Amhari Mesir Wat Recipes

Steps:

• Sort the lentils picking out ant grit or stones and soak in tap water for 30 minutes.
• Rinse in running water and drain.
• Peel and finely chop the onions. peel and mash the garlic.
• Heat the oil in large pan and saute the onion until golden. Add tomato paste and paprika and mix. Add half the water and the garlic,ginger pepper and salt.
• Stir well and then add the rest of the water, stir again, cover and bring to boil.
• When the water boil, add the lentils, lower the flame and cook 20-30 minutes, until the lentils soften.

Steps:

• Puree onion, garlic, and ginger in a food processor or blender.
• Heat oil, butter or niter kibbeh in a large, heavy-bottomed saucepan. Add turmeric, paprika and cayenne pepper and stir rapidly to color oil and cook spices through, about 30 seconds. Add onion puree and sauté on medium heat until excess moisture evaporates and onion loses its raw aroma, about 5-10 minutes. Do not burn.
• Add lentils and water. Bring to a boil and simmer till lentils are cooked through and fall apart, about 30-40 minutes. Add water if necessary to keep from drying out. This should be the consistency of a thick paste so that it can be scooped up with injera.
• Stir in salt and pepper to taste and serve.

Steps:

• Over medium high heat saute the onions stirring frequently (5min).
• Add the tomato paste and keep stirring (5min).
• Next add the berbere and cook for 5 minutes adding a little bit of water when the bottom of the pot starts catching. Keep stirring.
• Add the rinsed lentils and cook together for an additional 5 minutes (continue to stir adding a bit of water so that the mixture doesn't burn).
• Add about 5 cups of water and bring to a boil. Occasionally stir.
• Once the water reduces and lentils have thickened add the ground coriander, garlic and salt. Reduce heat and leave for about 5 minutes.
• Serve with injera.