Text 17640, 97 rader
Skriven 2014-10-03 00:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Ethiopian 43
====================
 ML> I hope you're more expert than I am at this cuisine,
 DS> I would not say expert.

Just more expert than me, that's all I ask!

 I would be following the recipes from my two
 DS> main sources.  I think that you will find that the spices have some
 DS> similarity to Indian, but also a good bit of difference.  I'll post
 DS> some of our recipes for you to look at.

Thanks. All look plausible and feasible.

 DS> Title: Ethiopian Dinner Menu
 DS> For a good and enjoyable time, take the effort to prepare an
 DS> Ethiopian dinner. The typical dish could be inaccurately described as
 DS> a stew, but is not at all like the typical American stew of beef,
 DS> potatoes and carrots. The menu would include a variety of dishes. 

Well, I'd say they can be accurately described as stews, and
similar to American stews, only an Ethiopian one would have
beef OR potatoes and carrots, not together. And onions -
everything has to have onions and/or garlic.

 DS> Many of these dishes can be made a day or two ahead of time and will
 DS> reheat well.  The only thing we cook the day of the dinner party is
 DS> the breads and the cottage cheese dishes.

One could reheat even cottage cheese dishes - the cheese
would become more firm and "meatlike" on reheating, the
whey coming out and diluting the sauce; or one could
leave it out until the reheating stage.

 DS> Lamb and Cardamom (except we make it with beef)

For some reason the Ethiopians like to eat beef or
buffalo raw. I endorse this custom.

 DS> All of these recipes call for a spiced clarified butter called Niter
 DS> Kebbeh.  We have included the recipe from each book.  They should be
 DS> interchangeable.

There are no doubt as many variations of this staple
as there are grandmothers.

 DS> They all call for a spice mixture called Berbere.  The Moosewood
 DS> book uses a dry preparation.  The Frugal Gourmet book uses a mixture
 DS> that has an oil and wine base mixed in with the spices.

As I understand it berbere means "chile." The term can be
used, as with our use of "chile/chili," to mean the plain
spice or any number of mixtures using it as an ingredient.

=

 DS> These are two vegetarian dishes.  Our son Bryan is actually the one
 DS> who introduced us to Ethiopian food.  They have a naturally developed
 DS> vegetarian cuisine, as opposed to things like vegi-burgers and fake
 DS> chicken from tofu.

Mock meat made out of vegetables has an honorable history,
and though some hardcore veggies heap scorn on the products,
they are very useful for those who minimize animal products
for either health or ethical reasons. What is falafel but
an ancient middle eastern vegi-burger? And in Asia there is
a tradition of making nonmeat seem like meat.

 DS> Title: Collard Greens and Spiced Cheese (Yegomen Kitfo)

I've seen kitfo used only in the context of raw meat
(lamb or beef - I prefer beef raw, but lamb is fine).
Maybe yegomen means "mock" or "not" or something.

 DS> Title: Yemiser W'et (Spicy Lentil Stew)

Wat's 'at? (actually, there are many transliterations of
that last word - wet, wot, wott, wat).

Tahini Milk-Shake
categories: raw, vegan, beverage, dessert
Serves: 1

2 Tb tahini (to make this raw, use raw tahini)
1/2 c water
2 Medjool dates, soaked 15 min in
1/2 c warm water
2 pn salt
8 dr liquid stevia
1/2 ts vanilla
fresh nutmeg, for garnish

Blend all, including the soaking water (so 1 c total).
Chill and enjoy!

Author: Lauren Goslin
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