Misir Wot

We have never been to Ethiopia (but it's on the list!) we did however come across this great little food stall in Camden Market that did several Ethiopian dishes. At the time I had just finished radiotherapy and had lost my sense of taste.  So I had a bowl of misir wot but I couldn't taste a thing! It's been long on my list of dishes to try at home. 

Ingredients
serve 4
200g red lentils, rinsed
2 red onions, small, diced
4 tbsp nit'r qibe  (Ethiopian Spiced Butter - see below) 
5 cloves garlic, finely chopped
2 tsp fresh ginger, grated
3 tbsp berbere spice mix
1 tsp salt
500ml water
2 tomatoes, peeled and deseeded
2 tbsp fresh coriander, chopped (for garnish)

for the nit'r qibe (Ethiopian spice clarified butter)
250g unsalted butter
1 small red onion, roughly chopped
1 garlic clove, finely chopped
7cm piece ginger, finely chopped
1 tsp fenugreek seeds 
1 tsp ground cumin
1 tsp cardamom seeds 
1 tsp dried oregano
1/2 tsp ground turmeric
6 basil leaves

for the berbere spice mix
1 teaspoon fenugreek seeds
1 teaspoon cardamon seeds
1 teaspoon coriander seeds
8 black peppercorns
4 whole cloves
15 dried birds eye chilies
40g paprika
2 teaspoons onion powder
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
2 teaspoons cumin seeds
1 teaspoon garlic powder
1 teaspoon turmeric
½ teaspoon cayenne pepper

Method

to make the Nit'ir Qibe
Melt the butter in a saucepan over low heat, stirring frequently. Once melted the butter will begin to separate, forming a layer of foam on the top. Skim this off.  Continue to cook on the low heat until no more foam is produced.  Then add all the ingredients into the clarified butter and cook on a low to medium heat for 15 minutes, stirring occasionally. Remove from the heat briefly before straining through a fine sieve.  (Stored in a tightly covered container in the fridge it will last for 3 months)

to make the berbere spice mix
In a small frying pan over a medium heat, add the all the seeds  i.e. cumin, fenugreek, cardamon, coriander and the cloves, peppercorns and chilies. Cook for about 3 - 4 minutes until they begin to release their oils and smell wonderful. Allow to cool slightly and then add to a grinder and grind to a fine powder.  Add the ground spice mixture to the rest of the spices and mix well to combine.  It can be Store in an air-tight container for up to 6 months.

to makre the misir wat
In a small pan melt about 4 tablespoon scoops of the nit'r qibe clarified butter which will be solid coming from the fridge.

Measure 2 tablespoons of the melted clarified butter and put into a large heavy-bottom saute pan heated to a medium temperature. Add the onions and cook until soft, about 10-15 minutes. 

Meanwhile in another pan add another 2 tablespoons of the clarified butter and fry the garlic and ginger for about 2 minutes. Then add the 2 tablespoons of the berbere spice mix. Mix well into the  nit'r qibe and cook for another 2 minutes.   Add the red lentils and stir to combine well. Allow to cook for a minute of so longer. 

Combine the two pans together into one and add the chopped tomatoes and 500ml of water.  Season with a teaspoon of salt.

Bring to a boil then simmer over a low heat until lentils are really soft, about 30-35 minutes.  Add more water if lentils become dry before soft.

Once the lentils are ready taste and add more niter kibbeh, berbere or salt as needed.

It's traditionally served with injera bread.