Ethiopian Food – Habesha Jewellery Market

How to Make Ethiopian Beef Tibs

binny Tesfaye — Mon, 11 Dec 2017 15:53:44 +0000

Did someone say Tibs?

If you are a meat lover then Ethiopian Beef Tibs is definitely something you should try. It is delicious, tasty and filling! My words are not enough to describe the dish so watch Ethiopian Chef, Marcus Samuelsson, describe and show you how to make it. I have also found a nice, easy to follow recipe by Chef Hanna for those who want to make it. Enjoy!

ETHIOPIAN BEEF TIBS BY CHEF, MARUCS SAMUELSSON

CHEF HANNA’S ETHIOPIAN BEEF TIBS RECIPE

Serves 4
Prep time: 10 minutes
Cook time: 35 minutes

INGREDIENTS

2 Tbsp vegetable oil (or Ethiopian niter kibbeh)
1½ cups medium yellow onion, finely chopped (1/2 medium-sized onion)
2 garlic cloves, finely chopped
1½ Tbsp berbere
2 Tbsp water
2 Roma tomatoes, diced
1 lb beef (eye of round roast), cut into ½ inch cubes
1 tsp iodine salt
2 jalapeños, deseeded and sliced
3 sprigs fresh rosemary

INSTRUCTIONS

In a nonstick skillet heat oil over high heat. When the oil easily slides across the pan, add the onions and garlic. Cook for about 4 minutes until the onions become translucent. Stir often so the garlic doesn’t burn.
Add tomatoes and cook for another 3 minutes, stirring occasionally.
Sprinkle with berbere and 2 tablespoons of water reduce the heat to medium-high and cook for 5 more minutes, stirring often.
Add beef and mix well until the meat cubes are well coated with gravy. Reduce the heat to medium and cook for 15-20 minutes or until the meat is well cooked.If the gravy is too thick you can add another tablespoon of water.
Add salt, jalapenos, and rosemary. Give it a last stir and let it cook for 3 more minutes. Taste and adjust seasoning. If the gravy isn’t spicy enough you can add more berbere.
Serve beef tibs on injera bread with a side of Misir Wot (Ethiopian Lentils) and gomen (Ethiopian collard greens – coming soon).

NOTES

The heat level of the dish is dependent on the amount of berbere you add. For a milder version reduce the amount to 1 tablespoon. For extra spicy double the amount of berbere and don’t completely remove the seeds from the jalapeños.

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How To Make Ethiopian Doro Wot – A Taste of Ethiopia

binny Tesfaye — Mon, 11 Dec 2017 15:52:23 +0000

HOW TO MAKE ETHIOPIAN DORO WOT

Today we bring you a ‘taste of Ethiopia’ with the traditional chicken dish: Doro Wot. It is delicious! You might want to pop out to your local Ethiopian restaurant first to experience the taste…and then later enjoy making it with the recipe below.

Take a journey with world renowned American Chef, Anthony Bourdain and Ethiopian Chef, Marcus Samuelsson.

Now take the opportunity to cook DORO WOT for yourself!

Ingredients

2 pounds skinless chicken legs
Lemon juice
2 large red onions, finely chopped
1 1/2 cups berbere (Ethiopian spice mixture which includes chile pepper, garlic, ginger, dried basil, Ethiopian cardamom, black and white pepper, fenugreek and rue, a bitter shrub)
1 cup Niter Kibbeh (Ethiopian Spiced Butter), recipe follows
1/2 cup fresh garlic, finely ground
1/2 cup fresh ginger, finely ground
6 peeled hard-boiled eggs
Salt
Injera bread, for serving, recipe follows

Niter Kibbeh (Ethiopian Spiced Butter):

6 pounds unsalted butter
1/3 cup bishop seed (also known as ajwain, similar to thyme)
1/3 cup cardamom seeds
1/3 cup black cumin
1/3 cup koseret (dried woodsy flavored herb, dried oregano can be substituted)

Injera (Fermented Sourdough Bread):

1 1/2 pounds teff flour
1/2 pound barley flour
1/4 cup wheat flour

Directions

Wash and soak the chicken in cold water with lemon squeezed into it for 30 minutes. (This removes any bacteria and tenderizes the meat.)

Caramelize the red onions on low heat in a large pot for 1 hour. Add the berbere, Niter Kibbeh, garlic and ginger and cook for 30 minutes on medium-low heat. Add the marinated chicken and cook on medium-low heat, 30 to 45 minutes. Add in the hard-boiled eggs and salt to taste. Simmer on low heat for an additional 10 minutes and serve on the Injera.

Niter Kibbeh (Ethiopian Spiced Butter):

Melt the butter on low heat in a large pot. Blend together the bishop seeds, cardamom seeds and black cumin until powder form using coffee grinder or food processor. Pour into the butter. Add the dried koseret. Bring to a boil then simmer for 15 to 20 minutes. Remove from the heat and cool. When room temperature, skim the frothy milk solids off of the top. Carefully pour the clear, clarified butter into a large storage container.

Injera (Fermented Sourdough Bread):

Combine the teff flour and 12 cups water. Mix, cover and store in a dark, cool place for 3 to 4 days to ferment, giving it its sour flavor. On the last day of fermentation, mix the teff flour mixture with the barley and wheat flours. Let rest for another 8 hours.

Heat a large cast-iron pan over medium heat. Pour 1 cup fermented mixture into it, swirling the pan to cover the entire surface area. Cover with a lid, 2 to 3 minutes. Injera is ready to plate when holes have formed on the surface. Place the injera on a plate and serve.

(Recipe courtesy of Woinee Mariam, Taste of Ethiopia, Austin, TX)

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How to make Habesha Coffee (Buna)

binny Tesfaye — Sun, 10 Dec 2017 15:48:00 +0000

The Habesha Coffee (Buna) Ceremony

It doesn’t matter where you are or what you are doing…When the Habesha coffee ceremony starts, there is always time to make time. Some things are worth waiting for.

Ethiopia is the birth place of coffee. People are often mistaken in thinking that Coffee originated in Arabia or even Brazil/Columbia but the fact is, it originated in Ethiopia. If you have never tasted Coffee before, then you have never tasted Coffee…and that’s a fact.

The Basics:
The ceremony is typically performed by the woman of the household and is considered an honour. The coffee is brewed by first roasting the green coffee beans over an open flame in a pan. This is followed by the grinding of the beans, traditionally in a wooden Motar and pestle.

The coffee grounds are then put into a special vessel and boiled. The boiling pot (jebena) is usually made of pottery and has a spherical base, a neck and pouring spout, like in the picture above, and a handle where the neck connects with the base.

Watch the two videos below to understand the process and if ever invited for Habesha Coffee…be prepared for a social event with much talk and snacks…sometimes for hours. One cup is never enough…

Video One – Traditional Buna being made in Addis Ababa Merkato

Video Two: Traditional Buna ceremony in the Home

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