Berbère-Rigatoni

Next dish with my new ethiopian-berbère spice mix. I came up with this dish trying to picture how I would like my meal to look like. This time I was very happy with the result. Like I said because, it doesn't always end up good when I invent dish :)



Start by 'reviving' dried wild mushrooms, placing them in a bamboo-steamer for 30mn. Meanwhile, grill thin slices of lamb in olive oil and set aside. Then fry large-cut green pepper pieces together with the mushrooms, in the same pan as the lamb, in a mix of butter & olive oil. Set aside when done. Again in the same pan, fry onions until golden then add tomato-dices and a good amount of ethiopian-berbère spice mix. Cook under medium heat until tomatoes melt. Add everything that was set aside and let the flavors mix under low heat for 5-10mn.

Ethiopian couscous

Alright, after moving twice across an ocean, back into cooking.
One of my favorite restaurant is an Erythrean restaurant in Karlsruhe, where they make fabulous erythrean couscous. That's a taste I'll never be able to top. Neverthless, I gave it a try, with moderate results. Visually it turned out nice though. The idea came to me after buying an "ethiopian berbere" spice mix and wondering what to do with it.



When one likes cooking, nothing beats a kitchen island. I love it.