Spicy Timtimo ( Red Split Lentils ) Food And Drink.

Berbere is a spicy chili blend , but its complex flavor isn't bursting with heat. While not exactly mild, berbere is mellowed by sweet, citrusy flavors.

What is a typical Ethiopian meal?

The foundation of the vast majority of Ethiopian meals is injera, a giant gray spongy pancake-like bread, upon whose strangely rubbery surface are served an array of foods, including multicolored mounds of spicy stews, vegetable curries and cubes of raw meat. Wot is Ethiopia's version of curry.

What does berbere mean in English?

ber·be·re ˌber-bə-ˈrā ˈbər-bə-rē : a blend of powdered spices including red chili pepper that is used in Ethiopian cooking .

Why is berbere so good?

Peppery, Citrusy, Vibrant & Versatile I love cooking with our Ethiopian Berbere blend due to its vibrant peppery flavor profile, complexity, and most of all, its versatility . It goes great on everything from simple roasted salmon to chicken kebabs to hearty grain salads (many of my weeknight staples).

What is the difference between baharat and berbere?

Baharat creates a balance of flavors less spicy than berbere while providing a more mild heat that enlivens any dish .

What is taita Ethiopian food?

Taita. Known as injera in Ethiopia, this is the main staple of both Ethiopian and Eritrean cuisine. It's a spongy, unleavened, sourdough bread that doubles as both plate and cutlery .

How do you say beef in Ethiopian?

The Amharic name is bekolt. Basara በሰር. The Harari word for beef. Basobila በሶቢላ .

Is Ethiopian food healthy?

Ethiopian cuisine is not only healthy and nutritious , but also a great way to expose children to new flavors and teach them about another part of the world at the same time. What kids will love most about Ethiopian food is that you use your hands — exclusively! Though a tad messy at times, it's the perfect finger food.

What is Ater Ethiopian food?

Ater Kik Alicha is a traditional Ethiopian dish, handmade from fresh local ingredients. This dish is not spicy, but very flavorful! Ingredients: Yellow Split Peas, Turmeric, Garlic, Ginger.

Berbere Lentils Recipe [Yemisir Wat] - Celebration Generation (2024)

Published: Jul 1, 2021

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Berbere Lentils - Yemisir Wat - is a very popular and flavourful Ethiopian dish. These spicy lentils are usually served with Injera.

Originally published August 28, 2017. Updated on 7/1/2021

As you may know from previous blog entries - and social media posts! - we recently attended Folklorama, in Winnipeg.

It's my absolute favourite event every year, and has been kind of ... therapeutic?... since moving to the USA.

Anyway, I'm planning to do a write-up on it eventually, but in the meantime, back to today's recipe!

Berbere Lentils

The Ethiopian Pavilion is a must-stop for us, every time that we make the trip for Folklorama. It's not as big and flashy as many of the other pavilions, but what it DOES have is some of the absolute best food of the entire festival.

After returning from the trip this year, Porter requested that I figure out Ethiopian cooking - ESPECIALLY the firey lentils that he loves.

So, I did a bunch of research and put together recipes for both the berbere seasoning (which seems to vary wildly, based on who makes it!), and the lentil dish named for the seasoning. Made a batch, LOVED it.

Yemisir Wat

Couple days later, I get the following photo and a text of "YOU FINISHED THE LENTILS!?" from my husband:

How to Make Berbere Spice

First off, you'll need to make the Berbere Seasoning (Yemisir Wat recipe is below it!).

This makes more than you'll need for the lentils recipe, but is great in almost anything that could use a kick. Try it as a dry rub on chicken wings, as a seasoning for steak or burgers, or as a popcorn seasoning!

Berbere Ingredients

½ cup Whole Dried Chilies (Packed!)
1 tablespoon Coriander Seeds
1 teaspoon Cardamom Seeds
½ teaspoon Black Peppercorns
5 Whole Cloves
2 tablespoon Sweet Paprika
1 tablespoon Salt
1 tablespoon Smoked Paprika
1 teaspoon Ground Ginger
1 teaspoon Onion Powder
½ teaspoon Garlic Powder
¼ teaspoon Allspice
¼ teaspoon Ground Cinnamon
¼ teaspoon Ground Nutmeg

How to Make Berbere Seasoning

Measure chiles, coriander seeds, cardamom seeds, peppercorns, and cloves into a dry, nonstick pan.

Toast over medium heat, stirring constantly, until aromatic. Remove from heat, allow to cool.

In a spice grinder, process toasted spices into a fine powder. Allow to spices to settle a bit before opening the grinder – the powder can be irritating to the lungs and nasal passages!

Transfer to a small mixing bowl. Add remaining spices to the bowl, stir well.

Store in an airtight container until use.

Berbere Seasoning Nutrition

More Seasoning & Condiment Recipes

Looking for some healthy recipes for tasty ways to add a little something extra to your dish? Here are a few ideas:

Basil Pesto
Canadian Popcorn Seasonings
Chow Chow Relish
Cilantro-Mint Chutney
Diana Sauces (Replica Recipes)
Hop Extracts
Seasoned Salt
Roasted Garlic
Vanilla Extract
Homemade Mayonnaise
Furikake Seasoning
Honey Dill Dipping Sauce
Honey Garlic Cooking Sauce
Hoppy Dill Pickle Relish
How to Make Compound Butters

Olive Salad for Muffalettas
Pistachio Dukkah

Roasted Beet Ketchup
Smoky Dry Rub for Wings
Sushi Sauce Recipes
Tangerine Thyme Dry Rub
Thai Cilantro Pesto

Share the Love!

Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

Well, the published nonsense, anyway!

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4.75 from 4 votes

Berbere Lentils - Yemisir Wat

Berbere Lentils - Yemisir Wat - is a very popular and flavourful Ethiopan dish. These spicy lentils are usually served with Injera.

Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time35 minutes mins

Course: Main Course, Side Dish

Cuisine: African, Ethiopian, Gluten-free, Vegetarian

Servings: 12 - 3 Cups

Calories: 167kcal

Author: Marie Porter

Ingredients

½ cup Canola oil
2 Medium Yellow Onions finely chopped or grated
⅓-1/2 cup Berbere seasoning
1 tablespoon Ginger Puree
1 tablespoon minced, pressed, or pureed garlic
1 cup Dried Red Lentils
3+ cups Water
Salt and Pepper

Instructions

In a medium sized saucepan over medium-high heat, cook onions in canola oil until soft.
Add Berbere (Start with ⅓ cup if you’re not used to this!), ginger, garlic, and lentils, stir well. Add 3 cups of water, bring to a boil.
Once mixture boils, turn heat down to medium or medium-low. Simmer lentils – stirring frequently – until water is absorbed and lentils are mushy. Remove from heat.
Taste, add more Berbere if you’d like, and season with salt and pepper to taste.
Serve hot, with injera.

Nutrition

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