Tuesday, October 19, 2010

Misr Wot

In case you don't stalk all of my blogs, you may not know that my adorable hubby and I are adopting from ethiopia . In the process and to help our patience through the long wait to be matched with a child, we are learning what we can about the Ethiopian culture. And being fond of eating we are especially taken with Ethiopian foods. And myself being a vegetarian - and Ethiopian food being full of vegetarian options - it is definitely my new favorite food. The problem? Well we are saving every penny for the adoption and can't afford to visit queen of sheba every week. The solution? Learn to cook habesha (ethiopian) food ourselves! errr... myself... :)

Misr Wot is a pureed lentil spicy concoction. It is meant to be serves (as all ethiopian food) on injera. In this particular situation I had no injera so we used flatbread. I did have berbere (an ethiopian spice) but if you do not have it you can substitute pepper, cumin, tumeric, and chili powder or or order berbere here


  • 1.5 cups red lentils (i used yellow and that worked too)
  • 2 cups water
  • 1 chopped onion
  • 2 T olive oil
  • 3 cloves of garlic
  • 2 T berbere

  1. cook lentils in 2 cups of water for about 30 mins on medium/low in a pot

  2. saute onions and garlic in olive oil until transparent in pan

  3. put in 2 T berbere and some water and mix around in pan
  4. add lentils

  5. cook and mush for another 30 mins on medium/low
  6. continue to mush around and add water when it gets too sticky

  7. after about 30 mins the lentils will have pretty much disintegrated and it will be done
  8. you can add paprika if you want to deepen the color red
  9. Serve on injera (or any flatbread type thing if you dont have injera)
  10. Enjoy!

1 comment:

  1. That sounds delicious, I think I will try that tonight. Don't haev flatbread though :( Nor injera.



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