Yield: 6 demitasse cups
18 ounces This coffee is ‘spotted’ with mild. (The word for spotted in Italian is macchiato.) According to Ms. Warren’s book, the drink is popular with elderly men who believe they are too frail for the undiluted espresso of their youth. In my experience, those who like their coffee strong order this. Jack often orders it. You will need a stove-top espresso pot or a modern electric espresso maker. The directions below are for a stove-top espresso pot that holds 2 ½ cups of water. In Eritrea, this is served in small glasses without handles.
6 level tablespoons dark-roasted Ethiopian finely ground coffee
4 tablespoons sugar
½ cup milk
1. Separate the top and bottom of the pot and remove the basket.
2. Put 2 ½ cups of water into the bottom half. It will come to just below the safety valve.
3. Return basket to the bottom half, and fill it with the ground coffee, packing it down with the back of a spoon. The basket will be filled nearly to the top.
4. Screw the top half of the lid on tightly.
5. Place the pot over medium heat and allow it to boil until it stops sputtering and the top half of the pot is nearly full of coffee. This takes 5 to 10 minutes (depending on altitude).
6. Put 2 teaspoons of sugar into each demitasse cup.
7. Heat the milk in a separate pot until bubbles form around the edge. Watch carefully or the milk will boil over and burn.
8. Fill each cup with espresso.
9. Use a spoon to drop a few spots of milk into the coffee, and serve.
Showing posts with label eritrean treats. Show all posts
Showing posts with label eritrean treats. Show all posts
Monday, December 5, 2011
M’es (Honey Wine)
Yield: 5 quarts
You may use 1 tablespoon of hops cones in pace of the gesho leaves. I had first ordered this at the Eritrean restaurant in Portland, Maine and was not impressed with it at all. In Eritrea, this rather sweet wine is drunk from traditional long-necked glass containers that look a great deal like bud vases. We drank this when we went with the International Women’s Club to the coffee ceremony restaurant about 11 kilometers outside of Asmara. The glass containers were a smaller version of the modern carafes that are very wide at the bottom with long thin necks. I liked the drink much better the second time.
M’es takes eleven days to prepare.
4 cups (32 ounces) honey
1 cup of gesho leaves
1. Mix the honey with 16 cups (1 gallon) of water and put it in a large glass container (such as a 2-gallon jar) and let it stand for 2 days at room temperature.
2. On the third day, place the leaves in a pot with 8 cups of the honey and water mixture. Bring it to a boil and simmer it for 20 minutes over a low heat.
3. Pour this boiled mixture back into the container of mixed honey and water and let it stand for an additional 7 days at room temperature.
4. Strain the mixture, discard the leaves. Cover the mixture and let it stand for another 2 days.
5. You may now strain the honey wine through a clean cloth and serve either at room temperature or chilled.
You may use 1 tablespoon of hops cones in pace of the gesho leaves. I had first ordered this at the Eritrean restaurant in Portland, Maine and was not impressed with it at all. In Eritrea, this rather sweet wine is drunk from traditional long-necked glass containers that look a great deal like bud vases. We drank this when we went with the International Women’s Club to the coffee ceremony restaurant about 11 kilometers outside of Asmara. The glass containers were a smaller version of the modern carafes that are very wide at the bottom with long thin necks. I liked the drink much better the second time.
M’es takes eleven days to prepare.
4 cups (32 ounces) honey
1 cup of gesho leaves
1. Mix the honey with 16 cups (1 gallon) of water and put it in a large glass container (such as a 2-gallon jar) and let it stand for 2 days at room temperature.
2. On the third day, place the leaves in a pot with 8 cups of the honey and water mixture. Bring it to a boil and simmer it for 20 minutes over a low heat.
3. Pour this boiled mixture back into the container of mixed honey and water and let it stand for an additional 7 days at room temperature.
4. Strain the mixture, discard the leaves. Cover the mixture and let it stand for another 2 days.
5. You may now strain the honey wine through a clean cloth and serve either at room temperature or chilled.
Suwa (Eritrean Beer)
Yield: 6 quarts
Gesho is a kind of buckthorn shrub with bitter leaves that have a taste similar to hops. One ounce (about 1 cup) of hopes cones, available in beer-making stores, can be substituted for the gesho leaves. Making suwa and allowing it to ferment takes thirteen days. We had it during the feast of St. Mary at an Eritrean teacher’s parents’ home. They served it room temperature.
½ pound gesho leaves
1 pound wheat berries (whole-wheat kernels)
8 cups of barley flour
1. Grind the gesho leaves in a blender or a food processor and put them into 8 cups of water and boil for about 15 minutes. Pour the boiled mixture into a large earthenware or glass container and add 16 cups (1 gallon) of water. Cover the container and let it stand for 6 days at room temperature, while you prepare the wheat berries.
2. Put the wheat berries in a covered container and add enough water to cover them. In about 3 days they will start to germinate. At that time, take them out of the water and place them in an empty container, cover it, and let them continue germinating at room temperature for 3 more days.
3. Remove the germinating wheat, spread it out on a baking sheet, and dry it in a 150°F oven for 1 hour, until they are crisp. Grind in a food processor, and add to the soaking leaves and water.
4. Mix the barley flour with 3 cups of water to make a dough. Spread it out on a baking sheet and bake it for about 10 minutes, until it browns on top.
