Mesir Wat (Ethiopian Red Lentils) and Berbere Spice Mix
De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.
Suggested Use:
De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices Add some heat to your next salsa or Mexican dish.
Ingredients
Berbere Spice Mix
3 tbsp paprika
2 tsp cayenne pepper
1 dried chile de arbol, stemmed, seeded and crushed
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp ground ginger
2 tsp salt
1 tsp black pepper
1 tsp fenugreek seeds (optional)
1 tsp onion powder
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp ground clove
1/4 tsp ground cardamom
1/4 tsp nutmeg
Mesit Wat
2 tbsp oil
1/2 onion, diced
3 garlic cloves, minced
1/2 tbsp ginger, minced
3.5 tbsp berbere spice mix
2 cups water
1/4 cup tomato puree
1 cup red lentils
Instructions
Berbere Spice Mix
Mix all spices in a small bowl and mix. This will make 1/4 cup of spice mix.
Mesir Wat
Heat oil in medium saucepan on medium-high heat. Once oil is hot add onion and a pinch of salt. Sweat the onions for 3 minutes. Turn the heat to low and add garlic and ginger. Saute for 1 minute until fragrant. Add berbere spice mix and saute for 30 seconds. Add water and tomato puree and stir until combined. Add the red lentils and stir. Bring to a boil then lower the heat and simmer for 20-30 minutes, until the lentils are cooked. Add salt and pepper to taste. Serve with rice, naan, or injera!
From prettypolymath.com