Ethiopian-ish Griddle Cakes

By • December 7, 2011 12 Comments

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Author Notes: I am completely obsessed with Ethiopian food. I have an injera starter living in my fridge which is viewed with no small amount of alarm by my exceedingly tolerant husband. I have about a pound of homemade niter kibbeh (clarified, spiced butter) nestled right next to it along with some berbere sauce. Yah, it's that bad. And because I have about a pound of homemade niter kibbeh in my fridge, I decided to put a dent in it with these griddle cakes. At first I cooked the rice and lentils. It was too mushy. Then I left them raw and just blitzed them in the food processor. It was too dry (like a falafel gone horribly wrong). Then I decided to 'poach' them. Yahtzee! Dumped a ton of great spices in the mix and sauteed in Ethiopian goodness - cut the cayenne's heat with some yogurt sweetened with honey. Devoured by grownups (and kids!) alike! One thing that I have found about this kind of food is that the proportions (and sometimes even the ingredients) are entirely flexible. If you don't have black rice, don't worry. Ditto with red lentils. Any legumes/grains would do I'm pretty sure. Same with the niter kibbeh recipe. There doesn't seem to be any one 'authoritative' way to make the stuff. So if you don't have one particular ingredient you could omit it without too much grief I would imagine. And I should mention that this version of niter kibbeh is sort of a mish-mosh of the dozen or so different recipes I found on the internet when I went a-wassailing around looking for instructions on how to make the stuff. Niknud

Food52 Review: My husband and I really liked these lentil rice cakes. The clarified butter used for frying the cakes was phenomenal. The recipe called for red lentils. I could be wrong but I assumed that red lentils are the same as the red lentil dal found in Indian grocery stores. However, simmering the grain mixture for 45 minutes turned the red lentils into soup. Next time, I will start with very little water and add more as needed. The recipe suggested using an egg or a couple of tablespoons of flour if the cakes would not hold after frying. I had to use both and the result was excellent and yummy.cookingProf

Serves 10 as appetizer

Ethiopian Griddle Cakes

  • 1 cup red lentils
  • 1/2 cup long grain white rice
  • 1/4 cup black rice
  • 1/2 cup walnuts (unsalted)
  • 1 sweet onion
  • 2 teaspoons cumin seed, toasted and ground
  • 1 teaspoon cinnamon
  • .5-1.5 teaspoons cayenne (depending on your heat tolerance)
  • 1/4 teaspoon ground ginger
  • 1 tablespoon brown sugar
  • nitter kibbeh (recipe to follow)
  • 1 egg, if needed
  • 1 cup greek yogurt (plain, full fat)
  • 1.5 tablespoons honey
  1. Put the lentils and both kinds of rice in a pot, cover with water and bring to a boil over medium-high heat. Reduce heat and cover the pot, simmering for about 25 minutes adding water if necessary. Do not worry if they aren't cooked all the way - you don't want them all the way cooked. And do not worry if the lentils are more done than the rice, the texture variation is lovely and it all gets blitzed in the food processor later. Remove from heat and drain. Return to the warm pot and stir until any remaining water has been evaporated. Set aside.
  2. In a food processor, pulse the walnuts until they are a relatively fine ground. Remove to a small bowl and set aside.
  3. Add raw onion to food processor (no need to clean it or anything) and run it until you have a thick onion soup-ish texture. Remove the raw onion to the stovetop and saute it in a small pan over medium heat until most of the water has been evaporated and the onion has lost it's 'edge' - about 5 minutes or so.
  4. Return rice, lentils, onion, walnuts and remaining spices to the food processor and run until the mixture is relatively even textured.
  5. Heat a generous amount of niter kibbeh in a saute pan over medium heat. Add a tablespoon of the batter to the pan and fry for about 5 minutes per side until crispy and brown on both sides. Remove to a paper towel lined plate and let cool. Test it out. If it holds together ok, carry on. If not, add an egg or a T or two of flour and try again.
  6. Make sure to wipe the saute pan clean after each batch and add fresh niter kibbeh. Serve with greek yogurt mixed with honey.

Niter Kibbeh

  • 1 pound unsalted butter (the best you can find)
  • 1 small onion, chopped
  • 1/8 teaspoon fresh ground nutmeg
  • 4 cloves
  • 1.5 teaspoons fenugreek seeds
  • 1 cinnamon stick
  • 3/4 teaspoon fresh grated ginger
  • 3 cloves garlic, smashed
  • 4 cardamom pods, smashed
  • 1/2 teaspoon tumeric
  1. Melt butter over low heat. When completely melted add all the remaining ingredients and cook on the lowest temperature possible for about an hour. Feel free to skim any accumulated solids off the top of the pan if you like. Strain through a cloth (I use left-over diaper cloths because I don't have cheese cloth).
  2. NOTE: This makes a lot of niter kibbeh. Alternative uses for the glorious stuff: Add a couple tablespoons to rice or lentils when cooking. Dollop on top of steamed vegetables. Spread it on toast topped with sardines and tomato (ok, that last one may just be me). The possibilities are endless! It is SO easy to make and it smells/tastes so delicious. It can seriously take your cauliflower to places you didn't even know existed.

More Great Recipes: Appetizers|Beans & Legumes|Lentils

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