Show 535, July 22, 2023: Chef Luladey “Lula” Moges with Enebla – Recipes from an Ethiopian Kitchen Part One

Cookbook Author Luladey Moges

“Chef Luladey “Lula” Moges is the author of the newly released, EneblaRecipes from an Ethiopian Kitchen. It’s a collection of 65 plus recipes, vivid photography and family anecdotes in an accessible, authentic introduction to Ethiopian cuisine. Learn to make injera, wot stews, hearty tibs, and more.”

“Growing up, first in the Ethiopian capital of Addis Ababa and then in the United States, Luladey Moges learned the art of traditional Ethiopian cuisine from her grandmother, mother, and aunts. She has long been an enthusiastic home cook, introducing the tastes of Ethiopian cuisine to her friends in North America. At the same time, her career in hospitality and fine dining management has taught her what it takes to build a balanced menu and impress discerning gourmands.”

“People love Ethiopian cuisine for its unique combination of spices, aromas, and sociability. Dishes are served to be shared with family and friends, and unlike many cuisines, Ethiopian food has traditions of vegetarianism that make it particularly popular among meat-free cooks and diners. However, it can seem baffling to the outsider.”

“In Enebla (which means let’s eat!) you’ll learn how to prepare aromatic wot stews, a hearty tibs, breakfast scrambles, colorful salads of pulses and fresh vegetables, authentic injera sourdough flatbread, and even how to enjoy a traditional Ethiopian coffee ceremony. The recipes are accompanied by lush food styling alongside family photos and ephemera. An extensive glossary invites curious cooks to learn more about the Amharic language and Ethiopian ingredients.”

Chef Lula generously shares with us two recipes from Enebla that are personal favorites. These are Tibs (Beef Stir Fry) and Tikil Gomen (Ethiopian Cabbage Stew.)

Chef Lula Moges is our guest with fresh-baked injera at the ready.

Show 535, July 22, 2023: Chef Luladey “Lula” Moges with Enebla – Recipes from an Ethiopian Kitchen Part Two

Cookbook Author Luladey Moges

“Chef Luladey “Lula” Moges is the author of the newly released, EneblaRecipes from an Ethiopian Kitchen. It’s a collection of 65 plus recipes, vivid photography and family anecdotes in an accessible, authentic introduction to Ethiopian cuisine. Learn to make injera, wot stews, hearty tibs, and more.”

“Growing up, first in the Ethiopian capital of Addis Ababa and then in the United States, Luladey Moges learned the art of traditional Ethiopian cuisine from her grandmother, mother, and aunts. She has long been an enthusiastic home cook, introducing the tastes of Ethiopian cuisine to her friends in North America. At the same time, her career in hospitality and fine dining management has taught her what it takes to build a balanced menu and impress discerning gourmands.”

“In Enebla (which means let’s eat!) you’ll learn how to prepare aromatic wot stews, a hearty tibs, breakfast scrambles, colorful salads of pulses and fresh vegetables, authentic injera sourdough flatbread, and even how to enjoy a traditional Ethiopian coffee ceremony. The recipes are accompanied by lush food styling alongside family photos and ephemera. An extensive glossary invites curious cooks to learn more about the Amharic language and Ethiopian ingredients.”

“As Lula’s parents used to say, “We might live in America but once you come home, this is Ethiopia.” With her accessible recipes and inviting anecdotes, Lula invites you to make your kitchen Ethiopia no matter where you live.”

Chef Lula generously shares with us two recipes from Enebla that are personal favorites. These are Tibs (Beef Stir Fry) and Tikil Gomen (Ethiopian Cabbage Stew.)

Chef Lula continues with us previewing Enebla – Recipes from an Ethiopian Kitchen.

