Zilzil Alecha Recipes

ZILZIL ALECHA

Steps:

• Combine the 2 coarsely chopped green peppers and the chilies, garlic, ginger root, turmeric, salt, and pepper in the jar of an electric blender. Blend at high speed, scraping sides as needed, until the mixture is a smooth puree. SPONSOR In a heavy 10 to 12 inch skillet, heat oil over moderate heat til hot. Brown beef in the skillet, a handful at a time, turning them regularly and removing to a platter as they get richly brown. Once meat is cooked, set aside oil that remains. Wash and dry the skillet, then drop in the onions and cook over low heat for 5 or 6 minutes, until they are soft and dry. Stir often and watch constantly. When onions are soft, pour in the reserved cooking oil. When it begins to splutter, add the green pepper strips. Stirring constantly, cook for 2 to 3 minutes, until the pepper is soft. Add the reserved green pepper puree and, still stirring, bring to a boil. Return the beef and the liquid that has accumulated around it to the skillet and turn it about in the sauce to coat the pieces evenly. Reduce the heat to low, cover partially, and simmer for 6 to 8 minutes, or until the beef is cooked to your taste. Serve with rice or injera.

INJERA AL LA AMERICAN

Steps:

• Combine the flour pancake mix and baking soda in a deep bowl. Stirring constantly with a whisk or spoon pour in the club soda and water in a slow stream and continue to stir until the mixture is a smooth thin cream.
• Strain the batter through a fine sieve set over a clean bowl pressing down hard on any lumps with the back of a large spoon. Cook the injera in a 10 inch skillet or omelette pan with a non-stick cooking surface or a well-seasoned 10 inch cast iron skillet.
• Warm the ungreased pan over moderate heat until it is just hot enough to set the batter without browning it. To test the heat pour 1 tablespoon of the batter into the centre of the pan. The bottom surface should solidify immediately without becoming brown.
• For each injera remove the pan from the heat and ladle in 1/4 cup of the batter. Then quickly tip the pan back and forth to cover the bottom evenly. Cover the pan partially and cook the bread over moderate heat for 1 minute or just until the top is spongy moist and dotted with tiny air holes. The bottom should be smooth dry and somewhat shiny.
• Do not let the bottom brown; otherwise the edges may become too crisp. Remove the pan from the heat and use a spatula or your fingers to lift the injera gently out of the pan. Lay it on a plate to cool and ladle another 1/4 cup of batter into the pan tipping and spreading the batter evenly.
• Repeat the cooking process and when the next injera is done transfer the cooled bread to a platter and place the hot injera on the plate. Continue making the breads in the same fashion with the remaining batter.
• To serve spread 7 or 8 injera out in a shallow or flat basket or on a large platter letting them overlap each other and rape over the edge of the container. Fold the rest of the injera into quarters and arrange them attractively in the centre. To eat them tear off a small piece and use it to scoop up food.
• In Ethiopia injera is served with almost every meal and is a traditional accompaniment to such dishes as doro wat sik sik wat and zilzil alecha.