Not yet a member Already a member ? Forgotten password ?
PETITCHEF
 Add your blog-site | Add your recipes | Receive daily menu | Contact us


Mesir Wat (What??)


By the pseudo-vegan (Visit website)



Ever since I had Ethiopian food a few months back, I have been searching for recipes to recreate the amazing textures and flavors. Ethiopian food is very vegan and gluten-free friendly. Don't let the crazy names deter you. Mesir Wat doesn't exactly sounds delicious.. but it is a lentil stew. Lentils by themselves aren't all too appealing, but I have grown to love them depending on how they are prepared and what amazing spices are added. When challenged by food allergies, experimenting with food outside of your box is crucial to surviving (read: stay sane) and keep it interesting. The fabulous lentil bean can be used for burgers, tacos, and now an amazing outside of my box recipe. I think this one will stay in my recipe box...



Mesir Wat (Ethiopian Lentil Stew)
original recipe can be found here
1 c lentils
1 onion, chopped
3 cloves garlic, minced
1 can tomato paste
2 c vegetable broth
1.5 T paprika
1 t ground ginger
1 t turmeric
1 t garam masala
1/2 t cayenne pepper [or more if you like it spicy!]
sea salt and black pepper to taste
1 T EVOO



This turmeric is definitely older than I... I had to buy new!! It is soo vintage. 

Soak lentils in water for a few hours. Rinse, drain, and set aside.


 Heat large iron skillet with EVOO, and saute garlic and onions. 



Add vegetable broth, spices and tomato paste.

When boling, add lentils. 


Decrease heat and simmer until lentils are tender and the mixture becomes a thick stew.





Ethiopian food is treaditionally served with a flat bread, Injera. Injera is made with teff flour, which is gluten free, but A. I forgot to look for/buy at Whole Foods, and B. I really like Socca flat bread (Mediterranean) and know how to make it!

Socca Flat Bread 
recipe variation can be found here
1 c garbanzo bean flour
1 c plus 2 T water
1/2 t sea salt
1/4 t cumin
1 t black pepper
1 T EVOO [plus more for coating iron skillet]

Combine ingredients in a mixing bowl. Cover and let sit at room temperature for a few hours. Preheat iron skillet [lightly coated with EVOO] under broiler. Pour batter into skillet until it spreads to edges of pan. You want the bread to be very thin, so pour the batter very slowly. Set under broiler for 2-3 minutes, flip and cook other side for another few minutes. Remove from pan and repeat, but coat the pan with EVOO again.








If you'd rather be a bit lazy, you can serve with pita bread (if you are not gluten free) or corn/brown rice tortillas.




related searches :



Rate this recipe : Not good   so so   Good   Very good   Excellent !!!  




Imprimer cette page
Send this recipe to a friend
ask a question about this article
share on Facebook


Related recipes

  • Recipe Mesir Wat - Ethiopian red lentil puree
    Mesir Wat - Ethiopian red lentil puree
    Ethiopian cuisine is very distinct from most African cuisine. It uses many spices that are found in Indian and Middle Eastern cuisine. My first Ethiopian restaurant encounter was in New Brunswick, NJ about 3 years ago. The restaurant is called[...]
  • Recipe Mesir Wat-Ethiopian Red Lentil Stew
    Mesir Wat-Ethiopian Red Lentil Stew
    Ethiopian cuisine is rich with spicy dishes almost similar to Moroccan and Indian and is rich with vegetarian dishes especially with lentils and pulses.Wat or Wot implies a spicy thick stew which is usually made with spiced clarified butter -nitter[...]
  • Recipe Mesir Wat (Ethiopian Lentil Stew)
    Mesir Wat (Ethiopian Lentil Stew)
    The experts will tell you that babies don't like spicy foods, so pregnant women are encouraged to avoid spicy foods, breastfeeding moms are warned to avoid garlic like the plague and moms of toddlers are told to prepare spice-less versions of[...]