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
It is quite feasible to trace the history of transcribed cooking instructions back into the distant past, at least as far into history as the Egyptians, and potentially, even further back. In practice though, sadly, these early recipes were just basic hieroglyphic recipes for food preparation.
Interestingly, the oldest recipe discovered, according to experts in ancient history are some clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. As we move into The time of the romans 25BC a man called Apicius assembled a number of documents detailing recipes cooked by the Romans. In his scrolls, Apicius recounts how the meals were separated into starters, main meal and afters, something we still use today. He also recounts how the ancient cooks made use of many aromatic flavors, including a few that will be familiar to modern chefs like bay, rue and dill. Later, in the 15th century, the Crusaders brought back many foods, spices and herbs from the holy lands, including spices like coriander, basil and rosemary. These new culinary innovations was responsible for an explosion in manuscripts on cooking, most of which still exist in private libraries. By the time we get to the twentieth century, recipe publications were in great demand, due to better eduction, people having increased leisure time and a general increase in wealth. Like it or not, the introduction of TV brought us TV cookery programs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Amhari Mesir Wat Ethiopian Lentil Bowl recipe.
