This was one of my favorite meals so far! Misir Wot and Siga Tibs served with the traditional injera flatbread.
As I was cooking, I asked Google to tell me a little bit about Ethiopia, so here goes:
It is a landlocked country in the horn of Africa. There are many historic and cultural sites to visit including rock-cut Christian churches from the 12th century and ancient cities. The official language is Amharic. There are numerous religious groups in Ethiopia, but the majority is Christian.
Now, let's talk some more about the food:
Dish 1: Misir Wot
This red lentil stew is made by sauteing garlic and ginger, peppers, onions, and green onions in nitter kibbeh. Then, you add berbere spice, tomato paste and jalapenos before mixing in the red lentils and adding water to cook.
Note: The infused butter and berbere spice mix were present in just about every Ethiopian recipe. I made sure to make enough of it on day 1 to use for all the recipes.
I cannot overstate how much I enjoyed this dish!
Younes gave it 3 stars (because he's stingy), but I'm giving it 4/5 stars. The flavors blend together so nicely and it's got a thick, delightfully creamy texture. It's filling and very healthy, too!
Dish 2: Siga Tibs
This was my favorite dish from our tour of Ethiopia. I splurged for premium cuts of rib-eye steak, just to be sure the meat would be tender since I've never cooked steak like this before.
The instructions for this recipe were simple. First, you cut the beef and cook it in the nitter kibbeh, with some rosemary, until it is brown and crispy. Set aside.
Then, add more butter and saute the onions and bell peppers. Next add the beef back to the pan with tomato paste, berbere spice, and honey. Mix well and cook on low.
I absolutely loved it! It even made the injera taste better in my opinion. So, for me it was full 10/10 would recommend. Younes gave it a 7/10, but he's wrong.
(And yes, I did just change the rating scale. Just go with it. It's arbitrary, anyways!)
Look at it, just look at it. Yum! 😍
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