Recipes

Aleecha

Servings: 6 servings

Ingredients:

½ cub Onion; sliced
10 cl Garlic; sliced thin
2 cub Carrots; sliced thin
1 cub Water
3 tablespoon Corn oil
1 teaspoon Tumeric; ground
1 each Fresh hot green peppershalved, to 3 peppers
1 pound Cabbage; coarsely sliced
1 teaspoon Queman; see note
1 tablespoon Tomato paste
1 teaspoon Salt; to taste
1 pound Potatoes; cut like frenchfries

Preparation:

Aleecha is a mixed vegetable stew.
Quemam contains an ingredient not found in the US. I'd substitute dry berebere.


In dry pan over moderate low heat, stir fry onion, garlic, and carrots for 2 mins. Add ½c of the water and cook 5 mins longer.
Add the oil and continue to simmer.

Add the tumeric, chilies, and cabbage. Cover the pan and steam to reduce the bulk for 2 mins. Stir well and add the quemam, tomato paste, salt and the potatoes.

Cover the pan and cook for 5 mins. Add the remaining water and simmer for 5 minutes more to soften the potatoes and thicken the sauce somewhat.

Serve at room temperature with Injeera.

Alicha

Servings: 6 servings

Ingredients:

1 cub Onions; sliced
2 tablespoon Corn oil
2 pound Meat with bone; beef, lambor goat, cut in 3 inchpieces
2 cl Garlic; sliced
1 teaspoon Salt; to taste
1 each Fresh hot green chili;sliced
¼ teaspoon Gingerroot; crushed, fresh
¼ teaspoon Mustard seeds; crushed
¼ teaspoon Caraway; crushed
¼ teaspoon Tumeric; ground
1 ½ cub Water

Preparation:

Alicha is a curry-like meal.


In dry pan over medium heat, stir fry onions for 2 mins. Add the oil and stir fry 1 minute longer. Add the meat and brown 5 mins, stirring frequently.

Add all of the spices and seasonings at one time and stir well. Add the water and bring to a boil. Cover the pan and cook over moderate heat for about 45 mins, or until the meat is tender. Should the curry dry out too quickly, add another ½c water. At the end of the 45 mins, there should be very little sauce.

Serve warm or at room temperature.

Atar Allecha

Servings: 4 servings

Ingredients:

1/3 cub Onion; chopped
2 cl Garlic; finely chopped
1 tablespoon Corn oil
1 cub Split green peas; soaked,cooked, drained, mashed
½ teaspoon Tumeric; ground
½ teaspoon Salt
3 teaspoon Hot green pepper; finelychopped
1 cub Water

Preparation:

Atar Allecha is a spiced green pea puree.

Soak peas for one hour. Cook for ½ hour. Drain. Mash. Set aside.

In dry pan over moderate low heat, stir fry the onion and garlic for 2 mins. Add oil and stir fry one minute more.

Add the mashed peas, tumeric, salt, and chili. Mix well. Add the water and cook 3-4 mins longer to reduce the mixture to a thick, green, well spiced puree.

Serve with warm Injeera.

Berbere Sauce

Servings: 1 cup

Ingredients:

2 teaspoon Cumin seeds
4 each Whole cloves
½ teaspoon Cardamom seeds
½ teaspoon Whole black peppercorns
¼ teaspoon Whole allspice
1 teaspoon Whole fenugreek seeds
½ cub Dried onion flakes
3 ounce Red New Mexican chiles;stemmed and seeded
3 small Dried long hot red chiles;seeded
½ teaspoon Ground ginger
½ teaspoon Freshly ground nutmeg
¼ teaspoon Ground tumeric
1 teaspoon Garlic powder
2 teaspoon Salt
½ cub Salad or peanut oil
½ cub Dryx red wine
Cayenne to taste <1t>

Preparation:

Mix together the cumin, cloves, cardamom, black peppercorns, allspice, and fenugreek seeds.
Place in a small frying pan over medium heat.
Stir constantly until they release their fragrance, about 1-2 mins.
Do not burn or discolor the spices. Cool completely.

Combine the toasted spices and all the other ingredients, except the oil and wine, in a spice grinder or electric coffee grinder and grind in fine batches. This may take a few minutes.
Keep your face away from the machine, as it will release a very spicy aroma that may irritate your eyes or throat.

