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Entries tagged with 'ethiopian'

Doro Wat From 'The World's Best Spicy Food'

Serious Eats Kate Williams Post a comment

Doro wat is the reason I fell in love with Ethiopian food. The rich, spicy gravy, perfect for scooping up with tangy injera bread had me at the first bite. And the fall-off-the-bone chicken drumsticks and springy boiled egg never hurt either. More

Shauna James Ahern's Injera (Ethiopian Flatbread)

Serious Eats Kate Williams 3 comments

Serve this tangy, nutty flatbread alongside Shauna James Ahern's Ethiopian Chicken Stew from Gluten-Free Girl Every Day. More

Shauna James Ahern's Berbere Seasoning

Serious Eats Kate Williams Post a comment

Use this potent blend of chiles and spices in Shauna James Ahern's Ethiopian Chicken Stew from Gluten-Free Girl Every Day. More

Shauna James Ahern's Ethiopian Chicken Stew

Serious Eats Kate Williams Post a comment

Some of my favorite memories from college were the long, friend-filled dinners at the Ethiopian restaurant up the street from campus. We'd gorge on spicy braised meats, simmered lentils, and rich stews, all the while scooping up and dipping into the buttery sauces with tangy injera bread. It was messy in the most comforting way. So, I was excited to find a recipe for Ethiopian chicken stew in Shauna James Ahern's new cookbook Gluten-Free Girl Every Day. Both the stew and the accompanying injera are naturally gluten-free, so they're an obvious inclusion in the book. More

Beef Tibs

Serious Eats Max Falkowitz 1 comment

The sauce in this dish gets its kick from berbere, an Ethiopian chili powder fragrant with cardamom, fenugreek, and clove. Use it once and you'll see why a good chunk of Ethiopian cuisine is built on it. More

Red Lentils with Paprika and Ajwain

Serious Eats Max Falkowitz 1 comment

Learn more about ajwain seed here » Both Indian and Ethiopian cooks use ajwain when making lentils; this recipe is something of a hodgepodge of those two traditions. Ajwain's thymol content provides an aromatic lift while its other flavors create... More

Niter Kibbeh

Serious Eats Max Falkowitz 1 comment

Learn more about niter kibbeh here » Niter kibbeh is a spice blend always at the peak of freshness since you lock the flavors into clarified butter. There are as many recipes for niter kibbeh as there are Ethiopian cooks;... More

Gluten-Free Tuesday: Teff

Serious Eats glutenfreegirl 37 comments

"You might have eaten teff and not known it." Injera, the spongy Ethiopian bread, is made of teff flour. [Photograph: Robyn Lee] When people find out I cannot eat gluten, they often say, "Oh, I'm so sorry." (Not me.) And... More

Berbere

Serious Eats Andrea Lynn Post a comment
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