One of our favorite restaurants, Zeni’s, is out of our reach now so we decided to try our hands at making Ethiopian food. On the menu to night is Yemisir wot (spiced lentils) and atakilt wat (cabbage, carrots, and potatoes with spices.) usually these dishes are accompanied with injers or Ethiopian bread. Since I was not going to the attempt to make injera, we served our two dishes with riced cauliflower.
Our berbere, the most potent spice in the dish, is one that we get from Penzey’s. Our daughter warned us not to use what is the recommended amount in the recipe, 1/2 cup!!!! Instead we used 1 teaspoon and it was still too hot. We added sweet paprika to try to calm it down. I am not going to post a recipe because this dinner still needs work.