Vegetarian Habesha Recipe: Beyaynet

Yields6 Servings
Shiro Wot
 12 tbsp olive oil
 ½ onion chopped
 4 Minced Garlic
 45 cups water
Miser Wot(spiced red lentils)
 12 tbsp Olive Oil
 1 Diced Onions
 1 tbsp Berbere
 1 cup Red Lentils, rinsed and drained
 34 cups water
 ½ tsp salt
Kik Alecha(Yellow split pea stew)
 12 tbsp Olive oil
 4 cups Water
 1 cup Kik (yellow split pea stew), rinsed and drained
 1 Onion diced
 3 Garlic, crushed
 ¼ tsp Turmeric
 1 tsp Salt
 1 Chile Pepper, sliced
Gomen
 12 tbsp olive oil
 ¼ onion sliced
 34 Garlic, crushed
 1 g Collard Greens, rinsed, stems removed and chopped well
 1 tsp salt
Dinich ena Carrot Alicha
 12 tbsp olive oil
 ½ Onion sliced in two inch stripes
 3 Cloves garlic, crushed
 2 potatoes diced in 1/2 inch chunks
 4 Carrots, peeled and diced in 1/2 inch chunks
 ¼ tbsp Ground Turmeric
 1 cup Water
 1 tsp salt
 1 Green chile pepper
Key sir Alicha
 12 tbsp Olive oil
 ½ Onion sliced in 2 inch strips
 3 Garlic, crushed
 4 Beets, rinsed, peeled and diced in 1/2 inch
 2 Potatoes diced in 1/2 inch chunks
 4 Carrots peeled and diced in 1/2 inch chunks
 2 tsp Vinegar or Lemon Juice
 ¼ tsp Ground Turmeric
 1 cup Water
 ½ tsp salt
 1 Green Chile paper
Shiro Wot
1

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.

Miser Wot
2

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.

Kik Alecha
3

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.

Gomen
4

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.

Dinich ena Carrot Alicha
5

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.

Key Sir Alicha
6

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.

Combining all the dishes in a plate and serve with Injera
7

This is our final dish! Enjoy!

Nutrition Facts

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

Shiro Wot
 12 tbsp olive oil
 ½ onion chopped
 4 Minced Garlic
 45 cups water
Miser Wot(spiced red lentils)
 12 tbsp Olive Oil
 1 Diced Onions
 1 tbsp Berbere
 1 cup Red Lentils, rinsed and drained
 34 cups water
 ½ tsp salt
Kik Alecha(Yellow split pea stew)
 12 tbsp Olive oil
 4 cups Water
 1 cup Kik (yellow split pea stew), rinsed and drained
 1 Onion diced
 3 Garlic, crushed
 ¼ tsp Turmeric
 1 tsp Salt
 1 Chile Pepper, sliced
Gomen
 12 tbsp olive oil
 ¼ onion sliced
 34 Garlic, crushed
 1 g Collard Greens, rinsed, stems removed and chopped well
 1 tsp salt
Dinich ena Carrot Alicha
 12 tbsp olive oil
 ½ Onion sliced in two inch stripes
 3 Cloves garlic, crushed
 2 potatoes diced in 1/2 inch chunks
 4 Carrots, peeled and diced in 1/2 inch chunks
 ¼ tbsp Ground Turmeric
 1 cup Water
 1 tsp salt
 1 Green chile pepper
Key sir Alicha
 12 tbsp Olive oil
 ½ Onion sliced in 2 inch strips
 3 Garlic, crushed
 4 Beets, rinsed, peeled and diced in 1/2 inch
 2 Potatoes diced in 1/2 inch chunks
 4 Carrots peeled and diced in 1/2 inch chunks
 2 tsp Vinegar or Lemon Juice
 ¼ tsp Ground Turmeric
 1 cup Water
 ½ tsp salt
 1 Green Chile paper

Directions

Shiro Wot
1

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.

Miser Wot
2

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.

Kik Alecha
3

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.

Gomen
4

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.

Dinich ena Carrot Alicha
5

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.

Key Sir Alicha
6

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.

Combining all the dishes in a plate and serve with Injera
7

This is our final dish! Enjoy!

Vegetarian Habesha Recipe: Beyaynet

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