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.
Lentil Salad (Yemiser Selatta)
1/2 lb. dried lentils
3 tablespoons red wine vinegar
3 tablespoons olive oil
1 teaspoon salt
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)
- Spice Paste (Berbere)
- Chicken Stewed in Red Pepper Paste (Doro Wat)
- Eggplant Salad
- Spiced Butter (Niter Kebbeh)
- Beef Stewed in Red Pepper Paste (Sik Sik Wat)
- Chick Pea Fritters (Yeshimbra Assa)
- Lentil Salad (Yemiser Selatta)
- Vegetables with Garlic and Ginger (Yataklete Kilkil)
- Honey Yeast Bread (Yemarina Yewotet Dabo)
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This page modified January 2007