Make You Want Some Misr
Have you ever visited a restaurant not knowing what to expect despite the rave reviews and the allure of a fabulous meal? Have you ever gone to that type of restaurant and been thoroughly impressed? Well, it happened to me.
The restaurant is called Desta Ethiopian Kitchen in Atlanta and it is one of my staples. I am there AT LEAST once a week and it has never grown old. It is quite possibly one of my favorite restaurants in the country.
One of the amazing dishes that I order from Desta…Misr Wot
I know the idea of Ethiopian food sounds very exotic and mysterious. And quite frankly, it is. But when I say that this cuisine from the Horn of Africa is delicious, I actually mean absolutely outstanding. It’s very difficult to explain Ethiopian food to someone who’s never had it. It is very unique, but to quickly characterize it for those of you that have yet to dabble in its glory, imagine this. Soul food meets Middle Eastern food meets Indian food. It’s an ensemble of different veggies and grains and meats and intense spices that come together so aromatically, it is hard to imagine life without it. And it makes sense why this cuisine is so wonderful. The country, pictured below, is at a crossroads between African, Middle Eastern and Mediterranean cultures.
In case you were wondering, follow the blue arrow to find Ethiopia’s location in Africa. Photo taken from SignWriting
If you can, look up an Ethiopian restaurant near you and get thee to it!
If you’re not lucky enough to have one close by, fret not. I come with a recipe that I feel is a great introduction to Ethiopian food. It’s called Misr Wot. You may see it written as Misir, Miser, Missir, Mesir, Missar, etc. In short, it is a stew of onions, garlic, red lentils and berbere spice.
Misr Wot’s two main ingredients: Red split lentils (pictured above) and berbere spice (pictured below). Talk about beautiful colors!
Before we get to the recipe, let me give you a little briefing on what berbere spice is.
Berbere is THE Ethiopian spice. Sure. There are others, but none play a role as prominent as berbere. It’s smoky, it’s spicy, it’s aromatic, it’s pungent.
Berbere. The reason for the difference in color is the variety of spices that go into making this blend.
Photo taken from Serious Eats
This chili-like powder is actually a blend of different herbs, seeds, roots and leaves that are common to Middle Eastern and Indian cuisines, including cumin, paprika, cardamom, ginger, turmeric, fenugreek, coriander, pepper, cloves, cinnamon, and red pepper flakes. Each family in Ethiopia makes their own version of this spice blend so no berbere recipes are alike. And you can actually make your own berbere spice blend at home and change the spice proportions to your liking. Or you can buy it premade here. You also have the option of contacting me personally and I will send some to you from my local farmers’ market.
Now onto the Misr…
What you’ll need
A heavy bottomed pot
A wooden spoon
A measuring cup
Ingredients
- 1 medium-sized yellow onion, finely chopped
- 1 cup red lentils, rinsed
- 1 tablespoon unsalted butter (can be made vegan if olive oil used instead)
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 3 cups water
- 2 tablespoons plus 1 teaspoon berbere spice*
- 1/4 cup tomato paste or 1 small tomato, chopped
- Salt, to taste (I used a bit less than 1 teaspoon)
* While there is no true substitute for berbere, you can use some paprika, cinnamon, cumin, cayenne pepper, and ginger powder in its place. Just use a teaspoon of each and follow the recipe accordingly.
Directions
- In a large, heavy-bottomed pot placed over medium heat, add the olive oil and the butter.
- Once the butter has melted, add the onions and cook for 5-7 minutes until they begin to brown.
The smaller you chop your onions, the better. And keep the heat on medium. Burnt onions and garlic are not good for this dish
- Immediately add the garlic and stir. Let cook for 30 seconds to 1 minute, then add the berbere spice.
- Allow the berbere to toast for about 30 seconds, then add the tomato paste or the chopped tomatoes. Cook for 2-3 minutes while stirring constantly. If you find that the tomato paste is too thick, feel free to add a bit of water.
- Add the lentils and the water. Stir.
How could you not love the contrast of colors between the lentils and the tomato/berbere mix?
- Bring the water to a boil, then turn the heat to low and allow to simmer covered for 35-40 minutes, stirring occasionally.
- When the lentils are thick and tender, they are done.
- Add the remaining berbere spice and salt to taste.
- Serve immediately with crispy bread or injera, the traditional Ethiopian flatbread.
Done. Simple. Delicious.
This meal is not only scrumptious, it’s also quite filling, cheap to make and very nutritious. You won’t be disappointed. If you really want to dress up this meal, serve it with some cold yogurt or sour cream. You can also add some basmati rice to make this a well-rounded meal.
High in protein, fiber and many vitamins and minerals, misr wot is a great addition to your food repertoire.
Did I mention that this meal is cheap to make?
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Buon appetito e alla prossima!
