Ethiopian cuisine differs from many other types in that it’s traditionally eaten using your hands. A platter covered in a warm, spongy flatbread known as injera serves as your scooping device when eating its delicious selection of meats and stewed vegetables piled atop. Injera bread is naturally gluten- and vegan-free!
Lucy Restaurant is an ideal spot to try the unique cuisine of Southeast Asia and boasts an inviting environment and friendly staff that make it the perfect location for family dining or date nights.
Injera is an Ethiopian flatbread made of natural fermentation using wild yeast to ferment over several days from teff flour, creating its distinctive tang. This delicious treat can be served alongside many Ethiopian dishes or used as an eating utensil!
To create injera, combine teff flour and active dry yeast in two cups of lukewarm water and mix until well mixed; set aside at room temperature for 36-48 hours until bubbles appear with an unpleasant tangy aroma similar to yogurt.
Heat a 10-inch nonstick skillet until it sizzles when dropped with drops of water, and reduce the heat accordingly. Next, brush your skillet with oil before pouring 1/4 cup of batter onto it – tilt and swirl it to coat in thin layers; within seconds, you should start seeing air holes or tiny bubbles appear on its surface. Once cooked, transfer your injera onto a wire rack to serve warm.
Berbere is an Ethiopian spice blend known for its warm flavors and aromatics, perfect for use as a rub on meat or poultry, seasoning stews and soups, or adding flavor to roasted vegetables. For optimal results, use whole spices toasted and ground before blending; whole spices release more flavors than pre-ground.
Ethiopian spice blends are one of the essentials for Ethiopian cooking, and making your own at home is easy and quick. Traditional recipes call for roasting and grinding various whole spices such as coriander seeds, fenugreek seeds, black peppercorns, cinnamon sticks, cardamom pods, cloves, and allspice before mixing it all with chili peppers, paprika, and either ground ginger or garlic powder for maximum flavor!
In simplified recipes, toasted seeds are ground in a spice or coffee grinder and stored in an airtight container for up to a year in their original state. They can be purchased in bulk at ethnic markets or grocery store spice aisles and stored safely until needed.
Doro wat is an Ethiopian chicken stew prepared by slowly simmering and seasoning it with berbere spice mix, then served on injera flatbread made of teff flour. Doro wat is an ideal option for those who appreciate spicy cuisine while being accessible and fulfilling enough for home preparation.
This dish’s key components are berbere and red onions. Berbere is an aromatic blend of spices, including whole and ground varieties, while caramelized onions help thicken the sauce. For optimal flavor, make your berbere from scratch; however, store-bought types are equally suitable if time permits this.
Bahel Ethiopian Restaurant of Houston serves delicious Ethiopian fare, such as scrambled eggs with tomato and pepper, chechebsa (savory bread pudding), and kofte miter (lean meat with onions, pepper, and seasoning). Furthermore, this establishment also doubles as an Ethiopian grocery and sells authentic Ethiopian products – perfect for its warm staff and welcoming atmosphere where families can come together to experience traditional Ethiopian fare in an inviting setting.
Ethiopian classic Berbere Stew features an assortment of ingredients and serves best when served on injera (an Ethiopian flatbread made of teff flour), rice, or beans as side dishes. Berbere is easy to create at home if desired for maximum spice! This dish is moderately spicy – feel free to increase or decrease as desired!
This recipe will also work nicely by substituting lamb or chicken for beef. This dish is inspired by Zigni, an Eritrean word using both beef and goat, which is then flavored with garlic, ginger, one tablespoon of Niter Kibbeh (niter kibbeh spice mix), salt and pepper for maximum flavor!
Lucy Ethiopian Restaurant and Lounge will treat you to an enjoyable dining experience in their welcoming environment, serving mouthwatering dishes such as their signature “yedoro tibs” (lamb cubes sauteed with onions, jalapeno peppers, rosemary, and butter), red lentils in pepper; and their Gomen Watt stew of collard greens – not forgetting delicious sandwiches and vegetarian options as well!
Kitfo (aka Keffo) is an Ethiopian dish of finely minced beef seasoned with mitmita (an aromatic blend of spices). Ideally, the meat comes from grass-fed cows rather than grain-fed animals – one factor that lends this dish its delicious taste and rich texture.
Kitfo is typically served with mild cheese called Ayibe, cooked greens known as Gomen, and the accompanying sauce Niter Kibbeh, made of clarified butter and herbs. While many restaurants serve kitfo with injera made from teff, its traditional companion would have been Qocho made of bread made from the bark of an Enset plant, although this accompaniment can sometimes be imported pre-prepared from Ethiopia to accompany their kitfo meals.
Ethiopians enjoy eating siga and gored versions of this dish; others prefer its more refined kofta version, which features finely minced beef mixed with niter kibbeh and seasoned with a mitmita-awaze seasoning blend. Once served on injera or thicker klotho bread, it becomes irresistibly satisfying!