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Monday, March 18, 2013

Ethiopian Cabbage Dish (Tikil Gomen)

 Ingredients:

¼ cup olive oil  (The authentic dish uses a clarified butter called Niter kibbeh).
4 carrots, thinly sliced
1 onion, thinly sliced
1 tsp sea salt
½ tsp fresh ground pepper
1 tsp ground cumin
¼ tsp ground turmeric
½ head cabbage, shredded
5 small potatoes, peeled and cut into 1-inch cubes
2 tbsp minced garlic
½ tsp minced ginger                              
Water, as needed

You will need:
1 deep Non-stick pan
Wooden spoon

*For more flavor, briefly toast spices in a hot, dry skillet prior to adding them to the dish.

Cooking instructions:
Heat olive oil in a non-stick skillet over medium heat.   Cook the onion, garlic, and ginger in the hot oil until the onion becomes translucent (about 5 minutes).  Stir in the salt, pepper, cumin, turmeric, and potatoes.  Cook for 15 minutes (adding water if/whenever food sticks to bottom of pan), stirring regularly.  Stir in the carrots and shredded cabbage.  Cook another 15 minutes (again adding water if/when food begins to stick to bottom of pan), stirring regularly.  Cover, reduce heat to medium-low and cook until potatoes are soft.

Recipe adapted from this recipe using advice from this blog.



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