Author Notes
A recipe from Tigray in the northern highlands of Ethiopia. —Mayrah Udvardi
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Ingredients
- 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
Directions
-
To make the sauce, grind the spices with a mortar and pestle until fine.
-
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.
-
In a large pot, bring the water and salt to a boil. Slowly add flour, stirring until combined and thick
-
Dish into a serving bowl and form a crater in the middle of the dough
-
Pour sauce into the crater
-
Eat with forks or chopsticks.
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