Ye’difin Misser Alicha – Lentils in Garlic-Ginger Sauce. Easy Ethiopian Lentils. Vegan Gluten-free Soy-free Recipe
Teff Love: Adventures in Vegan Ethiopian Cooking
was definitely my most anticipated book this year. I have always been intrigued by Ethiopian food. It has layers of complex flavors just like Indian food which cannot immediately be interpreted and need a bit of know how of the spices and methods used.
And this book demystifies all that. From the basics about the spices, making your own berbere and seasoned oil to many authentic and fusion dishes. The seasoned oil is highly addictive. It’s amazing how a few spices that I use quite often, in a combination that I have not used before (nigella and carom seeds!), in a method I have not used often (slow simmered instead of the usual high heat tempering in Indian food), lead to a deep complex flavor.
I made the berbere paste and seasoned oil and the planned out the menu for the next day! Mushrooms in rosemary onion wine sauce, Red lentils in spicy sauce, Ethiopian roasted Brussels sprouts and Brown lentils in flavorful garlic-ginger sauce and freshly made Injera!
That was one feast! I have many recipes that I have book marked to try like the Awaze tofu, azifa salad, butecha, tofu dumplings. many more lentil and split pea dishes and the teff brownies!
Ethnic food makes eating lentil and vegetable heavy vegan food easier. Or so I think because you know I love Indian food for the same reason. It is flavorful. It is easy or gets easy with just a little initial pantry and time investment. It is generally flexible to play around with once you get a hang of it. The spices are generally shared over other cuisines like Indian and Mediterranean. I did not have to go to any special store for the book. I already have an extensive Indian pantry :). I also had teff from my gf baking experiments.
Get your copy of Teff Love today or enter the giveaway at the end of the post!
I have been putting the seasoned oil in our Tofu scrambles and simple weekday dals! It is just so fabulous. Chapters include tips, equipment, Grocery list (which is great to quickly stock your pantry), Foundations, Breakfast, Appetizers, Spicy sauces, mild sauces, legume based smooth sauces, cooked and cold vegetables, injera based dishes, Stir fries, Dumplings and veggie protein, Beverages and Sweets.
If you are sensitive to spices or food that has many spices and oil, use the seasoned oil within a week.
If you haven’t tried Ethiopian before, serve it differently. Serve the drier lentils with roasted veggies and cooked grains, serve the saucy lentils as a soup with crackers or croutons.
Kittee with some fabulous food!
I also made the Injera from scratch from the book. The whole ersho sourdough and the days and days of fermentation. Towards the end, I added a bit of regular white flour instead of all teff for the last day of fermentation and got the beautifully porous Injera. Soft, delicious and perfect.
Thankfully I can get as much Injera as I want. I’ve got a couple of Ethiopian restaurants within a 10 block radius!
Injera! See them exclamations, Clearly very excited. I used my Dosa crepe pan to make them and it worked out perfectly.
Perfect carrier for all that Ethiopian food. It takes some patience to make Ethiopian, but it is all worth the effort. I share the recipe of lentils with flavorful garlic ginger sauce Ye’difin Misser Alicha today!
Ye’difin Misser Alicha
from the book Teff Love: Adventures in Vegan Ethiopian Cooking by Kittee Berns (printed with permission from the Book Publishing Co.)
Ye'difin Misser Alicha - Lentils in Garlic-Ginger Sauce Recipe.
Ingredients
- 1 cup (192 g) dried green or brown lentils
- 6 cups (1500 ml) water
- ¼ (0.25 ) onion minced (½ cup)
- 3 tablespoons Ye’qimem Zeyet page 25 or extra-virgin olive oil
- ½ teaspoon (0.5 teaspoon) salt plus more if desired
- 6 cloves garlic pressed or grated (1 tablespoon)
- 2 teaspoons peeled and grated fresh ginger
- 6 fresh basil leaves optional
- ½ teaspoon (0.5 teaspoon) ground turmeric
- 1½ cups (352.5 g) reserved lentil cooking water or Sleepy Vegetable Stock page 38, plus more if desired
- 1 to 2 jalapeno chiles seeded, veined, and sliced into thin half-moons
Instructions
- Put the lentils and water in a large saucepan and bring to a boil over high heat. Stir to keep the lentils from sticking to the bottom of the pot. Decrease the heat to medium-high and simmer, skimming off and discarding any foam that forms with a large spoon. Cook uncovered, stirring occasionally, until the lentils are tender but still firm, 10 to 12 minutes. Drain the lentils and reserve 2 cups of the cooking water.
