Sunday, December 01, 2013

More Ethiopian...

Several years ago I posted these Ethiopian recipes.  I recently updated the injera recipe because over time I have discovered I needed to add more water to make it flatter.

Here are two others I have added to the mix.

The white dish is the easiest one to make. It comes straight out of Story of the World Vol. 4 Activity book, Ben's 4th grade history curriculum.


1 lb. small curd cottage cheese
3 Tbsp. plain yogurt (Greek is best)
1 tsp grated lemon rind
3 Tbsp parsley, chopped fine (fresh is best)
1 tsp salt
a pinch of black better

Mix it all together and drain off excess liquid.

Doro Wat 
(This is a combination of the one in Story of the World and two others I found online and my own additions.)

For best results, soak first three ingredients overnight but you can skip that step if necessary:
1 1/2 lb chicken (bone-in would be best and thighs/drumsticks preferred but I'm a wuss so I did it with boneless, skinless thighs)
1 1/2 C water
1/4 cup lemon juice

3 small onions (chopped: about 2 1/2 C)
2 Tbsp butter
1 tsp tumeric
1 tsp smoked paprika (paprika works too)
1/2 t ground ginger (or 1 t fresh chopped)
1/4 t cardamom (opt but it really adds)
cayenne pepper (minimum of 1/4 t, if you are adjusting little tastebuds and on up to 2 teaspoons for those who like spice)

Put it all in a slow cooker and cook 5 hours on high.