This spice blend has not to be missed! Roasting the spices (only the seed) in advance makes them more fragrant and this mixture makes then your dishes wonderful!
I will use this for many dishes, not only for the Ethiopian ones!
- 1/2 teaspoon fenugreek seeds
- 1/2 cup ground dried new mexico chiles
- 1/4 cup sweet paprika
- 1/2 tablespoon sea salt
- 1 teaspoon ground ginger
- 1 teaspoon onion powder
- 4 green cardamom pods
- 2 tsp coriander seeds
- 1/4 tsp smokey cumin seeds (or ground)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon garlic powder
- 4 whole cloves
- 1/8 teaspoon ground cinnamon
- 2 whole allspice berries
- 1 tsp black peppercorns
Source and recipe description: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/berbere-spice-mix.html By Baby Kato @BabyKato
As I saw this recipe I found that would be something that we all would love and the preparation seemed to be quick for me. Usually I make strudel-dough myself and the phyllo variation would be a way to prepare it when I have less time and in a hurry.
I took my phyllo and I shocked seeing that the sheets were broken (probably to long in the freezer) and rolling it would have been a real challenge. At this moment I asked the help to my husband, I placed the broken phyllo sheets on a silicon mat. I covered a rectangular cake mold with aluminium foil and I greased it. I placed some on the sheets pieces in the mold with overlapping pieces.
Carefully we rolled the strudel using the mat and we transferred it into the mold with the additional sheets. we folded the borders of the sheet over the strudel and brushed the surface with a mixture of water and melted margarine.
Finally we removed the strudel from the mold and foil…..wow! The strudel had been saved and result amazing! So delicious with the amaretto addition!
Thanks a lot Nancy for this awesome recipe we enjoyed it very much with some vanilla ice cream as suggested!
- 1/3 c raisins
- 3 Tbsp amaretto
- 3 c coarsely chopped and peeled granny smith apples (about 1 pound)
- 1/3 c sugar
- 3 Tbsp all-purpose flour
- 1/4 tsp ground cinnamon
- 8 sheet(s) frozen phyllo dough, thawed
- butter cooking spray
Source and recipe description: https://www.justapinch.com/recipes/dessert/fruit-dessert/apple-strudel-2.html?r=1 By Daily Inspiration S @DailyInspiration
Beets are one of our favorite summer salad! For this recipe I reduced the potatoes to only one small one (about 150 g) as we were only 3 persons. The mustard seeds make this dish special and I loved the lemon (instead of vinegar) for this recipe.
I did not dice the onions, I simply sliced them and I placed them about 1 hr in cold water to make them milder (I knew mines were to strong).
I topped them with parsley to serve.
- 150 g yellow potatoes, peeled and diced
- 500 g red beets
- 1/4 c fresh lemon or lime juice
- 2 Tbsp peanut oil (or olive oil)
- 1/2 medium onion (yellow or red), sliced and placed in cold water to make it milder
- 1 jalapeño chile, seeded and finely diced (optional)
- 1/4 tsp kosher salt, to taste
- 1/4 tsp yellow mustard seeds (mustard preparation with whole seed would work as well)
- 1 pinch fenugreek powder (optional)
- chopped parsley to serve
Source: https://www.justapinch.com/recipes/side/potatoes/ethiopian-beet-potato-salad By Lori Loucas @jostlori
Lovely Turkish gratin with mint, this made a complete dinner yesterday! I love börek/boureki and this version includes a lot of ingredients, but it is really easy to be prepared and the result is wonderful even without phyllo pastry!
The mint is very important and the topping (especially the pine nuts) give to the gratin a great look, nice flavor and wonderful texture.
I’ve reduced the quantities of the egg mixture from 6 to 4 as well spelt flour from 3/4 cups to 1/2 cup.
- 1 large onion, sweet
- 1/3 cup fresh mint leaves
- 2 tbsp extra virgin olive oil
- 2 large garlic cloves, crushed
- 1 lemon, finely grated rind
- 500g zucchini, grated, excess moisture removed
- 225g haloumi, shredded
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 6 large eggs
- 125g (3/4 cup) spelt flour
- 1 tsp baking powder
Source and recipe description: https://www.justapinch.com/recipes/side/side-casserole/zucchini-and-cheese-bake.html By Baby Kato @BabyKato
I love this recipe and having the ingredients on hand it’s very quick and spectacular to serve such a refreshing drink!
From time to time I prepare elderberry syrup (and other flowers syrups) and I store this in my pantry. We don’t drink very often sweetened drinks, but something like this is really irresistible!
For the children. simply sparkling water instead of prosecco!
- prosecco (enough to fill 3/4 of a glass)
- 1 Tbsp elderflower syrup
- soda water (enough to fill the remainder of the glass)
- mint leaves
- 1 slice lime
Read carefully the recipe description first and then prepare your coffee! It’s really delicious and the procedure perfect! Thanks a lot Annacia for this recipe, we enjoyed this very much! The quantity makes one big or two small Turkish coffees.