Place spice blend in a bowl and add the oil and wine.
Add cayenne pepper to taste.
Stir until thick and store in closed plastic container in the frig.

Berbere, Hot Spice Mixture(Dry)

Servings: 8 servings

Ingredients:

2 teaspoon Cumin seeds
4 Cloves
¾ teaspoon Cardamom seeds
½ teaspoon Black peppercorns
¼ teaspoon Whole allspice
1 teaspoon Fenugreek seeds
½ teaspoon Coriander seeds
8 Small dried red chiles
½ teaspoon Grated fresh gingerroot 1 teaspoon dried
¼ teaspoon Tumeric
1 teaspoon Salt
2 ½ tablespoon Sweet Hungarian paprika
⅛ teaspoon Cinnamon
⅛ teaspoon Ground cloves

Preparation:

In a small frying pan, on medium low heat, toast the cumin, cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly. Remove from the pan and cool for 5 minutes.

Discard the stems from the chiles. In a spice grinder or with a mortar and pestle, finely grind together the toasted spices and the chiles. Mix in the remaining ingredients.

Store Berbere refrigerated in a well sealed jar or a tightly closed plastic bag.

Chow

Servings: 1 cup

Ingredients:

1 cl Garlic; sliced
1 teaspoon Fresh gingerroot; gratedor ground ginger
¼ teaspoon Caraway; ground
½ teaspoon Cardamom; ground
¼ teaspoon Mustard seed; ground
¼ teaspoon Avish; ground <not found inAmerica>
¼ teaspoon Coriander; ground
½ teaspoon Tumeric; ground
1/3 cub Water
¼ teaspoon Fresh hot red chili
¼ teaspoon Paprika

Preparation:

Process everything together into a smooth mixture that will be as thick as toothpaste.
Refrigerate with a jar with a tight cover.
Use when needed.

Makes ½ c.

Dabo

Servings: 1 loaf

Ingredients:

1 teaspoon Dry yeast
2 tablespoon Baking powder
3 cub Water; lukewarm
2 each Egg yolks
1 teaspoon Salt
1 tablespoon Sugar
1 tablespoon Corn oil
4 cub Flour

Preparation:

Dabo is a special Sabbath bread.

In mixing bowl, dissolve dry yeast and baking powder in the water.
Mix in egg yolks, salt, sugar and oil.
Add the flour and prepare a smooth dough by kneading for 5 minutes.
Let dough rise in a covered bowl at room temperature for about 6 hours. Punch down.

In lightly oiled large round skillet, place the dough.
Cover pan and let dough rise for 1 hour.
Cook it still covered, over gas or electricity on the top of the stove at low heat for 25-30 mins.
Turn the loaf over and bake on the other side 5 mins more.

Serve at room temperature.

Doro Wat Chicken

Servings: 6 servings

Ingredients:

1 each Whole fryer chicken;about 3 pounds,cut into 8 serv pieces
Juice of 1 lime
5 cub Red onions; peeled andthinly sliced
½ cub Spiced butter
½ cub Berbere sauce
½ cub Dry red wine
2 cl Garlic;peeled, crushed
2 teaspoon Cayenne pepper
½ teaspoon Fresh ginger; grated
½ cub Water
Salt to taste
4 each Hard boiled eggs; peeled
½ teaspoon Freshly gr black pepper

Preparation:

Place chicken pieces in a bowl and marinate for one hour in lime juice.

In heavy saucepan saute the onions in 2T of the spiced butter.
Cover the pot and cook the onions over low heat until they are very tender, but not browned.
Stir them occasionally.

Add the remaining butter to the pot, along with the Berbere sauce, wine, garlic, cayenne, and ginger.
Add ½c water and mix well.

Bring to a simmer and add the chicken pieces. Cook, covered, for 30-40 mins, or until the chicken is tender, adding more water if you need to in order to keep the sauce from drying out.

When the chicken is tender, taste for salt.
Add the peeled eggs and heat through.
Top with black pepper and serve.