5. Let it cool. Then break it into pieces and add it to the gesho leaves and wheat berry mixture n the container.
6. Let the container stand for an additional 7 days at room temperature.
7. At the end of that time, you will have a slightly alcoholic beverage. Before it can be served, it must be strained several times through a clean cloth.
8. Keep the suwa in the refrigerator or bottle it. It will keep for several weeks.
Gesho is a kind of buckthorn shrub with bitter leaves that have a taste similar to hops. One ounce (about 1 cup) of hopes cones, available in beer-making stores, can be substituted for the gesho leaves. Making suwa and allowing it to ferment takes thirteen days. We had it during the feast of St. Mary at an Eritrean teacher’s parents’ home. They served it room temperature.
½ pound gesho leaves
1 pound wheat berries (whole-wheat kernels)
8 cups of barley flour
1. Grind the gesho leaves in a blender or a food processor and put them into 8 cups of water and boil for about 15 minutes. Pour the boiled mixture into a large earthenware or glass container and add 16 cups (1 gallon) of water. Cover the container and let it stand for 6 days at room temperature, while you prepare the wheat berries.
2. Put the wheat berries in a covered container and add enough water to cover them. In about 3 days they will start to germinate. At that time, take them out of the water and place them in an empty container, cover it, and let them continue germinating at room temperature for 3 more days.
3. Remove the germinating wheat, spread it out on a baking sheet, and dry it in a 150°F oven for 1 hour, until they are crisp. Grind in a food processor, and add to the soaking leaves and water.
4. Mix the barley flour with 3 cups of water to make a dough. Spread it out on a baking sheet and bake it for about 10 minutes, until it browns on top.
5. Let it cool. Then break it into pieces and add it to the gesho leaves and wheat berry mixture n the container.
6. Let the container stand for an additional 7 days at room temperature.
7. At the end of that time, you will have a slightly alcoholic beverage. Before it can be served, it must be strained several times through a clean cloth.
8. Keep the suwa in the refrigerator or bottle it. It will keep for several weeks.
Spriss (Mixed Fruit Juice)
Yield: 32 ounces
In Eritrea, this is served at room temperature. I prefer to chill it or serve with ice.
1 guava
2 bananas
1 papaya
1 orange
4 tablespoons
sugar
1. Cut the guava in quarters, peel it, and put in a blender with 2 cups of water. Blend.
2. Pour the quava purée through a coarse sieve to extract the seeds. Put the guava purée back into the blender.
3. Peel the banana, break it into pieces, and add it to the blender.
4. Peel and cut the papaya into quarters and scoop out the seeds. Cut the papaya into pieces, add them to the blender and blend.
5. Peel the orange, separate it into sections and add it to the other fruits.
6. Add the sugar and blend thoroughly. Strain the juice through a coarse sieve and serve. The juice will be quite thick.
In Eritrea, this is served at room temperature. I prefer to chill it or serve with ice.
1 guava
2 bananas
1 papaya
1 orange
4 tablespoons
sugar
1. Cut the guava in quarters, peel it, and put in a blender with 2 cups of water. Blend.
2. Pour the quava purée through a coarse sieve to extract the seeds. Put the guava purée back into the blender.
3. Peel the banana, break it into pieces, and add it to the blender.
4. Peel and cut the papaya into quarters and scoop out the seeds. Cut the papaya into pieces, add them to the blender and blend.
5. Peel the orange, separate it into sections and add it to the other fruits.
6. Add the sugar and blend thoroughly. Strain the juice through a coarse sieve and serve. The juice will be quite thick.
Aranchi (Eritrean Orange Juice)
Yield: 32 ounces
In Eritrea, this is served at room temperature. I prefer to chill it or serve with ice.
5 oranges
4 tablespoons sugar
1. Peel the oranges and separate them into sections.
2. Put them in a blender and add 2 cups of water, and the sugar.
3. Blend until frothy.
4. Strain and serve.
In Eritrea, this is served at room temperature. I prefer to chill it or serve with ice.
5 oranges
4 tablespoons sugar
1. Peel the oranges and separate them into sections.
2. Put them in a blender and add 2 cups of water, and the sugar.
3. Blend until frothy.
4. Strain and serve.
Créme Caramel (Custard with Caramelized Sugar)
Yield: 6 servings
This dessert is not as common as it was in Morocco, but it is a popular in Italian restaurants. Caramel Coating: ¼ cup sugar
1. Heat sugar in a heavy pot over a low flame. Watch carefully and stir constantly as the sugar begins to melt.
2. Continue stirring and slowly heating until the liquid sugar is the color of maple syrup. Be sure not to let the sugar burn.
3. Remove the pot from the heat. Spoon 2 teaspoons of the liquid sugar into 1 individual custard cup.
4. Tilt the cup so the liquid sugar coats the inside of the cup.
5. One at a time, repeat steps 3 & 4 for the remaining five cups. If you are using a muffin tray, it is easiest to coat the cups one at a time. Set aside. The caramel coating will harden. Custard: 1 cup plus 3 tablespoons mild 1/3 cup sugar 2 eggs 1/8 teaspoon salt ¾ teaspoon vanilla
6. Preheat oven to 325°F.
7. Combine the milk, sugar, eggs, salt, and vanilla in a bowl and beat until the mixture is frothy.
8. Pour equal amounts of the mixture into each of the muffin cups.
9. Place a rack in a baking pan and place the muffin tray on the rack. Pour very hot (not boiling) water into the baking pan so the water rises about 1 inch around the cups.
