1/2 cup red lentils
2 large onions
1/2 cup oil
3 tbsp tomato paste
1/2 tsp paprika, sweet or hot
1 garlic
1/2 tsp ground ginger
1/4 tsp black pepper
1 tsp salt
3 cup water
Directions
Recipe by: Gad S. Sheaffer (gss@iil.intel.com) This recipe is common
to the Ethiopian Jews (Phalashi). My understanding is that these are
NOT unique to them.
Sort the lentils and soak in tap water for 30 minutes. Rinse in
running water and drain. Peel and finely chop the onions. peel and
mash the garlic.Heat the oil in large pan and saute the onion until
golden. Add tomato paste and paprika and mix. Add half the water and
the garlic,ginger pepper and salt. Stir well and then add the rest of
the water, stir again, cover and bring to boil. When the water boil,
add the lentils ,lower the flame and cook 20-30 minutes, until the
lentils soften. Serve hot.
Servings: 8 servings
Amhari Mesir Wat - Ethiopian Lentil Bowl Recipe brought to you by Recipe Ideas
Categories: Bean; Vegetable
The History of Recipes
Academics have traced the existance of recipes back into ancient history, certainly as far back as the Egyptians, and maybe even further. Interesting though that maybe, generally, these old records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Later on, there were some books published in the 14th Century - a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the spicy food that appears on menues today, but instead recipes for the types of meals on the tables of the nobility of those days. By the advent of the twentieth century, cookery books are greatly in demand as a result of higher levels of literacy, more free time and having more disposable income. |
We hope you enjoy this Amhari Mesir Wat Ethiopian Lentil Bowl recipe.
