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🇪🇹
埃塞俄比亚食谱
Injera、doro wat、misir——非洲之角古老的五香炖菜。
106食谱
49Easy
43Medium
14Hard
关于 埃塞俄比亚 美食
埃塞俄比亚美食在非洲之角与世隔绝的环境中发展起来，从未被长期殖民，以两种本土驯化作物为中心：画眉草，一种富含铁的微小谷物，经过数天发酵成英吉拉（一种海绵状的酸面包，可用作盘子、器皿和淀粉）和咖啡，起源于卡法森林。膳食是公共的：炖菜（wot）被舀到共享的英吉拉（injera）上，食客们撕碎舀起来，有时会以一种被称为“gursha”的深情动作互相喂食。
风味以 berbere 为基础，berbere 是干辣椒、胡芦巴、korarima（埃塞俄比亚小豆蔻）和十几种其他香料的复杂混合物，以及 niter kibbeh，是注入大蒜、生姜和 besobela 圣罗勒的澄清黄油。 Doro wot（鸡腿和煮熟的鸡蛋在慢煮洋葱和柏柏尔中长时间炖）是庆祝的国菜。埃塞俄比亚东正教教堂每年大约有 200 个禁食日，禁止食用动物产品，因此产生了丰富的纯素菜肴：misir wot（红扁豆）、shiro（鹰嘴豆粉炖菜）、gomen greens 和 beyaynetu 组合拼盘。
家庭烹饪从洋葱开始：切碎并大量干煮，通常一开始不加油，直到深度减少——这是所有洋葱的基础。因吉拉的制作是一种技艺精湛的工艺，需要将画眉草面糊发酵数天，然后在粘土米塔德煎锅上烹饪，直到表面形成其特有的“眼睛”。咖啡仪式——将生豆烘烤、磨碎，然后在杰贝纳壶中冲泡，分三轮提供——仍然是一种日常的招待行为。
因吉拉和苔麸
将发酵的画眉草面糊煮成酸味、松软的大饼，同时充当盘子、器皿和膳食的基础。
柏柏尔
辣椒、胡芦巴、科拉里玛和十几种香料的标志性混合物为大多数红色炖菜提供了颜色和风味（关键是）。
尼特·基贝
加入大蒜、生姜和香草的五香澄清黄油可丰富 doro wot、kitfo 和大多数非禁食菜肴。
Wot 炖菜家族
用深切洋葱制成的长时间炖菜——doro wot、misir wot、siga wot——是每顿饭的主菜。
禁食和素食传统
每年大约 200 个东正教禁食日创造了由白、扁豆和蔬菜组成的 beyaynetu 拼盘，这是一种完全的纯素美食。
咖啡仪式
将咖啡豆烘烤、研磨并在杰贝纳壶中冲泡，分三轮供应，形成了咖啡发源地的日常招待仪式。
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新dinner
Asa Wat (Ethiopian Spiced Fish Stew) over Rice
Firm white fish simmered in a berbere-spiced onion sauce, served over rice with fresh herbs.
50 min380 calMedium
★4.5(29)
新lunch
Misir Wot (Ethiopian Red Lentil Stew) Bowl with Fresh Mint
Deeply spiced Ethiopian red lentil stew served over rice, brightened with a scatter of fresh mint.
40 min400 calEasy
★4.5(37)
新dinner
Berbere-Spiced Stuffed Peppers with Ethiopian Beef Filling
Bell peppers filled with berbere-spiced ground beef and onions, baked until tender and fragrant.
55 min400 calMedium
★4.4(24)
新dinner
Doro Wat Baked Chicken Casserole with Fresh Herbs
Bone-in chicken baked in a rich berbere and onion sauce, finished with hard-boiled eggs and herbs.
85 min480 calMedium
★4.6(35)
新dinner
Berbere-Spiced Beef Burger with Mitmita Butter
A juicy beef burger seasoned with berbere and mitmita, topped with spiced butter and fresh mint.
27 min590 calMedium
★4.5(41)
新dessert
Spiced Honey and Coffee Semolina Pudding
A warm semolina pudding flavored with Ethiopian coffee and honey, dusted with cardamom.
30 min320 calEasy
★4.3(22)
新dinner
Ethiopian Holiday Platter with Doro Wat, Gomen and Injera
A festive Ethiopian platter of spiced chicken stew, sauteed collard greens and injera flatbread.
110 min560 calHard
★4.7(44)
埃塞俄比亚 烹饪常见问题解答
埃塞俄比亚食物以什么闻名？▾
埃塞俄比亚美食以因吉拉（injera）而闻名——一种酸酸的、松软的画眉草大饼，既可以用作盘子，也可以用作餐具——以及上面的炖菜（wot），尤其是柏柏尔香料的 doro wot 鸡。它还因其来自东正教禁食实践的广泛纯素传统、从共享拼盘中用手吃饭以及适合咖啡原产国的咖啡仪式而闻名。
埃塞俄比亚菜辣吗？▾
经常，但不统一。以柏柏尔为基础的红炖菜具有真正的温暖，而 mitmita（一种较辣的混合物）则与 kitfo 搭配。然而，alicha 菜肴故意温和，用姜黄和生姜代替辣椒调味，beyaynetu 拼盘混合了两种风格。酸味的英吉拉和常见的豆类菜肴也能缓和热量，因此大多数人的口味都能享用一顿丰盛的埃塞俄比亚餐。
你怎么吃埃塞俄比亚菜？▾
用右手，没有餐具。炖菜和沙拉直接放在一大盘因吉拉上，旁边还有额外的面包卷。撕下一块因吉拉，用它夹起一口炖菜，然后吃。给同伴喂一顿精选的食物——gursha——是一种关爱的姿态。下面的炖菜因吉拉是最后吃的。
初学者应该先做哪些埃塞俄比亚菜？▾
Misir wot，红扁豆与柏柏尔和缓慢还原的洋葱底一起慢炖，教授使用廉价原料的核心 wot 方法。 Gomen（羽衣甘蓝配大蒜和生姜）和 Shiro（鹰嘴豆粉炖菜）很容易跟随。首先从埃塞俄比亚市场购买因吉拉——发酵和煎画画眉草面糊是一项值得以后学习的技能。 Doro wot 是有益的下一步。
埃塞俄比亚食物适合素食主义者吗？▾
异常的。埃塞俄比亚东正教日历包括大约 200 个禁食日，禁止使用所有动物产品，因此菜肴演变出了完整的纯素菜谱，而不是改编：shiro、misir wot、kik alicha 豌豆、gomen greens、atkilt wot 蔬菜和 azifa 扁豆沙拉。在任何一家埃塞俄比亚餐厅点“快餐”（yetsom beyaynetu）即可获得全素食组合拼盘。