10. Set the whole pan with rack, water, and muffin tray into the oven and bake for 50 minutes. Test for doneness by inserting a knife blade into the custard. If it comes out clean, the custard is done 11. Remove the muffin tray and chill it for at least 1 hour.
12. When the tray is entirely chilled, dip 1 muffin cup over a small plate. If the custard does not unmold easily, slide a knife blade between the custard and the side of the muffin cup and push gently.
13. Repeat the unmolding process for the remaining 5 cups.
14. Refrigerate them until they are served.
This dessert is not as common as it was in Morocco, but it is a popular in Italian restaurants. Caramel Coating: ¼ cup sugar
1. Heat sugar in a heavy pot over a low flame. Watch carefully and stir constantly as the sugar begins to melt.
2. Continue stirring and slowly heating until the liquid sugar is the color of maple syrup. Be sure not to let the sugar burn.
3. Remove the pot from the heat. Spoon 2 teaspoons of the liquid sugar into 1 individual custard cup.
4. Tilt the cup so the liquid sugar coats the inside of the cup.
5. One at a time, repeat steps 3 & 4 for the remaining five cups. If you are using a muffin tray, it is easiest to coat the cups one at a time. Set aside. The caramel coating will harden. Custard: 1 cup plus 3 tablespoons mild 1/3 cup sugar 2 eggs 1/8 teaspoon salt ¾ teaspoon vanilla
6. Preheat oven to 325°F.
7. Combine the milk, sugar, eggs, salt, and vanilla in a bowl and beat until the mixture is frothy.
8. Pour equal amounts of the mixture into each of the muffin cups.
9. Place a rack in a baking pan and place the muffin tray on the rack. Pour very hot (not boiling) water into the baking pan so the water rises about 1 inch around the cups.
10. Set the whole pan with rack, water, and muffin tray into the oven and bake for 50 minutes. Test for doneness by inserting a knife blade into the custard. If it comes out clean, the custard is done 11. Remove the muffin tray and chill it for at least 1 hour.
12. When the tray is entirely chilled, dip 1 muffin cup over a small plate. If the custard does not unmold easily, slide a knife blade between the custard and the side of the muffin cup and push gently.
13. Repeat the unmolding process for the remaining 5 cups.
14. Refrigerate them until they are served.
Macedonia di frutta (Fruit Salad)
Yield: 4 servings
This is the most common dessert offered in Eritrean restaurants. It never seems to vary, no matter where you eat it. The grenadine syrup is manufactured locally by the Asmara Wine and Liquor Company.
2 bananas, peeled and sliced
1 guava, peeled and cubed
1 papaya, peeled, seeded, and cubed
2 oranges, peeled and cut in pieces
¾ cup grenadine
1. Divide equal portions of each fruit into 4 bowls.
2. Drizzle 3 tablespoons of grenadine syrup over each portion.
3. Mix gently and serve.
This is the most common dessert offered in Eritrean restaurants. It never seems to vary, no matter where you eat it. The grenadine syrup is manufactured locally by the Asmara Wine and Liquor Company.
2 bananas, peeled and sliced
1 guava, peeled and cubed
1 papaya, peeled, seeded, and cubed
2 oranges, peeled and cut in pieces
¾ cup grenadine
1. Divide equal portions of each fruit into 4 bowls.
2. Drizzle 3 tablespoons of grenadine syrup over each portion.
3. Mix gently and serve.
Kablo Zigni (Spiced Cabbage Stew)
Yield: 4 servings At first we got this with pieces of potato in it, but Jack doesn’t care for potatoes. Our maid’s mother adds shredded carrot for color. This dish is quite light in color, so I’m not sure how much tomato paste she uses. 1/3 cup oil 1 onion, finely diced 4 teaspoons berbere 1 cabbage, finely chopped 3 tablespoons tomato paste 1 teaspoon salt
1. Heat the oil in a pot. Add the onions and sauté until golden.
2. Remove the pot from the heat. Add the berbere and stir.
3. Add the cabbage to the pot, and mix well to coat thoroughly.
4. Return the pot to the head and add 2 cups of water. Bring to a boil and simmer for 15 minutes
5. Add the remaining 2 cups of water and the tomato paste, and salt. Stir, and simmer for another 10 minutes. Serve with injera.
1. Heat the oil in a pot. Add the onions and sauté until golden.
2. Remove the pot from the heat. Add the berbere and stir.
3. Add the cabbage to the pot, and mix well to coat thoroughly.
4. Return the pot to the head and add 2 cups of water. Bring to a boil and simmer for 15 minutes
5. Add the remaining 2 cups of water and the tomato paste, and salt. Stir, and simmer for another 10 minutes. Serve with injera.
Kulu’wa (Eritrean Chopped Meat)
Yield: 4 servings
Although many Eritrean dishes are highly spiced (they are doing a number on my digestive system), this one is flavorful, but not very spicy.
3 tablespoons unsalted butter
1 onion, finely diced
1 tomato, finely diced
2 cloves garlic, finely diced
½ teaspoon berbere
1 pound top round beef, cut into 1/2-inch pieces
½ teaspoon salt
¼ teaspoon pepper
1. Melt the butter in a large frying pan. Sauté the onion until it is golden.
2. Add the tomato, garlic, and berbere. Stir.
3. Add the meat and sauté, stirring often, for about 10 minutes. The liquid will evaporate and the meat will be flavored with the vegetable mixture.
4. Serve with bread or injera.
Although many Eritrean dishes are highly spiced (they are doing a number on my digestive system), this one is flavorful, but not very spicy.
