the appetizer:

Ethiopian cooking is marked by hot spices, thick stews and injera, a large, flat sourdough bread. Diners in Ethiopia use the injera as an eating utensil to scoop up food.

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Ethiopia

Lentil Salad (Yemiser Selatta)

1/2 lb. dried lentils
3 tablespoons red wine vinegar
3 tablespoons olive oil
1 teaspoon salt
Black pepper
3 cloves garlic, minced
2 jalapeños*, stemmed, seeded, minced

Rinse the lentils under running water in a sieve. Then drop them into boiling water—enough to cover by 2". Simmer the lentils for 30 minutes. Do not overcook. Drain thoroughly and set aside.

Combine the vinegar, oil, salt, and black pepper in a deep bowl. Mix well. Add the lentils, garlic, and jalapeños, and toss gently. Let sit for at least 30 minutes before serving.

*(US substitution for Ethiopian hot peppers)


Ethiopia

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This page modified January 2007