Directions
Boil the lentils in water for 5 minutes. Drain and put aside liquid. In a 4 quart pot, sauté the peppers & onions in the ghee until the onions are tender. Add the lentils, 4 cups of the reserved liquid & the remaining ingredients & bring to a simmer. Cover and cook over a low heat for 35 to 40 minutes, stirring occasionally to prevent sticking.

Serves 6

Directions
In a small bowl, sprinkle yeast over the warm water. Let stand for 3 minutes, and then stir to dissolve. Set the bowl in a warm place for about 5 minutes; mixture should two times in volume. If not, repeat process.

Mix egg, honey, coriander, cinnamon, cloves, and salt in a deep bowl, mixing until smooth. Add the yeast mixture, milk, and 5 tablespoons of the melted butter. Beat until well blended. Stir in flour 1/2 cup at a time, until mixture becomes too firm to stir.

On a mildly floured board, knead the dough, adding a small amount of flour when necessary to keep from sticking. Knead for about 5 minutes. Place dough in a large, greased bowl. Cover with a damp cloth and let sit in warm place for about 90 minutes.

Grease a baking sheet with the remaining 1 tablespoon of butter. Knead the dough again for just a few more minutes. Shape the dough into a circle and place it on the greased sheet. Preheat the oven to 325 degrees F.

Allow bread to rise again while oven is preheating. Bake the bread for 1 hour, or until the top is crusty and a light golden brown.

Serve with coffee or tea and enjoy.

Directions
Cover potatoes in boiling water and simmer for 12 minutes. Then add green beans and cook for 5 more minutes. Drain. In a large skillet, heat oil, sauté onion, garlic, serrano for 4 minutes. Stir in remaining seasoning and sauté for 1 minute. Add potatoes, green beans and remaining ingredients. Cook for 7-10 minutes over medium heat stirring frequently.

Serves 4

•    12 ounces cottage cheese
•    1/3 cup niter kebbeh
•    2 cloves garlic, finely chopped
•    1/4 teaspoon ground cardamom
•    Salt And pepper
•    2 pounds collard greens, chopped
•    2 medium chiles, finely chopped
•    1 tablespoon fresh ginger root, grated
•    1 teaspoon garlic, finely chopped
•    1/2 teaspoon ground cardamom
•    1/2 cup niter kebbeh
•    2 tablespoons onion, finely chopped

Directions

Mix in everything together excluding the collards and let sit at room temperature for 15 minutes.

Steam collards for approximately 20 minutes.

Add to rest of ingredients and mix thoroughly.

Maybe served separately or with greens in cottage cheese.

Serves 6

• 16 chicken wings, discard split and tips
• 1 onion, chopped
• 2/3 cup soy sauce (mild or low-sodium)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/8 teaspoon ground ginger

Directions

Put chicken wings and onion in a soup pot, and fill with an adequate amount of water to cover. Bring to a boil and cook for 20 minutes.

Preheat the oven to 375 degrees F (190 degrees C). While the wings are cooking, mix the soy sauce, cinnamon, cloves and ginger in a saucepan, and warm over medium heat. When chicken is prepared, drain water (may be set aside for other uses as a broth), and pour in the soy sauce mixture. Stir to coat all of the wings, and then set them in a single layer on a cookie sheet.

Bake for 15 minutes in the preheated oven, or until it is crispy on the outside. Baste with sauce as needed while cooking. Bake on grease paper or non-stick foil to keep the wings from sticking and to make clean-up easy. The side of the wing that is facing the baking sheet will be the most crispy.

Serves 4

1 whole chicken, skinned and cut into serving pieces (or 6 legs and 6 thighs)
8 pounds of onions, finely chopped
1 pound of garlic, crushed
1/4 pound ginger, crushed
2 ladles full of Ethiopian chili powder (bere bere)
1 – 1 1/2 lbs butter
Nutmeg or cumin (optional)
1 hard-boiled egg (per person)
Salt and pepper

Directions

Cook onion in water over low flame, stirring constantly until all the water is dissolved. Continue stirring until onions are somewhat brown. Add the butter; cook for about 15-20 minutes still over low heat. Add 1 tbsp hot water periodically (texture should be kind of pasty).

Add chili powder. If it looks too dry, add hot water and mix. Cook it for approximately 30-45 minutes while stirring frequently. Keep adding hot water if necessary. Be careful not to let it brown, because chili powder will become bitter. Add garlic and ginger and simmer for 15 more minutes. Add water if necessary.

Wash chicken pieces, and let stand in salted water. Then squeeze each piece to get out as much water as possible. Make little incisions in the meat so the sauce will go through. Cook the meat in the sauce until meat is tender for about 30 minutes. Stir from occasionally. Add spices to taste just before removing from stove. Add 1 hard boiled egg per person, which have been cut, and cook just long enough to heat through. Serve with lots of bread (injera).

Serves 6

• 1 large onion, chopped
• 4 cloves garlic, chopped
• 1 teaspoon ginger
• 3 medium serrano pepper, chopped
• 2 tablespoons olive oil
• 2 medium potatoes, chopped
• 2 medium carrot, chopped
• 2 cups french-style green beans
• 1 large bell pepper, chopped
• 1 teaspoon salt
• Pepper
• 1/2 teaspoon cayenne
• 1 teaspoon cinnamon
• 1 teaspoon cardamom
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 can tomatoes, chopped
• 8 ounces spinach, chopped
• Rice, cooked

Directions

Sauté onion, garlic, ginger and chiles in oil for 10 minutes.

Add potatoes, carrots, green beans, bell pepper, salt, pepper, cayenne, cinnamon, cardamom, nutmeg and cloves.

Sauté for 2 minutes. Add tomatoes and simmer for 45 minutes.

Stir in spinach and simmer for 15 minutes.

Serve over rice or with the flat bread injera.

Serves 4

• 1 small onion, finely chopped
• 1/4 cup butter
• 1 tablespoon ginger, minced
• 1 teaspoon paprika
• 1 teaspoon cayenne
• 1 teaspoon ground cumin
• 1 teaspoon fenugreek seeds
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 1/3 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 14 ounces tomatoes, crushed
• 1/4 cup dry red wine
• 1/4 lb beef stew meat

Directions
Preheat oven to 325°F. Melt butter in roasting pan. Brown the stew meat in roasting pan, for approximately 10 minutes. Add onion in the last few minutes. Add the ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves and allspice. Combine and cook for about one minute then add tomatoes and wine. Cover pan and bring to a medium simmer. Place in oven for approximately 2 hours. Add water or broth 1/2 cup at a time when necessary (if stew is drying out). Stew is done when meat can be easily penetrated with a fork.

Serves 6

• 6 green chilies (skinned, seeded and chopped)
• 2 teaspoons fresh ginger, peeled and chopped
• 4 garlic cloves
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 cup red wine
• 2 lbs sirloin steaks, cut in 1/2 inch strips
• 6 tablespoons oil
• 2 cups onions, chopped
• 2 bell peppers, cut in strips

Directions
Puree chiles, ginger, garlic, spices, and wine to a smooth paste. Brown beef in hot oil. When consistently browned, eliminate and drain off all but two tablespoons oil. Sauté onion in the oil until soft but not browned. Add the bell peppers and sauté for an extra 3 minutes. Add the chile puree and bring to a boil, stirring continuously. Add the beef and mix until strips are coated with sauce. Decrease heat and simmer for 10 minutes more until the beef is finished.

Serves 6