Misr and other wots
One of the best parts of being in Egypt is the Ethiopian food. You wouldn’t expect that, would you? In fact, I don’t know of any Ethiopian restaurants in Cairo. (If someone reading this does, please let me know.)
Photo by eekim.
Our Ethiopian housekeeper/nanny/maid (some Cairenes use the term “servant” which just sounds all sorta wrong to me) cooks for us most week nights, and often she makes Ethiopian food. Dinner usually includes misr wot (red lentils), misr alicha (less spicy lentils), and a vegetable dish or two like gomen (greens), cabbage, potatoes, or green beans. Every other week or so we have doro wot, basically chicken stew, which is a bit more complicated because the recipe includes something like a dozen onions.
I love it all, and I love that it’s vegetarian and cheap and keeps the boys connected to their home country.
We don’t know of any teff available locally, so we substitute regular whole wheat bread or pita-like local bread for injera, the pancake-like flat bread served under the main dishes.
By the way, the word “misr” in Arabic means Egypt. So to an Egyptian, it might sound like we’re eating Spicy Egypt. Yum, what a dish.
Anyway, this month the foodie magazine Saveur is featuring Ethiopian food. I was excited for new recipes when I realized all but one of their recipes are a regular part of our diet.
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