Archive for the ‘Easy Recipes’ Category

Ethiopian Spicy Red Lentils




1 medium onion


3-4 tablespoons oil


1 heaping tbsp Berbere spice (less, 1 tsp if berbere is homemade)


1 large TBsp tomato paste


1 cup dry split red lentils


2.5 cups water


1 tsp Salt





Chop onion and sautee in medium sized pot with a few generous tablespoons of oil for about 4-5 minutes until onions are soft. Add in tomato paste and Berbere spice and stir until mixed thoroughly. If mixture is too thick, add about 1/4 cup of water. Cook mixture another 2-3 minutes stirring occasionally.




Add lentils, water and salt. Cover, and simmer at medium heat until lentils are fully cooked – about 15 or 20 minutes. If mixture becomes dry before lentils are cooked, add small amounts of water to mixture (so it doesn’t burn). If they are too wet, then take the lid off the last 5 min of cooking time. Serve hot, with Injera on the side. (If you can’t find injera, it goes well with rice too.)


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Fried Dough



2 cups warm water


4-5 cups flour


1 tsp salt to taste


1 package fresh yeast/ 2 tsp active dry yeast


1 ½ -2 cups oil for frying –filling—




Parsley Green onion






Place the lukewarm water and the yeast into a bowl. Stir well to dissolve the yeast. Add the salt and flour; knead for 10 minutes, till dough becomes elastic. The more you knead the better your dough will be. Cover the dough with a plastic wrap or a clean cloth and let it rest for 1 hour in a warm place or till it rises up to double its volume.




Place dough on the counter and punch to


release air. Cut the dough into walnut or egg size pieces (as you like). Place them on the counter and leave for 5-10 minutes.




Meanwhile heat the oil in a saucepan or pot. Flatten dough pieces using your fingers (for about 1/3 inch thick). Place one tea spoonful of filling in the middle and close it up like a half moon shape. Stick the edges pressing with your fingers.




Fry both sides lightly. Dough will turn yellow. Then, place the fried dough pieces over a paper towel.

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Yogurt with cucumbers

1½ cup plain yogurt
1 clove of garlic, minced with salt
1 cup cucumber, diced
Extra virgin olive oil
Dry mint, chopped
Water (if needed)

Place the garlic and yogurt in a medium size bowl. Mix with a wooden spoon until it is blended very well. Add diced cucumber and mix again and if needed add water. With a ladle, pour into small bowls and then add 1 tsp of olive oil on top of each. Garnish with mint.

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5 carrots
3 zucchini squash
1 cup yogurt
1 clove of garlic (minced)
1 tbsp olive oil
Peel squashes and cut on the cross. Mix with olive oil and salt. Place to the parchment papered oven tray and roast in a high broil, scrambling occasionally. The same process with carrots too. In a different bowl, mix garlic with yogurt and then pour onto the roasted veggies.

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1 medium onion
1 bag baby spinach
Black pepper
chili powder
1/2 cup feta cheese

15-20 uncooked tortillas

Chop the onion in the chopper. Mix washed spinach, black pepper, chili powder and chopped onion together. Add feta cheese and mix. Place 1 tbsp spinach mixture on the half of tortilla and fold the uncovered half to cover the filling. Put flatbreads on a nonstick pan and cook both sides until golden brown on a medium heat. Finally, brush the gozleme with butter. Serve hot.

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2 big tomatoes
2 green peppers
2 eggs
1 onion (chopped)
olive oil
black pepper

Heat olive oil in a pan. Add onion and sauté until yellowish. Add green peppers, peeled and small cubed tomatoes and sauté those until the juice of the vegetables are gone. Whisk eggs in a bowl and add to the saucepan. Add salt and cook until eggs are done.  Sprinkle some black pepper.

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1 medium onion
1 lb ground beef
Black pepper and salt
15-20 uncooked tortillas

Chop the onion in the chopper. Mix beef, black pepper, salt and chopped onions. Place 1 tablespoon beef mixture on the tortilla and fold over the uncovered half to cover the filling. Put the gozleme on a nonstick pan and cook  both sides until golden brown on a medium heat. Finally, brush the gozleme with the butter. Serve hot.

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