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Ethiopian Cookbook: Traditional Ethiopian Recipes Made Easy

Ethiopian Cookbook: Traditional Ethiopian Recipes Made Easy

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Ethiopian Cookbook: Traditional Ethiopian Recipes Made Easy

Lunghezza:
151 pagine
1 ora
Pubblicato:
May 3, 2019
ISBN:
9781386456056
Formato:
Libro

Descrizione

There are so many international cuisines that have become commonplace in the western world – so much so that we almost forget that there are thousands of other amazing places just lying in wait, with incredible food waiting to be tried.

With Ethiopian cuisine providing the perfect example.

Providing us with some of the most culturally-rich food on the planet, Ethiopian cuisine is renowned for being spicy, aromatic, and healthy – and now its readily available for you to prepare in your own home.

This cookbook is full to brim with simple step by step Ethiopian recipes that are perfect for the average cook and professional chef alike!

In this book, you will learn how to cook:

  • Aromatic Ethiopian breakfast

  • Amazing Ethiopian appetizers

  • Famous Ethiopian dinners

  • Sweet and delicious Ethiopian desserts

Ethiopian cuisine is fast become some of the most well recognized on the planet – so what are you waiting for? Take the first step towards cooking some of the best food in the world!

Pubblicato:
May 3, 2019
ISBN:
9781386456056
Formato:
Libro

Informazioni sull'autore


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Ethiopian Cookbook - Grizzly Publishing

Ethiopian Cookbook

Traditional Ethiopian Recipes Made Easy

Copyright 2018 by Grizzly Publishing - All rights reserved.

This document is geared towards providing exact and reliable information in regards to the topic and issue covered. The publication is sold with the idea that the publisher is not required to render an accounting, officially permitted, or otherwise, qualified services. If advice is necessary, legal or professional, a practiced individual in the profession should be ordered.

- From a Declaration of Principles which was accepted and approved equally by a Committee of the American Bar Association and a Committee of Publishers and Associations.

In no way is it legal to reproduce, duplicate, or transmit any part of this document in either electronic means or in printed format. Recording of this publication is strictly prohibited and any storage of this document is not allowed unless with written permission from the publisher. All rights reserved.

The information provided herein is stated to be truthful and consistent, in that any liability, in terms of inattention or otherwise, by any usage or abuse of any policies, processes, or directions contained within is the solitary and utter responsibility of the recipient reader. Under no circumstances will any legal responsibility or blame be held against the publisher for any reparation, damages, or monetary loss due to the information herein, either directly or indirectly.

Respective authors own all copyrights not held by the publisher.

The information herein is offered for informational purposes solely and is universal as so. The presentation of the information is without a contract or any type of guarantee assurance.

The trademarks that are used are without any consent, and the publication of the trademark is without permission or backing by the trademark owner. All trademarks and brands within this book are for clarifying purposes only and are the owned by the owners themselves, not affiliated with this document.

www.grizzlypublishing.com

Table of Contents

Introduction

Berbere Spice

Traditional Ethiopian Injera Flatbread

Chapter One: Ethiopian Breakfast Recipes

Enqulal Fitfit (Ethiopian Scrambled Eggs)

Chechebsa (Kita Fir Fir)

Quanta Firfir

Teff Breakfast Bowl

Ethiopian Ful Medames

Fall Vegetable Bowl with Teff Dukkah

Fetira

Himbasha (Ethiopian Celebration Bread)

Qinch'e (Cracked Wheat)

Yemarina Yewotet Dabo (Ethiopian Honey Milk Bread)

Chapter Two: Ethiopian Lunch Recipes

Ingudai Tibs (Ethiopian Sautéed Mushrooms)

Minchet-Abesh Alicah (Ethiopian Ground Beef Stew)

Shiro Alecha

Atkilt Wot/ Tikil Gomen (Ethiopian Cabbage Dish)

Azifa (Green Lentil Salad)

Gomen Wat (Ethiopian Spiced Collards)

Yemisir Wot (Berbere Lentils)

Yekik Alicha (Ethiopian Split Pea Stew) - Vegan Gluten free

Ethiopian Lasagna

Ethiopian Buticha

Ethiopian Potato Salad

Key Sir Alicha (Ethiopian Beets and Potatoes)

