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.

Perspectives Meals

First of all, I'm not sure if I need an apostrophe in the title.  I think Perspectives is simply a proper noun in this case, and I can say Perspectives Meals like I can say RIC Meals.

 

If I had thought about this earlier, I would have taken pictures of all of the meals for the Perspectives participants....

 

A group of 65ish people attend a Perspectives class at the RIC every Tuesday evening (January-April) this year, and 35ish of them eat dinner beforehand.  I choose the menu based on what part of the world the speaker has been to.  Here are the weeks that have already passed:

 



 

 

Week I Menu (Turkey):

 

Guvech (baked stew of chicken, eggplant, zucchini, peppers, potatoes, and carrots, with lots of red pepper paste and garlic)

Rice Pilaf

Mediterranean-Style Salad (Romaine, tomatoes, cucumbers, and red onions, with olive oil, red wine vinegar, and oregano)

 

 

Week II Menu (Afghanistan):

Qabili Palau (rice pilaf with chicken, carrots, onions, and raisins--and cinnamon, coriander, cumin, all spice, and cloves)

Tomato-Cucumber-Radish Salad (with red onions, lime juice, and cilantro)

 

 

Week III Menu (Identifying with the Poor):

Black Beans

Steamed Rice

Bananas

 

 

Week IV Menu (Thailand):

 

Sticky Rice

Laab Turkey-Beef (ground meat with green onions, mint, cilantro, lime, and brown rice powder)

Som Tam (pounded green papaya, carrots, green beans, and peanuts with fish sauce, lime, and sugar)