3 tablespoons unsalted butter
1 onion, finely diced
1 tomato, finely diced
2 cloves garlic, finely diced
½ teaspoon berbere
1 pound top round beef, cut into 1/2-inch pieces
½ teaspoon salt
¼ teaspoon pepper
1. Melt the butter in a large frying pan. Sauté the onion until it is golden.
2. Add the tomato, garlic, and berbere. Stir.
3. Add the meat and sauté, stirring often, for about 10 minutes. The liquid will evaporate and the meat will be flavored with the vegetable mixture.
4. Serve with bread or injera.
Ghee (Clarified Spiced Butter)
Yield: 1 ½ cups
Unsalted butter consists of oil, solids and water. Clarifying butter evaporates the water and separates the oil from the solids. The butter oil will keep indefinitely, unrefrigerated, without turning rancid. Ghee may be substituted for oil to add richness and flavor. I was first introduced to clarified butter in Morocco. It tasted a bit rancid to me, but is a delicacy in this part of the world. I haven’t noticed the same rancid flavor in Eritrea, so I have either acquired the taste, or adding the spices masks the rancidness.
1 pound unsalted butter
1-inch piece fresh ginger, peeled
¼ teaspoon dry basil
1 clove garlic
¼ teaspoon fenugreek
1/8 teaspoon cumin
¼ teaspoon turmeric 3 whole cloves
1/8 teaspoon celery seed
1/8 teaspoon coriander
1. Melt the butter in a pot over a low heat. Add the other ingredients and cook uncovered over an extremely low heat for 45 minutes. Check the pot occasionally, but do not stir.
2. Skim off and discard any froth or spices floating on the surface. Remove the garlic and ginger pieces and discard them.
3. Allow the butter to cool to room temperature for 30 minutes. The white butter-solids and the spices will fall to the bottom of the pot and collect as sediment.
4. Dip the clear, golden butter out of the pot with a ladle, leaving all of the sediment behind.
5. Pour the clarified butter through a clean piece of cotton cloth stretched over the mouth of a jar to remove any remaining spice particles.
6. Store the clarified butter in a jar in a cool place.
Unsalted butter consists of oil, solids and water. Clarifying butter evaporates the water and separates the oil from the solids. The butter oil will keep indefinitely, unrefrigerated, without turning rancid. Ghee may be substituted for oil to add richness and flavor. I was first introduced to clarified butter in Morocco. It tasted a bit rancid to me, but is a delicacy in this part of the world. I haven’t noticed the same rancid flavor in Eritrea, so I have either acquired the taste, or adding the spices masks the rancidness.
1 pound unsalted butter
1-inch piece fresh ginger, peeled
¼ teaspoon dry basil
1 clove garlic
¼ teaspoon fenugreek
1/8 teaspoon cumin
¼ teaspoon turmeric 3 whole cloves
1/8 teaspoon celery seed
1/8 teaspoon coriander
1. Melt the butter in a pot over a low heat. Add the other ingredients and cook uncovered over an extremely low heat for 45 minutes. Check the pot occasionally, but do not stir.
2. Skim off and discard any froth or spices floating on the surface. Remove the garlic and ginger pieces and discard them.
3. Allow the butter to cool to room temperature for 30 minutes. The white butter-solids and the spices will fall to the bottom of the pot and collect as sediment.
4. Dip the clear, golden butter out of the pot with a ladle, leaving all of the sediment behind.
5. Pour the clarified butter through a clean piece of cotton cloth stretched over the mouth of a jar to remove any remaining spice particles.
6. Store the clarified butter in a jar in a cool place.
Tsega Zigni (Spicy Beef Stew)
Yield: 4 servings
For extra flavor and richness, replace the oil with Ghee (see below).
½ cup oil
1 onion, finely diced
3 teaspoons berbere
1 pound beef stew meat, cut into ½ inch cubes (or smaller)
3 tablespoons tomato paste
1 teaspoon salt
1. Heat the oil in a pot. Add the onion and sauté it until it is golden.
2. Add the berbere and stir. Add the beef to the pot, and mix well to coat each piece with the onion and spice
mixture.
3. Cook over a low heat, stirring, for 3 minutes.
4. Add the tomato paste and 4 cups of water to the pot. Add the salt and mix well.
5. Bring the stew to a boil, then reduce the heat and simmer for 25 minutes.
6. Serve with injera or another bread.
For extra flavor and richness, replace the oil with Ghee (see below).
½ cup oil
1 onion, finely diced
3 teaspoons berbere
1 pound beef stew meat, cut into ½ inch cubes (or smaller)
3 tablespoons tomato paste
1 teaspoon salt
1. Heat the oil in a pot. Add the onion and sauté it until it is golden.
2. Add the berbere and stir. Add the beef to the pot, and mix well to coat each piece with the onion and spice
mixture.
3. Cook over a low heat, stirring, for 3 minutes.
4. Add the tomato paste and 4 cups of water to the pot. Add the salt and mix well.
5. Bring the stew to a boil, then reduce the heat and simmer for 25 minutes.
6. Serve with injera or another bread.
Shiro Powder: easy version
Yield: 6 cups powder
This recipe approximates the taste of authentic shiro
powder without the lengthy preparation time. The flours may be found in natural food stores.
