Ingredients with Measurements:
- 1 lb beef tenderloin, cut into small cubes
- 1/2 cup red lentils
- 1/4 cup berbere spice blend
- 1/4 cup niter kibbeh (Ethiopian spiced clarified butter)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Skillet or griddle
- Wooden skewers
Step-by-step instructions:
1. Rinse the red lentils and cook them in a pot of boiling water until tender, about 20 minutes. Drain and set aside.
2. In a large mixing bowl, combine the beef cubes, berbere spice blend, niter kibbeh, parsley, cilantro, and green onions. Mix well to coat the beef evenly.
3. Thread the beef cubes onto wooden skewers, about 4-5 pieces per skewer.
4. Heat a skillet or griddle over medium-high heat. Cook the skewers for about 2-3 minutes on each side, or until browned and cooked to your desired doneness.
5. Serve the gored gored skewers with the cooked red lentils on the side.
Time:
Preparation time: 30 minutes
Cooking time: 10-15 minutes
5. Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 16g
Protein: 30g
Sodium: 250mg
Substitutions for ingredients:
- If you can't find niter kibbeh, you can use regular clarified butter or ghee.
- If you don't have berbere spice blend, you can make your own by combining chili powder, paprika, cumin, coriander, ginger, and other spices.
Variations:
- You can use chicken or lamb instead of beef.
- You can add other vegetables or herbs to the red lentils, such as diced tomatoes, chopped spinach, or fresh mint.
Tips and tricks:
- Make sure to soak the wooden skewers in water for at least 30 minutes before using them to prevent them from burning.
- If you want a spicier dish, add more berbere spice blend or some hot sauce to the beef mixture.
Storage instructions:
- Store any leftover gored gored and red lentils in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the gored gored skewers in a preheated oven at 350°F for about 5-10 minutes, or until heated through. Reheat the red lentils in a microwave-safe dish for 1-2 minutes, stirring occasionally.
Presentation ideas:
- Serve the gored gored skewers on a bed of cooked red lentils, garnished with fresh herbs and lemon wedges.
Garnishes:
- Fresh parsley, cilantro, and green onions
- Lemon wedges
Pairings:
- Injera (Ethiopian flatbread)
- Rice or couscous
- Roasted vegetables
Suggested side dishes:
- Ethiopian lentil salad
- Cucumber and tomato salad
- Roasted sweet potatoes
Troubleshooting advice:
- If the beef is tough, try marinating it in the berbere spice blend and niter kibbeh for a few hours before cooking.
- If the lentils are too mushy, try cooking them for a shorter amount of time or using less water.
Food safety advice:
- Make sure to cook the beef to an internal temperature of at least 145°F to ensure it is safe to eat.
Food history:
- Gored gored is a traditional Ethiopian dish made with raw beef that is typically seasoned with spices and served with injera.
Flavor profiles:
- Spicy, savory, and aromatic
Serving suggestions:
- Serve with injera or another type of bread to soak up the flavorful juices.
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Region: Ethiopian