This week I've been doing a little cooking from Kittee's Papa Tofu Loves Ethiopian Food. Kittee has done a great job of explaining techniques, ingredients, and recipes in this adorable zine. She worked really hard on both the designs and the recipes and it shows. I'm super happy to have it in my collection.
The recipes I've tried so far have tasted really authentic, but even more importantly, yummy! It was hard to decide on just a few dishes to try this week. I'll be cooking through these pages, until I've tried every recipe, and then keep going! The most fantastic thing about zines is that the number of dishes to try is manageable.
So what have I made this week?
|Don't mind the horrible state of the injera. I wasn't gentle with the ripping.|
Here you'll see (clockwise from top right): Ye'abesha Gomen (mild collard greens), Ye'miser W'et (red lentils in a spicy gravy), mushrooms sauteed in Niter Kibbeh (seasoned "butter"), and Selata (tossed salad) with Citrus Vinaigrette.
The Ye'abesha Gomen was gingery and really on par with greens dishes I've had in Ethiopian restaurants. I loved the Ye'miser W'et the most. I actually made that one in the slow cooker, minus the initial sauteing. We've had variations of the salad for three nights in a row. The citrus vinaigrette is really simple, but I love it. It's definitely going to become a go-to dressing in my house.
Tonight I'm going to make Keysir Allecha (Ethiopian style beets) to go along with leftovers of the other dishes. It's been really easy to prepare one dish every night to add to the plate.