3 cups chickpea flour
1 ½ cups bean flour
1 ½ cups pea flour
5 tablespoons berbere
2 tablespoons garlic powder
1 tablespoon salt
1. Mix the chickpea, bean, and pea flours together. Add the berbere, garlic powder, and salt. Mix thoroughly.
2. Store in an airtight container, the powder will keep for several months.
This recipe approximates the taste of authentic shiro
powder without the lengthy preparation time. The flours may be found in natural food stores.
3 cups chickpea flour
1 ½ cups bean flour
1 ½ cups pea flour
5 tablespoons berbere
2 tablespoons garlic powder
1 tablespoon salt
1. Mix the chickpea, bean, and pea flours together. Add the berbere, garlic powder, and salt. Mix thoroughly.
2. Store in an airtight container, the powder will keep for several months.
Shiro Powder: (authentic version)
Yield: 5 ½ cups powder
Shiro powder takes a long time to make. To speed things up, cook the legumes in four separate pots simultaneously, noting the different cooking times.
1 cup dried chickpeas
1 cup dried navy beans
2 cups dried yellow split peas
1 cup dried lentils
6 tablespoons berbere
1 ½ tablespoons garlic powder
1 tablespoon salt
1. Soak the chickpeas in 2 ½ cups of cold water overnight, and drain. In another container, soak the navy beans in 3 cups of cold water overnight, and drain.
2. Put the chickpeas in a pot with 4 cups of water and cover the pot. Boil the chickpeas for about 1 ½ hours. Remove the pot from the heat and drain any excess water. Set the chickpeas aside.
3. Put the navy beans in another pot with 4 cups of water. Partially cover the pot and boil for 1 hour. Drain any excess water and set the beans aside.
4. Place the split peas in a large pot with 8 cups of water. Partially cover the pot and boil 20 minutes. Drain the excess water and set the split peas aside.
5. Put the lentils in a pot and add 4 cups of water. Cover the pot partially and boil the lentils without stirring for 40 minutes. Drain the excess water and set the lentils aside.
6. Preheat the oven to 250°F. Spread each kind of legume on a baking sheet in a single layer. Roast the legumes in the oven for 2 hours, until they are all dry.
7. Grind the legumes together in a blender or a food processor until you have a fine powder. Add the berbere, garlic powder, and salt and grind until it is well blended.
8. Store in an airtight container, this powder will keep for several months.
Shiro powder takes a long time to make. To speed things up, cook the legumes in four separate pots simultaneously, noting the different cooking times.
1 cup dried chickpeas
1 cup dried navy beans
2 cups dried yellow split peas
1 cup dried lentils
6 tablespoons berbere
1 ½ tablespoons garlic powder
1 tablespoon salt
1. Soak the chickpeas in 2 ½ cups of cold water overnight, and drain. In another container, soak the navy beans in 3 cups of cold water overnight, and drain.
2. Put the chickpeas in a pot with 4 cups of water and cover the pot. Boil the chickpeas for about 1 ½ hours. Remove the pot from the heat and drain any excess water. Set the chickpeas aside.
3. Put the navy beans in another pot with 4 cups of water. Partially cover the pot and boil for 1 hour. Drain any excess water and set the beans aside.
4. Place the split peas in a large pot with 8 cups of water. Partially cover the pot and boil 20 minutes. Drain the excess water and set the split peas aside.
5. Put the lentils in a pot and add 4 cups of water. Cover the pot partially and boil the lentils without stirring for 40 minutes. Drain the excess water and set the lentils aside.
6. Preheat the oven to 250°F. Spread each kind of legume on a baking sheet in a single layer. Roast the legumes in the oven for 2 hours, until they are all dry.
7. Grind the legumes together in a blender or a food processor until you have a fine powder. Add the berbere, garlic powder, and salt and grind until it is well blended.
8. Store in an airtight container, this powder will keep for several months.
Shiro (Legume Purée)
Yield: 4 large servings
This is served on a large communal platter. Several ladles of shiro are placed on a large round of injera with several rounds of injera folded in quarters, are placed nearby. Each person tears off pieces of injera and scoops up some shiro. You can also serve this with flour tortillas or with bread.
1 onion, finely diced
3 tablespoons of oil
1 1/3 cups Shiro Powder (see below)
1. Sauté the onion in the oil in a large pot until onion is golden.
2. Remove pot from heat and add 4 cups of water. Return to the heat and heat the mixture to simmering.
3. Add the spiced legume powder, and stir with a fork or whisk to eliminate any lumps.
4. Cook for about 5 minutes until it begins to bubble and thicken. Serve.
This is served on a large communal platter. Several ladles of shiro are placed on a large round of injera with several rounds of injera folded in quarters, are placed nearby. Each person tears off pieces of injera and scoops up some shiro. You can also serve this with flour tortillas or with bread.
1 onion, finely diced
3 tablespoons of oil
1 1/3 cups Shiro Powder (see below)
1. Sauté the onion in the oil in a large pot until onion is golden.
2. Remove pot from heat and add 4 cups of water. Return to the heat and heat the mixture to simmering.
3. Add the spiced legume powder, and stir with a fork or whisk to eliminate any lumps.
4. Cook for about 5 minutes until it begins to bubble and thicken. Serve.
Fül (Bean Stew)
Yield: 4 large servings
This is a common dish throughout Eritrea, even in the small villages. We have eaten it most often for breakfast at our local Yemeni restaurant. We also ordered it when we went to Massawa (on the Red Sea coast) but it took a few tries before the waitress understood we foreigners really did want to eat it with our Cappuccino (that arrived with no milk). The stew is easy to make, keeps and reheats beautifully. In Eritrea it is eaten without utensils. Each bowl is served with hard rolls or bread that you tear off into pieces and scoop up the stew. In Eritrea, as in Morocco, each person does not get a separate bowl; instead, bowls are shared.
