MADE TO ORDER LAMB SAUTÉED WITH VEGETABLE DISHES

YEBEG TIBS

LENTIL SALAD

BLUE NILE RESTAURANT

LEGA TIBS

VEGETABLE DISH

DORO TIBS

SKINNED CHICKEN SAUTEED WITH ONIONS, PEPPERS SEASONED WITH OLIVE OIL AND TOMATOES, CHILI PEPPERS, & SEASONED SPICES (SERVED WITH SIDE OF INJERA)

LENTIL SALAD WITH SHALLOTS & CHILI

YE SIGA ALICHA

LEGUME TIBS FIR FIR

YEBEG TIBS COMBO

SPARKLING WATER

GARLIC & CARDAMON VEGGIE FIR FIR

BOTTLED WATER

SODAS & JUICES

DORO TIBS COMBO

WATER

BOTTLED SPARKLING WATER

SODAS

COFFEE & TEAS

YEBEG TIBS LAME AUT

LENTIL SAMBOSA

KITFO

AZEFA DORO TIBS COMBO

DORO WAT

In a large bowl, combine the olive oil, minced garlic, grated ginger, cumin powder, paprika, salt, black pepper, and lemon juice. Mix well.

Prepare the Marinade

Add the lamb pieces to the marinade and toss to coat. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.

Marinate the Lamb

In a large skillet or wok, heat a tablespoon of olive oil over medium-high heat. Add the sliced onion and bell pepper, and sauté for about 5 minutes until they are soft and slightly caramelized.

Sauté the Onions and Peppers

Stir in the diced tomato and green beans. Cook for an additional 5-7 minutes, stirring occasionally, until the green beans are tender but still crisp. Remove the vegetable mixture from the skillet and set aside.

Add Tomatoes and Green Beans

In the same skillet, add the marinated lamb along with all the marinade. Sauté over medium-high heat for about 8-10 minutes, or until the lamb is browned and cooked through.

Sauté the Lamb

Once the lamb is cooked, add the sautéed vegetables back into the skillet. Stir to combine and cook for an additional 2-3 minutes to heat everything through.

Combine with Vegetables

Remove the skillet from heat, and sprinkle the chopped cilantro over the top. Serve the Yebeg Tibs hot with injera or rice.

Garnish and Serve

lamb shoulder, cut into bite-sized pieces

olive oil

garlic, minced

fresh ginger, grated

cumin powder

paprika

salt

black pepper

lemon juice

onion, sliced

bell pepper, sliced (red or green)

tomato, diced

green beans, trimmed

fresh cilantro, chopped

Rinse the lentils under cold water and place them in a medium saucepan. Add 3 cups of water and bring to a boil. Reduce heat to low and simmer for about 20-25 minutes, or until tender. Drain and set aside to cool.

Cook the Lentils

Peel and thinly slice the shallots. In a small bowl, soak the sliced shallots in cold water for 10 minutes to mellow their flavor. Drain and set aside.

Prepare the Shallots

Dice the cherry tomatoes and cucumber into bite-sized pieces. Finely chop the fresh parsley and red chili, removing seeds if desired for less heat.

Chop the Vegetables

In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper until well combined.

Make the Dressing

In a large bowl, combine the cooked lentils, shallots, cherry tomatoes, cucumber, parsley, and red chili. Pour the dressing over the salad and toss well to combine.

Combine the Salad

Taste the salad and adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Serve

Green or Brown Lentils

Shallots

Red Chili (fresh)

Cherry Tomatoes

Cucumber

Fresh Parsley

Olive Oil

Lemon Juice

Salt

Black Pepper

Rinse the basmati rice thoroughly under cold running water until the water runs clear. This helps to remove excess starch.

Preparing the Rice

In a large pot, combine the rinsed basmati rice, water, and salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for about 15 minutes or until the rice is cooked through and the water is absorbed. Remove from heat and let it sit, covered, for another 5 minutes.

Cooking the Rice

In a separate large skillet or pan, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.

Sautéing the Aromatics

Stir in the minced garlic and grated ginger. Sauté for an additional 2 minutes until fragrant.

Adding Garlic and Ginger

Add the mixed vegetables to the skillet and cook for about 5 minutes, stirring occasionally, until they are tender.

Incorporating Mixed Vegetables

Add the cumin seeds, turmeric powder, cinnamon stick, and black pepper to the skillet. Mix well to combine and cook for another minute to toast the spices.

Spicing it Up

Fluff the cooked basmati rice with a fork, then add it to the skillet with the sautéed vegetables and spices. Stir gently to combine all the ingredients.

Combining Everything

Remove the cinnamon stick, then stir in the chopped fresh coriander and lemon juice. Mix well and cook for another 2 minutes to heat through.

Finishing Touches

Transfer the rice to a serving dish and garnish with additional fresh coriander if desired. Enjoy your delicious Blue Nile-style rice!

Basmati Rice

Water

Vegetable Oil

Onion, finely chopped

Garlic, minced

Ginger, grated

Mixed Vegetables (carrots, peas, corn)

Cumin Seeds

Turmeric Powder

Cinnamon Stick

Fresh Coriander, chopped

In a large bowl, season the cubed beef with salt and black pepper. Mix well and let it marinate for about 15 minutes.

Prepare the Beef

In a large skillet or frying pan, heat the vegetable oil over medium heat. Add the sliced onions and sauté until they are translucent, about 5-7 minutes.

Sauté the Onions

Add the minced garlic and grated ginger to the pan. Cook for another 2 minutes, stirring frequently to avoid burning.

Add Garlic and Ginger

Add the marinated beef to the pan along with the berbere spice mix. Stir well to coat the beef with the spices and cook for about 10 minutes, until the beef is browned.

