A spicy red lentil purée, mesir wat is seasoned with niter kebbeh (spiced clarified butter) but not with the spice mix berbere that is so common to Ethiopian dishes. Mesir wat is often served alongside meat dishes or with greens. As with many Ethiopian dishes, this one is accompanied by the traditional sourdough flatbread injera.
Recipe Servings: 4
Prep Time
5 minutes
Cook Time
1 hour
Total Time
1 hour 5 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Grind onion, garlic, and ginger to a paste in a blender or food processor.
- Warm niter kebbeh in a saucepan.
- Add paprika, turmeric, and cayenne. Stir for 1 minute.
- Add onion paste and sauté until moisture has evaporated.
- Add lentils and water. Bring to a boil.
- Lower heat and simmer until lentils are mushy, adding water as needed, for about 35 minutes.
- Serve hot with injera.
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