Ghat Tasmi

By Mayrah Udvardi
September 14, 2015
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Author Notes:

A recipe from Tigray in the northern highlands of Ethiopia.

Mayrah Udvardi

Serves: 4

For the sauce:

  • 8 teaspoons dried red chile powder
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon rue seed (substitute nutmeg if unavailable)
  • 1/2 cup butter
  • 1 red onion
  • 2 teaspoons minced garlic (approximately 3 cloves)
  • 1 tablespoon salt

For the ghat:

  • 2 cups water
  • 1 tablespoon salt
  • 2 cups unrefined whole wheat flour
  1. To make the sauce, grind the spices with a mortar and pestle until fine.
  2. In a small saucepan, melt the butter then add the spices and bring to a low simmer. Add the onion and garlic and cook until fragrant and the onion is just tender. Add salt to taste. Set aside.
  3. In a large pot, bring the water and salt to a boil. Slowly add flour, stirring until combined and thick
  4. Dish into a serving bowl and form a crater in the middle of the dough
  5. Pour sauce into the crater
  6. Eat with forks or chopsticks.

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