Yemiser Selatta Ethiopian Lentil Salad With Shallots And Chile Recipes

LENTIL SALAD (YEMISER SELATTA)

Steps:

• Rinse the lentils under running water in a sieve.
• Then drop them into boiling water, enough to cover by 2 inches.
• Simmer the lentils for 30 minutes. Do not overcook.
• Drain thoroughly and set aside.
• Combine the vinegar, oil, salt, and black pepper in a deep bowl. Mix well.
• Add the lentils, garlic, and jalapenos, and toss gently.
• Let sit for at least 30 minutes before serving.
• Once again this did not say to chill but -- I think I would.

YEMISER SELATTA - ETHIOPIAN LENTIL SALAD WITH SHALLOTS AND CHILE

Steps:

• Place the lentils in a sieve and wash them under cold, running water before dropping them into enough lightly salted boiling water to cover them by 2-3 inches.
• Lower the heat and simmer in a partly covered pan for 25-30 minutes or until tender but still somewhat firm to the bite.
• Drain and rinse under cold running water. Drain thoroughly.
• Mix the vinegar, oil, salt and a bit of pepper in a bowl and beat together with a whisk.
• Stem and seed the chilies and roughly chop them.
• Mix everything together with the lentils and let marinated at room temperature for at least 30 minutes, stirring from time to time, before serving.

LENTIL SALAD, 4 TRADITIONAL VARIATIONS

Steps:

• Combine the lentils, water and bay leaf in a large saucepan. Bring to a boil, cover, and reduce heat to a simmer. Cook until tender, 20-30 minutes.
• While lentils cook, make the dressing: mix all ingredients except oil. Slowly add the oil while constantly whisking, to create an emulsion.
• Drain lentils, and while warm transfer lentils to a large bowl. Drizzle dressing over lentils, and toss gently to coat.
• Just prior to serving, add onion and tomato.
• Ethiopian Variation (Yemiser Selatta): Heat 3 tablespoons vegetable oil in a large skillet over medium heat, add 2 chopped red or yellow onions and 2-4 seeded and minced hot chile peppers, and saute until softened. Add to the salad.
• Greek Variation (Salata Faki): Add 3/4 to 1 1/2 cups crumbled feta cheese, 1/3 cup chopped green olives, and 2 tablespoons chopped fresh spearmint.
• Yemenite Variation (Salata Adas): Add 1 cup tahini and increase the lemon juice to 1 cup and the parsley to 2 cups. Using a large mortar and pestle, potato masher, or a food processor, mash the combined salad into a paste.

ETHIOPIAN LENTIL SALAD

Steps:

• Rinse the lentils in cold water; cover the lentils with 6 cup of water; cook until very soft; drain the water and leave the lentils to cool.
• Prepare salad dressing: Combine the oil, lemons, garlic, mustard, basil, parsley, black pepper and salt; whisk it well.
• Mix the dressing with the tomato, green onions and hot green pepper.
• Using spoon or fork, mash the lentils and mix with the vegetable dressing. Keep it in the fridge. Serve it cold.

YATAKLETE KILKIL -- ETHIOPIAN VEGETABLES WITH GARLIC AND GINGER

Steps:

• Start by slicing the potatoes crosswise into circular slices, dropping them as you go into cold water to stop them from discolouring.
• If you want to be fancy, use a small knife to cut out narrow v-shaped wedges 1/4 inch deep at 1/2 inch intervals all around the outside of the potatoes.
• Also cut the carrots lengthwise into quarters and then crosswise into 2-inch lengths.
• When you are ready to cook the veggies, first drop the potatoes into boiling water, then add the carrots and beans.
• Boil for 5 minutes, then drain and run cold water over them to stop the cooking process.
• Set them aside to drain completely.
• Meanwhile, heat the oil in a large saucepan and add the onions, green pepper and chilies.
• Cook for about 5 minutes until the veggies are soft but not brown.
• Add the garlic, ginger, salt and pepper and stir for a minute or so.
• Add the reserved vegetables and the scallions and mix until everything is coated in oil.
• Reduce the heat to low, cover partially and cook for about 10 minutes or until the veggies are tender but still crisp to the bite.