January 13th, 2010
|08:22 pm - Cooking Ethiopian with John|
Here's my recipe for BUTICHA. Buticha is typically a side dish in most Ethiopian meals.
You will need:
1 can chickpeas
1/2 a large red onion
1/2 a jalapeño (adjust to your tolerance)
4 cloves garlic
3/4 cup fat-free yogurt
2 tsp mustard (spicy brown, but adjust to your preference)
Juice of 1/2 a lemon
1/2 tsp salt
1/4 tsp fresh ground black pepper
2 tbs olive oil (more or less)
A blending device (immersion blender, hand mixer, or a Dremel if you're MacGuyver)
Just about everything you can adjust to your own tastes.
If you're vegan, I believe you can just cut out the yogurt, though you'll probably need to compensate with more olive oil.
-Rinse & drain the chickpeas.
-Separately chop up all the ingredients that are choppable. For the chickpeas you'll want to semi-mash them up in a large bowl.
-Sautée the onion and garlic together (you could skip this step, but it does add that extra somethin' somethin'.
-Combine everything in the bowl with the chickpeas.
-Get out that immersion blender and blend till you get your desired consistency. Add a little more yogurt and/or olive oil to increase its smooth creaminess if needed.
Best with some MESIR WAT and INJERA, but toasted corn tortillas will do if you're in a crunch.
|Date:||January 14th, 2010 01:16 pm (UTC)|| |
What head would you use on the Dremel... just curious? :)
This was so good we ate it all last night. And then we took turns licking the bowl until there wasn't a molecule of buticha left.
oddly I was thinking the same thing, re: Dremel.
Also this sound delicious.