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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Ethiopian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sift the flour, 2 teaspoons of salt and the white pepper into a deep bowl. | 2. Make a well in the centre and combine 3/4 cup water, the onions and garlic in the well. | 3. Gradually stir the dry ingredients into the water and onions and, when blended, beat vigorously with a spoon or knead with your hands until the dough is smooth and can be gathered into a ball. | 4. If the dough crumbles, add up to 1/4 cup water, 1 teaspoon at a time, until the dough comes together. | 5. On a lightly floured surface, roll out the dough until it is about 1/4 inch thick. | 6. With a small sharp knife, cut the dough into fish shapes about 3 inches long and 1 inch wide. If you like, you can use the point of the knife to decorate the top of each "fish" with scales and fins. | 7. Pour oil into a deep fryer or a large, heavy saucepan to a depth of 2-3 inches. | 8. Heat until it reaches 350 F and fry the "fish" for 3-4 minutes, turning them frequently until they puff slightly and are golden brown. | 9. As they brown, transfer them to paper towels to drain. | 10. Once you are done the fish you can make the sauce. | 11. In a heavy 10-12 inch wide pan (it's best if it's non-stick), cook the chopped onions for 5-6 minutes until they are soft and dry. | 12. Pour in the 1/4 cup oil and when it's hot add the berbere and garlic and stir for a minute. | 13. Pour in the 1 1/2 cups water and cook until the sauce is slightly thickened. | 14. Season with salt and then place the "fish" in the skillet and baste them with the sauce. | 15. Lower the heat, cover the pan and simmer for 30 minutes. | 16. To serve, arrange the "fish" on a platter and pour the sauce over them. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chickpea flour	3	cups		1068.12	159.5832	61.7964	18.4644
salt	2	teaspoons		-	-	-	-
white pepper	1	teaspoon		7.104	1.6466	0.2496	0.0509
water	3/4 - 1	cup		0.0	0.0	0.0	0.0
onion	2	tablespoons	grated	128.0	29.888	3.52	0.32
garlic	1	teaspoon	chopped	4.172	0.9257	0.1781	0.013999999999999999
vegetable oil				469.79	0.0	0.0	54.5
onion	2	cups	chopped	128.0	29.888	3.52	0.32
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
berbere	1/2	cup		-	-	-	-
garlic	1	tablespoon	chopped	4.172	0.9257	0.1781	0.013999999999999999
water	1 1/2	cups		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.