Or a hundred. It was so good!
Several wonderful Ethiopian-Israeli restaurateurs, including my friend Imanuel from military service, opened Ethiopian restaurants all over the country, and I loved eating there. My favorite was Habash. I was so happy, upon moving to the Bay Area, to find two of my favorite eateries: Cafe Colucci in Oakland and Cafe Ethiopia here in the Mission District. But as of today, if you fancy some vegan Ethiopian delicacies, venture no farther than Casa Corazones, because I just cooked my first Ethiopian feast!
Clockwise, from top left:
- ye'atakilt alicha (stewed cabbage, potatoes, and carrots in mild sauce)
- ye'misser wot be'ingudai (lentils with mushrooms in spicy sauce)
- kale and vegetable salad
- gomen be'telba (greens in toasted flax seed sauce.)
Really, really, REALLY good.
I hesitate to reproduce the full recipes, because I would much rather you went and bought Teff Love, the fabulous cookbook where I got them with lots of tips and good information. The book is super authentic in that it walks you, step-by-step, through toasting and grinding your own Ethiopian spices and sauce bases. They are complex and exotic to taste, but made of surprisingly common ingredients I already had in my kitchen. Happily, my friend Dena is here on a visit and brought me berbere spice, but you can make your own. I did toast and grind my own flax seeds, as well as made my own flavored oil and also ye'wot qimen, a black-pepper and warming spices blend. Here's the recipe for the spice blend:
1 teaspoon oil
3 tbsp whole black peppercorns
1 tsp whole cloves
1 tbsp whole nigella seeds
1/2 tsp husked green cardamom seeds
1/2 tsp whole cumin seeds
2 tsp cinnamon
1/2 tsp nutmeg
Heat oil in small skillet and add all ingredients except the cinnamon and nutmeg. Toast and stir for a few minutes until fragrant. Remove from heat, mix with cinnamon and nutmeg, and let rest in a cool plate. Once cool, process to a fine powder in an electric grinder. Stor in a jar for up to 4 weeks.