Kategna

Kategna

Hello well come to my blog today In this article, I’m going to share with you preparations for Kategna Ethiopian Dishes.

If you have some extra injera on hand, use it to make this tasty treat (pronounced “ka-ten-ya”).

Kategna

1 piece of injera
2 or 3 tablespoons of niter kibbee
½ to ¾ teaspoon of berbere, or more to taste

Divide the injera in half or into quarters, and in a skillet, heat the pieces until they become just a little crispy (just a little!). Turn them frequently as you heat them.

Melt the kibbee in a microwave, then add theberbere and blend the ingredients well. When theinjera is ready, spread the spiced kibbee onto the bubbly side of the injera like you’re buttering bread. This dish is excellent before a meal with an apéritif of tej, or you can just enjoy it as a snack any time.

Kolo

Ethiopia doesn’t have any desserts native to its cuisine, and for snacks between meals, or after a meal, Ethiopians often enjoy crunchy grains with coffee. This dish is easy to make and good to munch any time. Think of it as Ethiopian trail mix.

Addis Kolo

1 cup barley kernels
¼ cup dried chick peas
¼ cup dried soybeans (optional)
¼ cup peanuts (optional)
¼ to ½ teaspoon berbere
Salt (optional)

On a pan in an oven, roast the barley and chick peas until they get crunchy and begin to crackle, turning and tossing them occasionally. The basic recipe for kolo uses these two items, but if you choose to use soybeans, cook them in the oven as well.

When these two or three items are crunchy, put them in a bowl and dust them lightly with berbere. You can sprinkle a little salt over the kolo to suit your taste.

In Ethiopian markets around the country, you can buy various brands of commercially prepared kolo.  Elsa Kolo(named for its creator), Wub (“beautiful”) Kolo and Dinsho Kolo (named for a city) are three brands that are now being imported from Ethiopia, and Addis kolo  is made by a company in Woodbridge, Va., that’s owned by an Ethiopian-American.

Ethiopian Cole Slaw

This dish is “Ethiopian” for one reason: I first had it at Enat , a wonderful Ethiopian restaurant in Alexandria, Va. The owner has no Amharic name for it, and he began serving it with his vegetarian combo platter after an Ethiopian woman in his neighborhood made it and he liked it. But perhaps there’s another reason it’s Ethiopian: karya (jalapeño peppers). Ethiopians love this vegetable and use it liberally.

Ethiopian Cole Slaw

3 large carrots
4 large jalapeño peppers
1 pound cabbage
3 tablespoons olive oil, or to taste
1 teaspoon balsamic vinegar, or to taste
2 tablespoons lemon juice, or to taste

Cut the carrots and jalapeños into tiny little pieces and toss them together. Chop the cabbage into small pieces as well, then add it to the other ingredients. You don’t want to overwhelm the dish with cabbage, so you may want to use less than a pound, and let your eye tell you when the combination looks balanced.

Then, add the olive oil, but don’t soak or overwhelm the vegetables. Toss it. Add the vinegar and toss again. Finally, add the lemon juice, then toss it and taste it. If the lemon flavor doesn’t just peek through, add a little more of the juice.

Serve chilled, either as a salad before a meal, or as a selection on a beyayanetu(combination platter). If you want to dine in the continental style, you can have the dish as a salad after the meal.

Kochkocha (Yekarya Delleh)

This delicious, blazing hot, easy-to-make dish is a sort of Ethiopian salsa verde – a dipping sauce for any occasion. It goes especially well with dirkosh – dried injerachips – but if you can’t get those, any type of chip will do (although the less salty, the better). You can also use it as an accompaniment for meat dishes: Just scoop up some of your entrée with your injera, then dip it into the kochkocha. Or you can make your own dirkosh: Simply put some injera on a baking sheet in a very hot oven and bake until it’s crispy, checking often to make sure it doesn’t stick to the sheet (which you might want to cover with aluminum foil).

 

Kochkocha
(Yekarya delleh)

1 pound jalapeño peppers (about two cups)
2 tablespoon chopped onions
1 tablespoon chopped fresh ginger
½ tablespoon cardamon
½ tablespoon coriander
¼ tablespoon cumin
¼ tablespoon basil
Olive oil

Prepare the peppers by slicing them in half, removing the ribs and seeds, and then cutting them into pieces. In a skillet, cook the peppers in a little bit of olive oil, turning them often, until they begin to get tender. Rinse the peppers in cold water. In a food processor, blend the peppers, onions and fresh ginger until they’re as smooth and creamy as you can get them. Then, add the mixed spices in batches, a little at a time, and blend again after each time you add some spices. If you don’t want to use fresh ginger, you can use one-half of a tablespoon of powdered ginger. Chill the kochkocha before serving it.

MEAT DISHES

Fresh meat is plentiful within Ethiopian cooking. Beef Lamb Goat and Chicken are very popular meat dishes. Pork on the other hand is very hard to find, this is due to the Christian Orthodox and Muslim communities that pretty well make up the whole population.

Doro Wot (or wet or even watt) is probably the most famous of all Ethiopian dishes.
Wot usually means it is spicy and Alicha mild but not in all cases.
The word Tibs means “to fry”.

Kitfo and Gored gored are beef dishes that are served raw or very slightly cooked.

Kitfo  sometimes spelled ketfo, is a traditional dish found in Ethiopian cuisine. Kitfo consists of minced raw beef, marinated in mitmita (a chili powder-based spice blend) and niter kibbeh (a clarified butter infused with herbs and spices). The word comes from the Ethio-Semitic root k-t-f, meaning “to chop finely; mince.”

Kitfo cooked lightly rare is known as kitfo leb leb. Kitfo is often served alongside—sometimes mixed with—a mild cheese called ayibe or cooked greens known as gomen. In many parts of Ethiopia, kitfo is served with injera, a flatbread made from teff, although in traditional Gurage cuisine, one would use kocho, a thick flatbread made from the ensete plant. An ensete leaf may be used as a garnish. Though not considered a delicacy, kitfo is generally held in high regard. The steak tartare of Africa,

Gored gored is a raw beef dish eaten in Ethiopia and Eritrea. Whereas kitfo is minced beef marinated in spices and clarified butter, gored gored is cubed and left unmarinated. Like kitfo, it is widely popular and considered a national dish.

Wat, we̠t’, wot ወጥ is an Ethiopian stew or curry that may be prepared with chicken, beef, lamb, a variety of vegetables, spice mixtures such as berbere, and niter kibbeh, a seasoned clarified butter. Several properties distinguish wats from stews of other cultures. Perhaps the most obvious is an unusual cooking technique: the preparation of a wat begins with chopped onions slow cooked, without any fat or oil, in a dry skillet or pot until much of their moisture has been driven away. Fat (usually niter kibbeh) is then added, often in quantities that might seem excessive by modern Western standards, and the onions and other aromatics are sautéed before the addition of other ingredients. This method causes the onions to break down and thicken the stew.

Dulet is a combo of liver kidney and tripe in various degrees.