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    You are in: Home / Recipes / Yeshimbra Assa -- Ethiopian Chickpea "fish" and Sauce Recipe
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    Yeshimbra Assa -- Ethiopian Chickpea "fish" and Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Sackville's Note:

    This is traditionally served during Lent with a lentil salad and injera.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the fritters

    For the sauce

    Directions:

    1. 1
      Sift the flour, 2 teaspoons of salt and the white pepper into a deep bowl.
    2. 2
      Make a well in the centre and combine 3/4 cup water, the onions and garlic in the well.
    3. 3
      Gradually stir the dry ingredients into the water and onions and, when blended, beat vigorously with a spoon or knead with your hands until the dough is smooth and can be gathered into a ball.
    4. 4
      If the dough crumbles, add up to 1/4 cup water, 1 teaspoon at a time, until the dough comes together.
    5. 5
      On a lightly floured surface, roll out the dough until it is about 1/4 inch thick.
    6. 6
      With a small sharp knife, cut the dough into fish shapes about 3 inches long and 1 inch wide. If you like, you can use the point of the knife to decorate the top of each "fish" with scales and fins.
    7. 7
      Pour oil into a deep fryer or a large, heavy saucepan to a depth of 2-3 inches.
    8. 8
      Heat until it reaches 350 F and fry the "fish" for 3-4 minutes, turning them frequently until they puff slightly and are golden brown.
    9. 9
      As they brown, transfer them to paper towels to drain.
    10. 10
      Once you are done the fish you can make the sauce.
    11. 11
      In a heavy 10-12 inch wide pan (it's best if it's non-stick), cook the chopped onions for 5-6 minutes until they are soft and dry.
    12. 12
      Pour in the 1/4 cup oil and when it's hot add the berbere and garlic and stir for a minute.
    13. 13
      Pour in the 1 1/2 cups water and cook until the sauce is slightly thickened.
    14. 14
      Season with salt and then place the "fish" in the skillet and baste them with the sauce.
    15. 15
      Lower the heat, cover the pan and simmer for 30 minutes.
    16. 16
      To serve, arrange the "fish" on a platter and pour the sauce over them.

    Ratings & Reviews:

    • on July 13, 2007

      55

      VERY yummy! Hubby liked it too and hes a regular meat and potatoes kinda guy

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

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    Nutritional Facts for Yeshimbra Assa -- Ethiopian Chickpea "fish" and Sauce

    Serving Size: 1 (205 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 429.1
     
    Calories from Fat 165
    38%
    Total Fat 18.3 g
    28%
    Saturated Fat 2.2 g
    11%
    Cholesterol 0.0 mg
    0%
    Sodium 1793.9 mg
    74%
    Total Carbohydrate 49.8 g
    16%
    Dietary Fiber 8.8 g
    35%
    Sugars 11.1 g
    44%
    Protein 16.4 g
    32%

    The following items or measurements are not included:

    berbere

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