Ethiopian Beef and Peppers

Servings: 6 servings

Ingredients:

6 each Green chiles; skinned,seeded, chopped <or 7>
2 teaspoon Fresh ginger; peel,chop
4 cl Garlic
¼ teaspoon Ground cardamom
¼ teaspoon Ground tumeric
¼ teaspoon Ground cinnamon
¼ teaspoon Ground cloves
½ cub Red wine
2 pound Sirloin steak; cut in½ inch strips
6 tablespoon Oil
2 cub Onion; chopped
2 each Bell peppers; cut in strips

Preparation:

Puree chiles, ginger, garlic, spices, and wine to a smooth paste.

Brown beef in hot oil.
When evenly browned, remove and drain off all but 2T oil.
Saute onion in the oil until soft but not browned.
Add the bell peppers and saute for an additional 3 mins.
Add the chile puree and bring to a boil, stirring constantly.
Add the beef and mix until strips are coated with sauce.
Reduce heat and simmer 10 minutes more until the beef is done.

Ethiopian Ginger Vegetables

Servings: 6 servings

Ingredients:

5 each Green chiles;skin,seed,chop
1 teaspoon Fresh ginger; grated
6 each Small potatoes; cubed
½ pound Green beans
4 each Carrots; cut in strips
Water
2 medium Onions; quartered, separated
2 tablespoon Olive oil
2 cl Garlic
Salt and pepper to taste

Preparation:

Place potatoes, green beans, and carrots into boiling salted water, cover, and cook 5 mins.
Remove veggies and rinse.

Saute the chile and onion in oil until soft but not brown.
Add the ginger, garlic, salt, and pepper and sautee 5 mins.
Add the rest of ingredients, stir well, and cook over medium heat until veggies are tender.

Ethiopian Ginger Vegetables

Servings: 6 servings

Ingredients:

5 each Green chiles;skin,seed,chop
1 teaspoon Fresh ginger; grated
6 each Small potatoes; cubed
½ pound Green beans
4 each Carrots; cut in strips
Water
2 medium Onions; quartered, separated
2 tablespoon Olive oil
2 cl Garlic
Salt and pepper to taste

Preparation:

Place potatoes, green beans, and carrots into boiling salted water, cover, and cook 5 mins.
Remove veggies and rinse.

Saute the chile and onion in oil until soft but not brown.
Add the ginger, garlic, salt, and pepper and sautee 5 mins.
Add the rest of ingredients, stir well, and cook over medium heat until veggies are tender.

Ethiopian Lentils

Servings: 6 servings

Ingredients:

2 cub Dried lentils; picked overand washed
6 cub Water
¾ cub Anaheim green peppers;seeded and chopped
2 cub Red onions; peeled, chopped
¼ cub Spiced butter
1 tablespoon Grated fresh ginger
2 cl Garlic; peeled, crushed
1 tablespoon Berbere sauce
Freshly ground blackpepper to taste

Preparation:

Boil the lentils in water for 5 mins.
Drain, reserving liquid.

In 4 quart saucepot, saute the Anaheim peppers and onions in the spiced butter until the onions are tender.
Add the lentils, 4c of the reserved liquid, and the remaining ingredients and bring to a simmer.
Cook, covered, over low heat 35-40 mins, stirring occasionally to prevent sticking.

Ethiopian Lentils

Servings: 6 servings

Ingredients:

2 cub Dried lentils; picked overand washed
6 cub Water
¾ cub Anaheim green peppers;seeded and chopped
2 cub Red onions; peeled, chopped
¼ cub Spiced butter
1 tablespoon Grated fresh ginger
2 cl Garlic; peeled, crushed
1 tablespoon Berbere sauce
Freshly ground blackpepper to taste

Preparation:

Boil the lentils in water for 5 mins.
Drain, reserving liquid.

In 4 quart saucepot, saute the Anaheim peppers and onions in the spiced butter until the onions are tender.
Add the lentils, 4c of the reserved liquid, and the remaining ingredients and bring to a simmer.
Cook, covered, over low heat 35-40 mins, stirring occasionally to prevent sticking.

