Classic Ethiopian Recipes are a celebration of exotic spices and slow-cooked flavor. Misir Wot (or Mesir Wat), a traditional Red Lentil Stew, is both bold and comforting with a generous dollop of creamy Ayib cheese on top.
Easy Ayib Recipe on Top!
To top this wonderful stew, I’ve made Ethiopian Cheese called Ayib (sometimes Iab.) This soft crumbly cheese is slightly tart and just moist enough to hold together. It is the perfect calming note to cut through the spice.
Bonus: Misir Wot is both Gluten-Free and Vegetarian.
Misir Wot (Mesir Wat) Red Lentil Curry
Ethiopian cuisine relies heavily on sophisticated melodies of spice. It elevates simple staple foods, like chicken, lentils, and common veggies, to new heights with the proper use of ground spices, chiles, seeds, and herbs.
My older brother introduced me to Ethiopian food about 20 years ago. He described it as, “Like Indian food, but better.” Having spent a considerable amount of time in India, this was taken as a slanderous challenge.
Yet after sampling various Ethiopian recipes, I must correct his evaluation. There is no “better” in comparing the two. Ethiopian recipes are just as tasty as my favorite Indian dishes, yet very different in subtle ways.
Both Indian and Ethiopian recipes use similar spices and ingredients. They both offer numerous slow-cooked curries/stews. It’s the technique, elaborate flavor combinations, and presentation that stand apart, making them both unique in their own right.
This common red lentil curry or stew, is a staple in Ethiopian cuisine. Misir Wot (pronounced me-sir wot) is loaded with onions, ginger, garlic and, of course, spices galore.
Authentic Ethiopian recipes generally call for berbere paste or dry seasoning, a hot spice blend made of chiles, paprika and too many spices to count. As berbere is not commonly found in most grocery stores, I used a combination of Garam Masala (an Indian spice blend), Hot Smoked Paprika, Turmeric, and tomato paste to replicate its flavor. Although loaded with spice, Mesir Wat is not overly spicy-hot. The rich blend of flavors is a real treat of the senses.
Berbere Paste or Spice Blend: If you happen to have Berbere paste on hand, you can use 3 1/2 tablespoons in place of the paprika, turmeric, garam masala, and tomato paste. If you have Berbere Spice Blend, do not omit the tomato paste, but swap 5 teaspoons for the paprika, turmeric, garam masala.
How to make Vegan RED LENTIL STEW | Tsion Cafe | Harlem NYC | The Daily Meal
How to cook Misir Wot?
Healthy, protein packed, and richly spiced, Misir Wot is a truly memorable satisfying dish. Cover lentils in water and soak them while you chop your veggies (onion, garlic, ginger, and tomato). Pre-heat pot to low-medium heat (do not add any oil). Set veggies aside then rinse lentils until water runs clear. Drain and set lentils aside.
What is Misir Wot?
This Misir Wot recipe is an Ethiopian red lentil stew prepared with clarified butter, aromatics, and an earthy and floral spice blend known as Berbere. It’s a signature vegetarian dish in Ethiopian cuisine that can be made easily in the Instant Pot or on the stove.
What does Misir Wat taste like?
The use of berbere, a spice blend, lends this simmering meal a distinct flavor. Misir wat has a deep red color due to the presence of tomatoes and tomato puree. It also contains garlic and onions confited in spicy clarified butter, niter kibbeh. It is a popular dish and in addition, it is found on the menu of several Ethiopian restaurants.
What is Misir Wat?
Misir wat starts with onions that are slowly caramelized in niter kibbeh, Ethiopia’s popluar and incredibly flavorful spiced clarified butter. Garlic and tomato paste are added. The comes a generous dose of berbere, Ethiopia’s famous chili seasoning blend.