Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup warm water
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup white mushrooms, sliced
- 1/2 cup black olives, pitted and chopped
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
Special Equipment Needed:
- Large bowl
- Rolling pin
- Baking sheet
- Skillet
Step-by-Step Instructions:
1. In a large bowl, combine the flour, olive oil, sugar, salt, and baking powder. Slowly add the warm water and mix until a dough forms. Knead the dough for 5 minutes, then cover and let it rest for 30 minutes.
2. Preheat the oven to 375 degrees F. On a lightly floured surface, roll out the dough until it is 1/4 inch thick. Transfer the dough to a baking sheet and bake for 10 minutes.
3. Meanwhile, heat the butter and olive oil in a skillet over medium heat. Add the garlic and mushrooms and cook for 5 minutes. Add the olives, parsley, black pepper, and red pepper flakes and cook for an additional 5 minutes.
4. Remove the dough from the oven and spread the mushroom and olive mixture over the top. Bake for an additional 10 minutes.
Time:
Preparation Time: 45 minutes
Cooking Time: 25 minutes
Temperature: 375 degrees F
Serving Size: 4-6 servings
Nutritional Information:
Calories: 291
Fat: 14.5g
Carbohydrates: 32.5g
Protein: 6.5g
Substitutions for Ingredients
- All-purpose flour can be substituted with whole wheat flour.
- Olive oil can be substituted with vegetable oil.
- White mushrooms can be substituted with cremini mushrooms.
- Black olives can be substituted with green olives.
Variations:
- The mushroom and olive mixture can be replaced with other vegetables such as bell peppers, onions, and tomatoes.
- The dough can be topped with cheese before baking.
Tips and Tricks:
- The dough can be made ahead of time and stored in the refrigerator for up to 3 days.
- The mushroom and olive mixture can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage Instructions:
Himbasha with mushrooms and olives can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Himbasha with mushrooms and olives can be reheated in the oven at 350 degrees F for 10 minutes.
Presentation Ideas:
Himbasha with mushrooms and olives can be served as a main dish or as a side dish. It can be served with a side salad or roasted vegetables.
Garnishes:
Himbasha with mushrooms and olives can be garnished with fresh parsley, chopped olives, and grated cheese.
Pairings:
Himbasha with mushrooms and olives pairs well with a glass of white wine or a light beer.
Suggested Side Dishes:
Himbasha with mushrooms and olives can be served with a side of roasted vegetables, a side salad, or a light soup.
Troubleshooting Advice:
If the dough is too dry, add a tablespoon of water at a time until the desired consistency is reached.
Food Safety Advice:
It is important to keep all ingredients and utensils clean when preparing Himbasha with mushrooms and olives.
Food History:
Himbasha is an Ethiopian flatbread that is traditionally served with vegetables and spices.
Flavor Profiles:
Himbasha with mushrooms and olives has a savory flavor with hints of garlic and herbs.
Serving Suggestions:
Himbasha with mushrooms and olives can be served as an appetizer or as a main dish.
Related Categories
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Region: Ethiopian
Taste: Savory, Tangy, Earthy, Umami, Herbaceous