Ingredients with Measurements:
- 2 cups of Himbasha (Ethiopian flatbread)
- 1 cup of red lentils
- 2 tablespoons of olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground ginger
- 1/2 teaspoon of ground cardamom
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground cloves
- 2 cups of vegetable broth
- 2 cups of fresh spinach, chopped
- Salt and pepper to taste
Special Equipment Needed:
- Large skillet
- Medium saucepan
Step-by-Step Instructions:
1. Preheat a large skillet over medium-high heat.
2. Add the olive oil to the skillet and heat until shimmering.
3. Add the diced onion and garlic and sauté until the onion is softened, about 5 minutes.
4. Add the cumin, coriander, turmeric, ginger, cardamom, cinnamon, and cloves to the skillet and stir to combine.
5. Add the red lentils and vegetable broth to the skillet and bring to a boil.
6. Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
7. Add the chopped spinach to the skillet and stir to combine.
8. Simmer for an additional 5 minutes, stirring occasionally.
9. Season with salt and pepper to taste.
10. Serve the Himbasha with the lentils and spinach.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: Medium-high heat
Serving Size: 4 servings
Nutritional Information (per serving):
Calories: 300
Fat: 8g
Carbohydrates: 45g
Protein: 10g
Substitutions for Ingredients
- Olive oil can be substituted with any other cooking oil.
- Red lentils can be substituted with green or brown lentils.
- Vegetable broth can be substituted with chicken broth or water.
- Fresh spinach can be substituted with frozen spinach.
Variations:
- For a vegan version, omit the Himbasha and serve the lentils and spinach over cooked quinoa or rice.
- For a spicier version, add 1/4 teaspoon of cayenne pepper to the skillet.
Tips and Tricks:
- To make the Himbasha, combine 2 cups of all-purpose flour with 1 teaspoon of baking powder and 1 teaspoon of salt in a large bowl. Add 1/2 cup of vegetable oil and 1 cup of warm water and mix until a dough forms. Knead the dough for 5 minutes, then divide into 8 equal pieces. Roll each piece into a thin circle and cook in a preheated skillet over medium-high heat for 2 minutes per side.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Leftovers can be reheated in the microwave or in a skillet over medium heat.
Presentation Ideas:
- Serve the Himbasha with the lentils and spinach in a large bowl and garnish with fresh parsley.
- Serve the Himbasha with the lentils and spinach on individual plates, topped with a dollop of Greek yogurt and a sprinkle of fresh cilantro.
Garnishes:
- Fresh parsley
- Greek yogurt
- Fresh cilantro
Pairings:
- This dish pairs well with a crisp white wine, such as Sauvignon Blanc.
- This dish also pairs well with a light, fruity red wine, such as Pinot Noir.
Suggested Side Dishes:
- Roasted vegetables
- Couscous
- Green salad
Troubleshooting Advice:
- If the Himbasha is too thick, add a little more water to the dough and knead until a soft, pliable dough forms.
- If the Himbasha is too thin, add a little more flour to the dough and knead until a soft, pliable dough forms.
Food Safety Advice:
- Always wash your hands before and after handling food.
- Always use clean utensils and surfaces when preparing food.
- Cook food to the proper temperature to ensure it is safe to eat.
Food History:
Himbasha is a traditional Ethiopian flatbread that is made with all-purpose flour, baking powder, salt, vegetable oil, and warm water. It is typically served with stews and curries.
Flavor Profiles:
This dish has a savory and slightly spicy flavor, with notes of cumin, coriander, turmeric, ginger, cardamom, cinnamon, and cloves.
Serving Suggestions:
- Serve the Himbasha with the lentils and spinach as a main course.
- Serve the Himbasha with the lentils and spinach as a side dish.
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Region: Ethiopian