There are actually multiple Djiboutian recipies, but we will be showing you only three
Djibouti Lentils
Ingredients:
2 c Dried lentils; picked over -and washed
6 c Water
3/4 c Anaheim green peppers, seeded and chopped
2 c Red onions; peeled, chopped
1/4 c Spiced butter
1 tb Grated fresh ginger
2 cl Garlic; peeled, crushed
1 tb Berbere sauce, freshly ground black
Pepper to taste
Cooking Instructions:
Boil the lentils in water for 5 mins. Drain, reserving liquid.In 4 quart saucepot, sauté the Anaheim peppers and onions in thespiced butter until the onions are tender.Add the lentils, 4c of the reserved liquid, and the remainingingredients and bring to a simmer.Cook, covered, over low heat 35-40 mins, stirring occasionally to prevent sticking.
Djibouti Rice (Skoudehkaris)
Ingredients:
500 g lamb shoulder, diced
500 g rice
3 tbsp oil
500 g fresh tomatoes, blanched, peeled and chopped
2 large onions, chopped
salt and black pepper to taste
1/2 tsp ground cumin
1/2 tsp ground cloves
1 tsp minced garlic
1/2 tsp ground cardamom seeds
1 tsp chopped red chilli
Cooking Instructions:
Fry the chopped onions in the oil until softened. Add the meat and cook until browned then add the tomatoes and allow to cook for a few minutes. Add all the spices, cover with water and allow to simmer gently for 45 minutes. When the meat is tender add the rice and 500 ml water, bring to the boil reduce to a simmer and cook for 20 minutes, or until the rice is done. Cook for a few more minutes to dry the mixture immediately and serve immediately.
Harira
Ingredients:
300 g beef or veal, cubed
150 g green lentils
150 g tinned chickpeas
400 g tomatoes, blanched, peeled and chopped
100 ml tomato paste
3 lemons, quartered
150 g celery, finely chopped
1 large onion, finely chopped
1 bunch coriander, finely chopped
1 bunch parsley, finely chopped
1 tsp ground cumin
1 pinch saffron
100 g sifted flour
500 ml water
1 large handful angel-hair pasta
Salt and pepper, to taste
2 l sparkling water
Cooking Instructions:
Add oil to a large casserole dish along with the meat, cumin, saffron, coriander, parsley, onion, celery and salt. Cook for 5 minutes then add the sparking water and cook for a further 10 minutes. Add the rinsed lentils and chickpeas and allow to cook for 50 minutes. Add the tomatoes and tomato purée and allow to cook for a further 20 minutes. Mix the flour with 500 ml cold water and mix well with a whisk to prevent lumps. Pour this mixture into the casserole, making sure you stir all the time. Add the pasta and allow to cook for 10 minutes. Serve hot in serving bowls, garnished with the lemon slices. Lemon juiced can be squeezed into the harira according to your guests' taste.
