While Dazee and I don't celebrate too many occasions as a family unit, we do get down for birthdays. One of our mini traditions is to celebrate Dazee's August birthday with some Ethiopian flare.
Here you can see Dazee conquering NYC with his birthday platter. After a couple of bites he climbed the Empire State Building with nothing but his greasy niter kibbeh covered paws. That's some grip.
We laid blankets in the back yard and had a picnic! The recipes were mostly straight outta PT Loves Ethiopian Food, with a few minor changes here and there (described below for the curious amongst you).
|Everything was xgfx and mostly soy-free too!|
- Injera Fakeouts -- Teff and brown rice dosa hybrids--fermented and yummy. Thankfully universal forces were supporting my venture and our cast iron grill behaved, not one stuck!
- Azifa--Lentil Salad -- Since I was making three salads, I wanted to mix up the dressings a bit; the Azifa was based on this recipe from My New Roots with De Puy lentils and minced yellow bells, although I omitted the ground clove.
- Ye'Miser W'et & Sausage -- Red lentils in a spicy gravy with black eyed pea sausages.
- Vegetable Allecha -- String beans and potatoes in a mild stew with lots of garlic, cooked on the stovetop.
- Ye'Kik Allecha -- Yellow Split peas in a mild gravy.
- Gomen (Ye'abesha/keysir) -- Collard and beet greens cooked with a little onion and tomato.
- Keysir -- Marinated roasted beets.
- Mac 'n' Cheesie --I made my standard southern style mac 'n' cheesie, with a chickpea and white sorghum flour roux, cashew milk, brown rice pasta and a sh'mear of berbere.
- Selata -- Mixed green salad. Nothing special, (well...except mostly grown in our backyard) but yummy on one of the hottest days of the year.
Oh yea, we also had sundaes for dessert with chopped up Chix o Stix, crushed cookies, marshmallow fluff and homemade sour cherry and butterscotch sauces.