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Red lentils’ dhal.

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Red lentils' dhal.
Instructions
  1. Bake unpeeled garlic into owen or microwave untill tender, peel it and mash it with a fork into a pan.
  2. Add oil, finely diced onion, carrot, celery and tomato and cook for 10 minutes on slow fire. Add salt if broth is not salted.
  3. Pour lentils and cover with liquid. Cook with a lid on for about 1/2 hour, keep an eye on it and add a little water if needed. Turn off the fire and add spices, lemon juice and parsley as much as you like. Mix well and serve.
Recipe Notes

You can eat it with white basmati rice.

Sparkling water carrots.

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Sparkling water carrots.
Instructions
  1. Cut the carrots in not too thick rounds.
  2. Heat oil (or butter) in a pan and sautee carrots with ginger for few minutes.
  3. Add sparkling water, cover the pan and cook on low fire untill the water is fully evaporated.
  4. If, when water is totally dissolved, the carrots are still hard, just add some water and continue cooking.
  5. Few minutes before the end of cooking add salt, pepper and thyme leaves.

Eritrean zighinì.

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Eritrean zighinì.
Instructions
  1. Sautee in a pan with oil thin sliced onions with the garlic clove.
  2. In another pan brown meat, chopped in cubes of about 1 inch in a little oil.
  3. Add berberè to onions, then meat and mix well then add tomatoes.
  4. Cook with a lid on low fire for about 2 hours and half adding some water if sauce become too thick.
  5. Add a pinch of salt before the end of the cooking, serve hot.