Fred's Hottest Shrimp ****

Servings: 1 servings

Ingredients:

1 pound Medium Shrimp, Shelled And Deveined, Shells Reserved
½ cub Water
2 teaspoon Tabasco Pepper Sauce
1 tablespoon Catsup
1 teaspoon Salt
1 ½ teaspoon Sugar
pinch White Pepper
4 tablespoon Olive Oil
1 small Green Pepper, Cut Into ½-Inch Cubes
1 small Red Pepper, Cut Into ½-Inch Cubes
4 Minced Garlic Cloves
½ cub Diced Onion
1 tablespoon White Wine

Preparation:

Fred Ferretti, who writes a regular column in Gourmet magazine, is rumored to carry a flask of Tabasco sauce on his hip. He insists this is an exaggeration, but he has been known to shake droplets of the pepper sauce even on dim sum. Here's his recipe for shrimp with a real kick.
~--------------------------------------------------------------------- ~-- In a small saucepan, combine the shrimp shells with the water and boil for 10 minutes. Remove the shells and reserve the stock. In a small bowl, combine 1 tablespoon of the shrimp stock with the Tabasco sauce, catsup, salt and sugar; set aside. Heat 1-½ tablespoons of oil, add the bell peppers and saute for 1 minute, then remove the peppers and set aside. Wipe the pan clean and add the remaining 2-½ tablespoons oil and the garlic and onion. Cook over high heat for about 4 minutes, or until the onion is softened and translucent.
Stir in the shrimp and cook for 1 minute. Add the wine and mix well.
The shrimp should begin to curl. Add the reserved peppers and stir, cooking for about 30 seconds. Stir the Tabasco sauce mixture and pour it into the skillet, mixing all ingredients thoroughly. Remove the pan from the heat and transfer the shrimp with the sauce to a warmed serving dish. Serve immediately with cooked rice.

From: The Tabasco Cookbook.

Injera ("Sour Dough")

Servings: 1 servings

Ingredients:

1 ¾ cub Unbleached white flour
½ cub Self rising flour
¼ cub Whole wheat bread flour
1 package Dry yeast,about 1 Tablespoon
2 ½ cub Warm water
½ teaspoon Baking soda
½ teaspoon Salt

Preparation:

Combine the flours and yeast in a ceramic or glass bowl. Add the warm water and mix into a fairly thin, smooth batter. Let the mixture sit for three full days at room temperature. Stir the mixture once a day. It will bubble and rise.

When you are ready to make the injera, add the baking soda and salt and let the batter sit for 10 to 15 minutes.

Heat a small, nonstick 9 inch skillet. When a drop of water bounces on the pan's surface, take about 1/3 cup of the batter and pour it in the skillet quickly, all at once. Swirl the pan so that the entire bottom is evenly coated, then return to the heat.

The injera is cooked on only one side and the bottom should not brown. When the moisture has evaporated and lots of "eyes" appear on the surface, remove the injera. Let each injera cool and then stack them as you go along.

If the first injera is undercooked, try using less of the mixture, perhaps ¼ cup, and maybe cook it just a bit longer. Be sure not to overcook it.
Injera should be soft and pliable so that it can be rolled or folded like a crepe.

Injera Bread

Servings: 8 breads

Ingredients:

3 cub Warm water
2 ½ cub Self rising flour;GoldMedal
3 tablespoon Club soda

Preparation:

Place warm water into food blender.
Add flour to water and blend, slowly at first, then with rapid speed.
<Do in two batches unless you have a large and powerful blender> Remember to scrape down sides of bowl with rubber spatula.

Place batter in 6 cup bowl and stir in the club soda.

Heat 12 inch electric frying pan <SiverStone lined> to 400.
Using ladle, pour ¼c of batter onto one corner of the hot pan.
Immediately tilt the pan about to cover the bottom of the pan evenly with the batter.
Cook, uncovered, until the top of the pancakelike bread is filled with holes and is no longer wet. The edges should begin to curl just a bit. Remove quickly with your fingers and place the bread on a kitchen towel. Let it cool 3 or 4 mins as you prepare the next bread.
Place the cooled breads on a plate.

Continue this process until all of the batter is used.
Stack the cooled breads one on top of the other and cover with plastic wrap until dinner.

Can be made 3 hours in advance of dinner.

Kae Atar Wot

Servings: 4 servings

Ingredients:

1 cub Dry split green peas
4 cub Water
1 medium Onion; chopped
1 tablespoon Corn oil
1 tablespoon Tomato paste
2 teaspoon Chow
½ teaspoon Salt

Preparation:

Kae Atar Wot is a green pea stew.

In pan, cook peas in 3 ½ cups of the water over low heat for about ½ hour, or until the peas are soft and the water has almost completely evaporated. Set aside.

