Yataklete Kilkil (Ethiopian Vegetable Stew)
Yataklete Kilkil (Ethiopian Vegetable Stew) — a ethiopian recipe, 16 ingredients.
contains dairy
Ingredients
US
Metric
- 2 tablespoons niter kibbeh (Ethiopian spiced clarified butter) or regular butter/oil
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon paprika
- Salt, to taste
- 2 medium-sized carrots, peeled and sliced
- 2 medium-sized potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into bite-sized pieces
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 cup cabbage, thinly sliced
- Freshly squeezed juice of 1 lemon
- Fresh cilantro or parsley, chopped, for garnish
Make it lactose-friendly
- 2 tablespoons niter kibbeh (Ethiopian spiced clarified butter) or regular butter/oil → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Heat the niter kibbeh in a large skillet or frying pan over medium heat.
- Add the finely chopped onion to the skillet and sauté until it becomes translucent.
- Stir in the minced garlic, grated ginger, turmeric, cumin, paprika, and salt. Mix well to coat the onions with the spices.
- Add the sliced carrots, diced potatoes, green beans, cauliflower florets, and broccoli florets to the skillet. Stir to combine the vegetables with the spice mixture.
- Cover the skillet with a lid and cook the vegetables for about 15–20 minutes, or until they are tender but still retain their vibrant colors. Stir occasionally to ensure even cooking.
- Add the thinly sliced cabbage to the skillet and cook for an additional 3–5 minutes, or until the cabbage becomes slightly wilted.
- Squeeze the lemon juice over the vegetables and give them a final toss to incorporate the flavors.
- Remove from heat and transfer to a serving dish. Garnish with freshly chopped cilantro or parsley.
- Serve hot as a main course, accompanied by injera or rice.
Source
Wikibooks Cookbook — adapted under CC BY-SA 3.0