• Top Parisian Noshes - 19

    From Dave Drum@1:18/200 to All on Sat Mar 4 12:54:51 2023
    The Shiro Wat at Le Negus: At Le NĂ©gus, the shiro wat - a traditional Ethiopian chickpea stew - starts not in the kitchen but rather at the
    baggage claim at Charles de Gaulle airport, where the restaurant's
    owner, Sisay Mehabie, regularly collects suitcases packed with shiro
    powder made by his mother-in-law in Addis Ababa, Ethiopia.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Shiro Wat
    Categories: Beans, Herbs, Vegetables
    Yield: 4 servings

    MMMMM-------------------------SPICE MIX------------------------------
    2 tb Paprika
    1/2 ts Ground ginger
    1/4 ts Ground fenugreek
    1/4 ts Ground coriander
    1/8 ts Ground nutmeg
    1/8 ts Ground cinnamon
    1 pn Ground cloves

    MMMMM-------------------------SHIRO WAT------------------------------
    2 md Onions
    1/2 c Oil
    1 tb Tomato paste
    4 cl Garlic; chopped
    1/2 c Chickpea flour
    2 c Water
    2 tb Cultured butter or olive
    - oil
    3/4 ts Salt; to taste

    For a spicy shiro wat, replace the spice mix with 3 Tbsp
    of berbere spice. The flavor will be similar, but with
    the kick of heat. Otherwise, mix the spices in a small
    bowl and set them aside.

    Place the onions in a food processor and pulse until
    fully pureed.

    Saute the onion puree in a dry pot until it is starting
    to brown, about 4-5 minutes.

    Add the oil and spices. Saute for another 1-2 minutes
    until the spices are fragrant.

    Add tomato paste and garlic, and saute for 2-3 minutes
    more.

    Whisk in the chickpea flour, fully coating the flour in
    the oil. Then gradually start to add the water, whisking
    constantly like you were making a thickened sauce.
    Continue whisking until the mixture is smooth.

    Bring to a simmer and cook for another 5 minutes.

    Finish with the butter and salt to taste.

    Serve with fresh injera.

    By: Naz Deravian

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)