Misir Wat

Misir wat, a purple lentil stew seasoned with spices like nutmeg, cinnamon, and smoky black cardamom, is likely one of the elementary dishes in Ethiopian delicacies. Among the many hottest dishes out there at Ethiopian eating places, many variations of this recipe use niter kibbeh, a spiced clarified butter historically related to Ethiopian and Eritrean delicacies. Typically, it’s infused with onion, garlic, cinnamon, cumin, ginger, cardamom, turmeric, cloves, and/or fenugreek. This recipe doesn’t embrace niter kibbeh, opting to make use of extra available components reminiscent of olive oil for a dish that may be made at residence. 

Because the lentils simmer, they grow to be very delicate and break aside, thickening the stew to a porridgelike consistency. Chef Fanta Prada serves the dish with freshly cooked injera or spreads it generously on pita. Typically used as a ending spice, strive leftover mekelesha spice mix in rooster and beef stews like doro wat and sega wat so as to add a warming complexity. 

Notes from the Meals & Wine Check Kitchen

Berbere and mekelesha can be found at specialty spice shops or on-line at brundo.com. Cut up purple lentils can be found at Indian and African grocery shops or on-line at ranchogordo.com.

Make forward

The spice blends might be saved in an hermetic container at room temperature for as much as one month.