Yeshimbra Assa -- Ethiopian Chickpea "fish" and Sauce

"This is traditionally served during Lent with a lentil salad and injera."
 
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Ready In:
1hr
Ingredients:
13
Serves:
4-6
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ingredients

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directions

  • Sift the flour, 2 teaspoons of salt and the white pepper into a deep bowl.
  • Make a well in the centre and combine 3/4 cup water, the onions and garlic in the well.
  • Gradually stir the dry ingredients into the water and onions and, when blended, beat vigorously with a spoon or knead with your hands until the dough is smooth and can be gathered into a ball.
  • If the dough crumbles, add up to 1/4 cup water, 1 teaspoon at a time, until the dough comes together.
  • On a lightly floured surface, roll out the dough until it is about 1/4 inch thick.
  • With a small sharp knife, cut the dough into fish shapes about 3 inches long and 1 inch wide. If you like, you can use the point of the knife to decorate the top of each "fish" with scales and fins.
  • Pour oil into a deep fryer or a large, heavy saucepan to a depth of 2-3 inches.
  • Heat until it reaches 350 F and fry the "fish" for 3-4 minutes, turning them frequently until they puff slightly and are golden brown.
  • As they brown, transfer them to paper towels to drain.
  • Once you are done the fish you can make the sauce.
  • In a heavy 10-12 inch wide pan (it's best if it's non-stick), cook the chopped onions for 5-6 minutes until they are soft and dry.
  • Pour in the 1/4 cup oil and when it's hot add the berbere and garlic and stir for a minute.
  • Pour in the 1 1/2 cups water and cook until the sauce is slightly thickened.
  • Season with salt and then place the "fish" in the skillet and baste them with the sauce.
  • Lower the heat, cover the pan and simmer for 30 minutes.
  • To serve, arrange the "fish" on a platter and pour the sauce over them.

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Reviews

  1. VERY yummy! Hubby liked it too and hes a regular meat and potatoes kinda guy
     
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RECIPE SUBMITTED BY

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
 
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