Posted on 04/08/2016 4:43:56 PM PDT by Jamestown1630
Injera is very different from Naan. It’s a fermented and sour bread, made from Teff, which is gluten-free (when made entirely with Teff); with a very sponge-y texture.
It’s cooked more like a crepe is cooked. It’s soft and flexible, and basically looks like a rolled-up washcloth when it’s served. It makes a nice ‘utensil’ to pinch off and scoop up the other foods offered; and the sourness enhances the flavors of traditional Ethiopian dishes.
-JT
I’ve had snails in the garlic butter, served in the shells that were nestled in the special plate—it had little holes similar to a devilled egg platter to hold the snails in place. Delish!
Well, anyway, **I** was impressed.
Without the arty-farty presentation they prolly woulda tasted like garden slugs. :^)
I had some very good hummus when I was in Bahrain after the first Gulf war. Have not found any in the US nearly as good.
I’m going to do a post on Hummus soon; when I have time to actually rub all the skin off of every chickpea ;-)
-JT
I’ve made chicken Doro Wat a few times. It’s worth the effort!
http://m.cookingchanneltv.com/recipes/ethiopian-chicken-stew-doro-wat.html
These snail posts remind me of the scene in ‘Pretty Woman’, when the snail flew out of the girl’s utensil (those “slippery little suckers”):
https://www.youtube.com/watch?v=DbAE8dE_3l4
-JT
Julia Roberts had star power oozing from every pore & that scene was a classic. I too thank you for all the hard work you put into this thread. I look forward to it so much ; )
The first time I ever ate escargot, they were prepared that way, flambeed table side with butter and garlic. We only stopped because we were amused at the building, which looked like The Flintstone’s house. Walked in and was surprised to find a very nice French restaurant. The waiter who prepared them must have been masterful, because I’ve never had them seem right since, and have given up on escargot. They were almost flash-fried, very lightly crisp on the outside, just the right amount of garlic.
I’ve heard Ethiopian food is good.
My son and I love hummus.
I used to make “Authentic Syrian Kicked Up Hummus” that I found on the net.
Drooling.
The thing I like best about the scene is the graciousness of the old man, and Gere’s character’s recognition of it.
But Yes, the Julia character was portrayed wonderfully.
-JT
Here is another Ethiopian recipe using Berbere. Many Ethiopians are Orthodox Christians, who do not eat meat on certain days; so lots of their recipes are vegetarian:
http://yumuniverse.com/ethiopian-lentils-with-berbere-spice/
-JT
Use black beans instead of chick peas. :)
Thanks! :)
I love black beans, especially black bean soup; but never thought of using them in hummus :-)
-JT
I agree with other posts.... All of your effort putting together this wonderful cooking thread is sincerely appreciated. I’ve learn so many things and tried some great recipes. I’m looking forward to your Hummus post!
I’ll try to get the hummus post together for next week.
(Doing this Cooking Thread is my Great Pleasure!)
G’nite!
-JT
I have never cooked Ethiopian food but I have eaten it at a restaurant in Atlanta. We used to take out of town guests to an Ethiopian restaurant when they visited.
I don’t like regular hummus, but I will make black bean hummus every now and then. Black beans, garlic, olive oil, salt and a little cayenne.
I should add, there’s a restaurant outside of downtown Orlando that serves black bean hummus and that is where I got the idea to make my own. They serve with pita wedges.
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