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

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Tigist Reda

Demera Ethiopian Restaurant
4801 N. Broadway
(773) 334-8787

Macy's Flower Show
March 31
State Street


Ye-Misir Wat

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

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

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

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

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

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


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