Vegetarian Habesha Recipe: Beyaynet
Authorjerii_markos
Saute onions until translucent, add garlic. Add 4 cups water and bring to a boil. Add shiro powder, whisk until dissolved. Cook for 35-45 minutes, adding more boiled water to thin the consistency, if necessary. The consistency should not be sticky of clumpy.
Heat oil in a sauce pan and sauté onions until translucent. Add berbere and stir until well coated. Add garlic and cook until flavors have melded, about 5 minutes. Add a little water to blend, then add lentils and stir until well coated. Add ½ teaspoon salt and 3 cups of water. Cook until lentils have broken apart, adding more water if necessary. The consistency should be like a thick stew. Taste and adjust for salt.
Bring about 3 cups water with oil to boil. Add peas. Cook until they are soft and break apart, about 45 minutes. Add more water if necessary. Set aside.
In a separate saucepan, sauté onions in oil until translucent. Add garlic and stir until fragrant. Add turmeric and stir well. Add split peas and ½ teaspoon salt and cook an additional 15 minutes, adding more water if necessary. Taste and adjust for salt.
Heat oil in a large pan, sauté onions until translucent. Add garlic and cook until fragrant. Add collard greens and cook until softened, about 30 minutes. Season to taste with salt.
Heat oil in a saucepan, add onions and sauté until fragrant, add garlic and stir until fragrant. Add potatoes and potatoes stir until slightly softened. Add turmeric and stir until well coated. Add a little water and cook until potatoes and carrots are softened (cooked). Season with salt.
Heat oil in a saucepan, add onions and sauté until fragrant, add garlic and stir until fragrant. Add beets, potatoes and carrots, stir until slightly softened. Add vinegar or lemon juice, turmeric and stir until well coated. Add a little water and salt and cook until potatoes and carrots are softened (cooked). Taste and adjust seasoning.
This is our final dish! Enjoy!
Serving Size 4-6
Servings 6
- Amount Per Serving
- Calories 935Calories from Fat 7
- % Daily Value *
- Total Fat 19g30%
- Trans Fat 0g
- Cholesterol 195mg65%
- Sodium 2329mg98%
- Total Carbohydrate 949g317%
- Protein 59g118%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Saute onions until translucent, add garlic. Add 4 cups water and bring to a boil. Add shiro powder, whisk until dissolved. Cook for 35-45 minutes, adding more boiled water to thin the consistency, if necessary. The consistency should not be sticky of clumpy.
Heat oil in a sauce pan and sauté onions until translucent. Add berbere and stir until well coated. Add garlic and cook until flavors have melded, about 5 minutes. Add a little water to blend, then add lentils and stir until well coated. Add ½ teaspoon salt and 3 cups of water. Cook until lentils have broken apart, adding more water if necessary. The consistency should be like a thick stew. Taste and adjust for salt.
Bring about 3 cups water with oil to boil. Add peas. Cook until they are soft and break apart, about 45 minutes. Add more water if necessary. Set aside.
In a separate saucepan, sauté onions in oil until translucent. Add garlic and stir until fragrant. Add turmeric and stir well. Add split peas and ½ teaspoon salt and cook an additional 15 minutes, adding more water if necessary. Taste and adjust for salt.
Heat oil in a large pan, sauté onions until translucent. Add garlic and cook until fragrant. Add collard greens and cook until softened, about 30 minutes. Season to taste with salt.
Heat oil in a saucepan, add onions and sauté until fragrant, add garlic and stir until fragrant. Add potatoes and potatoes stir until slightly softened. Add turmeric and stir until well coated. Add a little water and cook until potatoes and carrots are softened (cooked). Season with salt.
Heat oil in a saucepan, add onions and sauté until fragrant, add garlic and stir until fragrant. Add beets, potatoes and carrots, stir until slightly softened. Add vinegar or lemon juice, turmeric and stir until well coated. Add a little water and salt and cook until potatoes and carrots are softened (cooked). Taste and adjust seasoning.
This is our final dish! Enjoy!
That looks awesome!! I’m making it tmrw hehe, and T’is the season huh 🙂