- While the lentils cook, put the onion, Ye’qimem Zeyet, and salt in a large saucepan and cook over medium heat, stirring frequently, until soft and translucent (don’t let the onion brown), about 7 minutes. Add the garlic, ginger, optional basil, and turmeric and cook, stirring almost constantly, for 3 minutes.
- Stir in the drained lentils and 1 ½ cups of the reserved cooking water. Increase the heat to high and bring to a boil. Decrease the heat to medium and simmer uncovered, stirring frequently, until the lentils are very soft but not mushy and the liquid has reduced and thickened, 10 to 15 minutes. Add the jalapeno chiles during the last 5 minutes of cooking. If the mixture is too thick, add up to ½ cup additional lentil cooking water as needed to thin. Season to taste with additional salt if desired. Discard the basil before serving.
Notes
Nutrition
The Publishers are giving away a copy of Teff Love to one of the blog readers! (within US). Ends 21st March.
To Enter, please leave me a comment about what do you find most intimidating about ethnic cuisines like Ethiopian.
The giveaway is over. Denise, you get a copy of Teff Love!
sarah says
March 16, 2015 at 7:09 pmI think all of the little individual parts that make up the whole meal. 4 different salads!
KC says
March 16, 2015 at 7:20 pmEthiopian is something I have not explored but never say never!
Ronda says
March 16, 2015 at 8:20 pmI guess the most intimidating thing is trying to replicate the taste of restaurant food. But I worry most about being able to find all of the ingredients.
Frances says
March 16, 2015 at 8:25 pmI had Ethiopian food for the first time a few months ago and it was yummy! Then I went out and bought some Teff and cooked that up. It didn’t taste that good. I think I need to find a better way to prepare it. All that to say, I need an Ethiopian cookbook! What I find intimidating about cooking ethic foods is locating all the “exotic” ingredients; things that you can’t find in your local grocery store or even Whole Foods. I am thankful that so many things can be found on-line now.
Emma Horton says
March 16, 2015 at 8:37 pmI’m most intimidated by any sort of baking/precise measurements in any recipe. I try my best but I have some mental tic that makes it impossible for me to put the proper amount of ingredients into recipes. I just have to tweak something. I’m not proud of it, but it seems it can’t be helped!
Rebecca says
March 16, 2015 at 8:43 pmI love Ethiopian food, but have never made it. Thanks for sharing!
Amy Katz says
March 16, 2015 at 9:09 pmI’m intimidated by long lists of ingredients, especially unfamiliar ones.
Teresa Kopel says
March 16, 2015 at 9:36 pmMost intimidating is getting the correct blend of spices.
Tracy Spangler says
March 16, 2015 at 9:55 pmThe one thing I find most intimidating about cooking ethic food, whether Ethiopian, Thai or several either personal favorites is that while I love spices, vegan and vegetarian dishes and making new dishes, my family absolutely does not. They like meat, minimal spices and pretty much the same meals each week. As such I’ve not used many spices, and I’m not sure which to begin with, so that I can slowly get my daughters and husband to try new meals without overwhelming them with too many, or too strong spices. I’d like to go back to my vegetarian diet, and bring them with me, and I’d love to incorporate new ethnic dishes in my meal planning. What are subtle spices I should start with?
Johanna says
March 17, 2015 at 12:51 amI’m not so intimidated by cooking ethnic cuisine but sometimes finding the ingredients where I live can be difficult. sometimes the time constraints can be something for me that I have to deal with.
Michelle P says
March 17, 2015 at 2:05 amI worry that my food won’t turn out as good as in restaurants and I won’t be able to make teff.
Diane says
March 17, 2015 at 2:51 amThis sounds so good!! I am an adventurous cook. I guess I never realized I should be intimidated by ethnic cooking, so I haven’t been. If something doesn’t taste good after I have made it, out it goes since that experiment didn’t waork. But, sometimes, you have something really great even if it isn’t ethnically “perfect”.
Dominique says
March 17, 2015 at 3:09 amWhat intimidates me is the…..Injera!! I absolutely love Ethiopian food. I’ve tried to replicate everything from the Gomen to the Injera but it never taste as good as my favorite spot, Ethiopian Diamonds food. My attempt at Injera had the whole house smelling for days which would have been okay if that was the price to pay for some good injera but that Injera was anything but good!!!
