauté the onion using one cup of boiled water by adding two tablespoon each time until the onion is soft and golden brown.
• In the cooked onion, add one cup boiled water, purified butter, garlic, ginger, bishop weeds, wine and turmeric. Cook for 5 minutes.
• On a baking pan, spread the ground beef and cook it in oven or stir-fry until brown.
• Sprinkle the stir-fry ground beef in the sauce; mix well; add two cups boiled water; cover and cook it for 20 minutes or until simmers.
• Add to the stew white pepper, salt and false cardamom; cook it for 5 minutes; remove from heat.
• Serve it hot with Injera, rice, bread or as desired.
• * You will find these spices in Ethiopian or Indian shops/groceries.
• ** Please go to www.yewoinfamilycooking.com to see how to prepare Clarified/Purified Butter (Nitir Kebe).