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Recipe Zighin


Zighin

Recipe yeld 4 servings

Ingredients

200 G Beef (or Mutton)
200 G Onions
100 G Tomatoes
Seed Oil
Chili
100 G Flour
Yeast

Amount Per Serving Calories: 154


Method

Cut the onions into thin slices and dry them in oil.
Add the meat cut into cubes about 1 cm per side, and let brown.
Add the tomato paste, chili pepper, and cover it with hot water.
Cover and simmer for 2 hours, checking that it does not stick to the bottom and not too dry.
At the end should be like a dark cream, with tender cubes well.
Meanwhile, dissolve yeast in warm water and add a little 'flour (as is done for the bread dough).
When the leavened dough (in the original but you should not use the yeast, but of course, to the sour dough of flour and water), add a tablespoon of oil, water and more flour to the mixture very fluid (eye: just a little more dense beaten eggs with which you make an omelette).
Let rise again, possibly in a warm place.
In a nonstick skillet, preferably large, just brush with oil (only the first time), pour a ladle of the batter, letting it curdle the fire like a crepe (the thickness should be that, or maybe just a little more often), and turning it using your thumb and forefinger when it detaches from St.
Continue with the rest of the blob.
It is served in one large pot in the center of the table, covered by 'pancakes of bread' (the 'harassment', which sometimes can be bought already prepared - in Pisa, for example), above which it is poured zighin (meat) hot, and if you want boiled eggs, vegetables, salad, or another typical preparation Eritrea made with chickpea flour.
You eat with your hands, tearing a piece of bread and a little catching with this' car-

Find recipes for Main Dishes based on Beef


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