Ethiopian Mild Split Lentils Stew Yemser Alicha Recipes

ETHIOPIAN-STYLE LENTILS (KIK ALICHA)

Steps:

• Wash split peas in hot water until water runs clear. Let soak for 20 minutes and strain. Meanwhile, mince the onions, garlic, and ginger.
• In a medium soup pot, cook the onions with a little water over medium heat. Cook for about 10 minutes, or until translucent and soft. If you need to, add more water along the way. Keep the heat low enough so that they don't brown.
• Add ginger and a little more water, and cook until soft. You are looking to create a kind of a sauce/paste.
• Add garlic and oil, and stir to combine. Continue to cook down into a sauce, adding water when needed to that it doesn't burn.
• Add split peas and salt and stir to combine. Add 2 cups of warm water and cook until peas are soft. This can take anywhere from 10-40 minutes, depending on the peas. You may cover the pot and lower the heat during this time, just be sure to check often to make sure it's not burning. Add more warm water if needed.
• Once the peas are soft, add Ethiopian Mild Blend, and turn of the heat. Taste and adjust for salt. If you are using jalapeno, slice lengthwise and remove seeds and veins. Slice into thin strips and serve on top or on the side.

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 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).

ETHIOPIAN MILD LAMB STEW (YEBEG ALICHA)

Steps:

• Cut the ribs in smaller sizes and the meat in small strips, wash it with cold water.
• Boil water in large pot; add the cleaned ribs and the meat; cook it for 10 minutes and strain.
• In medium heat, cook the onion with two cups of water (adding the water gradually); stir continuously until tender (10-15 minutes).
• Add the butter, garlic, ginger-root juice, bishop weed and cook for five minutes.
• Add the ribs and the meat; stir for five minutes; put four cups of water and turmeric; cover and cook for 30 minutes.
• Add false cardamom, salt to taste and cook to simmer; at the end, add the hot peppers and remove from heat.

ETHIOPIAN SPLIT PEA MILD STEW

Steps:

• In medium heat cook the onion with one cup of water and one table spoon of oil; stir and sauté continuously until it is very soft. You may add more water if needed. (10 minutes).
• Add to the onion the rest of the oil, garlic, bishop weed, ginger and curry/turmeric; Cook for five minutes.
• Meanwhile, bring to boil 3 cups of water in a medium pot; add the rinsed split peas; Cook it for 10 minutes.
• Strain the water from the cooked peas, set aside.
• Add the cooked peas to the onion; Mix well and cook it for 5 minutes; add one cup of the set-aide water, salt and black pepper. Cook for another 15 minutes or until simmers;.
• Add the sliced hot pepper and remove from heat. You may serve it cold or warm with Injera or bread of your choice.