Saturday, 15 February 2014

Ethiopian lunch

Made some sort of Injera (ethiopian bread) with a fresh salad, red lentils and some wheat mmm

Usually injera is done a day or two before ... but I found this recipe, where you could do it instantly ... well almost as you have to let the mixture rest for an hour. 

For injera instant bread
  • 1/2 cup of teff (I used flakes ... but you are meant to use flour)
  • 3/4 cup of water
  • 3/4 tsp of yeast
  • 1/4 baking powder
  • Pinch of kala namak
  • Bit of maple syrup 
Mix everything well and let it rest for 1h then grease a pan... lower the heat and cook the injera for 3 minutes each side (covering it up) ...

For lentils stew: 
  • 1 cup of already cooked lentils
  • 1/2 cup of frozen edamame
  • 1/2 cup of chopped tomato can
  • 1 red onion
  • 1 garlic clove
  • Fresh parsley and bay leave 
  • Spices: Cumin, nutmeg, salt, white pepper, paprika, curry and a mix of herbs
  • Olive oil
  • Optional: lemon and mint
Start by pealing and chopping onion and garlic. Fry them in a pot and then when they are done, add the lentils with a bit of water. Cook for 5 minutes and add the tomato and fresh/non fresh spices. Add edamame and cook for 30 minutes. 

For the farro
  • 1 cup of farro
  • 1 carrot 
  • 1 cup of celery 
Bring some water to boil. Add the carrot in 4 squares and the farro. Cook for 20 minutes and add the celery. Leave for another 10 minutes. 

For the salad
  • Fresh lettuce leaves
  • Feta (for it to be vegan use cashew cheese) 
  • Cucumber 
Wash lettuce and peal cucumber part that you'll use. Mix the lettuce and cucumber with some cheese.

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