Chechebsa

Source: The Recipe of Love
Made: September 10, 2013
Yield: 2-4 servings
Time to make: 20-30 minutes.

The simple flour and water dough is kneaded and then fried like bannock before being crumbled and drenched in butter and honey for a simple, but satisfying dessert.  One might call it Ethiopian popcorn.

Chechebsa

Chechebsa
1 cup flour
Up to 1 cup water
4 Tbsp. Spiced Butter
3 Tbsp. honey
Salt to taste

Mix flour with a small amount of water.  Add just enough to make a kneadable dough.
Knead well. The dough should be thick.
Create a round ball and flatten.
Lightly grease frying pan with olive oil and heat to medium.
Place flattened dough on frying pan.
Cook until golden brown, turning often.
Chop dough into small pieces in a food processor.
Mix with honey and butter and serve immediately.

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Karay (Fresh Green Chili Peppers)

Source: The Recipe of Love
Date tried: June 9, 2017
Yield: about 1-2 cups
Time needed: However long it takes to seed the chili peppers, and a quick buzz in the food processor.

It’s a good idea to get some help washing and seeding the chili peppers. 3-4 pounds would take a long time working alone. But it is indeed a “wonderful spicy appetizer spread” and keeps very well in the fridge.

Karay
(Fresh Green Chili Peppers)

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Boiled Egg in Lentil Sauce

Source: The Recipe of Love
Date tried: July 6, 2014
Yield: 6 servings
Time needed: 30 minutes

Prior Preparation Needed
Hardboil eggs
Prepare Berbere Mixture

A surprisingly quick dish to make and suitable for lunch. It cries out for injera.  If you don’t have any on hand, serve with a soft bread that will absorb the sauce, as it is quite spicy. The picture shows potato bread.

Boiled Egg in Lentil Sauce

Boiled Egg in Lentil Sauce

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Hot Chicken Stew

Source: The Recipe of Love
Made: December 18, 2013
Yield: 6-8 servings
Time to make: 2½ to 3 hours.

A note to myself from the first occasion on which I made this recipe says “3 hours to make but worth it!”  Now that I have tried it again, I am still of the same opinion.  If you are a fan of hot, spicy dishes, this is one of the best.  If you are not try Mild Chicken Stew instead.

The basic procedure is:
Marinate the chicken (45 minutes)
Make the sauce (30 minutes)
Add chicken and braise (25 minutes)
Add first round of spices and continue to braise (20 minutes)
Add second round of spices and continue to braise (15 minutes)
Turn off heat, add eggs and let sit for 20 minutes before serving.

Best accompaniment for this dish is lots of injera and a green salad on the side.

Before beginning, check that you have some of the special Ethiopian condiments on hand such as spiced onion, spiced butter, berbere mix and garlic and ginger mix.

Hot Chicken Stew

Hot Chicken Stew

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Boiled Egg Stew (Ye’tekekele Enqulal Wet

Source: The Recipe of Love
Made: December 11, 2013
Yield: 8 servings
Time to make: 50 minutes.

There are several recipes in this book which feature the addition of hard-boiled eggs. But basically, this is a sort of Sloppy Joe recipe of ground beef cooked in a sauce and served over the bread of your choice.  Quite easy to make as long as you have your ingredients out and handy.  From your Ethiopian pantry items you will need Berbere Dilhie, Garlic and Ginger Mix, and Spiced Butter.

Boiled Egg Stew

Boiled Egg Stew

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Telba Bemare

Source: The Recipe of Love
Date tried: Dec. 23. 2014
Yield: About 16 servings
Time needed: 10 minutes

This is one of several beverage recipes which are basically water flavoured with seeds. Very easy to prepare and a lovely refreshing beverage with health benefits too.  As the author explains:

“Flax seeds are a natural laxative. You can drink this daily for your health. Mix the powder with hot water and sweeten it with  a little bit of honey. Have it before bedtime for it also has relaxing qualities.”

Telba Bemare (Flax Seed Water)

Telba Bemare
(Flax Seed Water)

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Chicken Soup (Ye’doro Merek)

Source: The Recipe of Love
Date tried: February 12, 2014
Yield: 8-10 servings
Time needed: 2 hours

One of those long, slow cooking recipes to bring out all the deliciousness of the chicken.  This is really good and worth the investment of time and care.  As you can see it is an all-meat dish, best used in small portions as an appetizer, not as a meal in itself.

Chicken Soup Ethiopian

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