- 6 oz cold water
- 1 whole cardamom pod, or 1/8 teaspoon ground cardamom
- 1 whole clove, or 1/16 teaspoon ground clove
- 1/2 stick cinnamon
- 2 drops, pure vanilla extract
- 2 tsp sugar
- 2 tsp powdered coffee grounds
Source and recipe description: https://www.justapinch.com/recipes/919f02f6-65b4-11e7-84e7-42010af00ca0.html?r=1 By Annacia * @Annacia
This recipes is very similar to a curry and the rich sauce comes perfect with the Ethiopian bread Injera. I’ve prepared the Berebere spice mix in advance and I discovered how delicious its this with chicken! For serving I’ve topped the dish with some fresh chives and a pinch Berbere spice mix.
- 1 lb boneless, skinless chicken breasts, cut in 1-inch cubes
- 2 Tbsp ghee
- 2 medium yellow onions, chopped
- 2 garlic cloves, minced
- 1 Tbsp fresh ginger, grated
- 1 tsp turmeric
- 1/4 tsp cardamom
- 1/8 tsp nutmeg
- 2 Tbsp berbere (or to your liking)
- 1 Tbsp smoked paprika
- 1 c water
- ground black pepper
Source and recipe description: https://www.justapinch.com/recipes/main-course/chicken/chicken-stew-ethiopian-style.html?r=12%F0%9F%98%98 By Daily Inspiration S @DailyInspiration
Super easy simple delicious recipe! I love this variation with carrots and my family appreciated it very much!
I cooked the carrots while I was preparing the other ingredients and I blended all them together in my stand mixer; little water was necessary to blend it through. I’ve also added some sesame seeds to the topping.
- 1 c chopped carrot (no need to peel)
- 1 can(s) (15 oz) garbanzo beans, rinsed and drained (chick peas)
- 1/4 c tahini, stirred well (not sesame oil)
- 2 Tbsp lemon juice
- 2 clove garlic, peeled and quartered
- 1 tsp ground cumin
- 1/2 tsp salt, or to taste
- 2 Tbsp fresh chopped parsley
Source and recipe description; https://www.justapinch.com/recipes/sauc … .html?r=1 By Mikekey * @Mikekey
Photo by Mary Pat; big thanks to her for this amazing job and sending me the pic!
Knödel are a typical Austrian dish; there are filled and not filled, sweet and savory ones.
These Dumpling dough is made with potatoes with the addition of flour and are filled with a mixture containing Austrian sausages. They are also called “Hascheeknödel”.
I’ve never made them, but I would like to post this for our Games in order to have another typical Austrian recipe.
- 250 g speck
- 250 g fatty bacon
- 250 g ham
- 250 g Austrian sausages (for example Vienna sausages)
- 1 tablespoon parsley, chopped, optional
- 1 green onion, chopped, optional
- 600 g floury potatoes
- 150 g (1 cup) plain flour
- 30 g semolina
- 2 eggs
- ½ tsp salt
- Process the ingredients for the filling with a meat grinder. If you don’t have this use the knife and work it until finely chopped.
- Divide the filling into 10 portions and shape to balls.
- Boil the potatoes in pot with salted water until tender. Cook this best in little water and cover until just done but not mush.
- Brush quickly the potatoes with cold water and peel the still warm potatoes. Use a potatoes ricer to make your puree.
- Cool slightly and add all the other ingredient for the dough. Knead with your hands until a dough forms.
- Divide the dough in half and form each portion into a thick roll on a lightly floured work surface. Cut each portion with a knife into 5 thick slices. In this way you will get 10 slices in total.
- Flatten the first slice on a very well-floured surface until about 1 cm thick, place the meatball in the center and flip the border to seal the content. Repeat with all the other 9 portions.
- Bring a big pot of salted water with little oil to boil and boil in batches until they rise to the surface and float. Keep the dumpling warm until you finish to cook the second portion. Suggest to use a very big pot or use 2-3 pots at the same time.
- Serve with a side dish with vegetables or with a salad.
Very quick and super tasty recipe.
I’ve roasted the meat in the marinade and added the other igredients. I scaled down the recipe for 2 serving and I reduced the orzo to 1/2 cup, but I kept the broth quantity to 1 1/2 cups. I finished the dish with sliced preserved lemon and WOW! That was so good!
- 1 chicken breasts, boneless and skinless
- 1/1 cup of jarred marinated artichoke hearts
- 1 1/2 c chicken stock (or equivalent water plus chicken bouillon)
- 1/2 tsp red pepper flakes, or to taste
- 2 Tbsp lemon juice
- 1/2 cup orzo pasta
- 1/2 Tbsp capers
- salt and pepper to taste
- sliced preserved lemons for topping
- parsley for topping
Source and recipe description: https://www.justapinch.com/recipes/main-course/chicken/mediterranean-artichoke-chicken-with-orzo.html?r=9 by By Carolyn Haas @Linky1