Misir Wat with Homemade Niter Kibbeh

Method

1. Make the niter kibbeh: put the butter, smashed garlic, lightly crushed cardamom pods, fenugreek, cumin and turmeric in a small saucepan (14 cm) and simmer over low heat for 12 min without stirring. It is ready when the foam has settled, the milky bits on the bottom are light golden and it smells nutty. Strain through a fine sieve lined with kitchen paper.

   Add in this stepUnsalted butter (for the niter kibbeh) 45 gGarlic cloves, smashed (for the niter kibbeh) 1Green cardamom pods (for the niter kibbeh) 2Fenugreek seeds (for the niter kibbeh) ¼ tspCumin seeds (for the niter kibbeh) ½ tspGround turmeric (for the niter kibbeh) ¼ tsp

   low heat

2. Rinse the lentils 3 or 4 times until the water runs clear and drain. Chop the onion very finely (2–3 mm) or pulse it in a food processor.

3. Put only the onion in a heavy-based pot (20 cm), no fat, and cook over low heat for 12 min, stirring often, to drive off the moisture. If it catches, add a spoonful of water. Add two-thirds of the niter kibbeh, raise to medium heat and cook 6 min more until the onion is deep brown and jammy.

   Add in this stepRed onion (chopped very finely, 2–3 mm) 1

   low heat→medium heat

4. Add the garlic, ginger, berbere and tomato paste and fry over medium-low heat for 3 min, stirring constantly, until the butter turns brick red and smells intensely fragrant. If it starts to scorch, add a spoonful of stock.

   Add in this stepMinced garlic 1½ tspMinced ginger 1½ tspBerbere spice 1½ tbspTomato paste 1 tbsp

   medium-low heat

5. Add the lentils and stock, bring to a bubble, then cook over medium-low heat for 24 min. Scrape the bottom every 3–4 minutes and add a splash of hot water if it gets too stiff. It is done when the lentils have completely broken down into a thick, glossy stew that holds its shape on a spoon.

   Add in this stepRed lentils 120 gVegetable stock 450 ml

   medium-low heat

6. Take the pot off the heat (heat off), stir in the remaining niter kibbeh and the lemon juice, and season with salt. Cover and leave for 3 min so the flavours settle, then top with the chili strips and serve with injera or flatbread.

   Add in this stepLemon juice 1½ tspSalt to tasteGreen chili (cut into long strips) 1

   heat off