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    You are in: Home / Recipes / Yataklete Kilkil -- Ethiopian Vegetables With Garlic and Ginger Recipe
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    Yataklete Kilkil -- Ethiopian Vegetables With Garlic and Ginger

    Yataklete Kilkil -- Ethiopian Vegetables With Garlic and Ginger. Photo by kybobbie

    1/1 Photo of Yataklete Kilkil -- Ethiopian Vegetables With Garlic and Ginger

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Sackville's Note:

    From the Time Life series of African cooking. This is traditionally served during Lent as a main course but can be served any time of the year as a side dish.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Start by slicing the potatoes crosswise into circular slices, dropping them as you go into cold water to stop them from discolouring.
    2. 2
      If you want to be fancy, use a small knife to cut out narrow v-shaped wedges 1/4 inch deep at 1/2 inch intervals all around the outside of the potatoes.
    3. 3
      Also cut the carrots lengthwise into quarters and then crosswise into 2-inch lengths.
    4. 4
      When you are ready to cook the veggies, first drop the potatoes into boiling water, then add the carrots and beans.
    5. 5
      Boil for 5 minutes, then drain and run cold water over them to stop the cooking process.
    6. 6
      Set them aside to drain completely.
    7. 7
      Meanwhile, heat the oil in a large saucepan and add the onions, green pepper and chilies.
    8. 8
      Cook for about 5 minutes until the veggies are soft but not brown.
    9. 9
      Add the garlic, ginger, salt and pepper and stir for a minute or so.
    10. 10
      Add the reserved vegetables and the scallions and mix until everything is coated in oil.
    11. 11
      Reduce the heat to low, cover partially and cook for about 10 minutes or until the veggies are tender but still crisp to the bite.

    Ratings & Reviews:

    • on March 20, 2006

      55

      Tasty! I used niter kebbeh to saute the vegetables instead of the vegetable oil. It worked out fabulously! I'm on a low glycemic diet, so I substituted yams for the potatoes. It was difficult to tell the difference.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 21, 2012

      55

      Just tried this recipe because I was looking for something different. It was delicious, although it took me a little longer to prepare than the time given on the recipe. Very much like the Ethiopian dishes I get at my favorite Ethiopian restaurant. I definitely suggest using fresh green beans instead of canned or frozen.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 15, 2005

      45

      Very nice.. my family liked this .. I will make it again, thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Yataklete Kilkil -- Ethiopian Vegetables With Garlic and Ginger

    Serving Size: 1 (360 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 276.4
     
    Calories from Fat 86
    31%
    Total Fat 9.6 g
    14%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 432.6 mg
    18%
    Total Carbohydrate 44.7 g
    14%
    Dietary Fiber 7.9 g
    31%
    Sugars 7.8 g
    31%
    Protein 6.0 g
    12%

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