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Mesir Wat

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Mesir Wat
Eritrean red lentil puree
  • 2 onions, chopped
  • 3 cloves garlic, crushed
  • 1T ginger, chopped
  • ¼c niter kibbeh, ghee or butter
  • 1T Paprika
  • 1t Turmeric
  • ⅛t Cayenne
  • 1lb split red red lentils, rinsed
  • 4c low‐sodium chicken stock or water
  • salt
  • Freshly ground black pepper
  1. Puree the onion, garlic and ginger in a food processor or blender.
  2. Heat niter kebbeh or other butter in a large, heavy‐bottomed saucepan over medium heat.
  3. Add berbere, if using, turmeric, paprika and cayenne pepper and stir rapidly to color oil and cook spices through, about 30 seconds.
  4. Add the onion puree and sauté until excess moisture evaporates and onion loses its raw aroma, about 8‐10 minutes.
  5. Do not burn; lower heat or add a little water if necessary.
  6. Add lentils and broth or water.
  7. Bring to a boil, reduce heat to low, and simmer, partially covered, till lentils are cooked through and fall apart, about 30‐40 minutes.
  8. Add water or stock if necessary to keep from drying out, and stir occasionally.
  9. Stir in salt (it may take more than you think it will) and pepper to taste and serve warm.



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  1. Eritrean Traditional Food » Recipes and Foods from Articles02-07-14

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