This week My Kitchen My World got to try some Ethiopian cuisine, thank you Elra and Lauren. I had heard quite a bit about Ethiopian food but never had any. I made an amazing bread that we all loved, Ethiopian Honey Bread Aka Yemarina Yewotet Dabo. The directions are very vague so I just went with the ingredient list and found my own way with the baking and rising, I ended up baking it for 30 minutes at 350 and it was perfect! The spices were lovely and the honey made it just a touch sweet. I was debating the coriander amount, one tablespoon of any spice seems like way too much, but I had it on hand and thought, well, what if it really makes this recipe, so I went with the whole tablespoon and was not disappointed or overwhelmed with the coriander in the finished loaf. The kids, my mom, my husband, and myself all loved this bread -- a very rare occurrence around here, since we are a house of picky eaters. I can tell that this will be a new family favorite bread.
I also made an Ethiopian lentil dish, Berbere Stew, which was delicious. I loved that it had the spice mixture for berbere since pre-blended is not something I can find around here. The only spice I was missing was fenugreek, and I hadn't heard about that since I was taking it as a supplement a year and a half ago. While I was taking it as a supplement I had no idea it was also a spice.
I really enjoy the spices and flavors of both of these recipes and can't wait to try some more Ethiopian foods! I am really close to ordering some teff flour so I can make injera which sounds like something I'd really enjoy. What a fun MKMW pick :)