Ethiopian Instant Breadchéchébsa Or Kita Firfir Recipes

ETHIOPIAN FIRFIR WITH DRIED BEEF (QUANTA FIRFIR)

Steps:

• Place onions in a large saucepan over medium-high heat. Cook, covered, until starting to brown, about 5 minutes. Add vegetable oil and garlic paste; cook until fragrant, about 5 minutes. Stir in tomatoes; cook until softened, 5 to 7 minutes.
• Stir 1/2 cup water, dried beef, and berbere seasoning into the saucepan. Reduce heat to medium and cook until flavors combine, about 10 minutes. Continue cooking, adding 1/3 cup water every few minutes, until beef is softened and sauce is thick, about 20 minutes. Stir in kibbeh and salt.
• Tear 1 injera into palm-sized pieces; fold gently into the sauce. Serve beef and sauce over whole injera.

ETHIOPIAN INSTANT BREAD(CHéCHéBSA OR KITA FIRFIR)

Steps:

• Place the wheat or teff, barley flour and baking powder in a bowl; mix it well; add to the flour a small amount of water, blend it with hand, gradually adding water, kneading it well until the dough is smooth and elastic.
• In a non-stick medium pancake pan, place the dough; make it flat to cover the pan; using fork, make some small holes; cook it in a lower heat on both sides until golden and crusty.
• Melt the butter in a lower heat; mix with chili pepper (berbere), false cardamom, black pepper and salt.
• Remove the pan-baked bread (Kita) from the heat, cut it in very small pieces.
• Mix the melted-spiced butter and the bread pieces until well combined. Serve it hot.

ETHIOPIAN BEEF STEAK TARTAR (KITFO)

Steps:

• Cut the meat in small pieces; remove fat and seams.
• In a food processor put small amount of the meat at a time, spread some mitmita, grind until meat is finely chopped; using a fork, remove any residue of fat and seams; place the spicy ground meat in a dish; repeat the process until all required meat is done.
• In small pot, on a lower heat melt the butter, add the remaining mitmita, false cardamom, (garlic, black pepper, salt, if needed); remove from heat.
• Combine the spicy ground meat with the spicy butter; using fork and spoon, mix it until completely marinated.
• Place it in a lightly warm serving dish, serve it immediately with Injera or bread. If preferred, sauté the marinated meat for two to three minutes.
• Note: As Steak Tartar is uncooked dish, choice of first class quality meat and cleanliness is important.
• * You will find these spices in Ethiopian or Indian shops/groceries.
• ** Please go to www.yewoinfamilycooking.com to see how to prepare Purified/Clarified Butter (Nitir Kebe).