The {Page-Turner-Cookbook} featuring
Ethiopia Is My Kitchen
Ethiopia Appetizers & Soups
Ethiopia Main Dishes
liquid Measures
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
The cuisine of Ethiopia is a rich and diverse culinary tradition that reflects the country’s history, culture, and geography. Some of the most common dishes in Ethiopian cuisine are:
Injera: A sour, tangy flatbread made from teff, a gluten-free grain. Injera is used as a base, utensil, and plate for various stews, salads, and vegetables.
Wot: A spicy stew that can be made with chicken, beef, lentils, or other ingredients. Wot is seasoned with berbere, a blend of chili powder and other spices, and cooked slowly until thick and flavorful.
Shiro: A vegetarian stew made from chickpeas and broad beans, often eaten during fasting days by Orthodox Christians. Shiro is creamy, mild, and usually served with injera or bread.
Kitfo: A dish of raw or lightly cooked minced beef mixed with clarified butter and spices. Kitfo is considered a delicacy and often eaten with cheese and greens.
Tibs: A dish of sautéed meat, usually lamb or beef, with onions, peppers, and herbs. Tibs can be served hot or cold, and sometimes with awaze, a spicy sauce made from berbere and honey wine.
Ethiopian cuisine is also known for its beverages, such as tej, a fermented honey wine, tella, a traditional beer made from grains, and buna, a strong coffee served with sugar and popcorn.
more...
Injera: A sour, tangy flatbread made from teff, a gluten-free grain. Injera is used as a base, utensil, and plate for various stews, salads, and vegetables.
Wot: A spicy stew that can be made with chicken, beef, lentils, or other ingredients. Wot is seasoned with berbere, a blend of chili powder and other spices, and cooked slowly until thick and flavorful.
Shiro: A vegetarian stew made from chickpeas and broad beans, often eaten during fasting days by Orthodox Christians. Shiro is creamy, mild, and usually served with injera or bread.
Kitfo: A dish of raw or lightly cooked minced beef mixed with clarified butter and spices. Kitfo is considered a delicacy and often eaten with cheese and greens.
Tibs: A dish of sautéed meat, usually lamb or beef, with onions, peppers, and herbs. Tibs can be served hot or cold, and sometimes with awaze, a spicy sauce made from berbere and honey wine.
Ethiopian cuisine is also known for its beverages, such as tej, a fermented honey wine, tella, a traditional beer made from grains, and buna, a strong coffee served with sugar and popcorn.
more...
Main Berbere lentils 
Also known as yemisir wot
.Serve with injera (the spongy flatbread).
Serves: 3
1-1/2 medium yellow onions, finely chopped
1/2 cup berbere spice blend, or to taste
1 tbsp puréed fresh, peeled ginger
2 tsp puréed fresh garlic
1 cup dried red lentils, washed
3 cups water + more if needed
1/2 tsp fine sea salt, or to taste
.Serve with injera (the spongy flatbread).
Serves: 3
Preparation time:15 minutes
Cooking time:40 minutes
1/3 cup canola oil1-1/2 medium yellow onions, finely chopped
1/2 cup berbere spice blend, or to taste
1 tbsp puréed fresh, peeled ginger
2 tsp puréed fresh garlic
1 cup dried red lentils, washed
3 cups water + more if needed
1/2 tsp fine sea salt, or to taste
In medium saucepan, heat oil over medium heat. Add onions. Cook 8 minutes, stirring occasionally. Stir in berbere, ginger and garlic. Cook, stirring, 2 minutes. Add lentils. Cook, stirring, 1 minute.
Add 3 cups (750 mL) water. Bring to boil over high heat. Reduce heat to medium-low. Simmer, stirring often and adding water if needed, until lentils disintegrate and mixture is a thick stew, about 30 minutes. Taste; season with salt.
Add 3 cups (750 mL) water. Bring to boil over high heat. Reduce heat to medium-low. Simmer, stirring often and adding water if needed, until lentils disintegrate and mixture is a thick stew, about 30 minutes. Taste; season with salt.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in Ethiopia
"May every sunrise hold more promise, and every sunset hold more peace."
The {Page Turner} E-Cookbooks
Library on a world cooking journey
1 Recipes
1 Main dishes