3 tablespoons oil
1 large onion, finely diced
¾ teaspoon berbere
2 cups dried fava or pinto beans, soaked overnight and drained
1 teaspoon salt
1/8 teaspoon black pepper
¼ teaspoon dried oregano
1 tomato, diced
2 Anaheiim chili peppers, seeded and diced.
1. In a large pot, heat the oil and sauté the onion until it is golden. Stir in the berbere.
2. Add the beans and 4 cups of water; bring to a rolling boil. Then decrease the heat until it simmers.
3. Cover the pot and simmer for at least 1 hour, or until beans are tender. Check occasionally to see that the beans are still covered with water. If they are not, add more water.
4. Remove 2 cups of cooked beans and put them in a blender. Add 1 cup of hot water and purée.
5. Pour the purée back into the pot and bring the mixture to a boil for 5 minutes. You will have two textures of beans: paste and whole beans
6. Remove the pot from the heat. Add the salt, pepper, and oregano. Stir.
7. Serve in bowls, garnished with pieces of tomato, onions, and peppers.
This is a common dish throughout Eritrea, even in the small villages. We have eaten it most often for breakfast at our local Yemeni restaurant. We also ordered it when we went to Massawa (on the Red Sea coast) but it took a few tries before the waitress understood we foreigners really did want to eat it with our Cappuccino (that arrived with no milk). The stew is easy to make, keeps and reheats beautifully. In Eritrea it is eaten without utensils. Each bowl is served with hard rolls or bread that you tear off into pieces and scoop up the stew. In Eritrea, as in Morocco, each person does not get a separate bowl; instead, bowls are shared.
3 tablespoons oil
1 large onion, finely diced
¾ teaspoon berbere
2 cups dried fava or pinto beans, soaked overnight and drained
1 teaspoon salt
1/8 teaspoon black pepper
¼ teaspoon dried oregano
1 tomato, diced
2 Anaheiim chili peppers, seeded and diced.
1. In a large pot, heat the oil and sauté the onion until it is golden. Stir in the berbere.
2. Add the beans and 4 cups of water; bring to a rolling boil. Then decrease the heat until it simmers.
3. Cover the pot and simmer for at least 1 hour, or until beans are tender. Check occasionally to see that the beans are still covered with water. If they are not, add more water.
4. Remove 2 cups of cooked beans and put them in a blender. Add 1 cup of hot water and purée.
5. Pour the purée back into the pot and bring the mixture to a boil for 5 minutes. You will have two textures of beans: paste and whole beans
6. Remove the pot from the heat. Add the salt, pepper, and oregano. Stir.
7. Serve in bowls, garnished with pieces of tomato, onions, and peppers.
Tum’tumo (Lentils in Savory Sauce)
Yield: 4 servings
This is a popular dish during the fasting periods as dictated by the Eritrean Orthodox Church. It can be eaten during those times because it does not use any meat or dairy products.
2 cups dried lentils
1 onion, finely chopped
¼ cup oil
1 teaspoon salt
¼ teaspoon berbere
1 tomato, chopped
1 tablespoon tomato paste
2 cloves garlic, minced
1. Put the lentils in a large pot with 6 cups of water. Bring the water to a boil, then reduce the heat. Cover the pot partially and allow it to simmer for about 15 minuts, until the lentils are soft. Set the lentils aside.
2. Sauté the onion in the oil in a large pot until the onion is soft and golden.
3. Add the salt, berbere, tomato, tomato paste, and ½ cup of water. Mix well and cook for 1 minute.
4. Add the garlic and lentils. Stir and bring to a boil.
5. Serve in bowls and eat with bread or injera.
This is a popular dish during the fasting periods as dictated by the Eritrean Orthodox Church. It can be eaten during those times because it does not use any meat or dairy products.
2 cups dried lentils
1 onion, finely chopped
¼ cup oil
1 teaspoon salt
¼ teaspoon berbere
1 tomato, chopped
1 tablespoon tomato paste
2 cloves garlic, minced
1. Put the lentils in a large pot with 6 cups of water. Bring the water to a boil, then reduce the heat. Cover the pot partially and allow it to simmer for about 15 minuts, until the lentils are soft. Set the lentils aside.
2. Sauté the onion in the oil in a large pot until the onion is soft and golden.
3. Add the salt, berbere, tomato, tomato paste, and ½ cup of water. Mix well and cook for 1 minute.
4. Add the garlic and lentils. Stir and bring to a boil.
5. Serve in bowls and eat with bread or injera.
Spinaci (Sautéed Spinach Greens)
Yield: 4 servings
This is best made with fresh spinach, but you can use any green: Costa (Swiss Chard) – steam for 8 minutes before sautéing or Homli (Mustard Greens) – steam for 5 minutes before sautéing. If you use frozen spinach, 30 ounces is enough. Defrost and drain the leaves thoroughly, then follow the instructions from Number 2 on.
3 bunches (about 40 ounces) fresh spinach, washed
3 tablespoons oil
6 cloves garlic, sliced
½ teaspoon salt
1. Cut off and discard the stems of the spinach leaves. Set the leaves aside.
2. Heat the oil in a large frying pan and sauté the garlic slices until they begin to turn golden. Add the spinach leaves to the pan.
