Another month, another much bunch, another wonderful gathering of foodies to attempt, relish and then cherish
I was introduced to Ethiopian food by a colleague then and now a dear friend about 8-9 years ago. She slaved in the kitchen for my roommate and me and made delicious vegetarian food and served coffee the true 'Ethiopian' style. Of course she being Ethiopian made our experience as authentic as possible.
Since that memorable sunny afternoon in LA, I have generally tried Ethiopian food every city I visit in the US. It has become one of those once a quarter cravings, got to go for Ethiopian.
In the last few years, Ethiopia has become a more personal country for me with family connections, stories and fond memories. So Ethiopia means more to me than the Injera and the Coffee. With that as a start, this theme was super special for me. It's one cuisine I love to eat and was so happy to attempt it.
Appetizer: Lentil Sambussa
Main Course: Red Misser Wat
Chicken Doro Wat
Dessert: Red velvet cake, nothing Ethiopian about it, but a friends birthday celebrations were so worth it!
Drinks: Fresh Ethiopian coffee, freshly roasted and ground and brewed.
Yup, that's how we roll.
I chose to make the appetizer: Lentil Sambusa: Two types, Beluga lentil and Puy lentil
1.5 cups Beluga lentil soaked over night (Available at Mariano's / Whole food)
1.5 cups Puy lentils (Stocked at regular grocery stores)
Jalapeno: 4 finely diced
Onion: 1 finely diced
Garlic: 3 cloves finely diced
Cilantro: 1 cup finely chopped
Cardamom Seeds: Crushed coarsely 1 tsp
Cinnamon: 1/2 tsp
Salt: Per taste
Black Pepper: 1 tsp
Spring Roll Sheets: About 10 (Stocked at regular grocery stores)
Vegetable oil for frying
It is the same process for each type of lentil, so I will explain with the beluga lentil. Repeat for Puy lentil
1. Soak the lentils overnight.
2. Boil the lentils next morning until tender: About 20 minutes
3. Heat Olive oil and sauté the onion, garlic, jalapeno until translucent, about 5 minutes
4. Add spices, sauté: 2 minutes
5. Add the boiled and drained lentil and cook for about 10 minutes gently moving the mix
6. The beluga lentil is very soft, so be gentle
7. Taste and adjust seasoning.
8. Take off stove and let it cool. Add cilantro leaves
9. And now the joys: There is no way I can do justice to explain how to make sambusa: So here is a You tube video of how to 'prepare samosa' and use this as a guideline for wrapping and frying.
Of course using the spring roll sheets is so much easier and quicker
Just FYI- To fry both types of Sambusa's (Total 30), I took about an hour, so start some music and go for it!
Though we didn’t have complete attendance, it was a really fun gathering and a very interesting style of cooking. Just a couple of spices and an abundance of aroma's and flavors. I will definitely try my hand at a few more Ethiopian Dishes.