Ethiopianfruitsalad Recipes
ETHIOPIAN FRUIT SALAD
Make and share this Ethiopian Fruit Salad recipe from Food.com.
Provided by Jessica K
Categories Lunch/Snacks
Time 10m
Yield 1 salad, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine all the cut up fruit.
- Add the banana at the last minute.
Nutrition Facts : Calories 133.3, Fat 0.4, SaturatedFat 0.1, Sodium 4, Carbohydrate 34.5, Fiber 3.7, Sugar 25.8, Protein 1.6
WEIGHT WATCHERS ETHIOPIAN FRUIT SALAD
Make and share this Weight Watchers Ethiopian Fruit Salad recipe from Food.com.
Provided by Redsie
Categories Mango
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all the cut up fruit.
- Add the sliced banana just before serving.
Nutrition Facts : Calories 133.3, Fat 0.4, SaturatedFat 0.1, Sodium 4, Carbohydrate 34.5, Fiber 3.7, Sugar 25.8, Protein 1.6
ETHIOPIAN FRUIT SALAD
Steps:
- Combine all the cut up fruit. Add the banana at the last minute.
YALTA FRUIT SALAD
Make and share this Yalta Fruit Salad recipe from Food.com.
Provided by Jessica K
Categories Dessert
Time 10m
Yield 1 salad, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine fruits together in bowl. Sprinkle them with the powered sugar.
- Combine mayonnaise, a pinch of salt, & lemon juice in a bowl.
- Pour this dressing over the fruits when serving.
Nutrition Facts : Calories 183.5, Fat 6.9, SaturatedFat 1, Cholesterol 5.1, Sodium 141, Carbohydrate 32.8, Fiber 4.9, Sugar 22, Protein 1.1
ETHIOPIAN POTATO SALAD
I first tasted this potato salad at the Meskerem Ethiopian Restaurant in Washington DC. This is my copycat version of the restaurant's recipe I found online. Very easy to prepare and dairy free. Best served chilled. The jalapeno is optional in the sense that when serving the salad at family get togethers, I will omit the jalapeno for the children's sake.
Provided by COOKGIRl
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut potatoes into 2-2 1/2" chunks.
- Bring a large pot of water to boil and add the potatoes.
- Cook about 20 minutes or until fork tender.
- Drain. Rinse potatoes under cold water to stop the cooking process.
- Set aside to cool.
- In serving bowl combine the oil, white onion, Italian parsley, salt, pepper and jalapeno if using. Add the cooled potatoes, breaking up the chunks into smaller bite sized pieces and tossing with the oil and onion mixture.
- Refrigerate at least 3 hours. Keep chilled until just before serving.
- Adjust seasonings, adding more lemon juice, etc. if necessary.
- *NOTE: This potato salad is intended to be scooped up using traditional Ethiopian injera bread (recipes found on this site) or use another similar flatbread such as pita, flour tortillas, chapatis, etc.
Nutrition Facts : Calories 158.8, Fat 7, SaturatedFat 0.7, Sodium 11.2, Carbohydrate 22.5, Fiber 3.1, Sugar 1.9, Protein 2.7
ETHIOPIAN EGGPLANT SALAD
Haven't tried this. Found it on th e globalgourmet website and want to save it to try later, in honor of my newly adopted nieces. Serving size is a guess.
Provided by windhorse23
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the diced eggplant in a bowl. Mix the salt and lemon juice together and pour over the eggplants. Let sit for 30 minutes.
- Sprinkle on the oil and toss well. Gently stir in the garlic, beans, and sugar. Season with black pepper.
Nutrition Facts : Calories 365.8, Fat 19.4, SaturatedFat 2.8, Sodium 543.5, Carbohydrate 41.2, Fiber 13.8, Sugar 7.8, Protein 11
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20 ETHIOPIAN FOOD RECIPES TO TRY - INSANELY GOOD
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3.6/5 (5)Published 2021-07-16Category Recipe Roundup
- Injera. Injera is a sourdough flatbread that’s part food, part eating utensil. Served with almost any main, injera is traditionally used as a spoon to scoop up meat and veggies.
- Beef Tibs. You’ll need a well-stocked spice cabinet for this piquant beef. Beef sirloin is diced and pan-fried in an aromatic spice paste, made with cardamom, fenugreek, and clove.
- Ethiopian Shiro Wat. Wat is the Ethiopian term for any kind of stew or soup. Wats come in all different varieties, from meaty to vegetarian, and can be enjoyed any time of day.
- Misir Wat (Ethiopian Spiced Red Lentils) Nobody does lentils like Ethiopia. An inexpensive staple, they’re widely used in many African countries where they’re cooked with vibrant spices and fresh veggies.
- Kik Alicha (Split Pea Stew) Made with just six ingredients, this recipe is a great choice for mid-week meals. It’s best enjoyed on a frosty night when you need something quick, healthy, and comforting.
- Berbere. If you’re making Ethiopian food a regular in your recipe rotation, you’ll need a lot of berbere. This traditional spice mix is one of the all-time classics of Ethiopian cuisine.
- Gomen (Ethiopian Collard Greens) Quick and tasty, this Ethiopian side is sure to become a family favorite. Even the kids will enjoy this vibrant blend of lightly spiced, leafy greens.
- Atakilt Wat. Atakilt wat is a vegetable-based side dish that’s perfect for big brunches or vegetarian dinners. It’s a filling mix of potatoes, carrots, and cabbage, slow-cooked in butter and spices.
- Chechebsa. Hard to pronounce but easy to eat, chechebsa is a classic breakfast food in Ethiopia. Also known as kita fir fir, it starts with a basic batter that’s then pan-fried until crispy.
- Doro Wat. This spicy chicken stew isn’t just ridiculously tasty, and it’s also Paleo – meaning it’s gluten and grain-free. This recipe proves that comfort food doesn’t have to involve carbs.
10 MOST POPULAR ETHIOPIAN DISHES - TASTEATLAS
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ETHIOPIAN BEAN SALAD - HOW TO COOK GREAT ETHIOPIAN FOOD
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