ETHIOPIA: Shortcut Ethiopian Pancakes with Red Lentils, Mixed Gingered Veg, and Spicy Hummus (Injera, Misir Wat, Yataklete Kilkil, and Buticha)

A mouthful to say, but surprisingly easy to make due to a number of timesavers. Rather than fermenting the injera, the shortcut version uses club soda, baking soda, and vinegar to get bubbles and tang. The injera are a little thicker than the norm, but equally delicious.The misir wat was made in about 30 minutes total time using an Instant Pot, rather than cooked on the stove. And instead of chickpea flour, the quick version of buticha uses canned chickpeas. I did not clean my mini food processor between the yataklete kilkil and buticha, because many of the ingredients overlap, saving time with that recipe as well. All of the components of this vegetarian feast are super flavorful and work well together!

To eat Ethiopian food traditionally, rather than use utensils, you tear off some injera and use it to scoop up the various toppings. A fun way to imbibe family dinner!

Note: I did not include a recipe for the salad in the middle of the platter, but it is simply chopped tomato and cucumber with some lemon juice squeezed over top.

Shortcut Ethiopian Pancakes (Injera)

2 cups teff or buckwheat flour

1 cup rice flour

½ teaspoon baking soda

2½-3½ cups club soda

¼ cup white wine vinegar

olive oil to grease pan

1. Combine both flours and baking soda in a large bowl. Add 2½ cups club soda and vinegar and stir well to form a thin batter. You want the batter to resemble a crepe or thin pancake batter. Add more club soda as needed.

2. Heat a large nonstick skillet or a griddle to medium high heat. Brush lightly with oil.

3. Using a ladle or cup, pour ¼ cup of batter into pan. Quickly swirl the griddle to spread thinly and evenly, similarly to making crepes.

4. Cook for 1 to 2 minutes until the surface is filled with tiny bubbles, and the edges begin to curl. Loosen from pan and flip carefully. Cook 1 minute on the second slide. When cooked, remove carefully to a large plate.

5. Arrange the cooked injera around the outside edges of a large plate or platter so that the centers overlap.

   
   

Red Lentils (Instant Pot Misir Wat)

3 tablespoons ghee or canola oil

2 red onions

1 tablespoon minced garlic

1 tablespoon minced ginger

1 tablespoon tomato paste

1 cup of dried red lentils

1½ teaspoons berbere seasoning

1½ teaspoons salt

1½ cups vegetable or chicken broth

1. Turn the instant pot on the sauté mode on medium heat. Add in the ghee.

2. Cut the onions in half and slice into thin slivers. Add to the Instant Pot and cook, stirring occasionally until the onions wilt down and just start to turn golden, about 10-15 minutes. Add water if the onions start to stick. Add the ginger and garlic and sauté another 5 minutes.

3. Add remainder of the ingredients and stir well. Set Instant Pot to 12 minutes of high pressure. Allow to release naturally at end of timer. Serve hot.

   
   

Mixed Gingered Veg (Yataklete Kilkil)

4 small Yukon gold potatoes

3 large carrots

2 teaspoons salt, plus more to taste

½ lb haricots verts or string beans

1 large yellow onion

1 clove garlic

1½ tablespoons minced fresh ginger

1-2 jalapeño peppers

3 tablespoons ghee or canola oil

½ teaspoon ground cardamom

1. Peel the carrots and slice into ¼-inch rounds. Place into a medium saucepan. Peel the potatoes and cut into bite-size chunks. Add them to the saucepan. Cover with cold water and add the 2 teaspoons salt. Place over high heat and bring to a boil. Once boiling, reduce heat to medium. Cut haricot verts or string beans into thirds. When potatoes and carrots are nearly cooked through, after about 12-15 minutes, add the beans to the water. Cook another 2-5 minutes until all vegetables are tender. Drain, reserving the water, and set aside.

2. Place the onion, garlic, ginger and chile pepper in a food processor or blender and puree until smooth.

3. Heat the ghee or oil in a large sauté pan over medium-low heat. Add the onion puree and sauté until the moisture evaporates and onions lose their rawness, 6 to 8 minutes. Add water if the mixture starts to stick.

4. Add cooked vegetables, cardamom, a a few tablespoons of the reserved water. Stir well and simmer for 5 minutes. Season to taste. Serve hot or at room temperature.

Spicy Hummus (Buticha)

1 (15 oz) can chickpeas, drained

1 clove garlic

1 tablespoon coarsely chopped red onion

½ jalapeño pepper, chopped

2 tablespoon extra virgin olive oil

½ teaspoon mustard powder

½ teaspoon sea salt, plus more to taste

1 lemon

1. Put all ingredients other than the lemon in a small food processor.

2. Cut lemon in half and squeeze juice from both halves into the processor.

3. Purée until smooth.

4. Store in refrigerator until ready to use.

   
   

#ethiopia #injera #hummus #lentils #eatwithyourhands 

FUN FACTS:

• The Ethiopian calendar has thirteen months.

• The Ethiopian clock is also unique; 1 o’clock is sunrise, and 12 o’clock is sunset, then the 12 hours are repeated again during the night.

• Ethiopia has more than 80 languages spoken across its regions.