3. Stir the leaves well to coat with the oil and garlic. Cover the pan and cook over a medium heat for 1 minute.
4. Uncover the pan and cook the leaves for 5 minutes more, stirring occasionally, until they are soft and dark green.
5. Sprinkle the spinach with salt and serve.
This is best made with fresh spinach, but you can use any green: Costa (Swiss Chard) – steam for 8 minutes before sautéing or Homli (Mustard Greens) – steam for 5 minutes before sautéing. If you use frozen spinach, 30 ounces is enough. Defrost and drain the leaves thoroughly, then follow the instructions from Number 2 on.
3 bunches (about 40 ounces) fresh spinach, washed
3 tablespoons oil
6 cloves garlic, sliced
½ teaspoon salt
1. Cut off and discard the stems of the spinach leaves. Set the leaves aside.
2. Heat the oil in a large frying pan and sauté the garlic slices until they begin to turn golden. Add the spinach leaves to the pan.
3. Stir the leaves well to coat with the oil and garlic. Cover the pan and cook over a medium heat for 1 minute.
4. Uncover the pan and cook the leaves for 5 minutes more, stirring occasionally, until they are soft and dark green.
5. Sprinkle the spinach with salt and serve.
Fit’fit (Butter Spiced Crumble Bread)
Yield: 4 servings
This is very tasty, eaten with the hands.
1 ½ cups butter
3 teaspoons of berbere
6 cups of torn injera pieces, or other bread with the crusts removed
1. Melt the butter over a low heat, watching carefully so it does not burn. Add the berbere and stir constantly over a low heat for 1 minute.
2. Remove from the heat. Let stand for 5 minutes.
3. Return to the heat and warm the butter, stirring constantly, for 1 minute.
4. Pour the melted butter over the torn injera in a large bowl. Mix vigorously, using a fork, until you have a quantity of buttery crumbs.
5. Eat, without utensils, but forming the crumbs into small balls with your fingers.
This is very tasty, eaten with the hands.
1 ½ cups butter
3 teaspoons of berbere
6 cups of torn injera pieces, or other bread with the crusts removed
1. Melt the butter over a low heat, watching carefully so it does not burn. Add the berbere and stir constantly over a low heat for 1 minute.
2. Remove from the heat. Let stand for 5 minutes.
3. Return to the heat and warm the butter, stirring constantly, for 1 minute.
4. Pour the melted butter over the torn injera in a large bowl. Mix vigorously, using a fork, until you have a quantity of buttery crumbs.
5. Eat, without utensils, but forming the crumbs into small balls with your fingers.
H’mbasha (Festive Cardamom Bread)
Yield: 1 large loaf
This slightly sweet bread is my favorite. Normally it is made on special occasions and is served with tea or coffee. I use in as a change from injera.
1 packet active dry yeast
3 ½ cups warm water (110°F)
¼ cup oil
3 tablespoons sugar
2 teaspoons salt
7 ½ cups flour
¼ cup raisins
½ teaspoon cardamom seeds (from 16 pods)
1. Dissolve the yeast in the warm water in a large mixing bowl. Stir in the oil, sugar, and salt.
2. Add 2 cups of the flour and stir. Sprinkle the batter with the raisins and mix them in.
3. Sprinkle the batter with the cardamom seeds and mix them n.
4. Add the remaining 5 ½ cups of flour, 2 cup at a time, and mix it in. In the later stages you may find it easier to use your hands to incorporate the flour.
5. Turn the dough out onto a floured surface and knead it until it is springy and elastic. This will take about 10 minutes.
6. Put the dough in a covered bowl and place it in a warm place to rise for about 1 hour.
7. Give the dough a sharp smack and knead it briefly to remove any large air bubbles. Return it to the covered bowl and let it rise for 1 hour more.
8. Preheat the oven to 400°F. Grease a pizza pan.
9. Give the dough a sharp smack and form it into a large, flat circle on the pizza pan.
10. Decorate the dough in a traditional way by slashing it with a serrated-edged knife. Slash lines about ¼ inch deep, radiating from a central point to the outside edge of the dough. Let rise for 30 minutes.
11. Place the pan in the oven and bake for 30 minutes.
12. Remove the bread from the oven and cool it on a rack.
This slightly sweet bread is my favorite. Normally it is made on special occasions and is served with tea or coffee. I use in as a change from injera.
1 packet active dry yeast
3 ½ cups warm water (110°F)
¼ cup oil
3 tablespoons sugar
2 teaspoons salt
7 ½ cups flour
¼ cup raisins
½ teaspoon cardamom seeds (from 16 pods)
1. Dissolve the yeast in the warm water in a large mixing bowl. Stir in the oil, sugar, and salt.
2. Add 2 cups of the flour and stir. Sprinkle the batter with the raisins and mix them in.
3. Sprinkle the batter with the cardamom seeds and mix them n.
4. Add the remaining 5 ½ cups of flour, 2 cup at a time, and mix it in. In the later stages you may find it easier to use your hands to incorporate the flour.
5. Turn the dough out onto a floured surface and knead it until it is springy and elastic. This will take about 10 minutes.
6. Put the dough in a covered bowl and place it in a warm place to rise for about 1 hour.
7. Give the dough a sharp smack and knead it briefly to remove any large air bubbles. Return it to the covered bowl and let it rise for 1 hour more.
8. Preheat the oven to 400°F. Grease a pizza pan.
9. Give the dough a sharp smack and form it into a large, flat circle on the pizza pan.
10. Decorate the dough in a traditional way by slashing it with a serrated-edged knife. Slash lines about ¼ inch deep, radiating from a central point to the outside edge of the dough. Let rise for 30 minutes.