In dry pan, stir fry onions 2 mins, add the oil and stir fry 2 mins more. Add the remaining ½c water, the tomato paste, chow, and salt, and continue to stir.

Add the split peas and mix well over moderate heat for 3 mins, until everything is reduced to a thick, well seasoned puree.

Serve warm with Injeera.

Kae Misr Wot

Servings: 4 servings

Ingredients:

1 cub Dry red lentils
4 cub Water
1 medium Onion; chopped
1 tablespoon Corn oil
1 tablespoon Tomato paste
2 teaspoon Chow
½ teaspoon Salt

Preparation:

Kae Misr Wot is a red lentil stew.


In pan, cook the lentils in 3 ½c of the water over low heat for about ½ hour, or until the lentil are soft and the water has almost completely evaporated. Set aside.

In a dry pan, stir fry the onions for 2 mins, add the oil and stir fry 2 mins more. Add the remaining ½c water, the tomato paste, chow, and salt and continue to stir.

Add the red lentils and mix well over moderate heat for 3 mins until everything is reduced to a thick, well seasoned puree.

Serve warm with Injeera.

Misr Allecha

Servings: 4 servings

Ingredients:

1/3 cub Onion; chopped
2 cl Garlic; finely chopped
1 tablespoon Corn oil
1 cub Red lentils; soaked,cooked, drained, mashed
½ teaspoon Ground tumeric
½ teaspoon Salt
3 teaspoon Hot green pepper; finelychopped
1 cub Water

Preparation:

Misr Allecha is a spiced red lentil puree.

Soak lentils for one hour. Cook for ½ hour. Drain. Mash and set aside.

In dry pan over moderate low heat, stir fry the onion and garlic for 2 minutes. Add the oil and stir fry for 1 minute more.

Add the mashed lentils, tumeric, salt and chili. Mix well. Add the water and cook for 3-4 mins longer to reduce the mixture to a thick, red, well spiced puree.

Serve warm with Injeera.

Niter Kebbeh (Spiced Clarified Butter)

Servings: 1 servings

Ingredients:

1 pound Unsalted butter
¼ cub Chopped onions
2 Cloves garlic, pressed
2 teaspoon Fresh gingerroot, grated
½ teaspoon Turmeric
4 Cardamom seeds, crushed
1 Cinnamon stick
2 Cloves
⅛ teaspoon Nutmeg
¼ teaspoon Ground fenugreek seeds
1 tablespoon Fresh basil or 1 teaspoon dried basil

Preparation:

In a small saucepan, gradually melt the butter and bring it to bubbling. When the top is covered with foam, add the other ingredients and reduce the heat to a simmer. Gently simmer, uncovered, on low heat. After about 45 to 60 minutes, when the surface becomes transparent and the milk solids are on the bottom, pour the liquid through a cheesecloth into a heat resistant container. Discard the spices and solids.

Covered tightly and stored in the refrigerator, Niter Kebbeh will keep for up to 2 months.

Siga Wot

Servings: 6 servings

Ingredients:

3 large Onions; chopped <4c>
3 tablespoon Corn oil
3 tablespoon Chow
3 tablespoon Tomato paste
1 teaspoon Salt; to taste
2 cub Water
1 ½ pound Beef chuck; cut intohalf inch cubes

Preparation:

Siga wot is a spiced beef stew.

In dry pan over moderate heat, stir fry the onions for 4 mins to reduce the bulk, stirring constantly. Add the oil and stir fry for about 1 minute longer.

Add the chow and tomato paste and contine to fry. Then add the salt and ¼ of the water. Stir well. Add the beef cubes and the remaining water. Cover the pan and cook for 45 mins, or until the beef is tender. There should be a moderate amount of sauce.

Serve warm with Injeera.

Spiced Butter

Servings: 3 cups

Ingredients:

4 teaspoon Fresh ginger;finely grated
1 ½ teaspoon Ground tumeric
¼ teaspoon Cardamom seeds
1 each Stick cinnamon; 1 inch long
⅛ teaspoon Freshly ground nutmeg
3 each Whole cloves
2 pound Salted butter
1 small Yellow onion; peeled andcoarsely chopped
3 tablespoon Garlic; peeled and finelychopped

Preparation:

Measure out the spices on a plate.

