Ethiopian > Ethiopian Breads > Himbashas

Himbasha with Sautéed Garlic and Parsley Recipe

Ingredients with Measurements:
- 2 cups of Himbasha, uncooked
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 2 tablespoons of fresh parsley, chopped
- Salt and pepper to taste

Special Equipment Needed:
- Medium-sized pot
- Large skillet
- Wooden spoon

Step-by-Step Instructions:
1. Bring a medium-sized pot of water to a boil.
2. Add the Himbasha to the boiling water and cook for 10 minutes, stirring occasionally.
3. Drain the Himbasha and set aside.
4. Heat the olive oil in a large skillet over medium heat.
5. Add the minced garlic and sauté for 1-2 minutes, stirring constantly.
6. Add the cooked Himbasha and stir to combine.
7. Cook for an additional 3-4 minutes, stirring occasionally.
8. Add the chopped parsley and season with salt and pepper to taste.
9. Cook for an additional 1-2 minutes, stirring occasionally.
10. Serve warm.

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

Nutritional Information:
Calories: 200
Fat: 8g
Carbohydrates: 28g
Protein: 4g

Substitutions for Ingredients
- For Himbasha: Any other type of pasta can be used.
- For olive oil: Any other type of cooking oil can be used.
- For garlic: Garlic powder can be used.
- For parsley: Any other type of fresh herb can be used.

Variations:
- Add cooked chicken or shrimp for added protein.
- Add cooked vegetables such as bell peppers, mushrooms, or zucchini.
- Add a pinch of red pepper flakes for added heat.

Tips and Tricks:
- Make sure to stir the Himbasha often while cooking to prevent it from sticking to the pot.
- Make sure to sauté the garlic until it is fragrant but not burned.
- Add the parsley at the end to preserve its flavor and freshness.

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:
Himbasha with Sautéed Garlic and Parsley can be served in a bowl with a sprinkle of freshly grated Parmesan cheese.

Garnishes:
Freshly grated Parmesan cheese, chopped parsley, and a drizzle of olive oil.

Pairings:
Himbasha with Sautéed Garlic and Parsley pairs well with a crisp white wine such as Sauvignon Blanc.

Suggested Side Dishes:
A green salad, roasted vegetables, or garlic bread.

Troubleshooting Advice:
- If the Himbasha is overcooked, it will become mushy. Make sure to check the Himbasha often while cooking and drain it when it is al dente.
- If the garlic is burned, it will become bitter. Make sure to sauté the garlic until it is fragrant but not burned.

Food Safety Advice:
Make sure to store leftovers in an airtight container in the refrigerator and consume within 3 days.

Food History:
Himbasha is a traditional Ethiopian dish made with pasta, garlic, and parsley. It is often served as a side dish or as a main course.

Flavor Profiles:
Himbasha with Sautéed Garlic and Parsley has a savory flavor with a hint of garlic and parsley.

Serving Suggestions:
Himbasha with Sautéed Garlic and Parsley can be served as a side dish or as a main course.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Ethiopian

Taste: Savory, Garlicky, Herbal, Aromatic, Earthy