Friday, July 19 –
It isn’t very often that I have no left-overs at all. This dinner is one of the few that I can happily say was devoured – every bite of it. There were five of us for this dinner – Wonderful Boyfriend, Bestie Extraordinaire, ChinUp, and DangerD.
I started with the stew, figuring that it could simmer as I cooked the samosas. I put regular butter into my soup pot (I just didn’t have the time to go hunt down niter kebbeh, so instead I doubled the amount of berbere I put into the stew) along with the spices and one chopped up onion. I let the onion start to soften, and then in went one peeled, chopped russet potato, two medium peeled and chopped carrots, and a cup of green beans that I chopped in half for easier chewing. After ten minutes, in went the tomato, tomato paste, and veggie broth. I let this simmer, stirring occasionally, as I made the samosas.
The samosa recipe I decided to edit a little. I took one onion and one leek, chopped them up and then mixed them together. That looked like too much in the way of veggies compared to how much meat I had, so I scooped away half of it to save for a later dinner. I cooked one pound of ground lamb with the salt, pepper, and lot of cumin. (I didn’t measure the spices, I just sprinkled until it felt right. I coated the meat with the cumin until it was clearly powdery.) Then I threw in the onion and leek and let it finish cooking down. Instead of making my own dough I used pre-made pie crust. I cut the crust into six wedges, stuffed them, folded them up, and then put an egg wash on top. I put them in the oven at 350* for about 20 minutes and then checked every five minutes until they were golden brown on top and bottom.
On the table was also salad (made by the wonderful ChinUp), yogurt to put on the stew or samosas, and toasted naan to scoop it all up with.
The salad was crisp and amazing with fresh heirloom tomatoes. The samosas were so good that I could have blinked and they would all have been gone. With the light, flaky, buttery crust and the cumin and lamb flavor melting in your mouth, I should have made three times as many. The stew was spicy, flavorful, and I managed to cook the veggies just long enough to make them soft but not mushy. The naan was a little crumbly (it was the store-bought kind) but it was still a good idea to serve with the stew.
Not only was this dinner delicious, it was the perfect combination of flavors and textures to serve together. I highly recommend this for any dinner (but maybe a colder, fall day so that you can really enjoy the spicy stew). Cheers!
(recipes borrowed from the cooks at: http://healthy-life.narod.ru/wor_ek57.htm)
Spicy Mixed Vegetable Stew (Yetakelt W’et)
- 1 c Onions, finely chopped
- 2 Garlic cloves, pressed
- 1 tb Berbere (dry)
- 1 tb Sweet Hungarian paprika
- 1/4 c Niter Kebbeh
- 1 c Green beans, cut in thirds
- 1 c Carrots, chopped
- 1 c Potatoes, cubed
- 1 c Tomatoes, chopped
- 1/4 c Tomato paste
- 2 c Vegetable stock
- Salt and pepper to taste
- 1/4 c Chopped fresh parsley
Cooking Instructions: Saute the onions, garlic, berbere, and paprika in the niter kebbeh for 2 minutes. Add the beans, carrots, and potatoes and continue to saute for about 10 minutes, stirring occasionally to prevent burning. Add the chopped tomatoes, tomato paste, and vegetable stock. Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender. Add salt and pepper to taste. Mix in the parsley (optional). Serve with injera and yogurt or cottage cheese.
Djibouti Samosas (Samboussa)
- 2 l oil
- 500 g flour
- 2 kg minced meat
- 5 onions, finely diced
- 3 leeks, finely diced
- 1 tsp cumin
- Salt and black pepper to taste
Cooking Instructions: Sift the flour and a pinch of salt to a bowl. Add just enough water so that the mixture comes together as a stiff dough. Shape into a ball and allow to rest. Meanwhile add 4 tbsp oil to a frying pan and fry the meat for a few minutes. Add the onions and leeks season with salt and pepper then fry until the meat is done and the onions have softened. Roll the pastry out on a floured surface and cut into triangles. Place a tablespoon of the meat mixture in the center of the triangle and fold over to form a samosa. Heat the oil in a wok until almost smoking and place the samosas one at a time in this. Cook until golden brown and crisp on all sides, remove with a slotted spoon and drain on kitchen paper. Allow to cool a little then serve with African hot sauce.