Tikil Gomen (Ethiopian Cabbage Stew)

Tikil Gomen by Luladey Moges

Recipe excerpt from:
Enebla: Recipes from an Ethiopian Kitchen

by Luladey Moges

Serves 4-6

Ingredients

  • 1 medium yellow onion, diced
  • 1/2 cup vegetable oil
  • 2 cloves garlic, diced
  • 3 Yukon gold potatoes, peeled and chopped into 1-inch cubes
  • 3 carrots, chopped into 1- to 2-inch pieces
  • 2 teaspoons ground turmeric
  • Salt and pepper
  • 1/2 cup water
  • 1 head green cabbage, roughly chopped into bite-size pieces
  • 2 medium jalapeño peppers, deseeded and thinly sliced

Instructions

  1. In a medium-size pot over medium heat, sauté the onions with the oil. When they start to turn golden brown, about 10 minutes, add the garlic, and chopped potatoes and cook, stirring occasionally, until the garlic has started to cook and the potatoes have started to cook on each side, about 5 minutes in total. 
  2. Next, add the carrots, turmeric, and salt and pepper to taste and stir for 1 minute. Add the water and bring to a boil, stirring occasionally.
  3. Add the cabbage and jalapeños and mix well. Cover the pan, turn down the heat to low, and simmer, stirring occasionally, until the vegetables are soft, 10–15 minutes.

Lentil Veggie Curry Soup

Lentil Veggie Curry Soup by the Jazzy Vegetarian Laura Theodore

Recipe excerpt from:
Jazzy Vegetarian: Lively Vegan Cuisine That’s Easy and Delicious, 10th Anniversary Edition

by Laura Theodore
Jazzy Vegetarian

Makes 4 servings

When you need curry in a hurry, this snazzy soup will truly satisfy. Creamy red lentils combined with butternut squash, carrots, baby potatoes, fire roasted tomatoes, cabbage, and curry powder makes a flavorful potage. Serve this delicious dish for an easy and nutritious weeknight meal.

  • 3 cups thinly sliced green cabbage
  • 2½ cups cubed baby red potatoes and/or baby white potatoes (leave peels on)
  • 2⅓ cups sliced carrots (peeling is optional)
  • 2 cups peeled, seeded, and cubed butternut squash or sweet potatoes
  • 1⅓ cups chopped celery, with leaves
  • 1 cup red lentils, sorted and rinsed (see note)
  • 1 can (28 ounces) fire roasted diced tomatoes, with juice
  • 2 teaspoons curry powder
  • ½ teaspoon garlic powder
  • 1 large vegan bouillon cube, crumbled
  • 9 cups water

Put all of the ingredients in a soup pot and bring to a boil over medium-high heat. Once boiling, decrease the heat to medium-low, cover and simmer for 50 minutes to 1 hour, stirring occasionally, until the vegetables are tender and the lentils are soft. Serve hot.

NOTE: To sort the lentils, spread them out in a single layer on a large baking sheet. Remove any stones, dirt, broken lentils, or other debris. The lentils are now ready to be rinsed and used in your recipe. You may also sort split peas or dried beans in this manner.

Cabbage & Sticky Rice Cake Stir Fry “Chao Nian Gao” with Chinese Chili Oil

Chao Nian Gao by Nancy Chen

Recipe excerpt from:
101 Amazing Uses for Cinnamon
by Nancy Chen

Ingredients

  • 2-3 tbsp avocado oil (for cooking)
  • 3 cloves garlic, sliced
  • 3 slices ginger
  • 3 scallions, chopped
  • 4 cups cabbage or Napa cabbage, chopped
  • 16 oz sticky rice cakes (I like the refrigerated vacuum-packed ones that you don’t have to pre-soak)
  • 4 eggs

For Sauce:

  • 2 tbsp coconut aminos or gluten-free soy sauce (you can add more to taste)
  • 1 tbsp gluten-free oyster sauce
  • 1 tsp black rice vinegar
  • 2-3 tbsp Chinese Chili Oil (you can add more or less to taste)

Directions:

  1. Mix ingredients for sauce in a small bowl.
  2. Heat large pan on high heat and add the avocado oil. Next, add the garlic, ginger, and scallions and cook until the garlic is browned.
  3. Add the rice cakes and half the sauce. Stir fry the rice cakes together for about 3 minutes.
  4. Add the cabbage and cook until the cabbage is wilted. (Note: if you have a smaller pan, you can cook the cabbage separately and then add it all together at the end.)
  5. In another bowl, beat together the 4 eggs and pour on top of the cabbage.
  6. Add the rest of the sauce and cook until the eggs are cooked through.
  7. Enjoy!