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Shiro Wat (Ethiopian lentils)
Ave. Rating is 2 (1 ratings) Add Your Comments and Ratings

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This Jewish version of Mesir Wat uses split green peas or yellow lentils in place of red lentils. For a dairy version, use niter kibbeh in place of oil (search for recipe on JRT).

Serves: 4-6

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African Parve Side Dish

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2 onions, chopped
2 cloves garlic, crushed
2 tsp ginger root, peeled and minced
1/4 cup oil
1 tsp. turmeric
2 tbl. paprika
1/2 to 2 tsp. cayenne pepper
1 lb split green peas or yellow lentils
4 cups water or stock
Salt & pepper to taste


  1. Puree onion, garlic, and ginger in a food processor or blender.
  2. Heat oil in a large, heavy-bottomed saucepan.
  3. Add turmeric, paprika and cayenne pepper and stir rapidly to color oil and cook spices through, about 30 seconds.
  4. Add onion puree and sauté on medium heat until excess moisture evaporates and onion loses its raw aroma, about 5-10 minutes. Do not burn.
  5. Add lentils or peas and water. Bring to a boil and simmer until lentils are cooked through and fall apart, about 30-40 minutes. Add water if necessary to keep from drying out.
  6. Stir in salt and pepper to taste and serve.

Reader Comments

Delia says...
Rating is 2

I like to party, not look arlitces up online. You made it happen.
Mar 16, 2017 (report abuse)



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