Perspectives V and Mesir Wat Recipe

Ethiopian food for the fifth Perspectives meal.



 

 

Injera with Mesir Wat (lentil stew) and Spinach-Sweet Potato Wat...I should probably not mix languages so often in recipe titles.  I am assuming mesir might mean lentil, though in my mind it should refer to corn (Uzbek?  Turkish?)

The camera on my phone is clearly not the greatest...

Injera is a spongey, sourdough flatbread made of flour from a grain called teff.  I have expiremented a little with making injera, with no real luck as of yet, so I meanwhile continue to buy it from an Ethiopian store nearby http://www.yelp.com/biz/addisu-bakery-and-carryout-columbus.

The Mesir Wat recipe is also (based on the one) in the RIC cookbook http://www.yelp.com/biz/addisu-bakery-and-carryout-columbus.

MESIR WAT

• 3 onions, chopped
• 1/4 c. oil
• 2 cloves garlic, minced
• 1 T. ginger, peeled and minced
• 1 1/2 T. paprika
• 1/2 tsp. cumin
• 1/4 tsp. ground cloves
• 1/2 tsp. turmeric
• 1/4 tsp. black pepper
• 1/2-2 tsp. cayenne pepper, spice to taste
• 2 tomatoes, diced
• 3 c. water or vegetable broth, plus extra as needed
• 2 c. split red lentils, rinsed well
• salt to taste

In a large stock pot, heat oil and cook the onions on medium/medium-high heat for several minutes, stirring frequently, until they begin to soften and turn translucent.  Add the spices and allow the ingredients to simmer together for a few minutes.  Add the tomatoes, lentils, and water and bring to a boil.  Turn the heat to low-medium and simmer about 30 minutes or until lentils are completely tender.  Add more water as needed so that it does not dry out.  Salt to taste.  Should be like a medium stiff porridge.