From "Gursha: Timeless Recipes for Modern Kitchens, from Ethiopia, Israel, Harlem, and Beyond" 2025 by Tevletz Barhany-John. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved.
The appeal of lentil stew goes back to Biblical times, when Esau lost his birthright over it. Today, Beta Israel consider it fundamental to every meal. While red lentils cook quickly, taking your time helps develop the right flavor and texture. This recipe makes a medium-spiced stew; feel free to adjust berbere to taste.
1. In a food processor, process the onions, garlic, and ginger into a thick paste. Pour into a large pot and bring to a simmer over medium heat. Cook, stirring occasionally, until most of the liquid has evaporated, about 5-10 minutes.
2. Add the oil and simmer for another 10 minutes. Stir in berbere, salt, and pepper.
3. Simmer, stirring constantly, until the stew is deep red, thickened, and the onions are melting into each other, about 15-20 minutes. Add a few tablespoons of water to loosen any sticking and add extra oil if the mixture looks dry.
4. Add the tomato paste. Fill half the empty can with water, scrape the remaining paste off the sides of the can, and pour into the pot. Bring to a boil and simmer until the tomato paste melts into the base, about 15-20 minutes, adding up to 1 cup of water, if needed.
5. Stir in the lentils and 4 cups water. Return to a simmer and cook for 10 minutes. Add 1 cup of water and cook until lentils begin to disintegrate, about 10 minutes longer.
6. Stir in korarima. Taste and adjust salt and pepper as needed. Serve warm.
- Recipe for berbere
- Recipe for ground roasted korarima
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