Add Beef and Berbere

Add the sliced bell peppers and chopped tomatoes to the pan. Stir to combine and cook for an additional 5 minutes, allowing the vegetables to soften.

Incorporate Vegetables

Remove the pan from heat, stir in the chopped fresh cilantro, and adjust seasoning if necessary. Serve hot.

Finish with Cilantro

Beef (cubed)

Onion (sliced)

Garlic (minced)

Ginger (grated)

Berbere spice mix

Black pepper

Vegetable oil

Bell peppers (sliced)

Tomatoes (chopped)

Fresh cilantro (chopped)

Gather and prepare all the vegetables. Wash them thoroughly under running water.

Prepare the Ingredients

Dice the bell pepper, slice the zucchini, julienne the carrot, and cut the cherry tomatoes in half. Set aside.

Mince the Garlic

In a large skillet, heat the olive oil over medium heat.

Heat the Olive Oil

Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.

Sauté Garlic

Add the diced bell pepper, sliced zucchini, julienned carrot, and broccoli florets to the skillet. Stir well.

Add Vegetables

Sprinkle the salt, black pepper, and dried Italian herbs over the vegetables. Stir to combine.

Season the Vegetables

Sauté the vegetables for about 8-10 minutes, stirring occasionally, until they are tender but still crisp.

Cook the Vegetables

In the last 2 minutes of cooking, add the halved cherry tomatoes and stir to combine. Cook until they are warmed through.

Add Cherry Tomatoes

Remove the skillet from heat and serve the vegetable dish warm as a side or main dish.

Garlic

Bell Pepper

Zucchini

Carrot

Broccoli Florets

Dried Italian Herbs

Cut the chicken thighs into bite-sized pieces and season with salt and black pepper. Set aside.

Prepare the Chicken

In a large skillet or frying pan, heat the vegetable oil over medium heat. Add the finely chopped onions and sauté until they become translucent, about 5-7 minutes.

Sauté the Aromatics

Mince the garlic cloves and ginger, then add them to the pan with the onions. Cook for an additional 2-3 minutes until fragrant.

Add the berbere spice mix to the pan and stir well to combine with the onion, garlic, and ginger mixture. Cook for 1-2 minutes.

Incorporate Spices

Add the seasoned chicken pieces to the pan, stirring to coat them with the spice mixture. Cook for about 10-15 minutes, until the chicken is browned and cooked through.

Cook the Chicken

Chop the bell pepper and tomato, then add them to the pan. Cook for another 5-7 minutes until the vegetables are soft.

Chop the fresh parsley and sprinkle it over the dish before serving. Mix well.

Finish with Fresh Parsley

Serve the Doro Tibs hot, ideally with injera (Ethiopian flatbread) or rice.

Chicken thighs

Onion

Garlic cloves

Ginger

Bell pepper

Tomato

Fresh parsley

Rinse the green lentils under cold water to remove any debris. Place them in a pot with 4 cups of water and bring to a boil. Reduce the heat to low, cover, and simmer for about 25-30 minutes or until lentils are tender but not mushy. Drain and set aside.

Prepare the Lentils

While the lentils are cooking, finely chop the shallots and fresh chili peppers. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the shallots and sauté for about 3-4 minutes until they become translucent. Add the chopped chili peppers and sauté for another 2 minutes.

Sauté Shallots and Chili

Add the cooked lentils to the skillet with the sautéed shallots and chili. Stir to combine. Add in the cherry tomatoes (halved), chopped fresh parsley, salt, black pepper, and lemon juice. Drizzle with the remaining 1 tablespoon of olive oil and toss everything together gently.

Combine Ingredients

Transfer the lentil salad to a serving platter. Serve it warm or at room temperature alongside pieces of injera bread.

Green Lentils

Fresh Chili Peppers

Injera Bread

Rinse the split peas under cold water until the water runs clear. This helps to remove any dust or impurities.

Prepare the Split Peas

Finely chop the onion, garlic, tomato, and carrot. Set aside.

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.

Stir in the chopped tomato and carrot, cooking for an additional 3-4 minutes until they soften.

Add Tomatoes and Carrots

Add turmeric powder, cumin seeds, and salt to the pot, stirring well to combine with the vegetables.

Add Spices

Add the rinsed split peas and water to the pot. Bring to a boil, then reduce the heat to low and simmer for about 30 minutes, or until the peas are tender.

Cook the Split Peas

Using an immersion blender, blend the mixture until smooth. If you don’t have an immersion blender, carefully transfer the mixture to a regular blender in batches.

Blend for Creaminess

Stir in the chopped cilantro for freshness. Adjust seasoning with more salt if needed.

Final Touches

Ladle the Siga Alicha into bowls and serve warm, optionally with rice or injera on the side.

Split peas

Turmeric powder

Cumin seeds

Cilantro

Rinse the red lentils under cold water until the water runs clear. In a medium saucepan, combine the lentils and 2 cups of vegetable broth or water. Bring to a boil, then reduce heat to a simmer. Cook uncovered for about 15-20 minutes, or until the lentils are soft and have absorbed most of the liquid. Stir occasionally to prevent sticking.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Yebeg Tibs

Lentil Salad

Blue Nile Restaurant

Lega Tibs

Vegetable Dish

Doro Tibs

Lentil Salad With Shallots & Chili

Ye Siga Alicha

Legume Tibs Fir Fir

Yebeg Tibs Combo

Sparkling Water

Garlic & Cardamon Veggie Fir Fir

Bottled Water

Sodas & Juices

Doro Tibs Combo

Water

Bottled Sparkling Water

Sodas

Coffee & Teas

Yebeg Tibs Lame Aut

Lentil Sambosa

Kitfo

Azefa Doro Tibs Combo

Doro Wat