Onion Facts - Ethiopian Caramelized Onion recipe (slow cooker adaptation)

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* Exported from MasterCook *

 

Ethiopian Spiced Caramelized Onions

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Condiment LowCal (Less than 300 cals)

LowerCarbs Veggie

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons nit'r qibe -- (Ethiopian Spiced Butter) or unsalted

butter

2 large yellow onions -- roughly chopped

1 tablespoon finely chopped garlic

1 tablespoon finely chopped peeled fresh ginger

1 1/2 tablespoons berbere -- (Ethiopian Spice Mix) plus more as needed

2 cups water

Kosher salt -- to taste

To serve: -- Injera (Ethiopian Flatbread)

 

1. Heat butter in a large straight-sided skillet over medium-low heat. Add

onions and cook, stirring occasionally, until deeply caramelized, about 25

minutes. Add garlic and ginger and cook, stirring, until softened, 6–8 minutes.

Add berbere and 2 cups water; stir well.

2. Uncover skillet and raise heat to medium-high; simmer to reduce the liquid

until it has a thick, gravy-like consistency, about 5 minutes. Taste and season

with more berbere and salt, if necessary. Serve hot with the injera.

 

Serves 4

 

AuthorNote: The key to making its delicious, sweet-and-spicy sauce is to cook

the onions slowly until they've caramelized to make a deeply flavored base. This

recipe is based on one used by Elizabeth Goshu at her restaurant, Nyala, in Los

Angeles.

 

 

ChupaNote: To adapt for slow cooker: 3 onions, 1 cup water. Put all ingredients

except onions and water in slow cooker. Add the onions and toss to coat. Add 1/4

cup water. Cover and cook on low for 7 to 8 hours, until onions are golden

brown. Stir several times during the cooking process, and check at 2 hours and 4

hours, to make sure they don't burn.

 

If you desire saucier onions, add remaining 3/4 cup water (or more) and turn

cooker up to high. Cook until heated through and the desired 'sauciness'.

 

 

Ethiopian Spiced Butter - Nit'r Qibe

1/2 lb. (2 sticks) of unsalted butter

1/4 tsp. ground black cardamom seeds

1/4 tsp. fenugreek powder

1/4 tsp. ground nigella seeds

 

1. Heat butter in a small saucepan over medium-low heat, skimming the foam off

the surface. Once the butter has begun to simmer gently, continue removing the

foam until the butter is completely clear, about 30 minutes. Strain the butter

through a fine sieve set over a bowl, leaving behind the milk solids at the

bottom of the pan.

 

2. Stir cardamom seeds, fenugreek powder, and nigella seeds into the butter and

mix well to combine. Cool and transfer to an airtight container; store in the

refrigerator for up to 3 months. Use the nit'r qibe to make Doro Wot, Misr Wot,

or Ayib Be Gomen.

 

MAKES ABOUT 3/4 CUP

 

This seasoned, clarified butter is a key component of many Ethiopian dishes.

 

Saveur Magazine

 

 

Ethiopian Spice Mix - Berbere

2 tsp. coriander seeds

1 tsp. fenugreek seeds

1/2 tsp. black peppercorns

1/4 tsp. whole allspice

6 white cardamom pods

4 whole cloves

1/2 cup dried onion flakes

5 dried chiles de árbol, stemmed, seeded, and broken into small pieces

3 tbsp. paprika

2 tsp. kosher salt

1/2 tsp. ground nutmeg

1/2 tsp. ground ginger

1/2 tsp. ground cinnamon

 

 

1. In a small skillet, combine coriander seeds, fenugreek seeds, black

peppercorns, allspice, cardamom pods, and cloves. Toast spices over medium heat,

swirling skillet constantly, until fragrant, about 4 minutes.

 

2. Let cool slightly; transfer to a spice grinder along with onion flakes and

grind until fine. Add chiles, and grind with the other spices until fine.

 

3. Transfer the mixture to a bowl and stir in paprika, salt, nutmeg, ginger, and

cinnamon. Store in an airtight container for up to 6 months.

 

MAKES ABOUT 3/4 CUP

 

Berbere, whose name means hot in Amharic, is a chile-spice blend that's

essential to many Ethiopian dishes, including Doro Wot and Misr Wot.

 

Saveur Magazine

 

 

Ethiopian Flatbread - Injera

1 cup warm water (about 105°)

1 1/4-oz. packet of active dry yeast

3 cups flour

1/2 tsp. kosher salt

 

 

1. Pour warm water into a small bowl, sprinkle with yeast, and let stand until

foamy, about 10 minutes.

 

2. Sift flour into a large bowl; add the yeast mixture along with 2 cups water

and whisk until a very smooth batter has formed. Cover tightly with plastic wrap

and let sit at room temperature for 4 hours.

 

3. Briskly whisk the bubbling batter until smooth; add salt and whisk to

combine.

 

4. Heat a 6 " nonstick skillet over medium-low heat. Pour in 1/4 cup of the

batter, tilting and swirling the skillet to coat it evenly with batter. Cook

until just set, about 1 minute. Cover and cook until the edges pull away

slightly from the sides, about 1 minute more. Using a heatproof rubber spatula,

transfer injera to a paper towel–lined plate, cover with another paper towel,

and repeat, stacking the flatbreads as you go. (Whisk the batter while each

flatbread cooks.)

 

5. Let injera cool completely; wrap with plastic wrap until ready to serve. (The

injera may be stored overnight in the refrigerator; bring to room temperature

before serving.)

 

MAKES 18 FLATBREADS

 

Injera, the spongy, crêpe-like sourdough flatbread usually made from tef, a

hardy Ethiopian grain, can be easily replicated at home with all-purpose flour,

yeast, and a nonstick skillet. (See Making an Ethiopian Staple, for the

traditional method.)

 

Saveur Magazine

 

Source:

" Adapted from Saveur Magazine "

S(Formatted by Chupa Babi):

" Feb 2010 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 127 Calories; 12g Fat (79.9% calories

from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 7mg

Sodium. Exchanges: 1 Vegetable; 2 1/2 Fat.

 

 

Nutr. Assoc. : 1553 0 0 0 27171 0 0 0