Learn to cook 3 Ethiopian dishes. 1 down, 2 to go!
On Saturday we had guests over for dinner. Feeling adventurous, I tried out this recipe from Post Punk Kitchen: Ethiopian Spicy Tomato Lentil Stew.
I looked over the ingredient list and realized that yes, yes I did indeed have all of the spices required for this dish. That trip hunting for fenugreek all over the city paid off (hint, if you’re looking for fenugreek, try an Indian or Middle Eastern market cause it’s highly unlikely that a big box grocery store will carry it).
So we made it. And at one point the jar my husband was combining the spices in was rather comical in size. Seriously… all the spices added up to easily over 1/2 cup of spice in the stew.
I realize this isn’t the best picture of the stew, but it’s what I got!
But it was delicious. Yum. Even my husband, who is not a big fan of all things spicy (though he’s getting better) really enjoyed it.
We had other things with it, but honestly, on it’s own with some bread, it’s a great comfort meal. You should try it!