11. Place the pan in the oven and bake for 30 minutes.
12. Remove the bread from the oven and cool it on a rack.
Injera (Flat Sourdough Bread)
Yield: 18 rounds
In Eritrea, this is usually made from a very small gray grain called teff. The bread is an integral part of most traditional Eritrean meals. Each piece is the size of a large pizza. Injera serves as both plate and utensil; foods are ladled onto it, and pieces are torn off and used to scoop up the food. Normally, one or more pieces are planned per person. However, at home Jack and I use a fork and either break up the injera in the dish or use it like Italians use bread and sop up the juices. We generally eat 1/3 of a round per meal.
This recipe uses ingredients and methods the Eritrean Diaspora living in America follow. Unless you already have sourdough in the refrigerator, you need to start at least four days ahead of when you plan to eat it. It takes three days to prepare the sourdough starter and an additional day to make the bread.
2 cups all-purpose flour
Water
8 cups of self-rising flour
½ cup cornmeal
9 teaspoons solid shortening
1. Mix the all-purpose flour with 2 cups of water. Put the mixture in a large jar and cover the jar with plastic wrap.
2. Let the jar stand at room temperature for (3 days). This is the sourdough starter. Discard the water that has risen to the top of the starter.
3. In a large bowl, mix together the self-rising flour, cornmeal, 8 cups of water and all of the sourdough starter. Let this batter stand at room temperature for (24 hours). It will become bubbly.
4. Remove 1 cup of the batter to a pot and add ½ cup of water. Cook this mixture over a low heat while stirring until it becomes thick about (10 minutes).
5. Remove the mixture from heat and let it cool. Stir the mixture back into the batter.
6. Add 2 ½ cups of water and mix well. Let the batter stand at room temperature for (2 hours).
7. Remove 3 cups of the batter and put it into the jar you used to make the sourdough starter. Refrigerate the batter and use it as the sourdough starter the next time you make injera (beginning with Step 3).
8. Melt ½ teaspoon of the solid shortening in a large frying pan.
9. Remove 1 cup of the batter from the bowl and pour it in a stream into the hot pan in a counterclockwise spiral, starting from the outside edge of the pan.
10. Cover the pan and let the injera cook until the edges begin to brown and curl up and the middle is dry about (2 minutes).
11. Invert the pan over a clean dishtowel. The injera should fall out of the pan. The first injera may not turn out as well as the following ones.
12. Repeat the steps from Step 8, until all the batter is gone.
13. The rounds may be used immediately or; after they cool, they may be stored wrapped in plastic in the refrigerator for a few days.
If you like to make bread, this is fun. However, Martha buys ours from a bakery. If you live close to an Eritrean restaurant (there’s one in Boston & Cambridge, and another in Portland, ME), you may be able to order injera from them.
In Eritrea, this is usually made from a very small gray grain called teff. The bread is an integral part of most traditional Eritrean meals. Each piece is the size of a large pizza. Injera serves as both plate and utensil; foods are ladled onto it, and pieces are torn off and used to scoop up the food. Normally, one or more pieces are planned per person. However, at home Jack and I use a fork and either break up the injera in the dish or use it like Italians use bread and sop up the juices. We generally eat 1/3 of a round per meal.
This recipe uses ingredients and methods the Eritrean Diaspora living in America follow. Unless you already have sourdough in the refrigerator, you need to start at least four days ahead of when you plan to eat it. It takes three days to prepare the sourdough starter and an additional day to make the bread.
2 cups all-purpose flour
Water
8 cups of self-rising flour
½ cup cornmeal
9 teaspoons solid shortening
1. Mix the all-purpose flour with 2 cups of water. Put the mixture in a large jar and cover the jar with plastic wrap.
2. Let the jar stand at room temperature for (3 days). This is the sourdough starter. Discard the water that has risen to the top of the starter.
3. In a large bowl, mix together the self-rising flour, cornmeal, 8 cups of water and all of the sourdough starter. Let this batter stand at room temperature for (24 hours). It will become bubbly.
4. Remove 1 cup of the batter to a pot and add ½ cup of water. Cook this mixture over a low heat while stirring until it becomes thick about (10 minutes).
5. Remove the mixture from heat and let it cool. Stir the mixture back into the batter.
6. Add 2 ½ cups of water and mix well. Let the batter stand at room temperature for (2 hours).
7. Remove 3 cups of the batter and put it into the jar you used to make the sourdough starter. Refrigerate the batter and use it as the sourdough starter the next time you make injera (beginning with Step 3).
8. Melt ½ teaspoon of the solid shortening in a large frying pan.
9. Remove 1 cup of the batter from the bowl and pour it in a stream into the hot pan in a counterclockwise spiral, starting from the outside edge of the pan.
10. Cover the pan and let the injera cook until the edges begin to brown and curl up and the middle is dry about (2 minutes).
11. Invert the pan over a clean dishtowel. The injera should fall out of the pan. The first injera may not turn out as well as the following ones.
12. Repeat the steps from Step 8, until all the batter is gone.
13. The rounds may be used immediately or; after they cool, they may be stored wrapped in plastic in the refrigerator for a few days.
If you like to make bread, this is fun. However, Martha buys ours from a bakery. If you live close to an Eritrean restaurant (there’s one in Boston & Cambridge, and another in Portland, ME), you may be able to order injera from them.
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