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Restaurants›Eatopia: Eat Ethiopian›Vegetarian Combo. Recipe

Vegetarian Combo. Recipe

Name: Eatopia: Eat Ethiopians Vegetarian Combo. Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 1 cups Red lentils; 1 cups Onion, finely chopped; 3 tsp Garlic, minced; 1 tsp Ginger, grated; 2 tbs Berbere spice mix; 2 tbs Vegetable oil; null to taste Salt, to taste; 4 cups Water; 1 cups Yellow split peas; 1 cups Onion, finely chopped; 2 tsp Garlic, minced; 1 tbs Turmeric powder; 2 tbs Vegetable oil; null to taste Salt, to taste; 3 cups Water; 1 cups Shiro flour; 1 cups Onion, finely chopped; 1 tsp Garlic, minced; 1 cups Tomato, chopped; 2 tbs Vegetable oil; null to taste Salt, to taste; 2 cups Water; 2 cups Carrots, sliced; 2 cups Cabbage, shredded; 1 tbs Vegetable oil; null to taste Salt, to taste; 2 cups Collard greens, chopped; 1 cups Onion, chopped; 1 tsp Garlic, minced; 1 tbs Vegetable oil

Inspired by Eatopia: Eat Ethiopian

Time1h 30m

Serves4

Misir wot, kik alicha, shiro wot, split pea mild, carrots and cabbage with potato, collard greens, beetroot, salad.

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Ingredients

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Misir Wot

1 cups Red lentils

1 cups Onion, finely chopped

3 tsp Garlic, minced

1 tsp Ginger, grated

2 tbs Berbere spice mix

2 tbs Tuscany sunflower oil

to taste Salt, to taste

4 cups Water

Kik Alichi

1 cups Yellow split peas

1 cups Onion, finely chopped

2 tsp Garlic, minced

1 tbs turmeric powder

2 tbs Tuscany sunflower oil

to taste Salt, to taste

3 cups Water

Shiro Wot

1 cups Shiro flour

1 cups Onion, finely chopped

1 tsp Garlic, minced

1 cups Tomato, chopped

2 tbs Tuscany sunflower oil

to taste Salt, to taste

2 cups Water

Carrots and Cabbage

2 cups Carrots, sliced

2 cups Cabbage, shredded

1 tbs Tuscany sunflower oil

to taste Salt, to taste

Collard Greens

2 cups Collard greens, chopped

1 cups Onion, chopped

1 tsp Garlic, minced

1 tbs Tuscany sunflower oil

to taste Salt, to taste

Beetroot Salad

1 cups Beetroot, boiled and cubed

2 tbs ReaLemon lemon juice

1 tbs olive oil

to taste Salt, to taste

Method

Preparation

Make Misir Wot

Start by preparing the Misir Wot. In a pot, heat vegetable oil and sauté onions until translucent. Add garlic, ginger, and berbere spice, cooking until fragrant. Stir in the red lentils and water, season with salt, and simmer until lentils are cooked.

Make Kik Alichi

In a separate pot, prepare Kik Alichi. Heat vegetable oil, sauté onions until soft, add garlic and turmeric. Stir in yellow split peas and water, seasoning with salt. Cook until peas are tender.

Make Shiro Wot

Next, prepare Shiro Wot. In another pot, heat oil and sauté onions. Add minced garlic and chopped tomato, cooking down. Gradually mix in shiro flour and water, and season with salt to taste. Cook until thickened.

Cook Carrots and Cabbage

For the carrots and cabbage, heat oil in a large pan. Add sliced carrots and shredded cabbage, season with salt, and sauté until vegetables are tender.

Prepare Collard Greens

For the collard greens, heat oil in a pot. Sauté onion and garlic, then add chopped collard greens. Season with salt and cook until wilted.

Make Beetroot Salad

Lastly, prepare the beetroot salad by mixing boiled beetroot with lemon juice, olive oil, and salt in a bowl.

Serving

Plate the Vegetarian Combo

Serve all dishes on a large platter, allowing everyone to take portions of each item.