two skinny jenkins

090415 – ethiopian night!
090415, 10:08 pm
Filed under: DINNER | Tags: , ,



mmm… butter.  niter kebbeh (clarified butter) is the foundation of all good Ethiopian cooking.  well, that and injera (bread made from teff flour), which serves as both the plate and utensils (and spice moderator).

  • 1 lb butter
  • 1 cinnamon stick
  • 3 cardamom pods, crushed
  • 4 whole cloves
  • 1/8 t nutmeg
  • 4 T finely diced onion
  • 4 slices fresh ginger
  • 1 clove garlic, minced
  1. melt butter over low heat in small saucepan.
  2. add spices and bring to simmer for 30 minutes
  3. strain spices from butter with cheesecloth (i used coffee filter basket) and refrigerate to solidify


joe and i started eating ethiopian in college at a local restaurant, and have always gotten the vegetarian combo.  usually this is a selection of the following; spicy lentils, collard greens, stew, yellow lentils, and salad. i have taken to making spicy lentils and collard greens beause they are always my favorite.

  • 1 C red lentils
  • 1 C diced onion
  • 2 cloves garlic, minced
  • 1/4 C niter kebbeh
  • 1 1/2 T berbere spice
  • 1 1/2 t cumin
  • 1 1/2 t paprika
  • 1 C frozen peas
  • 1 1/2 cans diced tomatoes
  • 1/2 C vegetable broth
  1. bring 3 C water to boil in medium saucepan, add lentils, and cook 25 minutes, or untill water is fully absorbed
  2. meanwhile, heat niter kebbeh in frying pan and sautee onion and garlic.


  • 2 bunches collard greens
  • 1 1/2 onion, chopped
  • 2 T niter kebbeh
  1. cut stalks from green leafs, trim ends, and chop into pieces. loosely chop green leaves.
  2. heat niter kebbeh in large pot, saute stalks and onion until onions are translucent.
  3. add leaves and cook down at medium-low heat for 45 minutes, or until desired tenderness.

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