We've been checking out Recipe Zaar for some tasty recipes for Ethiopian dishes to add to our repertoire of Swedish/Scottish family meals. I agree with Mike Meyers who theorizes that most traditional Scottish food was originally based upon a dare (like haggis -- Bleck!), so our recipes are limited in that area, although we're doing OK in the Swedish food department. However, I'm thinking that there's not a whole lot of combining you can do here, folks, at least not that's very appetizing. I'm a little afraid that if I do, something may explode. Then the neighbors will gossip amid the rubble, "Gasp! Meth lab? Nah, I heard she was mixing up ethnic recipes."
Here's the meal we've come up with.
እንጀራ Injera (spongy, sourdough flatbread)
ቀይ or ቀይሕ Qey Wat (spicy stew made from red onions and Ethiopian spices berbere and niter kebbeh)
*Unless for some reason you have Amharic font on your computer, you're unable to see the cool looking names of these dishes.*
Raggmunk (potato pancake)
Isterband (sausage of pork, potato, and barley -- Hey, it's practically Ethiopian!) -- bought, not made
Deulce soup (potato)
Cranachan (a dessert made from whiskey, raspberries, honey, whipped cream, and oatmeal)
Swedish lingondricka (which is kind of a punch made from lingonberries)
Ethiopian coffee with a little single malt Scotch whiskey to top it off!
Well, I'll let ya know how it goes, and if any combination proves to be spontaneously combustible!
“Get back to your burdens”
12 hours ago