Yeshimbra Assa (Ethiopian Chickpea Fish And Sauce)

Chicken Drumsticks, Ethiopian Style

Asa Tibs Fried Fish

Ethiopian Red Lentil Burgers

Ethiopian Carrot Tartare

Beg Wot (Ethiopian Lamb Stew)

Ethiopian-Style Beef Stir Fry

Ethiopian Beef Tibs

Ye'abesha Gomen (Ethiopian Collard Greens)

Ethiopian Atakilt Wat with Lentils and Toasted Naan

Kik Alicha (Ethiopian Dal)

Gored Gored (Ethiopian Seasoned Cubed Meat)

Asa Be Mitmita (Ethiopian Fried Fish with Mitmita)

Chapter Three: Ethiopian Dinner Recipes

Doro Wot (Ethiopian Chicken Stew)

Ethiopian Lentil Stew - Vegan

Ethiopian Berbere Spiced Chickpeas Over Polenta

Misr Wat (Spicy Ethiopian Red Lentils)

Ethiopian Meal

Doro Tibs Wat (Spicy Ethiopian Chicken)

Awaze Tibs (Ethiopian Lamb & Onion Stew)

Berbere Chicken with Ethiopian Lentils

Beef Kitfo (Ethiopian Tartare) with Injera Crisps

Yetakelt W'et (Ethiopian Vegetable Stew with Braised Tempeh)

Ethiopian Spicy Fish Stew with Red Onion

Berbere Spiced Chicken Breasts

Sega Wat (Spicy Ethiopian Beef Stew)

Zizil Alicha Wot (Ethiopian Beef Stew)

Wild Mushroom Stew with Spicy Berbere Sauce

Ethiopian Fried Chicken Wings

Ye'difin Misser Alicha (Lentils in Garlic-Ginger Sauce Recipe) - Vegan Gluten-free Soy-free

Yedoro Minchet Abish (Spicy Chicken Stew)

Dullet (Spiced Tripe, Liver and Beef)

Ye Qwant’a Zilbo (Dried Beef Stew)

Missir Wot Pizza - Vegan

Chapter Four: Ethiopian Dessert Recipes

Pumpkin Spice Dabo Kolo (Ethiopian Pumpkin Spice Ricotta Donuts)

Ethiopian Ras El Hanout Crescent Cookies

Ethiopian Destaye Pierogies

Ethiopian Lentil Sambusa

Injera Bread Pudding

Ethiopian French Press and Coconut Flour Bundt Cakes - Gluten Free Diary Free

Ethiopian Griddle Cakes

Ethiopian Truffles

Ethiopian Honey Wine

Conclusion

Introduction

First and foremost, I want to thank you for purchasing this book, ‘Ethiopian Cookbook: Traditional Ethiopian Recipes Made Easy.’

Ethiopian is hands down one of the most fascinating cuisines on this planet – and not just because of the food itself! While I will always be the first to admit that traditional Ethiopian cooking is both incredibly unique and ridiculous tasty, I would actually suggest that it is the local food culture that truly makes it so amazing.

Ethiopia (once known as Abyssinia, for you history buffs out there) is a country typified by great rocky plateaus and low-lying plains. Historically, the northern high country was once heavily populated by those who held Christian beliefs, while the plains were long home to both local Muslims and Animists – and it was from these religious groups that the Ethiopian cuisine as we know it today evolved.

It has truly become a pure demonstration of their rich history and culture.

Ethiopian food derives its unique and wonderful flavours from the inclusion of its indigenous ingredients, with particular emphasis on red chilies, fenugreek, ginger, and a variety of local spices. These are combined with locally farmed grains, such as millet, sorghum, whole wheat, and the historic Ethiopian ‘Teff’ (a local Ethiopian grass that produces delicious grains and seeds).

These locally grown ingredients are commonly combined with local meats to produce stews of rich aromatic flavours and unbelievable colour combinations. Trust me when I say that the local cooking is a sight to behold.

Interestingly, in conjunction with their reliance on local grains and spices,

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