Tegelese Tesmi Eritrean Herb Butter Recipes

TEGELESE TESMI (ERITREAN HERB BUTTER)

Tegelese Tesmi (Eritrean Herb Butter) image

Tegelese Tesmi is a traditional Eritrean recipe for a classic form of ghee or clarified butter flavoured with onion, garlic and ginger. It is often listed in in recipe ingredients and is a flavourful substitute for ghee or butter, such as in Recipe #456821. Enjoy!

Provided by Nif_H

Categories African

Time 40m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1 cup unsalted butter
1/2 cup water
2 small onions, shredded
2 garlic cloves, crushed
2 teaspoons ginger, shredded

Steps:

Put the butter and the water in a frying-pan and heat them until the butter has melted.
Add the other ingredients and simmer the mixture on low for 30 minutes, until the mixture stops skimming and the butter is clear. Do NOT stir the mixture. Sieve the butter and allow to cool down in a well closed jam jar .

Nutrition Facts : Calories 1704.6, Fat 184.4, SaturatedFat 116.8, Cholesterol 488.1, Sodium 36.1, Carbohydrate 17.8, Fiber 3, Sugar 6.2, Protein 4.2

KULU'WA (ERITREAN CHOPPED MEAT)

Kulu'wa (Eritrean Chopped Meat) image

A lovely Eritrean coworker of mine brought this to work for me the other day. She served it on injera and it was wonderful! It's spicy but not too spicy and has lots of texture from the beef. She barely speaks a lick of English so I wasn't able to get her recipe. I searched for one and this sounds like the same one. This version is adapted from Taste of Eritrea by Olivia Warren. You can also us Recipe #456528 for the butter. Enjoy!

Provided by Nif_H

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons butter (you can use Tegelese Tesmi (Eritrean Herb Butter))
1 medium onion, Chopped
1 (14 ounce) can tomatoes, Chopped
2 garlic cloves, Chopped
1/2 teaspoon berbere or 1/2 teaspoon hot sauce
1 lb top round steak, cut into small Cubes
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Saute onion in butter for 5 minutes. Add tomato, garlic and berbere. Add meat and saute for 10 minutes.
Serve on injera or a sourdough bread.

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