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MISIR WAT

3 T NITER GIBBEH
1 ONION, FINELY DICED
3 CLOVES GARLIC, MINCED
1 ROMA TOMATO, FINELY CHOPPED
3 T TOMATO PASTE
1 T BEREBERE
1 C RED LENTILS
1 1/2 C STOCK
1 TSP SALT
1 T NITER GIBBEH
1 T BEREBERE

SAUTÉ ONIONS IN GHEE UNTIL TRANSLUCENT.

ADD GARLIC, TOMATO, TOMATO PASTE, AND BEREBERE AND CONTINUE COOKING FOR 5 MINUTES.

ADD LENTILS, STOCK, AND SALT, BRING TO BOIL, REDUCE, AND SIMMER, COVERED, UNTIL LIQUID ABSORBED (~40 MINUTES).

ADD GHEE AND BEREBERE, SIMMER ANOTHER MINUTE.

NOTE:

IF YOU DON'T HAVE NITER GIBBEH (ETHIOPIAN SPICED GHEE) YOU CAN USE REGULAR GHEE OR YOU CAN USE A MIX OF BUTTER AND OLIVE OIL. ADD A PINCH OF GARAM MASALA TO COMPENSATE.