Mesir Wat

Standard

I wanted to experiment with Ethiopian recipes because there is a big Ethiopian community up the street that sells enjira for 35 shillings…

  Mesir Wat – Ethiopian Red Lentil Puree

  • 2 cups red lentils, picked over and rinsed
  • 1 medium onion, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 1 big knob of fresh ginger, peeled and roughly chopped
  • 3 tablespoons ghee
  • 1 tablespoon barbari spice
  • 1 teaspoon turmeric
  • salt (to taste)
  1. In a medium saucepan, cover the lentils with about 1 inch of water and bring to a boil. Simmer. Stir occasionally. Start this going and move on to the next step.
  2. Meanwhile, in a blender or mini food processor, puree the onion, garlic and ginger.
  3. Heat ghee over a medium flame in a small skillet. Add the paprika, turmeric and cayene, and fry for 30 seconds. Add the onion mixture and fry for about 10 minutes, until rather dry and lightly browned.
  4. Scrape the mixture from the skillet into the lentil and add about 1/2 teaspoon of salt. Simmer until the lentils are fully pureed.

I found this recipe from herbivoracious.com

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