Kim N. says
March 17, 2015 at 5:34 amIt’s generally the unfamiliar ingredients that are intimidating. My daughter (adopted from Ethiopia) loves it when I attempt Ethiopian food at home.
Joy says
March 17, 2015 at 6:27 amI am intimidated by the exotic ingredients and tedious preparation time often required by international recipes. I would love to learn how to cook the cuisine in a timely manner!
Caroline says
March 17, 2015 at 6:40 amOh finding all the yummy spices!
Denise Slivers says
March 17, 2015 at 7:07 amI find it difficult to locate the correct spices at a local store near me. Then I am challenged to mix them properly so they achieve the proper taste. I have attempted a few dishes but they do not taste the same as the dishes I have had at Empress Tatu, the local Ethiopian restaurant.
David says
March 17, 2015 at 7:11 amThe most intimidating is trying to tone down the spiciness, but still retaining the flavor composition of the food. I can handle the hottest of foods, my family on the other hand not so much.
Diane says
March 17, 2015 at 7:36 amLooks spicy and wonderful! The most intimidating element would be finding all the correct spices and ingredients. I would be worried that slight substitutions would entirely change the dish.
michele says
March 17, 2015 at 8:00 amThe most intimidating part of ethnic cooking (which I LOVE) is that i have a hard time sharing. people are so quick to tweak up their noses and make a face. poor folks dont know what they are missing!
Lindsey says
March 17, 2015 at 8:19 amI have never even eaten Ethiopian food so just the idea of cooking something that I don’t even know what it should taste like is a little intimidating!! The food looks amazing though!!!
Miriam says
March 17, 2015 at 8:50 amI can follow the recipe to the letter, am somewhat intimidated by using new and unfamiliar spices, not sure I’ll like it – but mostly it’s that if I haven’t tasted the “real” thing I won’t know if I did it right! So since these recipes sound divine, I’ll have to hie myself to an Ethiopian restaurant (about a 250 km drive) and hope they have some of these on the menu. Love that the book is about TEFF because I’m gluten free.
Christa says
March 17, 2015 at 9:02 amThe spices. Finding them and then using them correctly. I’m always afraid I will make
the investment into the spice and food and then not like the flavor. THIS, though, looks
wonderful!
Sylvia Feldman says
March 17, 2015 at 9:53 amIntimidated about finding spices that would make the dishes taste authentic. Also I cook for twin toddlers who sometimes frown upon foods that I make that are spiced heavily.
Natalia M says
March 17, 2015 at 12:13 pmI find it challenging to work with spices to create the right flavors.
Amanda Wilcox says
March 17, 2015 at 1:33 pmHi Richa! I find the most challenging thing about putting together an awesomely delicious ethnic plate is finding the ingredients! I am also very busy (in school and work both full time), so it can be a struggle feeling so most inspiration with so little time to spend in the kitchen. But other than that – I absolutely LOVE Ethiopian food and to be able to gain some knowledge on how to make it at home would be such a treat, since there isn’t a place near by my new location that offers. Thank you!!
Linda says
March 17, 2015 at 1:49 pmI love cooking all ethnic foods, but my favorites are Indian and other Asian cuisines. I have also developed an interest in Ethiopian cooking, but have not explored it as fully as I have some of the others.
Probably the most intimidating thing about cooking ethnic now is the difficulty of finding some ingredients. I used to live in a major metropolitan area with plenty of ethnic grocers available; now I live in northern Michigan where the nearest Indian grocery is a good 2-3 hour drive. I’ve learned to stock up when I can, and to improvise when I can’t!
Thanks for the lovely recipes here.
Best wishes!
Linda
debbie says
March 17, 2015 at 4:21 pmFinding the ingredients where I live is intimidating.
Dan Hooley says
March 17, 2015 at 6:23 pmI’ve always found Ethiopian food intimidating to try and make because there aren’t a ton of recipes out there. Unlike other foods, where you can check and cross-check recipes, often I don’t know if the recipe I’ve found is any good or not.
A book like this would really help, tho 🙂
Kelly says
March 17, 2015 at 6:36 pmfinding all the spices and ingredients!
