African > Ethiopian > Vegetarian > Kisra Bread

Kisra with Berbere-Spiced Vegetables Recipe

Ingredients with Measurements:
- 2 cups of all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of baking powder
- 1/2 cup of vegetable oil
- 1/2 cup of warm water
- 1 tablespoon of berbere spice mix
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 large carrot, chopped
- 1/2 cup of cooked chickpeas
- 1/2 cup of tomato sauce
- 1/4 cup of vegetable broth
- 2 tablespoons of chopped fresh parsley

Special Equipment Needed:
- Large bowl
- Whisk
- Rolling pin
- Skillet
- Spatula

Step-by-Step Instructions:
1. In a large bowl, whisk together the flour, salt, and baking powder.
2. Add the vegetable oil and warm water and stir until a dough forms.
3. Knead the dough for 5 minutes, then cover and let rest for 30 minutes.
4. Preheat the oven to 350°F (175°C).
5. On a lightly floured surface, roll out the dough into a thin circle about 12 inches (30 cm) in diameter.
6. Place the dough on a baking sheet and bake for 10 minutes.
7. Meanwhile, heat the olive oil in a skillet over medium heat.
8. Add the onion, garlic, bell peppers, and carrot and cook for 5 minutes.
9. Add the berbere spice mix, chickpeas, tomato sauce, and vegetable broth and cook for 10 minutes.
10. Remove from the heat and stir in the parsley.
11. Spread the vegetable mixture over the kisra and bake for 10 minutes.

Time:
Preparation Time: 45 minutes
Cooking Time: 20 minutes
Temperature: 350°F (175°C)
Serving Size: 4

Nutritional Information (per serving):
Calories: 350
Fat: 17g
Carbohydrates: 41g
Protein: 8g

Substitutions for Ingredients
- All-purpose flour: whole wheat flour
- Vegetable oil: canola oil
- Berbere spice mix: curry powder
- Olive oil: coconut oil
- Tomato sauce: crushed tomatoes
- Parsley: cilantro

Variations:
- Add 1/2 cup of cooked quinoa to the vegetable mixture for added protein.
- Substitute the chickpeas with cooked lentils.
- Use sweet potatoes instead of carrots.

Tips and Tricks:
- Make sure the dough is thin enough before baking, otherwise the kisra will be too thick.
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.

Storage Instructions:
Kisra with Berbere-Spiced Vegetables can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Kisra with Berbere-Spiced Vegetables can be reheated in the oven at 350°F (175°C) for 10 minutes.

Presentation Ideas:
Kisra with Berbere-Spiced Vegetables can be served as a main dish or as a side dish. It can be served with a dollop of plain yogurt or a sprinkle of feta cheese.

Garnishes:
Kisra with Berbere-Spiced Vegetables can be garnished with chopped fresh parsley or cilantro.

Pairings:
Kisra with Berbere-Spiced Vegetables pairs well with a side of couscous or a green salad.

Suggested Side Dishes:
Couscous, green salad, roasted vegetables, or steamed broccoli.

Troubleshooting Advice:
- If the kisra is too dry, add a little more water to the dough.
- If the kisra is too wet, add a little more flour to the dough.

Food Safety Advice:
Kisra with Berbere-Spiced Vegetables should be stored in an airtight container in the refrigerator and consumed within 3 days.

Food History:
Kisra is a traditional flatbread from the Horn of Africa. It is usually served with a variety of spiced vegetables.

Flavor Profiles:
Kisra with Berbere-Spiced Vegetables has a savory flavor with a hint of spice from the berbere spice mix.

Serving Suggestions:
Kisra with Berbere-Spiced Vegetables can be served as a main dish or as a side dish.

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Region: Ethiopian

Taste: Spicy, Tangy, Savory, Aromatic, Earthy