Ethiopian Experiment

Ethiopian food served with Wild Turkey American Honey (instead of the traditional Tej honey wine).  To serve place injera on a plate and a dollop of each dish on top.

Injera (Ethiopian Flatbread)

• 3 1/2 c warm water
• 1 TB yeast
• 2 c whole wheat flour
• 1 c all purpose flour
• 1 c teff flour 

1. Dissolve yeast in warm water and let sit 10 minutes
2. Add flour, mix well, and let sit covered 1-6 hours.  The dough should be sticky and stretchy.
3. Mix well
4. Add 2 cups dough mixture to 3/4 water and blend.  It  makes a really thin batter, slightly thinner than pancake batter.
5. Heat a 9" nonstick skillet over medium heat.  You may want to oil the skillet lightly, I found that the first few injera stick and after every 8 or so the pan needs to be wiped out.
6. Pour 1/2 cup mixture into pan in a circular motion starting at the outside and then swirling the pan to cover any gaps.
7. Cook 1 minute until the edges are set.  The center will be paler and doughy, cover the pan and cook one more minute.  
8. Slide the flatbread onto a plate.  Separate each injera with paper towels.
9. You may want to brush lemon juice onto each flatbread to simulate the acidic taste of the traditionally fermented injera.

Yeabesha Gomen (Collard Greens)

Modified from Saveur

• 4 TB ghee 
• 1⁄8 tsp ground cardamon
• 1⁄8 tsp. fenugreek 
• 1⁄8  tsp sesame seeds
• 1/8 tsp oregano
• 1⁄4  c olive oil 
• 1 large yellow onion, minced 
• 3 cloves garlic, minced 
• 2 Serrano chiles, stemmed, seeded, and minced 
• 1  1" piece ginger, peeled and minced 
• 1 1⁄2 lbs. collard greens, stemmed and cut crosswise into 1⁄4"-wide strips 
• Kosher salt and freshly ground black pepper, to taste 
• White wine vinegar, to taste 

1. Heat ghee in a 6-qt. pot over medium heat. Add cardamom, fenugreek, and nigella and cook, stirring often, until fragrant, 1–2 minutes.
2. Increase heat to medium-high and add oil; add onions and cook, stirring often, until  browned, 10 minutes. add garlic, chiles, and ginger and cook, stirring often, until soft and fragrant, 3 minutes.
3. Add collards, 1 1⁄3 cups water, and salt and pepper; cover and bring to a boil. Reduce heat to low and cook, stirring occasionally, until collards are tender, 50–55 minutes. 
4. Stir in vinegar and serve collards hot.

Misr Wot (Lentil Stew)

Modified from Saveur

• 1 c split red lentils
• 4 TB ghee
• 1 small yellow onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 TB berbere (Ethiopian Spice Mix)
• 1 can crushed tomatoes
• Kosher salt, to taste

1. Rinse the lentils in a sieve under cold running water and set aside.
2. Heat the ghee in a medium saucepan over medium heat. Add the onions and cook, stirring occasionally, until golden brown, about 10 minutes. 
3. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the reserved lentils, 1 tbsp. of the berbere, tomato, and 3 cups water to the saucepan. Reduce heat to medium-low and simmer, stirring occasionally, until thick and the lentils are tender, 45–50 minutes. 
4. Stir in the remaining berbere and season generously with salt. Serve immediately.

Doro Wot (Spiced Chicken Stew)

Modified from Saveur

• lemon juice
• 4 TB ghee
• 2 large yellow onions, roughly chopped
• 1 tbsp. finely chopped garlic
• 1 tbsp. finely chopped peeled fresh ginger
• 1 tbsp. berber
• 1.5 lbs boneless,skinless chicken thighs in 1" chunks
• 2 c chicken broth
• Kosher salt, to taste

1. Marinate chicken in lemon juice slat and pepper for 30 minutes.
2. Heat ghee in a large straight-sided skillet over medium-low heat. Add onions and cook, stirring occasionally, until deeply caramelized, about 25 minutes. Add garlic and ginger and cook, stirring, until softened, 6–8 minutes. 
3. Add berbere and chicken broth; stir well. Nestle the chicken pieces in the skillet. Reduce heat to low and simmer, covered, turning occasionally, until chicken is cooked through, about 40 minutes
4. Uncover skillet and raise heat to medium-high; simmer to reduce the liquid until it has a thick, gravy-like consistency, about 5 minutes. Taste and season with more berbere and salt, if necessary. 

Berbere (Ethiopian Spice Mix)

• 1/4 tsp. ground allspice
• 3/4 tsp. ground cardamon
• 1/8 tsp. ground cinnamon
• 1/8 tsp. ground cloves
• 1/2 tsp. ground coriander
• 1 tsp. ground fenugreek seeds
• 1/4 tsp. ground nutmeg
• 1/2 tsp. gouund black pepper
• 1/4 tsp ground tumeric
• 3TB ground cayenne pepper
• 3 TB smoked paprika
• 1 TB kosher salt
• 1/4 tsp. ground ginger
• 1/2 tsp. garlic powder

1. Mix all together and store in airtight container.