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Ethiopian Lentil Stew (Misr Wot)

The small lentils (variously called red lentils, pink lentils, Egyptian lentils, and, in South Asia, masoor dal) used for this dish turn yellow when cooked. From: Saveur SERVES 4-6

1 cup red lentils
4 tbsp. nit'r qibe (Ethiopian Spiced Butter)
or unsalted butter
1 small yellow onion, finely chopped
4 cloves garlic, finely chopped
2 tbsp. berbere (Ethiopian Spice Mix)
1 small tomato, cored and chopped
Kosher salt, to taste

Rinse the lentils in a sieve under cold running water and set aside.

Heat the butter in a medium saucepan over medium heat. Add the onions and cook, stirring occasionally, until golden brown, about 10 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the reserved lentils, 1 tbsp. of the berbere, tomato, and 4 cups water to the saucepan. Reduce heat to medium-low and simmer, stirring occasionally, until thick and the lentils are tender, 45–50 minutes. Stir in the remaining berbere and season generously with salt. Serve immediately.

Ethiopian Spiced Butter

This seasoned, clarified butter is a key component of many Ethiopian dishes.
MAKES ABOUT 3/4 CUP

1/2 lb. (2 sticks) of unsalted butter
1/4 tsp. ground black cardamom seeds
1/4 tsp. fenugreek powder
1/4 tsp. ground nigella seeds

Heat butter in a small saucepan over medium-low heat, skimming the foam off the surface. Once the butter has begun to simmer gently, continue removing the foam until the butter is completely clear, about 30 minutes. Strain the butter through a fine sieve set over a bowl, leaving behind the milk solids at the bottom of the pan.

Stir cardamom seeds, fenugreek powder, and nigella seeds into the butter and mix well to combine. Cool and transfer to an airtight container; store in the refrigerator for up to 3 months. Use the nit'r qibe to make Doro Wot, Misr Wot (above), or Ayib Be Gomen

Ethiopian Spice Mix

Berbere, whose name means hot in Amharic, is a chile-spice blend that's essential to many Ethiopian dishes.
MAKES ABOUT 3/4 CUP

2 tsp. coriander seeds
1 tsp. fenugreek seeds
1/2 tsp. black peppercorns
1/4 tsp. whole allspice
6 white cardamom pods
4 whole cloves
1/2 cup dried onion flakes
5 dried chiles de árbol, stemmed, seeded, and broken into small pieces
3 tbsp. paprika
2 tsp. kosher salt
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon

In a small skillet, combine coriander seeds, fenugreek seeds, black peppercorns, allspice, cardamom pods, and cloves. Toast spices over medium heat, swirling skillet constantly, until fragrant, about 4 minutes.

Let cool slightly; transfer to a spice grinder along with onion flakes and grind until fine. Add chiles, and grind with the other spices until fine.

Transfer the mixture to a bowl and stir in paprika, salt, nutmeg, ginger, and cinnamon. Store in an airtight container for up to 6 months.