Laurie says
March 18, 2015 at 7:53 amI ordered Kittee’s zine a couple of years ago. Her instructions take you through each dish, including injera, so no need to be intimidated. Very tasty and worth the time. I am not sure how the book will differ from the zine but looking forward to finding out.
mip says
March 18, 2015 at 8:32 amThe most intimidating thing about ethnic food for me is my husband. He is a meat eater that I’ve been trying to get to go vegan like me. It’s a slow process, but he is coming around, a little bit. The more I can get him to try and like various flavors and textures and to want repeats, will better my chances of successfully converting him to a healthier and happy lifestyle.
Yoojin says
March 18, 2015 at 8:40 amwhat i find most intimidating is getting all the spices! also, the breads like injera & naan are new to me in terms of making it myself.
Melissa K. says
March 18, 2015 at 8:53 amFor me what is so intimidating is the number of dishes one needs to cook for an Ethiopian spread! But, oh, this book might be the tipping point for me!
Rachael says
March 18, 2015 at 11:01 amInjera is the most intimidating thing for me. I live in a very hot, humid climate and always get scared leaving stuff out to culture/ferment for too long. I’ve had a difficult time making rejuvelac without it spoiling, and I’m afraid of letting the bread over-ferment as well. I’ve made a few batches so far, but none of them have turned out just right yet. But I will get the hang of it eventually!
Caitlin says
March 18, 2015 at 1:02 pmthe spices!
julie says
March 19, 2015 at 1:12 amI think it’s not easy finding proper ingredients if you don’t live in or near a city where they are widely available.I’d love try cooking with this book as it it all sounds and looks incredible!
Emma says
March 19, 2015 at 6:51 amI think the most intimidating part once you have managed to find the ingredients and if you know how the recipe is supposed to taste (from visiting those countries) is trying to recreate the flavours which natives seem to make look so easy to cook. It always takes me a fee tries and so just mens to get it right. If you don’t know how it should taste then that is another scary process of guessing what you think and obviously what suits your palette.
Erin says
March 19, 2015 at 8:37 amTrying to make the injera. I made it once and it didn’t turned out how it was supposed to.
karen says
March 19, 2015 at 4:22 pmI’m often intimidated because I’m not sure what some ingredients are, or where to find them, or what might be a good substitute.
Nonie says
March 19, 2015 at 6:32 pmwhat intimidates me is even knowing what some of the ingredients are
Thalia @ butter and brioche says
March 19, 2015 at 10:55 pmI’ve never tried Ethiopian cuisine but judging from this dish it must be something I would love – this lentil based dish looks so flavorsome, spiced and delicious!
Wehaf says
March 20, 2015 at 8:25 amI can handle working with new ingredients, but I am always intimidated when I need to learn new cooking techniques. That’s definitely the hardest part for me!
Jessica says
March 20, 2015 at 8:37 amAll the different names of the spices! ..there are so many different variations of spices that all lend a little different of a taste and it can be overwhelming to know which ones go together!
Emilly says
March 20, 2015 at 11:37 amI LOVE ethnic foods but what intimidates me in trying to make these dishes is the difficulty in finding certain ingredients that may be expensive & hard to find. I am also intimidated by the fact that it may take a while to prepare.
Soni says
March 21, 2015 at 4:26 pmLove Ethiopian food. Intimidated by the fact that it will not turn out as delicious as the one we are used to eating.
Elana says
March 23, 2015 at 4:27 pmIt is intimidating to cook various ethnic food because the food usually does not come out the same as when I have it in a restaurant. But I try anyway!
Kim says
March 24, 2015 at 11:48 amLooks delicious! I find it hard to get my kids to try new things. I would make this for myself in a heartbeat but my kids (ages 5 and 2) would need a lot of coaxing to try this.
Richa says
March 24, 2015 at 11:52 amThis is quite a traditional way to serve, Try serving the food differently, for eg the lentils with some rice or mashed potatoes in a bowl with crisp roasted vegetables etc. Some of the lentils are quite saucy, so you can use them as soups, serve with croutons or crackers.
@Disney_Bride of RunningHappilyEverAfter says
March 24, 2015 at 1:29 pmI’ve enjoyed Ethiopian food all my life. Growing up in Washington DC, this amazing ethnic food was plentiful. Not so where I live now. I can get it whenever I travel to Orlando or Tampa. The thing I find most intimidating is the Injera bread. I ordered Teff from Whole Foods – but I don’t know where to go from there!
Julie says
March 24, 2015 at 1:35 pmThe most intimidating thing about ethnic cooking is locating ingredients that are not readily available in my locality.