Melt the butter in a heavy saucepan over moderate heat.
Bring the butter up to a light boil.
When the surface is covered with a white foam, stir in all the remaining ingredients, including the onion and garlic.
Reduce heat to low and cook, uncovered, for about 45 mins.
Do not stir again.

Milk solids will form in the bottom of the pan and they should cook until they are golden brown. The butter will be clear.

Strain the mixture through several layers of cheesecloth placed in a colander. Avoid the milk solids and discard them.

Store the spiced butter in a quart jar, covered, in the frig.
It will keep for 3 months under refrigeration.

Yemiser W'et (Spicy Lentil Stew)

Servings: 8 servings

Ingredients:

1 cub Dried brown lentils
1 cub Onions, finely chopped
2 Clove garlic, pressed
¼ cub Niter Kebbeh
1 tablespoon Berbere
1 teaspoon Ground cumin seeds
1 tablespoon Sweet Hungarian paprika
2 cub Tomatoes, finely chopped
¼ cub Tomato paste
1 cub Vegetable stock or water
1 cub Green peas (fresh or frozen)
Salt and pepper to taste

Preparation:

Rinse and cook the lentils. Bring to boil in 3 cups water. Reduce heat to a simmer. Simmer about 30 minutes, adding more water if necessary, until lentils are tender. Should make about 3 cups cooked lentils.

Meanwhile, saute the onions and garlic in the niter kebbeh, until the onions are just translucent. Add the berbere, cumin, and paprika and saute for a few minutes more, stirring occasionally to prevent burning. Mix in the chopped tomatoes and tomato paste and simmer for another 5 to 10 minutes. Add 1 cup of vegetable stock or water and continue simmering.

When the lentils are cooked, drain them and mix them into the saute mixture. Add the green peas and cook for another 5 minutes. Add salt and pepper to taste.

To serve Yemiser W'et, spread layers of injera on individual plates.
Place some yogurt of cottage cheese alongside a serving of w'et on the injera and pass more injera at the table. To eat, tear off pieces of injera, fold it around bits of stew, and, yes, eat it with your fingers.

Yetakelt W'et (Spicy Mixed Vegetable Stew)

Servings: 6 servings

Ingredients:

1 cub Onions, finely chopped
2 Garlic cloves, pressed
1 tablespoon Berbere (dry)
1 tablespoon Sweet Hungarian paprika
¼ cub Niter Kebbeh
1 cub Green beans, cut in thirds
1 cub Carrots, chopped
1 cub Potatoes, cubed
1 cub Tomatoes, chopped
¼ cub Tomato paste
2 cub Vegetable stock
Salt and pepper to taste
¼ cub Chopped fresh parsley(OPT)

Preparation:

Saute the onions, garlic, berbere, and paprika in the niter kebbeh for 2 minutes. Add the beans, carrots, and potatoes and continue to saute for about 10 minutes, stirring occasionally to prevent burning.
Add the chopped tomatoes, tomato paste, and vegetable stock. Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender. [personal comment: we simmered more like 40 minutes, until it eventually thickened.]

Add salt and pepper to taste. Mix in the parsley (optional).

Serve with injera and yogurt or cottage cheese.

Yetakelt W'et (Spicy Mixed Vegetable Stew)

Servings: 6 servings

Ingredients:

1 cub Onions, finely chopped
2 Garlic cloves, pressed
1 tablespoon Berbere (dry)
1 tablespoon Sweet Hungarian paprika
¼ cub Niter Kebbeh
1 cub Green beans, cut in thirds
1 cub Carrots, chopped
1 cub Potatoes, cubed
1 cub Tomatoes, chopped
¼ cub Tomato paste
2 cub Vegetable stock
Salt and pepper to taste
¼ cub Chopped fresh parsley(OPT)

Preparation:

Saute the onions, garlic, berbere, and paprika in the niter kebbeh for 2 minutes. Add the beans, carrots, and potatoes and continue to saute for about 10 minutes, stirring occasionally to prevent burning.
Add the chopped tomatoes, tomato paste, and vegetable stock. Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender. [personal comment: we simmered more like 40 minutes, until it eventually thickened.]

Add salt and pepper to taste. Mix in the parsley (optional).

Serve with injera and yogurt or cottage cheese.