Text 17590, 108 rader
Skriven 2014-10-02 00:09:08 av Dale Shipp (1:261/1466.0)
  Kommentar till text 17555 av Michael Loo (1:123/140)
Ärende: Ethiopian 4
===================
[contains 2 recipes]

Another spiced butter, and another vegetarian dish.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Niter Kebbeh (spiced clarified butter)
 Categories: Sauce, Ethiopian, D/g
      Yield: 1 servings
 
      1 lb Unsalted butter
    1/4 c  Chopped onions
      2    Cloves garlic, pressed
      2 ts Fresh gingerroot, grated
    1/2 ts Turmeric
      4    Cardamom seeds, crushed
      1    Cinnamon stick
      2    Cloves
    1/8 ts Nutmeg
    1/4 ts Ground fenugreek seeds
      1 tb Fresh basil
           - or 1 teaspoon dried basil
 
  In a small saucepan, gradually melt the butter and bring it to
  bubbling. When the top is covered with foam, add the other
  ingredients and reduce the heat to a simmer.  Gently simmer,
  uncovered, on low heat.  After about 45 to 60 minutes, when the
  surface becomes transparent and the milk solids are on the bottom,
  pour the liquid through a cheesecloth into a heat resistant
  container.  Discard the spices and solids.
  
  Covered tightly and stored in the refrigerator, Niter Kebbeh will
  keep for up to 2 months.
  
  Comment from the book:  Niter Kebbeh has been prized in Ethiopia as a
  cooking oil and a seasoning for a very long time.  Without careful
  packaging and proper refrigeration, butter easily spoils.
  Furthermore, because of the milk solids it contains, butter has a low
  scorching temperature, which limits its usefulness in cooking.
  However, the milk solids can be removed from butter by the process of
  clarifying it. Clarified butter keeps well, even at room temperature.
  Niter Kebbeh adds flavor to North African foods and is a must in
  Ethiopian cooking.
  
  Copied from: "Sundays at Moosewood Restaurant", the Moosewood
  Collective, ISBN 0-671-67989-9
  
  From Dale & Gail Shipp, Columbia Md.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Yetakelt W'et (spicy Mixed Vegetable Stew)
 Categories: Vegetarian, Ethiopian, D/g, Vegetable
      Yield: 6 servings
 
      1 c  Onions, finely chopped
      2    Garlic cloves, pressed
      1 tb Berbere (dry)
      1 tb Sweet Hungarian paprika
    1/4 c  Niter Kebbeh
      1 c  Green beans, cut in thirds
      1 c  Carrots, chopped
      1 c  Potatoes, cubed
      1 c  Tomatoes, chopped
    1/4 c  Tomato paste
      2 c  Vegetable stock
           Salt and pepper to taste
    1/4 c  Chopped fresh parsley(OPT)
 
  Saute the onions, garlic, berbere, and paprika in the niter kebbeh
  for 2 minutes.  Add the beans, carrots, and potatoes and continue to
  saute for about 10 minutes, stirring occasionally to prevent burning.
  Add the chopped tomatoes, tomato paste, and vegetable stock.  Bring
  to a boil and then simmer for 15 minutes, or until all of the
  vegetables are tender. [personal comment: we simmered more like 40
  minutes, until it eventually thickened.]
  
  Add salt and pepper to taste.  Mix in the parsley (optional).
  
  Serve with injera and yogurt or cottage cheese.
  
  Copied from "Sundays at Moosewood Restaurant", the Moosewood
  Collective, ISBN 0-671-67989-9.
  
  Comment from book: Try making this dish and Yemiser W'et for the same
  meal.  In Ethiopia, it is customary to offer several stews at one
  time, and people eat some of each kind.
  
  Comments from the Shipps:
  Don't stop with just two dishes, make a banquet.  You will need
  several friends to help eat it all, but it will make for a very
  interesting and satisfying evening.
  The Moosewood book describes how to make a hearty vegetable stock.  We
  have found a vegetarian vegetable bouillon made by Knorr that is a
  reasonable substitute with much less effort.
  
  from Dale & Gail Shipp, Columbia Md.
 
MMMMM


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