Wednesday, August 12, 2009
mesir wat...ethiopian red lentils
* Onions, chopped -- 2
* Garlic, crushed -- 2 cloves
* Ginger, peeled and minced -- 2 teaspoons
* Oil, butter or niter kibbeh -- 1/4 cup
* Paprika -- 2 tablespoons
* Turmeric -- 1 teaspoon
* Cayenne pepper -- 1/2 to 2 teaspoons
* Red lentils, rinsed -- 1 pound
* Water or stock -- 4 cups
* Salt and pepper -- to taste
1. Place the onion, garlic and ginger in a food processor or blender and puree. Add a little water if necessary.
2. Heat the oil, butter or niter kibbeh in a large, heavy-bottomed saucepan over medium flame. Add turmeric, paprika and cayenne pepper and stir rapidly to color the oil and cook spices through, about 30 seconds.
3. Add the onion puree and sauté until the excess moisture evaporates and the onion loses its raw aroma, about 5-10 minutes. Do not burn.
4. Add lentils and water to the saucepan. Bring to a boil, reduce heat to low, and simmer until lentils are cooked through and fall apart, about 30-40 minutes. Add water if necessary to keep the lentils from drying out.
5. Stir in salt and pepper to taste and serve.
Niter Kibbeh (recipe):
* Unsalted butter -- 1 pound
* Onion, chopped -- 1/2
* Garlic, crushed -- 2-3 cloves
* Gingerroot, cut into 1/4-inch slices -- 2-3 pieces
* Cardamom pods --3-4
* Cinnamon stick -- 1
* Whole cloves -- 3-4
* Fenugreek seeds -- 1 teaspoon
* Turmeric -- 1/2 teaspoon
1. Place the butter in a small saucepan and melt over low heat. Add the remaining ingredients and simmer on the lowest possible heat for about 1 hour.
2. Pour the clear golden liquid off the top leaving all the solids in the bottom of the pan. Strain through cheesecloth if necessary. Discard solids.
3. Store in the refrigerator or freezer and use as needed.