INJERA RECIPE RECIPES

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21 AUTHENTIC ETHIOPIAN FOOD RECIPES – THE KITCHEN COMMU…



21 Authentic Ethiopian Food Recipes – The Kitchen Commu… image

When you're tired of making the same old meals again and again, you need to mix things up. There's no better way to get a taste of culture from around the world than trying out Ethiopian food. You'll have a full range of flavors in these Ethiopian recipes that will hit every part of your

Provided by Cassie Marshall

CRAWFISH BREAD RECIPE | FOOD NETWORK



Crawfish Bread Recipe | Food Network image

Provided by Food Network

Categories     side-dish

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound crawfish tail meat, peeled, cleaned and deveined
1/2 stick butter
1 clove garlic, minced
3/4 cup chopped and drained ripe tomatoes
1 tablespoon Cajun seasoning
3/4 cup Monterey Jack Cheese
1/4 cup grated Parmesan
1/2 cup mayonnaise
3 tablespoons chopped fresh parsley
1 loaf French bread

Steps:

  • Preheat the oven to 350 degrees F. 
  • Rinse the crawfish. In a large skillet, melt the butter over medium heat. Add the garlic and cook for a few minutes. Add the tomatoes, Cajun seasoning and crawfish. Saute for 1 minute. Remove from the heat. 
  • In a bowl, mix together the cheeses, mayonnaise and parsley. Add the tomato and crawfish mixture to the mayo mixture. 
  • Cut the loaf of bread in half and then cut the bread lengthwise. Spoon the mixture on the bread and bake for 10 to 15 minutes. Then broil for an additional 3 to 5 minutes. Watch closely, as not to burn. Cut the bread into individual portions.

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Shiro is a simple, silky ground chickpea stew that takes little time and effort to bring together. In Eritrea and Ethiopia, it’s a most beloved and important dish — a vital source of flavor and protein. In those countries, it’s made with widely available shiro powder, a mixture of ground chickpeas, garlic, onion and spices. This version, based on Ghennet Tesfamicael’s recipe published in “In Bibi’s Kitchen,” by Hawa Hassan with Julia Turshen, cleverly suggests replacing shiro powder with chickpea flour and a homemade blend of berbere spice. You’ll be transported as your kitchen fills with the aroma of toasting warm spices and ground chilies. Traditionally, shiro is served alongside cooked greens and injera or other flatbreads. But it’s also delicious spread in a thick layer atop sourdough toast rubbed with garlic and finished with slices of tomato and a fried egg.
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Reviews 4
Total Time 20 minutes
Cuisine ethiopian
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Injera (Amharic: እንጀራ, romanized: ənǧära, ; Oromo: Biddeena; Tigrinya: ጣይታ, romanized: Tai’ta) is a sour fermented flatbread with a slightly spongy texture, traditionally made of teff flour.In Ethiopia, Eritrea, and some parts of Sudan, injera is the staple; also eaten in other countries in East Africa, injera …
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