Tuesday, December 13, 2016
Cucumber bites with lebneh and olives
http://www.maureenabood.com/2015/02/22/cucumber-bites-with-labneh-and-olives/
Tuesday, December 6, 2016
Ful mudammas
Oops, I used the wrong kind of fava bean, so it ended up like a thin soup that I had to thicken with garbanzo beans and cooked potatoes, but it was still a good soup.
Use way less water if you use the same fava beans.
http://www.sugarandgarlic.com/best-ful-mudammas-fava-bean-salad-scratch/
Use way less water if you use the same fava beans.
http://www.sugarandgarlic.com/best-ful-mudammas-fava-bean-salad-scratch/
Doro wat (Ethiopian)
Ingredients
- 1 ½ lbs chicken thighs
- 2 tablespoons fresh lemon juice
- 4 tablespoons butter
- 1/4 tsp ground ajwain
- 1/4 tsp ground cardamom
- 1/4 tsp ground cumin
- 1/4 tsp dried oregano
- 3 cups yellow onions finely minced to a chunky puree in food processor
- 3 tablespoons butter
- 1 tablespoon finely minced garlic
- 1 tablespoon finely minced ginger
- 2 tsp berbere
- 1½ teaspoons salt
- ½ cup white wine mixed with 1 teaspoon honey (I didn't use this, and it turned out fine)
- 1 cup chicken stock
- Optional: boiling potato cut into 1/2-inch cubes, added at same time as chicken
- 6 medium- to hard-boiled eggs, pierced all over with fork about ¼ inch deep
Instructions
- Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.
- Heat the 4 tbsp butter, ajwain, cardamom, cumin, and oregano along with the olive oil in a Dutch oven. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally.
- Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another 20 minutes, stirring occasionally.
- Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally.
- Add the chicken and lemon juice, broth, and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
- Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 10-15 minutes.
- Serve hot with injera bread or rice.
Based on
http://www.daringgourmet.com/2013/08/27/doro-wat-spicy-ethiopian-chicken-stew/
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