International > Ethiopian

Balep Korkun with Carrots and Peas Recipe

Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 2 cups cooked Balep Korkun (dried flatbread, broken into small pieces)
- 1 cup carrots, diced
- 1 cup peas, fresh or frozen
- 1/4 cup chopped fresh cilantro
- 1/4 cup plain yogurt
- Salt to taste

Special Equipment Needed:
- Large skillet
- Wooden spoon

Step-by-Step Instructions:
1. Heat the oil in a large skillet over medium heat.
2. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 5 minutes.
3. Add the cumin, coriander, turmeric, ginger, cardamom, cinnamon, black pepper, and cayenne pepper and cook, stirring, for 1 minute.
4. Add the Balep Korkun and cook, stirring, for 1 minute.
5. Add the carrots and peas and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
6. Stir in the cilantro and yogurt and season with salt to taste.
7. Serve hot.

Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: 4

Nutritional Information (per serving):
Calories: 200
Fat: 7g
Carbohydrates: 28g
Protein: 7g

Substitutions for Ingredients
- Vegetable oil: olive oil, canola oil, or coconut oil
- Onion: shallot or leek
- Garlic: garlic powder or garlic paste
- Cumin: smoked paprika
- Coriander: fennel seed
- Turmeric: curry powder
- Ginger: ground ginger
- Cardamom: nutmeg
- Cinnamon: allspice
- Yogurt: sour cream

Variations:
- Add cooked chicken or beef for a heartier dish.
- Substitute other vegetables such as potatoes, bell peppers, or mushrooms.
- Add cooked rice or quinoa for a more filling dish.

Tips and Tricks:
- To make this dish vegan, substitute the yogurt with vegan yogurt or coconut cream.
- To make this dish spicier, add more cayenne pepper or red pepper flakes.

Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat in a skillet over medium heat until warmed through.

Presentation Ideas:
Serve with a dollop of plain yogurt and a sprinkle of fresh cilantro.

Garnishes:
Fresh cilantro, plain yogurt, and a squeeze of lemon juice.

Pairings:
Serve with a side of naan or pita bread.

Suggested Side Dishes:
Rice, quinoa, or couscous.

Troubleshooting Advice:
If the dish is too dry, add a splash of water or vegetable broth.

Food Safety Advice:
Refrigerate leftovers promptly and consume within 3 days.

Food History:
Balep Korkun is a traditional Tibetan flatbread that is made with flour, water, and salt. It is often served with vegetables and yogurt.

Flavor Profiles:
This dish has a savory flavor with a hint of sweetness from the carrots and a subtle spiciness from the cumin, coriander, turmeric, ginger, cardamom, cinnamon, black pepper, and cayenne pepper.

Serving Suggestions:
Serve as a main dish or as a side dish.

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Region: Tibetan

Taste: Savory, Tangy, Spicy, Earthy, Herbal