A Fine Mess - Mesir Wat (Ethiopian Lentil Stew) with Silver Dollar Injera

Though reminiscent of oatmeal in texture and eye appeal, mesir wat, the tempestuously spiced, yet nuanced, lentil stew which hails from Ethiopia, is far from the tame, comforting European porridge staple. It's chief ingredient, split red lentils, transform into a golden bowl of ridges and pockets glistening with niter kibbeh, a slowly simmered butter infused with cardamom pods and cinnamon stick, among other whole spices. Flecks of gritty berberé powder in a base of puréed aromatic allium balance the flavors, especially when mounded on injera, a sour teff-flour pancake which acts as an eating utensil in lieu of fork or spoon. Although injera is traditionally prepared as thin, large crepes, I have grilled them as small and sturdy as blini. However you eat them, expect to get your hands happily mussed up. And pass the cold beer, please.

Mesir Wat with Silver Dollar Injera - Adapted from various recipe sources below. Recipes are arranged in order needed for preparation. It's best to grill injera right before serving, although leftovers reheated briefly in a microwave will restore them.

Injera (batter prepared 24 hours in advance) - Adapted from several Ethiopian Recipes

Ingredients

1 1/2 cups teff flour (or buckwheat flour, a relative, if you cannot find teff)
1 teaspoon granulated active dry baker's yeast (make sure yeast is not beyond expiration date.)
2 cups warm water (110 - 115 degrees F), warm enough to activate yeast, but not too hot to kill it.
1/2 - 1 cup additional warm water

Method

Combine all ingredients in a large plastic bowl, beating until smooth with a wooden or plastic spoon. Cover bowl with plastic wrap and place in a warm spot for 24 hours. The batter will become thick and sludgy, with a distinctively yeasty-tangy odor. This is normal. Incrementally add enough additional water to create a moderately thin batter.

Heat a large, greased skillet over medium heat. Drop batter by tablespoon onto hot surface. Do not spread. Cook until tops of pancakes are dry and covered with small holes. Pancakes are ready when surface is fully dry to the touch. You can also flip them over to briefly brown on other side.

Niter Kibbeh – Adapted from whats4eats.com

Ingredients

4 ounces unsalted butter (1 stick)
1 1-inch piece fresh ginger root, peeled
4 green cardamom pods
4 whole cloves
¼ teaspoon turmeric
½ teaspoon fenugreek seed
1 small cinnamon stick
1 small yellow onion, chopped
1 large garlic clove, minced

Method

Melt butter with all ingredients in small saucepan over the lowest heat. Let simmer for at least ½ hour, stirring occasionally. Strain vegetables and spices from butter before use. I did not skim the foam during cooking; the simmer was so low, there was no burning. Leftover niter kibbeh can be refrigerated. It is excellent to fry eggs in.

Mesir Wat - Slightly adapted from what's4eats

Ingredients

1 pound split red lentils, picked over and rinsed
1 large onion, grated over a bowl (It will turn into a very watery purée. You could also use a food processor.)
3 large garlic cloves, grated
1-inch knob fresh ginger root, peeled and grated
3 tablespoons niter kibbeh (recipe above)
1 - 2 tablespoon berberé spice mixture (prepared or homemade)
4 cups unsalted vegetable stock or water (depending on vessel used and level of simmer, you may need up to 6 cups water; I did, using a 12-inch skillet.)
Salt to taste
Ground black pepper to taste

2 cups plain thick yogurt (optional for garnish and to soothe the fiery flavor, especially if use 2 tablespoons of berberé)

Method

In a large, heavy saucepan or skillet, melt niter kibbeh over low heat until thin (about 10 seconds). Stir in berberé and cook for 20 seconds. Stir in onion, garlic, and ginger root. Increase heat to medium-low. Cook, stirring occasionally, until almost all liquid has evaporated. Add lentils and stock/water. Bring to boil, then reduce heat to low to simmer uncovered for 20 minutes, stirring occasionally. Do not leave unattended. Stew can burn and stick if liquid evaporates to rapidly. Check for consistent mushiness of lentils after 20 minutes. If some are even marginally hard, add another cup of stock/water, then simmer 10 more minutes. Check again for texture. Another cup of water and a final ten minutes of simmering may be necessary. Remove from heat. Season to taste with salt and pepper. Salt, however little you use, is a necessary flavor enhancer; the spices really pop. Remove from heat and cover to keep warm while you grill the injera.

Finishing

Mound 2 tablespoons mesir wat on top of each pancake, or serve wat and pancakes separately in bowls or side-by-side on platter so diners can help themselves. Drizzle the communal serving bowl with about two tablespoons melted niter kibbeh.

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This latecomer recipe is for Diana of A Little Bit of Spain in Iowa, who is pulling together the finishing touches for the June MLLA 24 round-up. Siri of Siri's Corner has the reins for the current MLLA 25 through July 31.

I am also sending this to the effervescent Joanne of Eats Well with Others, hosting her monthly Regional Recipes event. July is all about Ethiopia.

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Been There, Done That ~
Persian Pomegranate and Lentil Soup
Green Mango Dal
Injera

Other People's Eats ~
Mesir Wat from One Hot Stove
Coconut Buckwheat Injera from The Fresh Loaf
Ethiopian Lentil Stew from Saveur Magazine

The Well-Seasoned Cook