Lunchbreak: Demera Ethiopian Restaurant chef Tigist Reda makes ye-misir wat

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Tigist Reda

Demera Ethiopian Restaurant
4801 N. Broadway
Chicago
(773) 334-8787
www.demeraethiopian.com

Event:
Macy's Flower Show
March 31
noon
Macy's
State Street

http://www.macys.com/flowershow

 

Ye-Misir Wat

Ingredients:
½ lb. red lentil (washed)
3 cup chopped onion
½ cup oil (olive oil, sunflower oil or vegetable oil)
4 tsp minced garlic and  ginger mix  (3 tsp garlic and 1 tsp ginger)
1 tsp mekelesha (Ethiopian spice mix, optional)
1 ½ tsp Kosher salt
½ cup tomato sauce (optional)
½ cup berbere (spice mix)
1 tsp ground cardamom

Directions:
Place onion in a pot and steam it for about 3 minutes. Add 1/2 cup of oil. Add 2 tsp of garlic ginger mix. Cook for about 15 minutes until it gets light golden color. Add 1/2 cup of berbere. Add 1/2 tomato sauce (optional, tomato sauce helps with the reduce to medium spiciness). Cook it for about 15 minutes. Add 2 tsp of garlic ginger mix. Add 1 tsp of salt. Cook for about 3 minutes. Add red lentil. Add 1 tsp of mekelesha  (optional). Cook for about 2 minutes. Add 4 cups of water. Cook lentils for about 10 minutes while straining in between. Finish with 1 tsp ground cardamom.
*drop a water in between cooking as needed.

Kik Alicha

Ingredients:
1/2 lb. yellow split pea washed and cooked until tender (15 to 20 minutes)
1 cup chopped onion
1/3 cup oil (olive oil, sunflower oil or vegetable oil)
1 1/2 tsp garlic and ginger mix (1 tsp garlic and 1/2 tsp ginger minced together)
1 1/2 tsp kosher salt
1/2 tsp turmeric
1/4 tsp white pepper
1 cup water
1/2 tsp ground cardamom
1/2 Jalapeno

Directions:
In a pot steam 1 cup chopped onion for about 3 minutes. Add 1/3 oil. Add 1/2 garlic ginger mix. Cook for about 3 minutes. Add 1/2 tsp turmeric. Cook for about a 1 minute. Add yellow split peas, 1 ½ tsp kosher salt, 1/4 tsp white pepper. Add 1 tsp garlic and ginger mix. Cook for about 1 minute.     Add 1 cup of water. Cook for about 5 minutes. Drop 1/2 of Jalapeno for flavoring. Then finish it 1/2 ground cardamom.

Teff Crepe

Ingredients:
1 cup milk
1 cup Teff Flour
2 eggs
2 Tbs sugar
1 pinch salt

Directions:
Place milk in bowl, using wire whisk add flour and mix thoroughly. Add egg, and mixing thoroughly. Add sugar and salt, mix thoroughly. Heat pan in medium heat and use a pam spray or any other preferred. Use 3 oz. ladle to measure crepe mix. Ladle mix into medium heat pan. Turn the pan to coat the entire pan and  return any excess into the mixture (forming a thin pancake coating in the pan). Peel the crepe from the pan when the edge begin to turn a little brown